Role & Tasks:
-Manage initiatives for job redesign and process improvement, including interdepartmental improvements with nursing staff.
-Effectively use clinical and financial information to establish and meet budgetary goals. Implement strategies to increase revenue and cost-effectively manage personnel, supply, and equipment resources. Evaluate the impact of strategic fiscal changes on quality outcomes.
-Plan and supervise patient food assembly and service, scheduling, hiring, dismissal and training of tray line, diet office and hospitality personnel which includes 35 FTEs.
-Ensure patient satisfaction and good public relations through the safe and efficient use of resources.