Patient Food Services Manager
4 weeks ago
As the Manager, Patient Food Services at Royal Victoria Regional Health Centre, you will be responsible for leading a team of professionals in the preparation and distribution of meals and nourishments within the main campus, offsite locations, catering, Meals on Wheels and Meals to Go programs.
Key responsibilities include overseeing departmental training needs, recruitment and retention of staff, resource planning, and financial management. You will also be accountable for safe food production, ensuring compliance with optimum food safety standards, and liaising with Public Health, Registered Dieticians, Speech Language Pathologists, patients, and unit managers.
The ideal candidate will have a Bachelor's Degree or equivalent experience in a similar position, with a minimum of five years Food Service management experience in a unionized, Acute Care Hospital. You will also have demonstrated competency with Computrition Healthcare Foodservice software system and effective leadership skills with the ability to coach, motivate, mentor, inspire, and direct teams.
This is an exciting opportunity to join a dynamic team and contribute to the delivery of high-quality patient care. If you are a motivated and experienced professional with a passion for food services, we encourage you to apply.
Responsibilities:
- Oversee departmental training needs, including weekly huddles, in-services, safety talks.
- Recruitment and retention of staff, including development and promotion, mentorship, coaching, and performance management.
- Resource planning to ensure the plan for each role always allows for a seamless operation.
- Work within collective agreement language to ensure unionized staffing needs are met.
- Prepare, monitor, and review department operating budget based on historical trends and predictive analysis.
- Identify opportunities for efficiencies/revenue generation and implement effective staffing solutions.
- Responsible for monthly variance analysis and implementing corrective action plans to achieve a fiscally balanced budget.
- Accountable for safe food production, ensuring food is received, stored, produced, handled, and labelled in compliance with optimum food safety standards.
- Liaise with Public Health, Registered Dieticians, Speech Language Pathologists, patients, and unit managers and is responsible for timely resolution of concerns or recommendations brought forward.
- Provides service recovery through patient rounding and patient satisfaction surveys.
- Manages continuous improvement cycle to address all concerns while increasing the quality and service provided.
- Overall departmental strategic planning of quality improvement activities, initiatives, and reporting in alignment with RVH's My Care Strategy.
- Ownership of the Diet Office/Patient Menu management.
- Maintains & supports daily operations of the Computrition Diet Manager data base.
- Conducts tray accuracy audits, modified texture consistency audits to ensure products are prepared, assembled, and delivered accurately and safely, ensures correct menu choices for therapeutic diets, allergens, and intolerances.
- Ongoing menu item review, tasting, recipe development, patient feedback & waste audit analysis to ensure menu offers the best quality, variety, and cost-effective products available.
- Ensure downtime procedures are in place, communicated, and tested.
- Review daily Staffing Timecards and authorize payroll.
- Assists Operations Director in decision making surrounding improvement opportunities in areas of equipment, delivery meal system, types of service, and staffing requirements.
- Monitor key performance indicators.
- Risk avoidance by ensuring correct food handling techniques are consistent.
- Ensure consistent, high-quality food is served to patients.
- Ensure all equipment is functioning properly, ensuring consistent patient safety.
- Report and monitor quality and safety initiatives.
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