Division Director, Food and Nutrition Services

  • Company: Hospital Corporation of America
  • Location: Miramar, Florida
  • Posted: March 03, 2017
  • Reference ID: 08751-12832
This position is responsible for the assessment, development, and implementation of a food and clinical nutrition services operational improvement and expense management solutions for the HCA hospitals in their respective Division. This position is responsible for driving positive change by implementing initiatives developed by the division and corporate team that supports operational improvement and expense management through standardization of people, processes, and technology. This position is responsible for building strategic alliances with Division, Facility Leadership and FNS Department Directors as it relates to successfully executing the services required.

Key Responsibilities Include But Not Limited To:

  • Provides leadership in the area of operational improvement and expense management for the Division and individual facilities overall strategic plan to improve Food and Nutritional Services (FNS)
  • Provides direct leadership in the oversight and responsibility for the operational effectiveness for Food and Nutritional Services (FNS) management plan that will reduce variation, drive standardization, and insure consistent processes.
  • Demonstrates and serves a role model that will result in a high level of customer service and patient satisfaction, excellent work culture and cost effective management of all aspects of the service which includes:
    • All food related activities; including patient care, non-patient care (retail, cafeteria,catering, etc.), quality improvement, sanitation, infection control and health regulations
  • Collaborates with the division and facility teams to assimilate information from a variety of sources, able to analyze data, make strategic recommendations and executes a course of action for overall improvement in both quality and expense for FNS
  • Implements and coordinates within the system and facilities:
  • A system approach to expense savings opportunities
  • Policy and procedure development related to FNS management
  • Product standardization and utilization
  • Development and implementation of best practices (patient satisfaction, operations improvement, expense management)
  • Standardize patient and retail menus

Customer Service
  • Interacts and develops relationships with internal and external stakeholders to better understandneeds and challenges.
  • Demonstrates responsibility for solving customer challenges, ensures commitments to customers are met by soliciting opinions and ideas from customers for improvements in products and services.
  • Coordinates the development and delivery of customer solutions to drive improvement in patient satisfaction results.
  • Demonstrates the ability to build and maintain strong effective working relationships with a variety of stakeholders within the division and facility leadership, Supply Chain, and HealthTrust

Financial and Clinical Data
  • Demonstrates financial acumen which includes:
    • Ability to review a hospital's monthly financial reports to determine negative and positive variances and initiatives to improve those variances
    • Ability to review a hospitals spend profile as it relates to FNS and identify opportunities
  • Demonstrates the ability to analyze clinical and financial performance data to identify variation opportunities and develop plans to reduce variation
  • Demonstrates the ability to perform a return on investment model for a new programs or initiatives
  • Demonstrates an understanding and the ability to analyze the Hospital Consumer Assessment of Healthcare Providers and Systems (HCAHPS) as it relates to FNS

Project Management/Execution
  • Develops, implements and tracks expense savings and operational improvement goals for FNS working with hospital leadership teams and facility representatives
  • Drives expense and operational improvement through the development and deployment of standardized toolkits, processes and assessment.
  • Guides and directs multiple projects and tasks in a fast paced environment that yields measureable and sustainable results through by:
    • Utilizing strong organizational skills, including the ability to plan, implement, and execute
    • The ability to focus and execute exceptional time management
  • Demonstrates an understanding of project management methodologies which include b ut are not limited to: common processes, setting milestones, assigning accountability, practices and tools associated with project management.

Knowledge, Skills & Abilities
  • Demonstrates knowledge of healthcare food, nutrition, and catering trends in an healthcare organization that includes, but not limited to:
    • Principles of procedures for food purchasing, food preparation and maintenance of inventories, refrigeration and serving equipment, supplies and materials used in a commercial size kitchen
  • Local, state, federal, and Joint Commission laws, rules and regulations regarding food service, and pertinent laws regarding food services in a medical facility
  • Understanding of the principles and clinical practice according to nutritional guidelines and protocols with the ability to provide recommendations and collaboration with professional team members providing direct care.
  • Understanding of the drivers of patient satisfaction and experience in implementing process improvement activities to increase scores
  • Provides effective communication which includes verbal and good listening, writing, and presentation skills to a variety of stakeholders from executives to staff.
  • Demonstrates the ability to operate within the division and facility's formal and informal structures, builds relationships across departments, is appropriately diplomatic, understands roles and perspectives
  • Demonstrates ability to work in a professional, multi-disciplinary team as a group leader, facilitator, or participant
  • Proven track record of leading and developing FNS teams, providing strategic direction and coaching to improve performance
  • Demonstrates effective problem solving skills which includes understanding issues, able to simply and process complex issues, understanding the difference between critical details and unimportant facts.
  • Demonstrates the ability to manage conflict resolution by using common approaches and facilitation techniques to lead teams to alignment and high performance levels.
  • Serve as the external face for the company and presents at industry events as needed.
  • Practices and adheres to the Code of Conduct philosophy, mission and vision statements.

  • A Baccalaureate degree required and preferable in Food Services Technology/Management, Hospitality Management, Culinary Services, Nutrition or related field. Master's degree preferred.

  • A minimum of five years in a healthcare setting food service operations management and leadership with experience directly relates to the duties and responsibilities specified in this job description. Previous experience and proven track record with documented improvement results in FNS expense management and operational improvement. 10 years in a healthcare food services leadership position managing multiple facilities and experience with a group purchasing organization preferred.

CERTIFICATE/LICENSE - As appropriate to education.
  • Registered Dietitian highly preferred but not required.
  • Serve Safe Certification or equivalent preferred.

PHYSICAL DEMANDS/WORKING CONDITIONS - Requires prolonged sitting, some bending, stooping and stretching. Requires eye-hand coordination and manual dexterity sufficient to operate a keyboard, photocopier, telephone, calculator and other office equipment. Requires normal range of hearing and eyesight to record, prepare and communicate appropriate reports. Requires lifting papers or boxes up to 35 pounds occasionally. Work is performed in an office environment. Work may be stressful at times. Contact may involve dealing with angry or upset people. Staff must remain flexible and available to provide staffing assistance for any/all disaster or emergency situations. Must be able to travel up to 50% of the time that will predominantly include operating an automobile with some air travel.

OSHA CATEGORY - The normal work routine involves no exposure to blood, body fluids, or tissues (although situations can be imagined or hypothesized under which anyone, anywhere, might encounter potential exposure to body fluids). Persons who perform these duties are not called upon as part of their employment to perform or assist in emergency care or first aid, or to be potentially exposed in some other way.


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