Job Description
Job Description
Food Service Manager
Reports to Director of Food Services
7/29/25
About the Role:
The Food Services Manager in the Health Care and Social Assistance industry is responsible for overseeing the daily operations of food service departments within healthcare facilities, ensuring the delivery of nutritious, safe, and high-quality meals to patients, staff, and visitors. This role involves strategic planning and management of food preparation, menu development, and compliance with health and safety regulations to meet the unique dietary needs of diverse patient populations. The manager will lead and develop a team of food service staff, fostering a collaborative environment that prioritizes efficiency, customer satisfaction, and continuous improvement. Additionally, the role requires budget management, inventory control, and vendor relations to optimize resources and maintain cost-effectiveness. Ultimately, the Food Services Manager plays a critical role in supporting patient care and wellbeing through exceptional food service management aligned with healthcare standards.
Minimum Qualifications:
- Bachelor’s degree in Food Service Management, Nutrition, Hospitality, or a related field preferred.
- Minimum of 3 years of experience in food service management, preferably within a healthcare or institutional setting.
- Strong knowledge of food safety regulations and nutritional standards applicable to healthcare environments.
- Proven leadership skills with experience managing and developing a diverse team.
- Excellent organizational, communication, and problem-solving abilities.
Preferred Qualifications:
- Certified Dietary Manager (CDM) or Certified Food Protection Professional (CFPP) credential.
- Experience with electronic food service management systems and inventory software.
- Familiarity with healthcare accreditation standards such as The Joint Commission or similar bodies.
- Advanced knowledge of specialized diets and therapeutic nutrition.
- Experience in budget management and cost control within a healthcare food service context.
Responsibilities:
- Plan, organize, and supervise all food service operations within the healthcare facility, including meal preparation, delivery, and sanitation.
- Develop and implement menus that meet nutritional guidelines and accommodate special dietary requirements of patients and staff.
- Manage, train, and evaluate food service personnel to ensure high performance and adherence to safety and hygiene standards.
- Monitor inventory levels, order supplies, and maintain relationships with vendors to ensure timely procurement of quality ingredients and equipment.
- Ensure compliance with all relevant health, safety, and regulatory standards, including food safety protocols and healthcare facility policies.
- Prepare and manage budgets, control costs, and analyze financial reports to maintain operational efficiency.
- Collaborate with healthcare professionals to align food service practices with patient care plans and nutritional goals.
- Address and resolve any food service-related issues or complaints promptly to maintain high customer satisfaction.
Skills:
The Food Services Manager utilizes leadership and communication skills daily to effectively coordinate and motivate their team, ensuring smooth operations and high-quality service delivery. Analytical and organizational skills are essential for managing budgets, inventory, and compliance with regulatory standards, enabling efficient resource use and risk mitigation. Knowledge of nutrition and food safety is applied to develop menus and maintain health standards that meet patient needs and regulatory requirements. Problem-solving skills are critical when addressing operational challenges or customer concerns, ensuring continuous improvement and satisfaction. Additionally, proficiency with food service management software enhances operational tracking, reporting, and vendor management, contributing to overall departmental success.