Patient Food Service Supervisor

Job description

Operational Functions:
• Direct in unit supervision of operations on a continual basis. Assuring the highest standards of patient/customer service, cleanliness, food quality and operatione excellence.
• Supervises meal periods. Checks to ensure HACCP and other quality control checks are followed. Supervises food line and grab and go items. Supervises cash handling and point of sale transactions.

Administrative Functions:
• Follows procedures for providing training, making schedules, and providing documentation for disciplinary actions and performance reviews.
• Prepares required reports and presents to management as needed. Develops and implements programs that facilitate and/or improve operations. Presents a positive role model for employees at all times.

Hospitality/Customer Service Functions:
• Demonstrates exceptional patient/customer service at all times. Assesses patient/customer satisfaction during meal times by visiting with patients/guests. Leads the team to provide a memorable patient/guest experience.
• Develops and monitors supervisory rounding of all operational facilities. Fulfills responsibilities to the organization through performance that promotes the service excellence philosophy.
• Performs requirements for department managers as outlined in "Compliance Roles and Responsibilities in OHSU Hospitals and Clinics.

Other Duties as Assigned
• High school diploma /GED
• Minimum of 5 years lead or supervisory experience
• Current ServSafe certification or equivalent

Job Related Knowledge, Skills and Abilities (Competencies):
• Good understanding of budget and forecasting, Cost of Goods sold (COGS), labor cost, hiring, and discipline of employees, customer service, menu development and leadership.
• Ability to communicate with patients, staff, visitors, and all levels of management.
• Bachelor’s Degree or Masters
• 5-8 years for food service, retail, or healthcare supervisory experience.
• Previous experience in creating budgets, forecasts, customer service, hiring and discipline of employees as well as prior work with union contracts.
• Knowledge of therapeutic menus for patients.
• Bachelor’s Degree or Masters
• 5-8 years for food service, retail, or healthcare supervisory experience.
• Previous experience in creating budgets, forecasts, customer service, hiring and discipline of employees as well as prior work with union contracts.
• Knowledge of therapeutic menus for patients.