A Restaurant or Food Service Supervisor supervises food preparation and staff for a restaurant or dining hall. Manages budget for food supplies, equipment and staff; hires and trains staff; monitors food safety procedures. May plan menus or work with chefs or dieticians to plan menus. Works in a school, hospital, nursing home or other institution.
$55/hour on W2 Job Overview We are seeking an experienced Manager of Food & Nutrition Services to lead daily operations, regulatory compliance, and patient dining experience across our hospital campus. In this role, you will oversee all aspects of healthcare food service-including patient meal distribution, clinical nutrition coordination, retail cafeteria operations, physician dining, and catering. You will manage department productivity, drive financial performance to target metrics (such as Net Spend per APD), ensure strict adherence to Joint Commission (TJC) and OSHA standards, and mentor a team of supervisory and front-line hospitality staff.
Direct daily operations across patient dining, cafeteria, physician lounge, and catering services, maintaining a patient-first philosophy and driving service recovery when needed.
Regulatory Compliance & Quality:
Ensure full compliance with TJC, OSHA, EEOC, local health department, and federal regulatory standards. Conduct regular audits for food safety, sanitation, temperature controls, and recipe standardization.
Financial & Budgetary Management:
Manage the department budget, GL coding, food/labor costs, and vendor compliance. Optimize productivity metrics and monitor Net Spend per Adjusted Patient Day (APD).
Staff Management & Development:
Oversee hiring, training, competency assessments, scheduling, and performance reviews. Provide ongoing coaching to supervisory staff to foster high employee engagement and team performance.
Supply Chain & Vendor Relations:
Direct the purchasing of food, supplies, and capital equipment, maximizing compliance with contracted group purchasing organizations (GPO).
Reporting & Documentation:
Prepare and maintain operational reports tracking meal volumes (regular and therapeutic diets), nutritional analysis, financial variances, and sanitation inspections.
3 to 5+ years of leadership experience in healthcare food service management, hospital hospitality operations, or large-scale dietary operations.
Regulatory Knowledge:
Demonstrated knowledge of Joint Commission (TJC), OSHA, and state/local food safety and sanitation regulations.
Financial Acumen:
Practical experience managing department operating budgets, food and labor cost controls, P&L reporting, and inventory management.
Leadership Skills:
Proven ability to lead, mentor, and build employee engagement among cross-functional supervisory and operational teams.
Communication:
Excellent verbal and written communication skills with a track record of effective cross-departmental collaboration.
Preferred Qualifications:
Bachelor's Degree in Food Service Management, Hospitality Management, Nutrition, or a related field. Certified Dietary Manager (CDM) or ServSafe Manager Certification. Experience utilizing healthcare computer maintenance/food management software and GPO procurement systems. #ESJ
