What are the responsibilities and job description for the Director, Food & Nutrition Services position at Sampson Regional Medical Center?
The Director of Food & Nutrition services will plan, direct, facilitate, and coordinate activities involved with providing food and nutritional services. The Director maintains optimal service levels and relations to and with patients, visitors, staff and physicians. The Director oversees the procurement of food, supplies and staff to produce and distribute quality services for the following activities: patient food, nutritional service, café service, and catering services. The Director is responsible for the department budget, inventory management, strategic planning and management of the department. Must handle and oversee the handling of cash and maintain the proper handling of these assets in an ethical manner. Maintains compliance with all requirements of Federal, State and local regulations and guidelines.
Duties
Bachelor's degree or equivalent experience. Five years of operation experience at a managerial level. Requires excellent verbal and written communication skills to tactfully communicate with staff, customers, and hospital personnel. Requires the ability to use initiative, good judgment, and creativity in fulfilling responsibilities.
Employment Type: Full Time
Salary: $94,000 - $116,000 Annual
Bonus/Commission: No
Duties
- Completes performance evaluations of employees of the Food & Nutrition department.
- Conducts monthly department meetings and ensures huddles are completely for each shift.
- Creates departmental goals per hospital policy.
- Coordinates all departmental policy and procedure formulation, approval, implementation, and adherence.
- Cross-trains employees to cover various schedules to increase department flexibility.
- Inspects, validates competency, orients, trains, supervises, interviews, hires, counsels, and disciplines staff, supervisors and clinical personnel involved in the operation of the Food & Nutrition Services.
- Maintains compliance will all regulatory agencies.
- Manages the department inventory system to include purchasing inventory and supplies in a professional cost conscientious manner while maintaining safety and high quality.
- Oversees, measures, evaluates and oversees maintenance of high quality service processes including but not limited to: customer satisfaction, budget planning and adherence to cost and sales budgets, labor and departmental productivity, sanitation and regulatory compliance, and clinical performance.
- Participates on committees and safety programs of the hospital to include the Physical Environment committee, Process Improvement Council and other hospital committes.
- Performs quality inspections in all areas of the department on a routine and scheduled basis.
- Professionally maintains personal working habits including superior attendance, punctuality, professional appearance, attitude and self-development in accordance with the specific performance standards and oversees the performance standards for departmental staff.
- Provides leadership and direction for staff development.
- Strives consistently to meet SRMC customer satisfaction goals by overseeing the Food and Nutrional Services activities involved to provide excellent customer service.
- Trains employees on proper cleaning procedures according to departmental policy.
- Perform other tasks as required.
Bachelor's degree or equivalent experience. Five years of operation experience at a managerial level. Requires excellent verbal and written communication skills to tactfully communicate with staff, customers, and hospital personnel. Requires the ability to use initiative, good judgment, and creativity in fulfilling responsibilities.
Employment Type: Full Time
Salary: $94,000 - $116,000 Annual
Bonus/Commission: No
Salary : $94,000 - $116,000
