p>Key Responsibilities: • Coordinates and implements systems, patient service programs based upon systems medical direction, patient population, and contract • Hires, leads, directs, coaches, trains, and develops patient services managers and supervisors • Oversees the evaluation of and discipline of patient food services employees as applicable and according to departmental policy • Monitors competency, productivity, and documentation accuracy of patient services managers and teams utilizing necessary tools and resources • Visits patients on an assigned nursing unit or area and helps ensure that every patient is visited by a member of the management or professional team at least once during their hospital stay • Ensures patient services staff assists in achieving stated patient satisfaction goals • Communicates effectively with all team members, patients, and families through conferences, individual consultation, and committee participation.
Preferred Qualifications:
• Registered Dietitian Nutritionist (RDN) with a minimum of five (5) years of work experience with at least two (2) years in healthcare, including one (1) year in a managerial position • ServSafe Certified • Some knowledge of food and catering trends with a focus on quality production, sanitation, food cost controls, and presentation • Supervisory leadership, management, and coaching skills • Communication skills, both written and verbal • Ability to communicate on various levels, including management, client, customer, and associate levels • Financial budgetary, accounting, and computational skills • Proficient computer skills, including various computer programs, Microsoft Office programs, e-mail, and the Internet.