Food Service Director- Healthcare- Fresno, CA

SUMMARY   Plans, directs and controls all unit operations and resources to meet operating and financial goals, client objectives and customer needs.

 

ESSENTIAL DUTIES AND RESPONSIBILITIES

 

Plans, directs, coordinates and controls resources of the food service department to provide food service for customers, employees and patients.

 

Monitors and analyzes the performance of the unit through verification and analysis of customer satisfaction systems, financial reports and trends.  Formulates an action plan to correct deviations to business plan and budget.

 

Maintains product and service quality standards by conducting ongoing evaluations and investigating complaints.  Initiates corrective action.

 

Complies with ARAMARK and client reporting requirements.

 

Maintains awareness of possible new business within unit and surrounding area including opportunities for other ARAMARK lines of business.  Provides leads to District Manager, Regional Vice President and Regional Sales Directors. 

 

Establishes and maintains a proactive human resource function to ensure employee motivation, training and development, wage/benefit administration and compliance with established labor regulations.

 

Establishes systems and training programs to provide a safe working environment.  Complies with all OSH regulations and other local, state and federal government regulations.

 

Establishes and maintains applicable preventative maintenance programs to protect the physical assets of the unit.

 

Maintains effective relationship with client.  Demonstrates knowledge of content of current ARAMARK/client contract.  Participates in client negotiations.

 

Meets with food production and other personnel to plan menus and related activities such as dining room, bar and banquet operations.  Estimates food and beverage costs and requisitions or purchases supplies.

 

Inspects food and food preparation to maintain quality standards and sanitation regulations.

 

Implements and maintains retail services program. 

 

Manages in compliance with ARAMARK’s standards of operation, client contract and within ARAMARK’s Business Conduct Policy.  Maintains all records and reports necessary to comply with ARAMARK, government and accrediting agency standards, regulations and codes.



 

This ARAMARK position is located at Saint Agnes Medical Center:

 

As Fresno grew northward and the hospital outgrew its facilities, Saint Agnes Medical Center relocated to its present site in north Fresno in 1975. From the original 75 beds, Saint Agnes has grown to treat tens of thousands of patients each year.
436 licensed beds
757 medical staff
2,860 employees
800 volunteers
22,791 admissions 
333,898 outpatient visits
$326. 1 million operating revenue 
$12. 3 million community benefits/care for the poor
1,796,580 service area population — Fresno, Kings, Madera, Mariposa, Merced, and Tulare Counties




Ideal candidates will possess a bachelor's degree in Institutions Management, Foods and Nutrition or other related fields, plus a minimum of two to five years of relevant experience (years of experience is greater for larger unit assignments).
The ability to manage in a diverse environment with focus on client and customer services, entrepreneurship and building and growing a strong business is essential for success in this role.
The ability to identify defects in the preparation and service of food and implement improved quality control procedures as well as to communicate effectively with clients, client customers and support staff is required. Responsible for responding effectively to changing demands.
Proficiency in all Microsoft Office applications is required.
P&L accountability and/or contract-managed service experience is desirable.