Food and Nutrition Manager - Healthcare

  

Manager of Food and Nutrition Services - Healthcare

 

Description:

Job Purpose:

Provides food and nutrition services by overseeing all culinary,  Healthcare Room Service, clinical nutrition support, and banquet operations.

 

Duties:

* Accomplishes food and nutrition services human resource strategies by determining accountabilities; communicating and enforcing values, policies, and procedures; implementing recruitment, selection, orientation, training, coaching, counseling, disciplinary, and communication programs; planning, monitoring, appraising, and reviewing job contributions; reviewing compensation strategies.

 

* Maintains food and nutrition ambiance and service by instilling a 'guest service' and a 'can do' attitude among staff; coaching employees how to de-escalate conflicts.

 

* Directs food and nutrition services organizational strategies by contributing information, analysis, and recommendations to functional strategic thinking and direction.



* Background to support facilities Clinical Nutrition program.

 

* Directs food and nutrition services operational strategies by analyzing trends; preparing critical measurements; developing the food and nutrition business plan; addressing customers, profits, associates, and markets with the healthcare strategic business team; implementing production, productivity, quality, and customer-service strategies; designing systems; resolving problems; implementing change.

 

* Implements food and nutrition financial strategies by anticipating requirements, trends, and variances; developing budgets and capital expenditure plans; developing action plans; measuring and analyzing results; initiating corrective actions; minimizing the impact of variances.

 

* Develops and maintains customer base by designing and placing appropriate marketing strategies relating to nutrition in a healthcare environment.  Has background with clinical nutrition requirements.

 

* Approves menus by consulting with executive chefs, clinical nutrition, room service managers and banquet operations managers; reviewing patient food and beverage menus; evaluating past popularity of menu options and availability of seasonal food ingredients; anticipating nutrition consumption and estimating cost of ingredients; minimizing waste; approving orders with suppliers; monitoring the evaluation of the quality of meats, poultry, fish, fruits, vegetables, baked goods, wines and spirits and other beverages.

 

* Controls food and beverage service supplies by meeting with sales representatives; negotiating prices and contracts; developing preferred supplier lists; reviewing and evaluating usage reports; analyzing variances; taking corrective actions.

 

* Keeps food service equipment operating by enforcing adherence to operating instructions; evaluating the troubleshooting of breakdowns; analyzing equipment supplies and expense; monitoring the performance of preventive maintenance; researching, evaluating, and purchasing new equipment.

 

* Maintains safe, secure, legal, and healthy work environment by establishing, following, and enforcing sanitation and HACCP standards and procedures; monitoring conformance to the sanitation and legal regulations of all kitchens, food outlets, and service areas.

 

* Identifies current and future customer service requirements by establishing rapport with potential and actual customers and other persons in a position to understand service requirements.

 

* Maintains customer satisfaction by investigating and resolving complaints about food and nutrition quality and/or service.

 

* Updates job knowledge by creating state-of-the art food and nutrition service practices in the organization; providing leadership in educational and professional organizations; being sought as a subject-matter expert; tracking and understanding emerging food and nutrition services practices and standards; contributing to professional publications; maintaining personal networks with food and nutrition services leader