We are hiring a Manager of Food Services to provide operational leadership for hospital dining services. This role plays a key part in ensuring high standards for food quality, safety, and service while supporting staff engagement, regulatory compliance, and patient satisfaction.
Responsibilities:
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Plans and implements programs/activities to meet the needs of patients/customers in accordance to budgetary expectations and quality assurance standards
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Maintains the electronic food and nutrition services tools provided and keeps up with updates and changes to ensure the highest percent of accuracy
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Supervises the recruitment, hiring, and training of workforce; assures competency of personnel through approved hospital mechanisms.
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Manages and controls resources and materials to ensure quality and adequacy of supply
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Performs annual customer service training for all front and back of house associates as appropriate
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Plans, controls and monitors budget standards and expectations by maintaining expenses and man-hour utilization
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Directs and supervises the daily food service operations compliance according to HACCP and regulatory requirements
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Manages and maintains the food service systems that provide for high quality, high satisfaction outcomes.
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Implements and maintains monitors tools/mechanisms to perform operational analysis to achieve successful outcomes
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Provides daily huddles, regular in service and continued education opportunities for all facilities food and nutrition staff
Position manages union and non-union workforce.
Preferred experience: A culinary background is strongly preferred for this specific role; culinary production line experience in a high-volume healthcare or institutional setting.
Schedule/Travel: Monday-Friday, start times will vary based on department needs. Travel between UPMC Washington & UPMC Greene will be required.
