Patient Dining Services Manager – Healthcare Food Service

As a Patient Services Manager with Aramark in our Healthcare & Medical Services Food & Beverage Operations department, you will lead patient dining services to deliver safe, nutritious, and high-quality meals. You’ll oversee daily production, tray line, and meal delivery, ensuring compliance with healthcare regulations and specific diet orders. Responsibilities include staff supervision, scheduling, and training; collaborating with clinical teams; managing inventory and cost controls; and monitoring patient satisfaction. At Aramark, you’ll join an inclusive culture that invests in your growth and offers diverse career paths in hospitality and support services. Oversee patient food and beverage operations within the healthcare facility Ensure compliance with healthcare nutrition, safety, and sanitation standards Manage production, service, and delivery of patient meals according to dietary needs Lead, schedule, and train frontline food service staff Monitor quality, patient satisfaction, and implement service improvements Collaborate with clinical nutrition, nursing, and hospital administration Manage inventory, ordering, and cost controls Maintain accurate records, reports, and regulatory documentation Support Aramark culture of inclusion, employee development, and community engagement Healthcare food service management Staff supervision and scheduling Patient meal service and tray line operations Food safety and sanitation (ServSafe) Budgeting and cost control Inventory management and ordering Knowledge of therapeutic diets and nutrition basics Regulatory compliance (Joint Commission, state/local codes) Quality assurance and patient satisfaction monitoring Cross-functional collaboration with clinical teams Medical Insurance Dental Insurance Vision Insurance Life Insurance 401k ServSafe Food Protection Manager or equivalent required or obtained shortly after hire Certified Dietary Manager (CDM) preferred Previous supervisory or management experience in food service Knowledge of healthcare dietary guidelines and regulatory standards (e.g., Joint Commission) CPR / basic hospital safety training as required by facility