Manager, Food and Nutrition Services
RML Specialty Hospital - Chicago, IL

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The Manager of Food and Nutrition Services has overall responsibility for the following services at RML Specialty Hospital-Chicago:
  • Patient Food Service
  • Staff and Visitor Food Service
  • Clinical Nutrition
Responsibilities include ensuring operations meet the needs of patients, staff and visitors; complying with all legal, accreditation, and certification requirements; meeting established goals for budget, clinical quality, and patient satisfaction; adhering to all hospital and department policies and procedures.

Reports to: Director of Food and Nutrition Services

Supervises: Dietary Attendants, Lead Dietary Attendants and Clinical Dietitians (if R.D. only).


  • Adheres to and ensures compliance with the standards of care, standards of practice, and policies and procedures of RML Specialty Hospital.
  • Exemplifies the RML REACH (Service Excellence) culture by demonstrating respect, excellence, appreciation, concern and honor in all interactions with patients, families, co-workers, and as identified in departmental and hospital-wide behavior expectations.
  • Responsible for meeting department goals and objectives for budget, clinical quality, and patient satisfaction. Works with other managers and hospital departments to achieve hospital and departmental goals and objectives. Identifies and implements opportunities for improvement in all aspects of operations.
  • Ensures on-going compliance with all applicable federal, state, and local laws, rules and regulations, including (but not limited to) OSHA, Joint Commission, IDPH, and the City of Chicago Board of Health. Maintains records as required by regulatory agencies. Ensures that all functional areas and records are in constant state of readiness for inspection in order to pass surveys and inspections by accrediting and regulatory agencies with no deficiencies. Prepares for, participates in, and assists inspectors and surveyors during on-site inspection.
  • Interviews, hires, promotes, and if necessary, disciplines and discharges RML personnel.
  • Coordinates the orientation of new staff. Provides ongoing training and support to all staff.
  • Organizes and directs staff in their daily activities. Monitors performance of staff and provides remedial training and coaching as needed. Conducts probationary and annual staff performance appraisals.
  • Verifies and maintains staff payroll. Utilizes electronic payroll system to ensure accuracy.
  • Participates in the development of the departmental operating budget. Manages within budgetary constraints. Works to lower costs when possible. Reports on the monthly budget variance.
  • Identifies and provides justification for capital equipment needs.
  • Ensures performance of appropriate quality assurance testing of equipment as required.
  • Initiates and participates in performance improvement (PI) activities as deemed necessary to improve department operations or as requested by RML Organizational Performance Improvement Department. Provides regular reporting of department quality measures to the Director of Food and Nutrition Services.
  • Assist in the development and implementation of departmental policies including a quality assurance program. Monitors staff adherence and performance relative to departmental and RML policies and procedures. Ensures contracted service employees follow department and RML policies and procedures.
  • Represents Food and Nutrition Services on committees and task forces and in meetings when required.
  • Conducts data analysis and prepares and presents reports and information to appropriate committees, as needed.
  • Personally meets all annual and ongoing employee department and hospital requirements. Completes all competency/skill assessment requirements.
  • Actively monitors adherence of contracted services to contract terms. Participates in contract review of contracted services and recommends changes. Participates in development of new and revised contracts. Monitors accuracy of invoices from contracted services. Generates timely and accurate check requests.
  • Consults regularly with the Director of Food and Nutrition Services and Vice President of Operations and Planning concerning departmental operations.
  • Fills in and supports Food Services staff as needed.
  • (If R.D. only) Performs duties as Clinical Dietitian when required by schedule and patient census. Able to work at RML-Hinsdale when required.
  • Other duties and responsibilities as assigned.
  • Additional specific responsibilities include (but are not limited to):

  • Patient and Staff and Visitor Food Services
    • Ensures adequate inventory of all necessary goods adjusting for patient census.
    • Manages utilization of supplies.
    • Works with Materials Management in the acquisition and delivery of enteral products.
    • Coordinates catering for hospital functions.
    • Ensures sanitation standards are met.
    • Works with Environmental Services to ensure department cleanliness in accordance with IDPH and City of Chicago standards.
  • Clinical Nutrition
    • Provides opportunities for continuing clinical education.
    • Monitors patient satisfaction with clinical interaction.
    • Demonstrates proficiency in the utilization of an electronic medical record.


    Skills & Abilities
  • Excellent interpersonal, communication (written and verbal), teamwork, and problem solving skills.
  • Demonstrated management skills.
  • Excellent Microsoft Office skills.
  • Ability to work independently and under pressure and meet tight deadlines under budgetary constraints.
  • Able to handle stress appropriately and comport oneself in a professional manner at all times.
  • Ability to handle frequent interruptions and to adapt to changes in workload and work schedule, and respond quickly to urgent requests.
  • Willingness to “do what it takes” to ensure patient satisfaction.
  • Physical ability to lift light to moderate weights (up to 40 pounds).
  • Ability to work long and irregular hours (greater than 8 hours in a day and 40 hours in a week). May include evenings, weekends, and holidays if necessary

  • Knowledge & Experience

  • Expertise in the procurement, production, inventory of foods and supplies.
  • 2 years in a health care food services setting.
  • 2 to 3 years of previous supervisory/managerial experience.
  • Equivalent of two years of college level training in food science or related field.

  • B.A./B.S. degree in Food and Nutrition, Food Science, Hospitality or related field.



    Attainment of Sanitation Licenses from State of Illinois and City of Chicago within 3 months of hire.

    Registered Dietitian license.

    Working Conditions
    • Repetitive use of hands and fingers (e.g., use of a computer keyboard.)
    • Stooping or kneeling to pick items up from the floor or to remove and replace items from lower shelves.
    • Sitting, walking, or standing for long periods of time (4-8 hours) are often necessary.
    • Must be able to operate equipment used for the job.
    • May be exposed to slippery floors, knives, extreme cold and extreme heat and steam from equipment.

    The above statements are intended to describe the general nature and level of the work being performed by people assigned to this job. They are not exhaustive lists of all duties, responsibilities, knowledge, skills, abilities, and working conditions associated with it.

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