Patient Food Service Supervisor

Department Overview

FNS Supervisors are responsible for 24 hour a day/ 365 days a year oversight of operation assigned.

 

FNS Supervisors manage operations with aggregate budgetary responsibilities/expenditures of;

• $1.5 to $3 million in annual revenue or more
• Supervise staff producing 1000-1200 patients meals per day in a room service model
• Directly supervise large numbers of employees (typically up to 30 hourly team members)

Responsibilities include (but are not limited to);

• Direct in unit supervision of operations, Patient and Retail Services, on a continual basis. Assuring the highest standards of customer service, cleanliness, food quality and operatione xcellence.
• Developing schedules and work outlines for hourly staff. Classifications of staff include: Cooks, Cashiers, Baristas, Food Service Workers, Meal Service Associates, Call Center Communication Specialists [add as needed].
• Interviewing and hiring new employees, training, disciplinary action as needed in accodance with institutional standards and collective bargaining agreement, organizing employees and assigning duties.
• Supervising meal periods, monitoring guest service levels. Supervise all aspects of Patient Room Service Program and Retail locations.
• Conducting employee evaluations
• Monitoring Occupational Safety and Health Administration guidelines, ensuring compliance with county and state health department rules and regulations, enforcing and monitoring Hazard Analysis and Critical Control Point food safety and sanitation program.
• Implementing special projects and supporting planned events.
• Monitoring departmental costs and taking corrective action when needed.
• Developing new business concepts (includes business planning, design, menu development).

FNS Supervisors are responsible for assessing general patient/customer satisfaction during all meal periods by visiting with patients/guests, as well as providing knowledge regarding the menu, ingredients to patients/guests as needed.

 

FNS Supervisors must be capable, willing, and proficiently perform all job functions for the employees they supervise in their operations including but not limited to; cooking, serving, bussing, barista, cleaning, cashiering, and Room Service Program.

Function/Duties of Position

Operational Functions: Direct in unit supervision of operations on a continual basis. Assuring the highest standards of patient/customer service, cleanliness, food quality and operatione excellence. Supervises meal periods. Checks to ensure HACCP and other quality control checks are followed. Supervises food line and grab and go items. Supervises cash handling and point of sale transactions.

 

Administrative Functions: Follows procedures for providing training, making schedules, and providing documentation for disciplinary actions and performance reviews. Prepares required reports and presents to management as needed. Develops and implements programs that facilitate and/or improve operations. Presents a positive role model for employees at all times.Hospitality/Customer Service Functions: Demonstrates exceptional patient/customer service at all times. Assesses patient/customer satisfaction during meal times by visiting with patients/guests. Leads the team to provide a memorable patient/guest experience. Develops and monitors supervisory rounding of all operational facilities.General Functions: Follows standards for merchandising, stocking, rotating and storing products. Works with management to develop new business opportunities.

Supports sustainability efforts of Food & Nutrition Services by fully participating in the recycling program.Fulfills responsibilities to the organization through performance that promotes the service excellence philosophy. Performs requirements for department managers as outlined in "Compliance Roles and Responsibilities in OHSU Hospitals and Clinics."

Required Qualifications

• High school diploma /GED

• Bachelor’s Degree or Masters

• Minimum of 5 years lead or supervisory experience.

• Good understanding of budget and forecasting, Cost of Goods sold (COGS), labor cost, hiring, and discipline of employees, customer service, menu development and leadership.

• Must have the ability to communicate with patients, staff, visitors, and all levels of management.

• Current ServSafe certification or equivalent.

Preferred Qualifications

• Bachelor’s Degree or Masters

• 5-8 years for food service, retail, or healthcare supervisory experience.

• Previou