REQUIRED:

• HS Diploma or GED.
• Four (4) years of relevant experience.
• Two (2) years of relevant leadership experience.
• Must be able to accommodate flexible scheduling including weekends and holidays.
• Good oral and written communication skills.

LEAD WITH PURPOSE: JOIN UPMC HAMOT AS A FULL-TIME FOOD SERVICES MANAGER

Are you a dynamic leader with a passion for high-quality service, patient satisfaction, and team development? UPMC Hamot is seeking a full-time Food Services Manager to join our cohesive, on-site leadership team. This is a rewarding opportunity to make a meaningful impact on patient experiences and contribute to the overall success of our hospital’s food and nutrition services.
This position primarily works day shifts, Monday through Friday, with typical hours between 6:00 AM – 2:30 PM or 8:00 AM – 4:30 PM, and requires flexibility for evenings and weekends as needed. Weekends and holidays are required on a rotating basis.
As a Food Services Manager, you’ll work closely with clinical leaders throughout the hospital, directly influencing patient satisfaction and quality of care. You’ll oversee and support food and nutrition operations, lead and inspire a team of dedicated associates, and help drive compliance, safety, and service excellence throughout our system.
UPMC is committed to investing in our people. We offer a comprehensive Total Rewards Benefits package, as well as career growth and development opportunities to help you reach your full potential.
If you’re ready to lead with purpose, model UPMC’s core values, and be a driving force behind a high-performing food services team, we invite you to apply and take the next step in your leadership journey with UPMC Hamot.

RESPONSIBILITIES:

• Plan and implement programs and activities to meet the needs of patients and customers in accordance with budgetary expectations and quality assurance standards.
• Maintain the electronic food and nutrition services tools provided and keep up with updates and changes to ensure the highest percent of accuracy.
• Supervise the recruitment, hiring, and training of staff and assure competency of personnel through approved hospital mechanisms.
• Manage and control resources and materials to ensure quality and adequacy of supply.
• Perform annual customer service training for all front and back of house associates as appropriate.
• Plan, control, and monitor budget standards and expectations by maintaining expenses and man-hour utilization.
• Direct and supervise the daily food service operations compliance according to HACCP and regulatory requirements.
• Direct and mentor students.
• Manage and maintain the food service systems that provide for high quality, high satisfaction outcomes.
• Implement and maintain monitor tools and mechanisms to perform operational analysis to achieve successful outcomes.
• Provide daily huddles and regular in-service and continued education opportunities for all facilities food and nutrition staff.