Food Service Manager

The Food Service Manager is responsible for the daily operations of the hospital’s food service department. This role ensures the efficient production and delivery of safe, high-quality meals to patients, staff, and visitors in compliance with regulatory standards. The Food Service Manager supervises food service staff, maintains sanitation and safety standards and oversees food production. Acts as co-director with clinical registered dietitian, in the Nutritional Services Directors absence. 

• Assures the department is adequately staffed with qualified personnel to meet the workload. Informs Food Service Staff of job responsibilities. Supervises staff in performance of job duties.

• Analyzes and revises departmental procedures and policies in conjunction with the Nutritional Services director when necessary. Implement standards of food service and monitors for compliance.

• Address employee concerns and participate in disciplinary actions as needed. Refers unresolved problems to the Nutritional Services Director. Establishes a positive and constructive influence with the department staff and other hospital departments.

• Responsible for the Food Service personnel scheduling. Ensure adequate staffing levels for all shifts, including weekends and holidays

• Monitors and prepares budget and analyzes variances in monthly statements. Monitors all dietary invoices and coordinates with A/P department. Assist in managing food and labor costs within budget guidelines

• Ensure compliance with federal, state, and local health regulations. Prepare for and participate in inspections, audits, and accreditation surveys.

• Participates in orientation, in-service education, and continuing education programs to assure qualified and competent staff. Participates in committees as directed and as appropriate.

• Assesses supply and demand of nutritional supplements and formula and orders appropriately.

• Participates in committees responsible for dietary food service. Regularly and/or upon request, meets with registered dietitians and Nutritional Services Director. Participate in interdisciplinary meetings as needed. 

• Responsible for managing the daily cash register operations, including recording customer/administration payments, handling cash and credit transaction receipts. Goes to company bank as needed. Provides a monthly dietary financial report to Nutritional Services Director.

• Aides Nutritional Services Director in food service employee appraisals and completes appraisals timely. Communicates operational updates and issues effectively to leadership.

• Performs other related duties as needed to facilitate nutritional services workflow and to promote health care.