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Job Summary

Responsible for all aspects of patient safety and customer service. Manages room service meal ordering systems achieved using phone ordering and bedside assistance. Accountable for patient safety procedures associated with notifications for patients on insulin, tracking missed meals and suicide precautions. Responsible for maintenance of patient satisfaction outcomes identified measured by Press Ganey, Aspect reports and patient safety data. Oversees formula/supplement distribution. Contributes to departmental room service menus and departmental/hospital systems through committee work and interpretation of data compiled by Call Center staff. Supervises reporting Room Service Guest Assistants.

Responsibilities*

The primary duty of employees in this classification is the management of a customarily recognized department or subdivision, including the supervision of three or more full-time equivalent employees every week. Direction is over a permanent status-continuing function, not a collection of employees assigned to complete a project. Management duties include interviewing, selecting and training of employees; planning and directing their work; appraising their productivity and efficiency for the purpose of recommending promotions or other changes in their status; handling issues and grievances and disciplining them when necessary. Management responsibilities include the authority to hire, fire, or promote assigned employees or make recommendations that are given particular weight. Employees have impact on budgeting, controlling costs, planning, scheduling, and procedural change. Under FLSA, incumbents in this position meet the criteria for exempt status.

Required Qualifications*

  • B.S. in Dietetics/Food Service Management/Hospitality/Hotel, Restaurant, and Institutional Management OR equivalent experience and education.  Graduate of the Michigan Medicine dietetic internship OR 3 years of supervisory experience in a high volume food service operation or Call Center.
  • ServSafe foodservice certification within the last five (5) years, or receipt of certification within six (6) months of hire and maintenance thereafter.
  • Ability to communicate effectively in both written and verbal form.
  • Excellent customer service and service recovery skills.
  • General knowledge of word processing software and ability to learn new programs.
  • Ability to plan, organize, and direct the activities of employees.
  • Ability to motivate staff and promote teamwork.
  • Ability to monitor and maintain financial goals.
  • Ability to develop and evaluate policies and procedures.
  • Demonstrated ability to deal effectively with a wide variety of people with diverse backgrounds and skill levels.

Desired Qualifications*

  • Knowledge of basic principles of nutrition.
  • Knowledge of MiChart and CBORD Food Service Management System.
  • Demonstrated preceptor and/or teaching skills.

Work Schedule

Monday - Friday, 2:00 PM – 10:30 PM

Background Screening

Michigan Medicine conducts background screening and pre-employment drug testing on job candidates upon acceptance of a contingent job offer and may use a third party administrator to conduct background screenings.  Background screenings are performed in compliance with the Fair Credit Report Act.

Mission Statement

Michigan Medicine improves the health of patients, populations and communities through excellence in education, patient care, community service, research and technology development, and through leadership activities in Michigan, nationally and internationally.  Our mission is guided by our Strategic Principles and has three critical components; patient care, education and research that together enhance our contribution to society.

Application Deadline

Job openings are posted for a minimum of seven calendar days. This job may be removed from posting boards and filled anytime after the minimum posting period has ended.

U-M EEO/AA Statement

The University of Michigan is an equal opportunity/affirmative action employer.