FN Mgr Operations Food Services FT

Overview

Plans and directs activities of the Food and Nutrition department providing quality food service and Nutrition care for the patient population, visitors, and hospital staff. Responsible for achieving positive results through leading, directing, coaching and counseling team members. Establishes departmental policies and procedures, ensures staff follows Hospital policies and procedures. Provides administrative direction of menu formulation, food preparation and service, purchasing, sanitation standards, safety practices and personnel utilization. Selects professional dietetic staff and directs departmental education programs. Coordinates interdepartmental professional activities, and acts as resource person to staff and management on matters pertaining to dietetics. Participates in CQI performance improvement activities and educates all staff members.

Qualifications

Education: Bachelor degree in Hotel/Restaurant or Dietetics related field from an accredited college or university required. Masters degree and Registered Dietitian preferred.

Experience: Minimum 10 years experience in Foodservice Management with increasing degrees of responsibility attained.

Additional Skills/Abilities: Must have excellent interpersonal skills with the ability to promote and foster highly effective teamwork and strong customer service skills within the department. Ability to prepare and maintain annual department budget and goals.

Must complete the following Huntsville Hospital classes through Corporate University within six months: Just Culture, Top Employment Traps for Managers, and Seven Habits of Highly Effective People in Healthcare, Workplace Professionalism, Selecting the Right Employees, Personal Style Indicator, and A Leaders Guide to Worker's Compensation