This site uses cookies. To find out more, see our Cookies Policy

Director, Food & Nutrition Services in St. Petersburg, FL at HealthTrust

Date Posted: 4/27/2019

Job Snapshot

Job Description

GENERAL SUMMARY OF DUTIES – Assumes responsibility for all aspects of Food &Nutrition services and ensures a high level of customer service and patientsatisfaction of Food & Nutrition Services. Oversees all foodservice-related activities, including: patient foodservice, retail, cafeteria,catering, and other foodservice, quality improvement, sanitation, infectioncontrol and all hospital-related activities. Reports to Division Director ofFood & Nutrition Services and assigned hospital senior leader. Workscollaboratively with Market Clinical Nutrition Manager to administer clinicalprogram and supervise clinical staff within department.

SUPERVISOR – Division Director for Food and Nutrition Services

SUPERVISES – Department Staff in assigned facility

KEY INTERACTIONS – Facility foodservice staff, Senior Leaders andDirectors of other departments in assigned facility, Directors of Food andNutrition Services in other facilities, Distributor Representatives

DUTIES INCLUDE BUT ARE NOTLIMITED TO:

• Twentyfour hour responsibility and accountability for foodservice operations,assuring safe, quality, efficient food handling, preparation and service offood for all customer groups.

• Activelymonitors budget for area and evaluates expenditure on a regular basis.Initiates recommendations to ensure department is operating within budget.Utilizes company systems and vendors to ensure appropriate monitoring andcontrol of inventory and supplies. Optimizes use of supplies, equipment andservices, ensuring a high level of clinical care at the lowest cost. Activelyseeks ways to control costs without compromising quality or the servicesdelivered.

• Utilizescompany systems and division processes to monitor and control key performanceindicators, including cost per volume, productivity standards, contractcompliance, patient satisfaction, employee engagement, retail marginmanagement, patient service utilization and complimentary service utilization.

• Involvesstaff at all levels in collaborative process, assuring all aspects of operationmeet division, facility and regulatory standards. Assures provision of qualityservices by maintaining appropriate resources, staffing levels, competency ofstaff, maintenance/ and performance of equipment, instrumentation calibration,physical space, and training and education of staff. Fosters effectivecollaboration between departments and other services to ensure an integratedapproach in providing services to meet the needs of the patients served.Models, fosters and drives a patient focused culture through ensuring serviceexcellence "must haves" are practiced and hardwired within assignedareas.

• Appliesthe principles of continuous quality improvement in delivery of services,through measuring, assessment and monitoring of FANS processes and systems.Continuously evaluates work process and design; understands role in ensuringperformance improvement, productivity, and service delivery to meet stakeholderneeds. Develops, implements and monitors performance improvement plans toensure compliance and address performance improvement opportunities.

•Takes ownership and demonstrates serviceexcellence principles in all interactions with the patient, physician andothers. Supports and recognizes physicians as an important customer. Ensurespatient's safety, dignity and privacy at all times. Actively supports facilitycommunity efforts, and represents the hospital in the community throughparticipation in community organizations, agencies, speaker bureaus etc.Promotes a professional image and acts as an ambassador inside and outside theorganization.

• Providesleadership of the Food and Nutrition Service function, services and programs.Demonstrates accountability for maintaining and monitoring utilization ofresources, physical space, equipment, department protocols, equipment,standards, policies, and practices.

• Ensurescompetency and development of staff through education and training. Ensures newstaff is oriented to specific job duties with particular focus on safety andinfection control.

• Demonstratesresponsibility and accountability in managing productivity standards.Continuously evaluates and assesses work process/design to enhance productivityand service delivery to meet stakeholder expectations and business goals.Schedules and assigns staff effectively; continuously evaluates staffassignments to ensure quality care and service delivery to meet stakeholderneeds. Ensures the selection, retention and assignment of qualified competentstaff to meet organizational needs. Ensures management of departmentproductivity and work prioritization on unit. Manages staff performance throughregular review, real time feedback, and performance planning. Ensuresperformance reviews are conducted on time. Actively coaches and mentors staff.

• Providesleadership in managing, facilitating and communicating organizational change.Encourages risk taking; fosters a culture of innovation and continuousimprovement.

• Ensurespersonal/professional conduct reinforces Company's values and promotes Code ofConduct. Meets leadership obligations under the Ethics and Compliance Program.

• Assesseseffectiveness of current services, and supports the expansion or development ofnew product lines, services, or innovations that are consistent with hospitalvision, mission and values to promote growth in overall volume.

•Demonstrates personal responsibility forprofessional development. Actively promotes development of self and othersthrough participation in professional organizations, educational opportunities,etc.

KNOWLEDGE, SKILLS, &ABILITIES:

• Organization– proactively prioritizes needs and effectively manages resources

• Communication– communicates clearly and concisely

• Leadership– guides individuals and groups toward desired outcomes, setting highperformance standards and delivering leading quality services

• Customerorientation – establishes and maintains long-term customer relationships,building trust and respect by consistently meeting and exceeding expectations

• Tacticalexecution – oversees the development, deployment and direction of complexprograms and processes

• Policies& Procedures – articulates knowledge and understanding of organizationalpolicies, procedures and systems

• Judgment– Makes decisions based upon job knowledge and experience. Considers allimpacted areas in decision process. Seeks advice where applicable. Judgmentsensible and reliable.

• InterpersonalSkills – able to work effectively with other employees, patients and externalparties

• PCskills – demonstrates proficiency in Microsoft Office applications, Meditech,Business Objects, team rooms, anddiscipline-specific food management, diet office and point of saleapplications, (Computrition), purchasingvendor applications and others as required

• Financialmanagement – applies tools and processes to successfully manage to budget

• Projectmanagement – assesses work activities and allocates resources appropriately

•Analytical skills – ability to comprehendand analyze options to determine best decision for patients, facility,department and company.

•Basic Skills – able to performmathematical calculations, balance and reconcile figures, punctuate properly,spell correctly and transcribe accurately


Job Requirements

EDUCATION


• Associatedegree in related field with applicable experience required.

• Bachelorsdegree in Foodservice Management, Nutrition, Finance, Business Management,Healthcare Administration or similar preferred

•Master’s Level degree, preferred



EXPERIENCE


• Experiencein hospital foodservice required, with 3-5 years management experience.

•Knowledge of foodservice activities andduties, terminology and nomenclature required.



CERTIFICATION/LICENSE


• CertifiedDietary Manager (CDM) in lieu of degree, with additional experience

• ServeSafe Certification or equivalent required.

•Registered Dietitian with Florida statelicensure preferred.



PHYSICAL DEMANDS/WORKINGCONDITIONS – Requires prolongedsitting, some bending, stooping and stretching. Requires eye-hand coordinationand manual dexterity sufficient to operate a keyboard, photocopier, telephone,calculator and other office equipment. Requires normal range of hearing and eyesightto record, prepare and communicate reports. Requires lifting boxes or totes upto 50 pounds occasionally. May be exposed totoxic/caustic/chemicals/detergents. Work is performed in an office within ornear a kitchen environment. Work may be stressful at times. Contact may involvedealing with angry or upset people. Staff must remain flexible and available toprovide staffing assistance for any/all disaster or emergency situations.