PATIENT SERVICES MANAGER, FOOD AND NUTRITION - HOSPITALS

Lead and manage patient dining services within a hospital setting, overseeing daily operations for an average census of 200–230 patients and ensuring high-quality service for breakfast, lunch, and dinner while maintaining patient satisfaction and regulatory compliance. Responsibilities include hiring, training, coaching, and developing patient services staff; ensuring compliance with dietary restrictions and patient food preferences within clinical guidelines; driving patient satisfaction initiatives and service excellence standards; maintaining compliance with federal, state, and accrediting agency regulations (including HIPAA and patient rights policies); participating in or leading patient satisfaction programs and QA/QAPI initiatives. Qualifications include healthcare experience in patient services/food & nutrition, at least 1 year of leadership in healthcare, and preferred associate or bachelor’s degree in Nutrition, Food Service, or related field; strongly preferred CDM/DTR/RD and ServSafe; proficiency with Microsoft Office, EMRs, and diet office systems.