Manager, Food Services

Purpose:
Manage and engage associates within Food and Nutrition Operations, with a strong focus on patient, customer, and associate safety and satisfaction. Oversee food service systems to ensure the delivery of nutritious, high-quality, and safe meals while maintaining cleanliness and sanitation standards throughout food service areas and equipment.

Responsibilities include developing work and vacation schedules, conducting competency assessments, monitoring workflow and job performance, and determining appropriate work assignments based on position and operational needs. Train, coach, and provide direction to associates within the assigned area to support a positive, efficient, and service-focused work environment.

The scheduled hours are afternoons and evenings, with rotating weekends and holidays required.

Responsibilities:
 

• Plans and implements programs/activities to meet the needs of patients/customers in accordance to budgetary expectations and quality assurance standards
• Maintains the electronic food and nutrition services tools provided and keeps up with updates and changes to ensure the highest percent of accuracy
• Supervises the recruitment, hiring, and training of workforce; assures competency of personnel through approved hospital mechanisms.
• Manages and controls resources and materials to ensure quality and adequacy fo supply
• Performs annual customer service training for all front and back of house associates as appropriate
• Plans, controls and monitors budget standards and expectations by maintaining expenses and man-hour utilization
• Directs and supervises the daily food service operations compliance according to HACCP and regulatory requirements
• Directs and mentors students
• Manages and maintains the food service systems that provide for high quality, high satisfaction outcomes.
• Implements and maintains monitors tools/mechanisms to perform operational analysis to achieve successful outcomes
• Provides daily huddles, regular in service and continued education opportunities for all facilities food and nutrition staff
• 3-5 years of experience in hospital food service preferred. 3-5 years of experience in marketing and retail preferred.

• HS Diploma/GED required, Bachelor's preferred 
• 4 years relevant experience required 
• 2 years relevant leadership experience required
• Must be able to accommodate flexible scheduling including weekends and holidays. 
• Good oral/written communication skills
  
  Licensure, Certifications, and Clearances:
  Allegheny County Health Dept or other certified food protection manager certification required within 6 months of hire.
  
   
• ANAB - National Accreditation Board OR Servsafe Certified
• Act 34

UPMC is an Equal Opportunity Employer/Disability/Veteran