Responsible for overseeing all aspects of patient, retail, and catering food service operations, ensuring high-quality, cost-effective service that meets customer needs and regulatory standards. This role manages cafeteria, catering, and patient room service operations, focusing on menu selection, tray assembly, delivery, and service efficiency to enhance satisfaction and operational performance. The manager ensures adequate coverage for patient services operations (e.g., meal ordering, tray assembly, meal/nourishment delivery) and oversees retail and catering services to maintain consistent quality and cost-effectiveness. Leading and training a team of food service supervisors, leads, and aides, the manager ensures compliance with safety and sanitation protocols across all service areas. Additionally, the manager oversees Nutrition Assistants and the call center in the absence of the Clinical Nutrition Manager, assists the Executive Chef with utility staff scheduling, and collaborates to drive process improvements across patient, retail, and catering operations. The manager also serves as the primary point of contact for patient inquiries, complaints, and day-to-day nursing communications.

Work requires the knowledge of theories, principles, and concepts normally acquired through the completion of an Associate’s degree in Nutrition or closely related field and three to five years of Healthcare Food Service experience; Bachelor's degree preferred. Experience managing a patient room service operation highly preferred. Previous work related experience. Serve safe Manager certification required. A valid driver’s license is required, along with compliance with the qualifications necessary to operate a health system vehicle. Additionally, all policies outlined in the SJHS Fleet Management & Safety Program must be followed.