Patient Services Manager Wesley Chapel Full Time Days at AdventHealth

Date Posted: 7/28/2021

Job Snapshot

  • Job Schedule
  • Date Posted:
  • Job ID:
  • Job Family
    Nutritional Services
  • Shift
    1 - Day

Job Description


Patient Service Manager Food & Nutritional Services AdventHealth Wesley Chapel

Location Address: 2600 Bruce B. Downs Blvd Wesley Chapel, Florida 33544

Top Reasons to Work at AdventHealth Wesley Chapel

  • From state- of- the- art equipment to the most intricate building details, Florida Hospital Wesley Chapel was designed from the ground up to maximize healing, patient care and wellness
  • Recognized as leader in patient satisfaction and was named Top 100 Hospital in Modern Healthcare Magazine by IBM Watson Health
  • 50,000 sq ft community Health & Wellness Center
  • Comprehensive women’s health center named Inspiration Place that incorporates female physician specialists, women’s imaging, pelvic floor and female physical therapy and a boutique spa.
  • Consistently named a Top Workplace in Tampa Bay by the Tampa Bay Times
  • Opened an offsite 24 bed, 24/7 emergency room in Central Pasco to better serve the emergency health needs of residents in west and central Pasco

Work Hours/Shift:

Full Time Days

You Will Be Responsible For:

  • Demonstrate effective interpersonal skills:
  • within department
  • interdepartmental
  • with hospital administration.
  • Foster staff development and growth in a caring and respectful manner through:
  • feedback
  • coaching
  • evaluation
  • discipline.
  • Model behavior conducive to the development of a positive, supportive, and productive team.
  • Implement associate satisfaction initiatives considering recruitment, retention, development and continuing education of staff.
  • Performs training, coaching,/evaluations with nutrition services associates on a timely basis to foster staff development and growth.
  • Assists in the development and maintains job routines and position descriptions within the department as assigned.
  • Address issues/concerns related to employee management, and collaborate with Human Resources as appropriate.
  • Demonstrates and conveys a favorable image of the organization.
  • Work within the parameters of defined role, licensing agency and regulatory standards.
  • Coordinates and monitors the establishment and implementation of standards of service.
  • Responsible for DNV and quality issues including sanitation, safety, equipment maintenance, and safe food handling.
  • Demonstrate a commitment to:
  • self-development
  • profession
  • AHWC.
  • Ensure adherence to Corporate Integrity Plan for self and staff.
  • Models positive behaviors that are supportive of change.
  • Participates in selecting outside sources of needed services and serves as a liaison between vendors to ensure Adventist, sanitation, and quality guidelines are met.
  • Incorporates patient, physician, customer needs and concerns into decision-making and organizational action.
  • Assists in the establishment of staff performance expectations and provides training regarding policies, procedures, and standards of care.
  • Coordinates all activities related to the patient services and guest associates.
  • Participate on committees/councils/task forces as assigned.
  • Collaborate with physicians, administration, and multidisciplinary health care team to promote the provision of quality patient care/services.
  • Demonstrate ability to achieve annual departmental goals related to the value: service.
  • Assures that staff utilizes and apply learning in the work environment.
  • Trains and monitors staff to achieve an environment free from food borne illness.
  • Ensure the qualifications and competence of department patient and guest service associates and others as assigned.
  • Evaluates staffing needs to provide appropriate care/services within department.
  • Serve as a resource to the hospital, system and community in area of service excellence and foodservice management.
  • Facilitates meetings and projects effectively and timely.
  • Demonstrate ability to achieve annual departmental goals related to the patient meal experience.
  • Maximize productivity through development and maintenance of staffing plans appropriate to level of service provided, utilizing benchmarking, and best practice standards.
  • Participate in annual budget development and adhere to budget guidelines throughout the year. 
  • Provides input on the acquisition of equipment and supplies necessary to the delivery of care/services.
  • Anticipate and recognize areas of concern that may have a financial impact, and make appropriate recommendations to contain costs.
  • Organize and prioritize work assignment and demonstrate flexibility to accommodate the following:  changing work environment, high acuity, high census, and/or sudden emergencies to meet unit/organization needs.
  • Develops and oversees daily staffing management plans.
  • Establishes goals and oversees implementation of patient food services needs based upon medical direction, patient population and hospital guidelines.
  • Complies with dietary restrictions on special or modified diets to ensure optimal food preferences are met within guidelines of diet order limitations.
  • Visits patients on an assigned nursing unit or area and helps ensure that every patient is visited by a member of the management or professional team at least once during their hospital stay.

What You Will Need:

  • Working knowledge of complex, multi-faceted, high volume food service operation. 
  • Experience in a customer service environment with demonstrated excellent customer skills. 
  • Ability to concurrently manage multiple operations and maintain composure under pressure.  
  • Proficiency with MS Office applications and excellent interpersonal skills.
  • Knowledge of patient food service management/nutrition management software and ability to use it at a high level of proficiency.


  • Associate’s Degree upon hire
  • Minimum of 2 years of food service position-related experience upon hire
  • Minimum of 2 years of management and supervisory experience in restaurants or institutional food service upon hire


  • Bachelor’s Degree
  • Experience as a patient services supervisor or manager in a healthcare setting.
  • CDM training or current credential.


  • Current FL Driver’s license upon hire
  • Current Serve Safe or other food safety or HACCP certification upon hire


  • Registered Dietitian


  • Manages scheduling and staffing for the department, ensuring processes are effective and efficient.
  • Monitors and ensures timely completion of performance evaluations, goal setting, performance management and feedback.
  • Provides training and development opportunities for staff to ensure career growth within and externally to the department

Job Summary:

The Patient Services Manager in Nutrition Services in collaboration with the Director of Nutrition Services, Executive Chef and the Clinical Nutrition Manager has accountability, authority, and responsibility for the quality of patient care/services, operational management, and human resource management for Nutrition Services. The Patient Services Manager coordinates all activities specific to patient and guest meal services. Conducts training and implements quality management initiatives related to foodservice standards and customer service excellence.  The Patient Services Manager fosters the integration of the organization’s vision and values and accomplishes the mission and strategic plan through an accountable work team.  Ensures conformance with The Joint Commission, DNV, state and local regulations as well as compliance with all HACCP, department, AHWC and AH policies and procedures.

This facility is an equal opportunity employer and complies with federal, state and local anti-discrimination laws, regulations and ordinances.

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