Tift Regional Medical Center
As a member of the Food and Nutrition Management Team you will have the opportunity to manage our Patient and Retail Dining Services Program. You will assist in developing it to become the benchmark for other hospitals. This responsibility includes but not limited to: planning, organizing and guiding; the diet office, patient meal assembly, patient delivery functions, cash handling, and retail service areas. The duties include hiring, inspiring, training, developing and retaining great team members. In addition, as a member of the management team, you will share responsibility and accountability for achieving exceptional patient satisfaction and financial objectives.
ESSENTIAL DUTIES AND RESPONSIBILITIES include the following. Other duties may be assigned. Core Competency is the demonstrated ability to carry out the primary responsibilities of the job which should be reflected in the essential duties section of the job description.
1. Oversee day to day operations of the patient services and retail food distribution process. Effectively train, develop, and lead patient and retail guest services personnel. Coordinate closely with the Executive Chef to maintain the highest standards of food excellence and safety that are possible. Provide service recovery when necessary. Maintain cash logs and deposits of retail operation. Conduct patient, tray, and retail assessments using available survey tools. Maintain sanitary and safe conditions as required by regulatory authorities. As a member of the management team, the Guest Services Manager will help to develop and execute departmental and organizational goals that are consistent with TRMC values.
CORPORATE COMPLIANCE RESPONSIBILITIES
1. Keeps abreast of all pertinent federal, state and TRHS' regulations, laws and policies as they presently exist and as they change or are modified.
2. Ensures that the staff are trained and evaluated on their knowledge of and adherence to compliance policies and procedures specific to their jobs.
EDUCATION/AND OR EXPERIENCE:
Certified Dietary Manager (CDM)
Serve Safe Certified
Two years direct leadership experience in a health care food service operation.
KNOWLEDGE, SKILLS AND ABILITIES:
Knowledge of Healthcare Food Service including; purchasing, inventory, account, and supply \distribution functions. General knowledge of Food Service Requirements for hospitals. Leadership ability, administrative skills, and communication skills are of extreme importance. Must have the ability to learn from education, training, and experience. Computer ability and knowledge is a must. Must be able to communicate effectively with others, be dependable, exhibit professionalism, have integrity, be able communicate both verbally and in writing, possess problem solving skills, and knowledge to interpret and follow instructions.
Normal office environment. Requires walking, sitting, and standing to a significant degree. Requires lifting large and small objects by weight and bulk (up to 50 pounds). Possible exposure to communicable diseases. Exposure to hazardous chemicals and typical kitchen elements such as heat, fumes, noise, and odors, also hazards such as burns, cuts, wet work areas, etc.