Minimum of 10 years leadership experience in a multi-site, large scale foodservice operation.
Experience in a service-related area focusing on quality improvement, customer service excellence, contract and vendor management.
Hospital or health care facility experience preferred.
Education
Must have minimum of a bachelor’s degree in business management, retail or other related field.
Knowledge, Skills, and Abilities
Excellent communication, and interpersonal skills.
Personal organization and time management skills
Executive stakeholder relationship management
Personal adaptability, self motivated
Polished and professional demeanor, high EQ
High financial and business acumen
Job Responsibilities
Coordinates and manages the day-to-day operations of the Food Service and Retail group across three hospital facilities and system support center headquarters.
Executes Food and Retail outlet openings of Arthur M. Blank Hospital, scheduled to open September 2024.
Assists in development of and executes all parameters set forth in the annual Facilities departmental initiatives and strategies.
Leads a large team to ensure 24/7/365 Food Service operations for all Hospitals.
Ensures that department operations are effective, efficient, and delivered at the highest quality standards.
Manages the hospital food service environment to ensure appropriate regulatory compliance with all authorities having jurisdiction (AHJ), including but not limited to DOT, OSHA, CMMS, and TJC.
Maintains a safe, enjoyable, and high-quality food service program for patients, visitors, across the system.
Partners with Quality, Strong4Life, and Clinical Nutrition to ensure the highest levels of safety, quality and customer service.
Maintains third-party food service contracts at all hospitals and support center headquarters.
Responsible for ensuring high patient satisfaction scores and implementing initiatives for continuous improvement
Seniority level
Director
Employment type
Full-time
Job function
Customer Service
Industries
Hospitals and Health Care
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