Patient Services Manager

Job Description

 

Relocation Assistance Available for Qualified Candidates

 

Aramark Healthcare+ is seeking a Patient Services Manager to join their team at San Joaquin General Hospital in French Camp, CA, with relocation assistance available to support qualified candidates.

 

The Patient Services Manager will support patient dining operations within the Food & Nutrition Department and will be responsible for developing and executing patient‑focused dining solutions that meet nutritional standards, patient needs, and customer preferences. This role applies technical training and interprets government‑mandated healthcare nutrition regulations to support the implementation of healthy, compliant menu programs in an acute care environment.

Compensation & Benefits

Compensation: The Salaried rate for this position is $72,000.00 to $85,000.00. If both numbers are the same, that is the amount that Aramark expects to offer. This is Aramark’s good faith and reasonable estimate of the compensation for this position as of the time of posting.

 

Benefits: Aramark offers comprehensive benefit programs and services for eligible employees including medical, dental, vision, and work/life resources. Additional benefits may include retirement savings plans like 401(k) and paid days off such as parental leave and disability coverage. Benefits vary by location and are subject to any legal requirements or limitations, employee eligibility status, and where the employee lives and/or works. For more information about Aramark benefits, click here Aramark Careers - Benefits & Compensation

 

There is no predetermined application window for this position, the position will close once a qualified candidate is selected. Qualified applicants with arrest or conviction records will be considered for employment in accordance with all applicable laws, including, but not limited to all applicable Fair Chance Ordinances and Acts. For jobs in San Francisco, this includes the San Francisco Fair Chance Ordinance.

Job Responsibilities

Patient Food Service Operations

• Manage daily patient food service operations in compliance with established standards and procedures.
• Lead and support patient service staff to ensure meals are accurately prepared, assembled, and delivered in a timely manner.
• Conduct regular patient and departmental rounds to assess service quality and address opportunities for improvement.
• Oversee diet office operations and the Service Ambassador program to ensure effective communication and service execution.
• Monitor, document, and enforce safety and sanitation compliance.
• Supervise tray line operations and/or room service programs to ensure quality, efficiency, and accuracy.

Leadership

• Leverage Aramark’s coaching model to engage, develop, and maximize team member performance.
• Recognize and reward employee contributions to build engagement and morale.
• Ensure individual and team performance consistently meets operational goals, service standards, and client expectations.
• Plan and lead daily team huddles to communicate priorities, reinforce standards, and drive accountability.
• Uphold safety and sanitation standards across all areas of operation.

Client Relationship Management

• Build and maintain strong client and customer relationships that support partnership and business objectives.
• Proactively identify client needs and communicate operational updates and performance outcomes.
• Deliver exceptional customer service aligned with Aramark’s standard service model.

Financial Performance

• Assist in the preparation, review, and maintenance of departmental financial statements.
• Support the achievement of client and company financial goals and performance targets.
• Utilize Aramark systems and processes to understand financial metrics, data trends, ordering, and inventory controls; educate teams on key drivers that impact cost and margin performance.

Productivity & Operational Excellence

• Drive operational efficiency through effective cost controls, labor management, and profit optimization.
• Ensure compliance with Operational Excellence fundamentals, including food quality and labor initiatives.
• Ensure team members are fully trained, competent, and equipped to execute their responsibilities.
• Supervise staff to maintain standards in production, quality, and operational controls.

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