North Arkansas Regional Medical Center

  • Director - Food Services

    Job Location US-AR-Harrison
    Job ID
    2018-2733
    Category
    Managers, Directors
    Shift
    Days
    Facility
    NARMC
    Type
    Full-Time 80
  • Overview

    Under the direct supervision and administration of: Chief Executive Officer or designee. Responsible for planning, organizing, developing and directing the overall operation of the Food Services Department in accordance with current federal, state and local regulations, NARMC policies and procedures to ensure that quality food service and nutritional care is provided at all times.

     

    The Director of Food and Nutrition Services is responsible for all administrative and clinical aspects of Food & Nutrition Services for NARMC.  The Director ensures a high level of customer service and patient satisfaction, excellent work culture and cost effective management of all aspects of the service.  Responsible for all food service-related activities; including patient care, non-patient care (retail, cafeteria, catering, etc.), quality improvement, sanitation, infection control and all hospital-related activities.

     

    Responsibilities

    Utilizing knowledge of healthcare food, nutrition, and catering trends, oversee the development of department strategic priorities and operational policies/procedures, with a focus on best practices in food quality, efficiency in production, best sanitation, food cost controls, food presentation, etc.  Collaborate with others in administrative leadership in defining the strategic and operational plan for department.  Communicate plans and continuously evaluate plans.
    Reviews and analyzes financial statements, operating reports and budget variance reports.
    Ensures compliance with all safety and sanitation requirements.
    Implements training programs for managers and hourly staff.
    Promotes effective employee communication and fair and equitable treatment of all employees.
    Interviews and hires appropriate staff in conjunction with the Human Resources Department.
    Counsels and evaluates staff according to Norm’s policies and procedures
    Demonstrates good communication and listening skills with clients, customers and employees
    Applies knowledge of clinical nutrition, with emphasis on the needs of various levels of acute care patients, to all policy development and decision making for the department.
    Oversees department’s performance improvement initiatives in preparation for health department inspections and any other regulatory agency requirements.
    Develop and maintain effective relationships with hospital department heads and administrative staff.  Work closely with multiple departments, including but not limited to, nursing, case management, ancillary services, environmental services and hospital medical staff.
    Oversees the development and management of the department budget.  Make budgetary recommendations to leadership.  Identify cost savings within the operation.  Manage labor expenses against productivity.
    Provide insight for all personnel actions in the department including, but not limited to, recruitment, performance management, professional development, career advancement, work schedules/staff deployment, employee records, etc.  Demonstrate strong supervisory, leadership, management and coaching skills.
    Establish effective relationships with external agencies providing services to the organization.
    Expand and grow retail sales with a focus on employee and guest satisfaction.
    Responsible for developing and implementing nutritional education programs and strategies to achieve a high level of patient satisfaction.  Responsible for implementation and oversight of Room Service for the hospital.
    Perform other related duties incidental to the work described herein.

    Qualifications

     

     

    Required

    Preferred

    Education:

    Bachelor’s degree in Food Services Technology/Management, Hospitality Management, Culinary Services, Nutrition or related field

     

    Experience:

    3-5 Years’ experience

    Leadership and management experience in clinical dietetics and food service management in a healthcare setting

    Degrees, Licensure, and/or Certification:

     

    Registered Dietitian with the American Dietetic Association

    Knowledge, Skills, and Abilities:

    Strong communication skills both written and oral.

    Outstanding communication and coaching skills and the ability to manage changing work environments.

    Has excellent analytical, critical thinking and problem solving skills.

    Proficient computer skills to include; various computer programs, Microsoft Office programs, e-mail and the Internet.

    Experience managing a diverse team of employees, managers and supervisors

    Ability to read, write, speak and understand English

     



     

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