Facility: Kennestone Hospital

Job Summary:

Asst. Manager Nutrition &Food Services – Room Service Patient Meals

Manages the functions of the responsible area and keeps the same informed of the latest technology, regulatory affairs and process improvement efforts. Responsible for maintaining operational costs for responsible area within volume adjusted budgetary limitations. Responsible for compliance with Hazard Analysis Critical Control Point Standards (HACCP), State and JCAHO standards. Maintains a good working knowledge of food service systems and retail restaurant services.

Core Responsibilities and Essential Functions:

Budget:

• a. Prepares and monitors a fiscal budget; analyzes and plans Room Service Patient Meals.

• b. Hires employees while adhering to position control.

• c. Flexes and moves resources within and between departmental areas to better meet customer needs.

• d. Monitors multiple financial reporting systems to ensure that the department is within budgetary limits; keeps Exec. Dir. of Nutrition & Food Services apprised of information.

• e. Takes responsibility for the business performance of Room Service Patient Meals.

• f. Supports and updates Room Service Patient Meals business plan by assessing demands,volumes and stats.

Customer Service and Team:

• a. Must have strong dispute resolution, interpersonal, and team-building skills.

• b. Speaks in positive and respectful terms and walks with confidence, establishes eye contact and smiles such that he/she can manage in all areas and create a positive team environment.

• c. Meets established expectations of the team by offering assistance when it is needed in a positive manner.

• d. Seeks and uses information concerning culturally based needs of patients and employees.

• e. Maintains patient satisfaction by monitoring, evaluating and auditing all service offerings,initiating improvements; building relationships with patients & internal customers.

Performance Improvement:

• a. Monitors and manages the success of all areas of Room Service Patient Meals including procedures, systems and equipment.

• b. Takes steps to improve problems and bring solutions.

• c. Spearheads new initiatives and completes daily operational processes in assigned areas.

• d. Ensures established procedures are followed for storing, reporting repair needs and keeping equipment clean.

• e. Communicates with all internal customers and employees in clear concise and simple terms that are understandable and includes all necessary information; utilizes good listening skills, clarifying when necessary, and lets people finish speaking.

Business Development:

• a. Works with WellStar’s 5-year plan to help determine needs of Room Service Patient Meals.

• b. Works to ensure programs and construction are in compliance with Food Code for all regulatory agencies.

Food Safety and Planning:

• a. Contributes to all culinary and kitchen aspects of the operation.

• b. Plans and executes healthy, creative, and exciting menus to maximize patient experience & satisfaction.

• c. Oversees Call Center & Room Service staff to maximize productivity, minimize waste, and ensure consistently excellent customer service to patients and internal customers.

• e. Enforces sanitary practices for food handling, general cleanliness, and maintenance of kitchen and dining areas.

• f. Ensures compliance with operational standards, company policies, Federal/state/local laws, and ordinances.

• g. Upholds all ServSafe guidelines.

Scope:

• a. Completes job responsibilities and performance objectives in a timely and effective manner and in accordance with Wellstar’s policies and procedures.

• b. Maintains a favorable working relationship with all employees to foster and promote a cooperative and harmonious working climate which will be conducive to maximum morale, productivity and efficiency/effectiveness.

• c. At all times, provides a favorable image of Wellstar.

• d. Completes other duties as directed by leadership.

Performs other duties as assigned.

Complies with all Wellstar Health System policies, standards of work, and code of conduct.

Qualifications:

Required Minimum Education: Requires Associate’s Degree in Culinary Arts, Food, Nutrition, Business Admin., Management or related field.

Required Minimum Certification: Servsafe (SRVSF-FH) Food Handler certification required upon hire.
Required Minimum Experience: Five (5) years foodservice management experience is required. Minimum eight (8 ) years foodservice management experience (as an alternative to education requirements above.)

Required Minimum Skills: Must have comprehensive knowledge of management principles, regulatory affairs, planning and Performance Improvement (PI). Must be able to communicate and understand verbal and written English language and display a positive attitude.