F&N Operations Manager Southern California Hospital at Hollywood

Operation Manager- Food Service

Lemontree Healthcare is seeking an experienced and highly motivated Food Service Operations Manager to oversee and manage the daily operations of our food service department. This leadership role is crucial for ensuring that all food service activities are executed efficiently, safely, and in compliance with healthcare standards. The Food Service Operations Manager will be responsible for managing the food service team, overseeing meal preparation and delivery, maintaining inventory, ensuring food safety compliance, and optimizing the dining experience for patients and staff.

Key Responsibilities:

• Leadership and Team Management:
  • Lead, supervise, and mentor a team of food service staff, including cooks, servers, cashiers, and dietary aides.
  • Coordinate staff schedules and ensure adequate coverage for all meal periods.
  • Provide training and development to ensure that team members adhere to food safety standards, quality control, and customer service protocols.
  • Foster a positive, collaborative work environment that emphasizes teamwork, accountability, and employee engagement.
• Operational Management:
  • Oversee daily food service operations, including meal planning, preparation, serving, and cleanup.
  • Ensure that patient meals are delivered on time, accurately, and in accordance with dietary requirements and preferences.
  • Monitor and enforce adherence to food safety, sanitation, and health regulations (e.g., FDA, OSHA, local health codes).
  • Maintain efficient meal production workflows, ensuring that food is prepared to the highest standards of quality and presentation.
• Inventory and Supply Management:
  • Manage food and supply inventory, including ordering, stocking, and organizing supplies.
  • Control inventory levels to minimize waste and ensure that appropriate stock is maintained to meet patient and staff needs.
  • Work with vendors to negotiate pricing and ensure cost-effective purchasing of food, equipment, and supplies.
  • Conduct regular inventory audits and ensure proper storage and rotation of all products.
• Budget and Cost Control:
  • Develop and manage food service department budgets, ensuring that food costs, labor, and overhead are controlled within budgetary guidelines.
  • Implement strategies to reduce food waste and improve cost efficiency while maintaining meal quality.
  • Prepare financial reports, including budget projections, actual expenses, and cost variance analysis.
• Compliance and Quality Control:
  • Ensure compliance with all local, state, and federal food safety regulations and healthcare guidelines.
  • Maintain high standards of cleanliness and sanitation in food preparation and service areas.
  • Perform regular quality control checks to ensure that all meals meet nutritional, dietary, and quality standards.
  • Conduct regular inspections of kitchen facilities and equipment to ensure they are in good working condition.
• Patient and Staff Experience:
  • Work closely with nursing and dietary teams to address patient dietary needs, preferences, and restrictions.
  • Ensure excellent customer service, handling patient, visitor, and staff concerns related to food service in a timely and professional manner.
  • Evaluate patient satisfaction with meals and make adjustments as necessary to improve the dining experience.
• Strategic Planning and Continuous Improvement:
  • Evaluate food service operations and implement improvements to enhance efficiency, quality, and patient satisfaction.
  • Stay current on trends in healthcare food service, including nutrition, food safety, and industry best practices.
  • Drive initiatives to increase sustainability in food service operations, such as waste reduction and energy-efficient practices.

Qualifications:

• Bachelor’s degree in Food Service Management, Hospitality Management, Nutrition, or related field preferred.
• Minimum of 5 years of experience in food service management, with at least 2 years in a leadership role within a healthcare or institutional setting.
• Strong knowledge of food safety, sanitation, and healthcare dietary regulations.
• Excellent leadership and team management skills, with the ability to motivate and inspire a diverse staff.
• Exceptional organizational, time-management, and problem-solving skills.
• Strong financial acumen and experience managing budgets and cost controls.
• Excellent communication and interpersonal skills, with the ability to interact effectively with patients, staff, and vendors.
• Certification in food safety (e.g., ServSafe) preferred.

Physical Demands:

• Ability to stand and walk for extended periods of time.
• Must be able to lift and carry up to 50 pounds.
• Must be able to work in a fast-paced, sometimes stressful environment.

Working Conditions:

• Work in a healthcare setting, which may involve interaction with patients, visitors, and staff in a kitchen or dining area.
• Flexibility to work weekends, evenings, and holidays as required to meet operational needs.