Job Summary
- Company
- Westwood Lodge Hospital & Lowell Treatment Center
- Location
- WESTWOOD, MA 02090
- Industries
- Healthcare Services
- Job Type
- Full Time
- Employee
- Years of Experience
- 2+ to 5 Years
- Education Level
- Associate Degree
- Career Level
- Manager (Manager/Supervisor of Staff)
- Job Reference Code
- 23306
Food Service Manager
About the Job
JOB PURPOSE:
Plans, develops, and manages the operation of the Dietary/Food Service Department to meet the mission and goals of the hospital, as well as the requirements of JCAHO and other applicable federal, state and local regulatory and accrediting agencies. Works collaboratively with the Dietary staff to assure proper dietary needs are met for all patients, inclusive of adherence to nutritional consults for patients with special needs.
RESPONSIBILITIES: (include, not limited to)
Leadership:
Responsible for the operational excellence of the department to ensure the delivery of quality services to patients, staff and visitors in accordance with applicable policies, procedures and professional standards. Reviews and analyzes department quality and productivity measures, adjusting the use of available resources as necessary. Understands and adopts changes in applicable regulatory and accrediting regulations. Provides regular updates to the Quality Management Committee regarding quality of services and any changes in the department. Manages department activities so that quality services are provided to patients, staff and visitors while meeting all applicable regulatory requirements. Maintains an effective quality assurance/improvement program and department productivity measurements, and reports status on a monthly basis.
Fiscal Management:
Responsible for effective fiscal management of Dietary Department operations to ensure proper utilization of the hospital's financial resources. Maintains high quality and timely department services while meeting all budgetary goals and objectives. Continually investigates and suggests creative alternatives to the established budget to respond to shifting demands of resources. Recommends cost savings and revenue generation through innovative methods. Manages staff resources and departmental budget within designated areas according to hospital policies and procedures. Utilizes all financial resources within established budget, notifying CEO, in advance, of any and all variances necessary to maintain department services.
Click Here To Apply
https://uhs.ats.hrsmart.com/cgi-bin/pm/click.cgi?job_id=23306&site_id=35
Plans, develops, and manages the operation of the Dietary/Food Service Department to meet the mission and goals of the hospital, as well as the requirements of JCAHO and other applicable federal, state and local regulatory and accrediting agencies. Works collaboratively with the Dietary staff to assure proper dietary needs are met for all patients, inclusive of adherence to nutritional consults for patients with special needs.
RESPONSIBILITIES: (include, not limited to)
Leadership:
Responsible for the operational excellence of the department to ensure the delivery of quality services to patients, staff and visitors in accordance with applicable policies, procedures and professional standards. Reviews and analyzes department quality and productivity measures, adjusting the use of available resources as necessary. Understands and adopts changes in applicable regulatory and accrediting regulations. Provides regular updates to the Quality Management Committee regarding quality of services and any changes in the department. Manages department activities so that quality services are provided to patients, staff and visitors while meeting all applicable regulatory requirements. Maintains an effective quality assurance/improvement program and department productivity measurements, and reports status on a monthly basis.
Fiscal Management:
Responsible for effective fiscal management of Dietary Department operations to ensure proper utilization of the hospital's financial resources. Maintains high quality and timely department services while meeting all budgetary goals and objectives. Continually investigates and suggests creative alternatives to the established budget to respond to shifting demands of resources. Recommends cost savings and revenue generation through innovative methods. Manages staff resources and departmental budget within designated areas according to hospital policies and procedures. Utilizes all financial resources within established budget, notifying CEO, in advance, of any and all variances necessary to maintain department services.
MINIMUM QUALIFICATIONS:
Education: College degree or equivalent and/or specialized training in Food Service Management, either through seminars or through course work in management. Active Dietetic Registration (RD) preferred, however not required
Experience: Minimum of Three to five years of experience in food service functions, with at least three years in supervision. Previous management or supervision of staff required. Previous experience in Hospital setting preferred. Knowledge or experience with JCAHO and state licensing requirements.
Technical Skills: MS Applications experience with Excel or other spreadsheets preferred.
Other: Demonstrates problem resolution skills. Clear written and verbal communication skills required. Diplomacy, tact and a calm, positive attitude are required as is a willingness to evaluate several sides of an issue. Strong organizational skills and confidentiality are required.
Click Here To Apply
https://uhs.ats.hrsmart.com/cgi-bin/pm/click.cgi?job_id=23306&site_id=35
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Westwood Lodge Hospital & Lowell Treatment Center
