Operations Manager Foodservice

• Manages departmental budgets (e.g., capital, projects, supplies, operations).
• Ensures food is handled, packaged, stored, and disposed of by federal and state regulations and appropriate documentation is maintained.
• Manages the food service department's necessary and required resources and provides recommendations for staffing levels, products, and equipment.
• Completes all Human Resources responsibilities for interviewing, hiring, managing, staff development, corrective actions, and / or staff engagement needs.
• Responsible for all quality improvement initiatives regarding training, auditing, inspecting, rounding, and making recommendations as needed.
• Collaborates with the FS director to establish dashboard metrics to track operations and improvement initiatives.
• Promotes a culture of safety, hand hygiene, patient experience, employee engagement, and retention.
• Coordinates scheduling and oversees subcontractors and vendors.
• Supervises and/or performs on-call emergency services when needed.
• Compose general and technical reports.
• Establishes self as the Subject Matter Expert (SME) within food service, regulatory compliance, and training.
• Effectively employs computer programs and mobile devices, evidenced by proper log-ins, using applicable hardware or software, attaching files, composing appropriate email messages, and appropriately using internet browsers or sites.
• Takes a customer-centered approach when addressing the needs of and interacting with patients, visitors, guests, team members, and other healthcare workers.

Work is typically performed in an office environment. Accountable for satisfying all job-specific obligations and complying with all organization policies and procedures. The specific statements in this profile are not intended to be all-inclusive. They represent typical elements considered necessary to successfully perform the job.