Food Service Director FT Days - Paramus, United States - Newbridgehealth

Description

** Food Service Director FT Days 24141**

**Job Category****:** General Svc/Maintenance **Requisition Number****:** FOODS005489 Showing 1 location **Job Details**

**Description**

**Organizing**

Establishes, implements, and maintains policies and procedures to comply with facility and

Coordinates the activities of all individuals of the Food Service Department to assure that all objectives are accomplished from both operational and financial standpoints.

Conducts or attends department/facility meetings to inform and be informed of all activities concerning the Food Service Department.

**Controlling**

Assures that financial expectations are met or exceeded through the proper supervision, planning and utilization of systems.

Maintains accurate weekly operating reports and takes necessary steps to ensure profitability of the Department.

Adheres to budgeted FTE allowance.

Provides individual development opportunities through orientation, in-service education, and other training programs.

Pursues educational opportunities; maintains personal and professional growth and development.

Monitors and takes appropriates steps to insure Patient Satisfaction is meeting the needs of Patients/Residents. Specifically HCAPS and Resident Counsel.

To understand that your role is to plan, coordinate and control the resources of the Food Service Department seven days and twenty-one meals per week.

To maintain Service Directions standards and to accomplish facility objectives.

To consistently apply the policies and procedures of NBMC in the management of your operation. To refer suggestions for changes in the technical subsystems described in company procedures to the Vice President of Support Services in writing for consideration during the next scheduled policy and procedure review.

To respond promptly to the recommendations and requests of Senior Leadership, and Clinical Team.

To maintain positive working relationships with administrators, department heads, physicians and hospital employees. To positively contribute to hospital committee assignments.

To run a business-like, neat and obviously well organized office and department, reflecting an attitude of professionalism and competence.

To schedule required time for consultation with salesmen.

To greet your employees in a sincere and genuine manner each morning. To respond to their operational concerns immediately, if necessary.

To communicate and constant reinforce hospital standards to all levels of your employee group and to request any necessary clarification of standards from appropriate parties.

To conduct a daily sanitation inspection of your entire facility, seeing to it that proper remedial action is taken immediately for all deficiencies you may discover. To present a professional impression through a neat, orderly kitchen, cafeteria and offices; bulletin boards, written notices and signs.

To verify that the facility funds, both in terms of expense control and cash control, are adequately protected at all times and that management practices in general will always be demonstrably sound.

To know your budget status (actual cost versus budget) in detail and to be able to quote food, labor and supplies year-to-date in dollars and cost per meal.

To know your number of authorized full-time equivalent employees, both productive and nonproductive, as well as actual full-time equivalent employees in both categories. To know exactly how many employees should be scheduled and how many are.

To observe both the noon and the evening meal routinely, including observation of breakfast service on at least two days per week.

To think of the cafeteria and all non-patient services as vital parts of your operation.

To taste and critically evaluate food prior to tray line and Cafeteria service to assure that it meets service standards for flavor, color, texture, temperature or is rejected and proper remedial measures are taken immediately.

To routinely monitor service areas for cleanliness and neatness.

To participate in the physical inventory of food and supplies. To be accountable for the inventory totals by food category.

To determine quantities to be purchased. To review competitive prices and select successful pre-authorized meat and produce purveyors personally.

To be present during the receiving of meat and produce to determine adherence to specifications and accuracy of weights and counts.

To spend one hour per week talking with patients and one hour per week talking with cafeteria patrons about their reactions to food service and to respond through direct action as appropriate to opportunities for improvement.

To work a minimum of one Saturday or one Sunday per month, rotated on alternate months throughout the year.

To know your daily Cafeteria receipt pattern. To provide promotions in the Cafeteria to maximize receipts and even out business patterns.

To know the average number of meals served for each day of the week.

To know the total pounds of protein used per day of the menu; to know the pounds ordered; pounds cooked; pounds leftover; and use of leftovers.

To review biweekly schedules prior to posting to insure adherence to budgeted F.T.E.S.

To understand the policies of the organization and support and work within them.

To meet the J.C.A.H. DOH and hospital policies whether you agree with them or not.

To hold scheduled employee meetings by area of the department and as a total group to:

Communicate hospital policy or news

Reinforce standards

Review Patient Satisfaction surveys and Score with Plans for Correction.

Communicate department changes, employee news, new policies, etc.

To provide education and training opportunities to develop more competent employees at all levels.

To be able to justify variances (actual to budget) of more than two percent on the biweekly management report in the following categories:

Beginning and ending inventory by food and supply category.

Purchases by food and supply category.

Meal count by category.

Full-time equivalents by service.

To bring major discrepancies in budget to the Finance Dept. and V.P of Support Service attention in order to resolve all budget problems immediately.

**Customer Service**

Proactively and continuously seeks to understand and meet the needs of the organization.

Actively works to develop strong, positive relationships within the organization.

Solves problems with other departments as necessary and attends routine meetings with other department representatives.

Monitors and reviews HCAHPS results and ensures that all staff are aware of what those scores are and plans of correction are.

**People Development**

Assists Supervisors and Dietitians with selection and hiring of new employees.

Evaluates the performance of employees who directly report to the incumbent and recommends coaching, counseling, salary increases, termination, etc., as appropriate.

Develops standards and criteria for training programs to encourage and stimulate growth for the Service Partners.

Actively looks to promote from within whenever a position becomes vacant.

Holds staff meetings routinely.

**Performance Improvement**

Develops and updates annually policies and procedures for areas of responsibility. Communicates to all concerned.

Designs and implements quantitative measures required by JCAHO, local, state and federal regulations and standards.

Develops, maintains and updates annually a PI plan for areas of responsibility.

Develops and implements quality control/performance improvement programs.

The incumbent must be knowledgeable of and practice facility service standards.

**Financial**

Develops and maintains annual capital and operating budgets for the department.

Continuously explores areas to produce or increase revenues.

Efficiently maintains needed food, supplies, parts and equipment.

Actively looks for ways to decrease expenses.

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