Patient Meal Services Manager (Days)

The Patient Services Manager coordinates food and nutrition services and serves as the liaison for Patient Meal Services and the Nursing departments. Primary responsibilities include direct oversight of Diet Aide II and III, managing meal service activities of the patient care units. Coordinates activities related to menu and meal distribution. Implements and maintains cost-control and quality performance procedures. Maintains current ServSafe certification.
Education
High School Diploma or GED
Experience
Five years of related experience. Requires broad knowledge of complex systems and procedures.
Licenses & Certifications

• Serve Safe Certification

Qualifications

• Ability to plan, organize, and direct the work of others. Ability to initiate and promote innovation and change.
• Ability to work effectively with individuals and diverse groups, and to exercise good judgment in analyzing and solving problems.
• Basic knowledge of therapeutic diets
• Demonstrated leadership and administrative experience.
• Knowledge of food service administration, principles, and practices within a healthcare environment.
• Knowledge of regulatory standards. Ability to communicate effectively in both written and verbal form.
• Strong knowledge of word processing, and spreadsheet software.

Area of Responsibilities

• Facilitates and directs operations of patient care units related to production, distribution, and service of food to ensure optimal nutrition care of patients.
• Facilitates and ensures Patient Meal service support is complete, floor stock levels are met, appropriate temperature documentation is completed consistently for patient refrigerators and steam line temperatures.
• Manages, disciplines, and evaluates the performance of employees reporting to the position. Resolves conflicts using constructive coaching techniques while providing employees with feedback that is timely, clear, and appropriate.
• Monitors the performance improvement program, introducing new tools and adjusting processes as necessary to ensure food safety, improve patient satisfaction, and comply with requirements of the Joint Commission requirements. Achieves compliance with regulatory agency standards, including state and federal standards.
• Under direction of the Nutrition Services Director RD implements and monitors the performance improvement program, introducing new tools and adjusting processes as necessary to ensure food safety, improve patient satisfaction, and comply with requirements of the Joint Commission requirements. Achieves compliance with regulatory agency standards, including state and federal standards.
• Assists in staff development and training for both professional and nonprofessional personnel in the department. Plans and provides continuing education and training opportunities as mandated by hospital and department policies and employee needs.
• Collaborates with department and unit managers to promote effective communication and processes and to ensure patients' nutritional needs are met. Attends nurse manger and nurse council meetings as needed to communicate departmental programs and address issues etc.
• Demonstrates accountability for the proper use of patients' protected health information.
• Evaluates, recommends, and implements cost-reduction and productivity measures using performance improvement and benchmark data.
• Evaluates, recommends, and implements cost-reduction and productivity measures using performance improvement and benchmark data. Identifies, reviews, and prioritizes opportunities to improve organization efficiency and effectiveness.
• Identifies, reviews, and prioritizes opportunities to improve organization efficiency and effectiveness.
• Performs other related duties as required.
• Resolves conflicts using constructive coaching techniques while providing employees with feedback that is timely, clear, and appropriate.
• Translates goals and objectives of the department into effective work operations and encourages and supports employees in achieving these goals.

Compliance Statement
Employee performs within the prescribed limits of Tanner Health System's Ethics and Compliance program. Is responsible to detect, observe, and report compliance variances to their immediate supervisor, the Compliance Officer, or the Hotline.
Education
High School Diploma or GED
Experience
Five years of related experience. Requires broad knowledge of complex systems and procedures.
Licenses & Certifications

• SERVE SAFE CERTIFICATION

Supervision

• Supervises up to 15 hourly staff.

Qualifications

• Ability to plan, organize, and direct the work of others. Ability to initiate and promote innovation and change.
• Ability to work effectively with individuals and diverse groups, and to exercise good judgment in analyzing and solving problems.
• Basic knowledge of therapeutic diets
• Demonstrated leadership and administrative experience.
• Knowledge of food service administration, principles, and practices within a healthcare environment.
• Knowledge of regulatory standards. Ability to communicate effectively in both written and verbal form.
• Strong knowledge of word processing, and spreadsheet software.

Definitions

• The Patient Services Manager coordinates food and nutrition services and serves as the liaison for Patient Meal Services and the Nursing departments. Primary responsibilities include direct oversight of Diet Aide II and III, managing meal service activities of the patient care units. Coordinates activities related to menu and meal distribution. Implements and maintains cost-control and quality performance procedures. Maintains current ServSafe certification.

Contact With Others
Appreciable contacts as regular part of the job with others outside of the department or organization. Requires discretion and tact to give or get specialized information to perform duties of job.
Effect Of Error
Probable errors may be serious and involve losses such as improper costs, overpayment, waste of material, damage to equipment, and delay in processing work. Effect usually confined within the organization. Most of work not subject to direct verification or check. Regularly works with some confidential data such as account, salaries, patient medical records, which if disclosed might have adverse internal or external effects.
Supervisory Responsibility
Supervises a small section of employees (up to 15); orients and trains employees, schedules, assigns, checks and maintains flow of employees' work, carries out most personnel decisions, and initiates minor personnel actions.
Mental Demands
Assignment requires planning and arranging own work to reach definite objectives. Applies knowledge of a specific field using several varied procedures or techniques. Solves non-routine technical, treatment, or operational problems under general guides
Physical Effort
Minor physical effort - Job requires person to stand and/or walk frequently. Lifts, carries, or uses lightweight (1 to 25 lbs.) materials or equipment less than half of the day. Works in reaching or strained position intermittently. Office or laboratory work requires close visual effort less than half of day. Office or Laboratory work with concentration on a monotonous, repetitious procedure or skill most of day, where speed and accuracy are essential.
Working Conditions
Minor - Occasionally involved in exposure to dirt, odors, noise, or some work is performed with exposure to temperature/weather extremes/occupational risk and probability of coming into contact with blood borne pathogens, other potentially infectious diseases, or biomedical/bio-hazardous materials.
Physical Aspects
Continually (at least once per day)

• Hearing
• Visual
• Standing
• Smelling

Frequently (at least 3 times a week)

• Bending
• Feeling (Touch) - determining temperature, texture, by touching
• Speaking
• Walking
• Tasting

Occasionally (at least once a month)

• Typing
• Manual Dexterity - pinching with fingers, etc.
• Reaching - above shoulder
• Reaching - below shoulder
• Running - In response To an emergency
• Lifting up To 25 lbs.
• Handling - seizing, holding, grasping
• Carrying
• Pushing/Pulling - up To 25 lbs.