As a patient-focused organization, University of Utah Health exists to enhance the health and well-being of people through patient care, research and education. Success in this mission requires a culture of collaboration, excellence, leadership, and respect. University of Utah Health seeks staff that are committed to the values of compassion, collaboration, innovation, responsibility, integrity, quality and trust that are integral to our mission. EO/AA

The Food Service Manager plans and oversees the activities and personnel of the food service operations. Primary responsibilities include supervising retail services, patient services, food production and service, ensuring that food served is nutritious and attractive, managing staff, reviewing, and updating policies and procedures, implementing and maintaining quality and cost-control procedures, and maintaining professional competency and skills required for professional practice.The position is not responsible for providing direct care to patients.

Corporate Overview: The University of Utah is a Level 1 Trauma Center and is nationally ranked and recognized for our academic research, quality standards and overall patient experience. Our five hospitals and eleven clinics provide excellence in our comprehensive services, medical advancement, and overall patient outcomes.

• Hurry and apply today! Submit your application with an updated resume online at employment.utah.edu  
• You Must, Upload most recent up dated resume with work all your history and experience to be considered. 
• Please provide five professional references with an email and phone number on your submitted resume.  
• University of Utah Health offers fantastic career opportunities, great pay, healthcare benefits from day one! We also offer a 401 K retirement plan, and a work environment that values dedication, learning, and a work-life balance. Come join our team! uofuhealth.org/jobfairs.
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Job Specific Responsibilities and Accountabilities

• Performs to required standards for job specific responsibilities and technical competencies.

Talent Management

• Hiring, training, developing, and communicating with staff.

Financial Management

• Responsible for developing, monitoring and achieving budget goals.
• Manages labor and non-labor expenses to budget or flex budget.
• Manages revenue to budget to maximize potential revenue.

EPE/Service

• Responsible for patient satisfaction scores within assigned area(s).
• Responsible for upholding PROMISE standards of direct reports and team members.

Quality

• Responsible to achieve quality goals for assigned area(s).
• Manages and promotes continuous process improvements in assigned area(s).

Performance Management

• Responsible to provide staff feedback on performance, including on-time appraisals and coaching.
• Responsible to deal with conflicts in a proactive manner and to reach resolution in a timely manner.

Building Relationships

• Forms positive relationships with staff, peers, and senior leadership to support the mission, vision, values, and performance standards of the organization.
• Actively engages staff with updates and news as well as involving staff in decisions and work teams. Provides feedback and recognition when appropriate.

Knowledge / Skills / Abilities

• Ability to perform the essential functions of the job as outline above.

• Demonstrated leadership skills in planning and directing employees and processes in order to effectively monitor and develop subordinates, to ensure smooth operation of the department.

• Knowledge of the assigned department's area of specialization in order to analyze, plan, and draw conclusions for recommendations to superiors.

• Demonstrated knowledge of Point of Sale systems.

• Demonstrated knowledge of quantity food preparations and food service management.

• Demonstrated knowledge of regulatory standards.

• Demonstrated knowledge of basic principles of nutrition as it relates to menu planning.

• Demonstrated knowledge of word processing software and ability to learn new programs.

• Ability to communicate effectively in both written and verbal form.

• Ability to plan, organize, and direct the activities of food service employees.

• Ability to motivate staff and promote teamwork.

• Ability to monitor and maintain budget goals.

• Ability to develop and evaluate policies and procedures.

Qualifications

Required

• Bachelor's degree in a related area of assignment, or the equivalency.
• Four years of more progressively responsible managerial experience.

Licenses Required

• Current Food Protection Manager certification, accredited by ANSI.

* Additional license requirements as determined by the hiring department.

Preferred

• Master's degree in a related area, or the equivalency.

Working Conditions and Physical Demands

Employee must be able to meet the following requirements with or without an accommodation.

• This position involves light work that may exert up to 20 pounds and may require light work involving lifting, carrying, pushing, pulling, or otherwise moving objects. They may be required to stand or walk for long periods of time.
• We are University of Utah Health. healthcare.utah.edu

Carrying, Climbing, Color Determination, Lifting, Listening, Manual Dexterity, Pulling and/or Pushing, Reaching, Sitting, Speaking, Standing, Stooping and Crouching, Tasting or Smelling, Walking