Oversee the operations of patient meal service including but not limited to: scheduling and coordinating assignments of staff to prepare food and beverages, assemble trays, deliver meals, clean and sanitize dishes, take patient meal orders, manage supplement orders and delivery, and maintain quality control and timeliness; conduct patient meal rounds, tray assessments, tray accuracy audits and AIDET audits weekly; resolves problems encountered by employees during the course of the assignment; provide prompt service recovery when there is an error with the patient’s meal or missing items and involve a manager in escalated situations. Monitor food preparation methods, portion sizes, and garnishing and presentation; ensures food is prepared according to recipes, menus, special dietary or nutritional restrictions, and number of portions to be served.