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Division Director of Food & Nutrition in Largo, FL at HealthTrust

Date Posted: 3/27/2019

Job Snapshot

Job Description

Job Summary
Responsible for developing, evaluating and implementing food/supply formularies for all FANS and EVS Departments. Standardize FANS and EVS processes and products, and analyze product and meal utilization throughout the division to reduce supply cost and improve quality. Individual will support the Division Supply Chain Officers and Division Clinical Resource Director as a subject matter expert in the review of FANS and EVS products and programs. Individual will provide review and operational analysis of outsourced management contracts for facility FANS and EVS Departments.
Supervisor – Division CSC CEO
SupervisesHospital Directors of Food and Nutrition Services, FANS Product Specialist/Purchasing Analyst
Key Interactions – Division CFO, Supply Chain Officers, Directors of Clinical Resource Management, Hospital CEOs, CFOs, CNOs, COOs, Directors of Food and Nutrition
Key Responsibilities
Manage the Division operational processes specific to FANS and EVS to identify opportunities to standardize products, reduce expense and ensure achievement of the program’s goals and objectives. Facilitate Quarterly and Annual strategic planning sessions with Executives and Contract Management Leadership for FANS and EVS. Provide monthly/quarterly KPI reviews and reports for the division:
  • Analyze current spend, savings, contract compliance, and rebate percentages
  • Analyze cost per AA and APD
  • Identify opportunities to standardize products and reduce expense
  • Serve as a Contract Liaison for FANS and EVS Contract Services
  • Foster relationships between Contract Management Team (i.e. Vice President of Operations, FANS and EVS District Managers and General Managers) and HCA Hospital C-Suite, to include routine visitation and meetings within all Facilities
  • Provide strategic direction to FANS and EVS by promoting best business practices in order to uphold company mission and values
  • Coordinate activities related to FANS, Gallup and EVS HCAHPS scores, including analysis and distribution of patient engagement scores
  • Conduct Monthly/Quarterly Business reviews with Food and Supply Vendors to identify cost savings opportunities, review purchasing compliance, and establish new programs and services to enhance FANS and EVS

  • Conduct Monthly conference calls and Quarterly live meetings with FANS and EVS Directors/GM’s (and Patient Experience Coordinators) to discuss pertinent division wide activities and share best practices. Conduct Quarterly meetings with the Contract Clinical Nutrition Managers (CNM) to identify and implement standardized division clinical initiatives, policies and procedures, nutritional supplement utilization, and clinical productivity standards. Facilitate development of collaborative menus for Patient Service and Cafeteria. Analyze and standardize division Café Pricing Structure; recommend changes as needed with division approval. Facilitate peer review audits in each hospital annually. Develop and maintain effective working relationships with FANS and EVS leaders in the facilities. Represent the division on HCA FANS council, participating in national conference calls. Provide oversight to all facility Food and Nutrition and EVS services to identify opportunities for process improvement/cost savings/appropriate staffing levels and quality improvement.

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 high performance standards and delivering leading quality services.
  • Customer orientation - establishes and maintains long-term customer relationships, building trust and respect by consistently meeting and exceeding expectations
  • Tactical execution – oversees the development, deployment and direction of complex programs and processes
  • Policies & Procedures – articulates knowledge and understanding of organizational policies, procedures and systems
  • PC Skills –demonstrates proficiency in Microsoft Office applications and others as required including spreadsheet, word-processing applications, team rooms, and discipline-specific food management, diet office and point of sale applications
  • Financial management – applies tools and processes to successfully manage to budget
  • Project management – a working knowledge of project management processes, industry practices and tools
  • Analytical skills – ability to comprehend and analyze contracts to determine best decision for Division

Job Requirements

EDUCATION
  • B.S. in Food & Nutrition, Hospitality Management or related field.
  • Master’s Degree in Health Care Administration, Business Administration or Nutrition, or R.D. preferred

EXPERIENCE

  • Minimum of 5 years’ experience as healthcare director in food/nutrition required.
  • Prior experience in managing multiple foodservice operations preferred.

CERTIFICATE/LICENSE ServSafe Manager Certification or equivalent required.

PHYSICAL DEMANDS/WORKING CONDITIONS – Requires prolonged sitting, some bending, stooping and stretching. Requires eye-hand coordination and manual dexterity sufficient to operate a keyboard, photocopier, telephone, calculator and other office equipment. Requires normal range of hearing and eyesight to record, prepare and communicate appropriate reports. Requires lifting papers or boxes up to 50 pounds occasionally. Work is performed in an office environment. Work may be stressful at times. Contact may involve dealing with angry or upset people. Staff must remain flexible and available to provide staffing assistance for any/all disaster or emergency situations.

OSHA CATEGORY – The normal work routine involves no exposure to blood, body fluids, or tissues (although situations can be imagined or hypothesized under which anyone, anywhere, might encounter potential exposure to body fluids). Persons who perform these duties are not called upon as part of their employment to perform or assist in emergency care or first aid, or to be potentially exposed in some other way.