Supervisor Retail and Patient Delivery

2 weeks ago

Bend, United States St. Charles Health System Full time

Typical pay range: $26.80 - $40.19

ST. CHARLES HEALTH SYSTEM

JOB DESCRIPTION

TITLE: Supervisor Retail and Patient Delivery

REPORTS TO POSITION: Food Services Manager

DEPARTMENT: Food Services

DATE LAST REVIEWED: November 2023

OUR VISION: Creating America's healthiest community, together

OUR MISSION: In the spirit of love and compassion, better health, better care, better value

OUR VALUES: Accountability, Caring, and Teamwork

DEPARTMENTAL SUMMARY: The St. Charles Health System's Food Services Department is a high-volume service department that provides food and beverage services including patient room service, retail services, and food supply distribution.

POSITION OVERVIEW: The Supervisor Retail and Patient Delivery provides leadership and direction of Food Service caregivers who directly interact with patients and customers. Ensures patients and customers are served in a timely manner with exceptional customer service. Assists leading all areas of Food Service operations as needed. This position directly manages caregivers in the Food Services department.

ESSENTIAL FUNCTIONS AND DUTIES:

Directly supervises front-of-house teams including patient food delivery and Caf caregivers. Assumes leadership for entire department in the absense of peer supervisors and Food Service Manager.

Responsible for creating a welcoming, tidy, well-merchandized Caf and dining environment. Implements appropriate Caf pricing to maximize sales volumes while meeting budget targets. Regularly monitors cost fluctuations to ensure all Caf offerings generate revenue. Coordinates pricing with all system campuses.

Programs and maintains point of sale software and hardware systems to ensure efficient and accurate charging of customers and patient guests. Serves as subject matter expert for all St Charles locations.

Responsible for efficient food delivery to patients. Regularly monitors processes for safety, accuracy, performance, and effectiveness. Ensures delivery team members and assigned float caregivers have the knowledge, skills, support, and tools to provide excellent service.

Demonstrates effective financial management with ability to develop cost-effective solutions relating to staffing, resource allocation, product selection, and productivity goals. Coordinate with the Food Service Manager to assist with controlling supply and labor costs while achieving revenue targets.

Serves as service recovery expert for all areas of food services department. Responsible for responding to all customer complaints in a timely and professional manner.

With the Food Services Manager and peer supervisors, develops a strong team of talented culinary professionals by applying consistent mentorship.

Hires, directs, coaches, and monitors the performance of all direct reports, to develop and maintain a high-performance team that meets organizational and department goals. Communicates regularly with each direct report across all shifts, coaching and directing as needs are identified. Completes quarterly evaluation process for assigned caregivers.

Maintains daily and weekly schedules for the department keeping staffing within budget parameters.

Orders department food and supplies as needed.

Regularly rounds with all shifts and stations to assure team is supported and work is being completed to standards.

Manages and investigates safety reports within scope of retail and room service operations. Communicates resolution and any changes resulting from investigation to department as appropriate. Reports to Manager any situation that needs to be taken to the next step to be resolved.

Supports the vision, mission, and values of the organization in all respects.

Supports the Lean principles of continuous improvement with energy and enthusiasm, functioning as a champion of change.

Monitors and ensures all direct reports are current with compliance and safety requirements. Implements and manages organizational safety directives and goals.

Conducts all activities with the highest standards of professionalism and confidentiality. Complies with all applicable laws, regulations, policies and procedures, supporting the organization's corporate integrity efforts by acting in an ethical and appropriate manner, reporting known or suspected violation of applicable rules and cooperating fully with all organizational investigations and proceedings.

Delivers customer service and/or patient care in a manner that promotes goodwill, is timely, efficient and accurate.

May perform additional duties of similar complexity within the organization, as required or assigned.

EDUCATION

Required: High School diploma or GED. Graduate of hospitality/culinary school, or equivalent experience.

Preferred: Bachelor's Degree in Hospitality, Culinary Arts, or healthcare related field.

LICENSURE/CERTIFICATION/REGISTRATION

Required: ServSafe Manager certification and documented food allergen training within 90-days of employment (must have food handler card prior to employment if not currently ServSafe Manager certified). Ability to travel to St. Charles Health System worksites.

Preferred: Culinary, nutrition, and/or dietary management certifications. FEMA ICS 100 and 200.

EXPERIENCE

Required: Three years of increasing responsibility in a food service or hospitality operation position. Demonstrated understanding of product knowledge and commercial kitchen terminology.

Preferred: Healthcare food service and/or multi-unit leadership experience.

ADDITIONAL POSITION INFORMATION

Knowledge of arithmetic to accurately interpret weights, measures, food costing and pricing methods. Working knowledge of food service routines, food safety and food handling procedures.

PERSONAL PROTECTIVE EQUIPMENT

Must be able to wear appropriate Personal Protective Equipment (PPE) required to perform the job safely.

PHYSICAL REQUIREMENTS:

Continually (75% or more): Standing, walking, lifting/carrying/pushing or pulling 1-10 pounds, grasping/squeezing.

Frequently (50%): Sitting, bending, stooping/kneeling/crouching, climbing stairs, lifting/carrying/pushing or pulling 11-25 pounds.

Occasionally (25%): Climbing ladder/step-stool, reaching overhead, lifting/carrying/pushing or pulling 25-50 pounds, keyboard operation for receiving caregivers, operation of a motor vehicle, use of clear and audible speaking voice and the ability to hear normal speech level.

Rarely (10%): Keyboard operation.

Never (0%): Whispered speech level.

Exposure to Elemental Factors

Occasionally (25%): Heat, cold, wet/slippery area, noise, dust, vibration, chemical solution, uneven surface.

Blood-Borne Pathogen (BBP) Exposure Category

Risk for Exposure to BBP

Schedule Weekly Hours:
40

Caregiver Type:
Regular

Shift:
Variable (United States of America)

Is Exempt Position?
Yes

Job Family:
SUPERVISOR

Scheduled Days of the Week:
As Scheduled (may include weekends and holidays)

Shift Start & End Time:

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