VACANCY STATUS: Part Time

SALARY GRADE: 3

Job Summary

Guest Services is comprised of Food and Nutrition, Environmental Services, Patient Transporting, OR cleaning, Retail Services and Materials Management. Reporting to the Manager, Patient Food Services, the Supervisor supervises and instructs employees engaged in the operation of the Guest Services Department; responsible for overseeing the production, service and delivery of food to the patients, and also the ware-washing, as well as housekeeping, portering and retail services and other related functions; responsible for daily replacement of staff, conducting and summarizing patient satisfaction surveys and for ensuring high standards of patient satisfaction, food quality, safety and sanitation.

Direct Reports

Food Service Workers, Dietary Assistants, Dietary Supply Clerks

Duties & Responsibilities

Supervise employees and daily operations in all areas; Day to day staffing; Oversee the daily operations of any area that you would work in. Dispatching staff for patient portering and as well as other staff when the need arises. All staff must adhere to IPAC standards, Display initiative and good judgment in dealing with operational problems, assigning tasks; Ensure a commitment to standards of excellence and the concept of accountability through completion of departmental goals and objectives. Ensure a patient focused approach is delivered and adhered to by all staff; Liaise with Operational Managers, Clinical Dietitians, nursing, co-workers and staff to handle patient satisfaction issues; Maintain patient service documentation in accordance with departmental policies, hospital standards and professional standards. Other duties as assigned.

Skills/Capabilities

Proven leadership capability to effectively lead multi-disciplinary teams. Excellent management skills: financial, operational and human resource. Strong abstract thinking and problem solving skills. Excellent communication skills, both written and oral. Excellent interpersonal and conflict resolution skills. Ability to maintain professional manner under a variety of working circumstances. Excellent organizational and time management skills. Demonstrated commitment to continuous improvement and quality. Demonstrated ability to develop and implement new operational plans. Strong customer service focus. Able to work under pressure and make decisions using sound judgment in response to simultaneous demands.

Qualifications

Must have Grade 12 education

Must be able to multi task and work in a fast paced environment, Member of the Canadian Society of Nutrition Management –preferred (required to obtain) Must be familiar with Microsoft Office (Outlook, Word, Excel) Experience with directing and supervising staff. Must possess tact and courtesy in dealing with employees and other persons in the hospital. Effective communication skills; Experience in food service and/or housekeeping management an asset. Ability to communicate in the French Language would be an asset.

Windsor Regional Hospital is an equal opportunity employer. In accordance with the Accessibility for Ontarians with Disabilities Act, 2005, upon request, accommodation will be provided by WRH throughout the recruitment, selection and/or assessment process to applicants with disabilities.