Director, Food Services
5 days ago
Job Summary:
Holds managers accountable for ensuring the completion of cleaning/sanitary logs and revises and aligns company standards to meet regulatory and compliance guidelines. Plans the selection of vendors that will support the long-term needs of the organization and ensures vendor contracts are in place. Establishes vendor performance metrics and drives practices to ensure service delivery is safe, sanitary, supports patient satisfaction, and is compliant with vendor agreements and regulatory standards. Provides strategic direction and signs off on procurement budgets. Directs the strategic planning and continuous improvement of procurement, inventory management, labeling, storage, utilization, and recall of perishable and nonperishable food items. Ensures a clear understanding across teams on protocols used to assemble patient meal trays and deliver/cater of food. Coordinates with leaders across departments to support workplans to ensure food supply, delivery, and services are efficiently maintained during times of crisis or emergency. Reviews reported patient responses to quality control survey questions and integrates knowledge across businesses related to quality metrics to align initiatives that improve food service operations and the patient care experience.
Essential Responsibilities:
Prepares individuals for growth opportunities and advancement. Builds internal collaborative networks for self and others. Solicits and acts on performance feedback. Drives collaboration to set goals and provide open feedback and coaching to foster performance improvement. Demonstrates continuous learning. Oversees the recruitment, selection, and development of talent. Ensures performance management guidelines and expectations to achieve business needs. Stays up to date with organizational best practices, processes, benchmarks, and industry trends. Shares best practices within and across teams. Motivates and empowers teams. Maintains a highly skilled and engaged workforce by aligning resource plans with business objectives. Provides guidance when difficult decisions need to be made. Creates opportunities for expanded scope of decision making and impact. Oversees the operation of multiple units within a department by identifying member and operational needs. Ensures the management of work assignment completion. Translates business strategy into actionable business requirements. Ensures products and/or services meet member requirements and expectations while aligning with organizational strategies. Gains cross-functional support for business plans and priorities. Assumes responsibility for decision making. Sets standards, measures progress, and fosters resolution of escalated issues. Communicates goals and objectives. Analyzes resources, costs, and forecasts and incorporates them into business plans. Prioritizes and distributes resources. Removes obstacles that impact performance. Guides performance and develops contingency plans accordingly. Ensures teams accomplish business objectives. Contributes to sanitation and maintenance of food services work areas and equipment by revising and establishing company standards for cleaning and sanitizing procedures. Works with senior directors or above on future budget needs for new equipment or related expenditures. Establishes long-term needs and aligns relationships with vendors to ensure vendor contracts are in place. Implements standards to ensure vendors are providing services consistent with vendor agreements, regulatory compliance standards. Establishes vendor metrics to ensure service delivery is compliant, safe, sanitary, and supports patient satisfaction. Directs planning for inventory needs across the company. Reviews inventory usage. Provides strategic direction for and signs off on procurement budgets. Sets strategic direction and planning/forecasting for stock levels, sufficient inventory, and makes considerations such as budget and quality of foods. Drives the use of best practice strategies and procedures for labeling and storage of perishable items to align with company standards and regulatory requirements, within procurement budget. Establishes strategies to return food that has been recalled or is at risk of contamination. Refines communication plans to patients and staff about ongoing updates or actions being taken resolve food recall issues. Directs the strategic planning and continuous improvement of menu items to meet patient/customer needs. Sets standards for how teams are processing meals according to a variety of recipes and/or production schedules. Advises and signs off on budgets as needed. Drives state-of-the-art solutions to ensure food is prepared in a safe manner, according to food preparation standards, and is safe for patients. Ensures a clear understanding across teams on protocols used to assemble patient meal trays and cafeteria and/or catering services. Directs the planning of resources so that team members can cater food items according to scheduled mealtimes. Coordinates with leadership across other departments to support workplans that ensure food supply, delivery, and services are efficiently maintained during times of crisis or emergency. Drives open communication and collaboration across teams to develop innovative solutions that increase customer/patient satisfaction. Advises senior management on the resolution of service recovery issues. Ensures operational and strategic plans are in place so that unit-based teams are able to support food service and delivery operations and help the business unit deliver quality care. Reviews reported patient responses to quality control survey questions. Establishes cohesive strategies used by others to submit quality control reporting. Integrates knowledge of metrics to assess quality control and quality performance across businesses to align on strategy. Drives state-of-the-art efforts to reduce critical control points to acceptable levels and improve the care experience. Participates in interdisciplinary teams that review customer/patient concerns, ensuring that each is addressed/resolved.
Minimum Qualifications:
Minimum three (3) years of experience with PC-based tools, Microsoft Office applications, Web-based applications. Bachelors degree in Management, Business Administration, Nutrition Science, Culinary Arts, or related field AND minimum ten (10) years of experience in food service or a directly related field OR Minimum thirteen (13) years of experience in restaurant or health care food service industry or a directly related field. Current SERVSAFE Manager certificate or a successfully completed sanitation course within the past year.
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