JOB SUMMARY

At Houston Methodist, the Food Services Coordinator position is responsible for assisting with a large array of responsibilities across the overall operation of the Food and Nutrition Services department. These include the coordination of a wide variety of daily activities, e.g. catering, counting cash, supervision, cold production, etc. In the absence of the Manager, this position must possess the appropriate job knowledge and skill to follow through as well as correct problems with customers, patients, staff and visitors. This position actively participates in the department’s quality/performance improvement programs. The Food Services Coordinator supports training new personnel on department procedures. This position also supports all functions of Retail, Catering, Patient Services and Culinary, duties which may include, cash handling, audits, inventory, service recovery and food production. The Food Services Coordinator position communicates with peers and management regarding identified hazards in the work place, ensures correct procedures in cleaning of equipment and sanitation of work areas.

PRIMARY JOB RESPONSIBILITIES

Job responsibilities labeled EF capture those duties that are essential functions of the job.

PEOPLE - 25%

1. Role models to team members effective communication skills, assisting in their development of such skills. Maintains positive and open communication with staff and other departments, responding to employee and customer concerns, taking appropriate action to address needs. (EF)
2. Independently and expertly serves as the department primary resource for staff ensuring optimal department services and outcomes. Supports training of new personnel in food service operation procedures. Develops skills of team members and continually assists with improving skills, performance and outcomes. (EF)
3. Facilitates problem resolution within the work unit. Coordinates schedules for staff to ensure appropriate coverage. (EF)
4. Conducts self in a manner that is congruent with cultural diversity, equity and inclusion principles. Initiates improvement of department scores for employee engagement, i.e. peer-to-peer accountability. (EF)

SERVICE - 20%

1. Coordinates daily activities and the larger array of responsibilities across the department’s operations. (EF)
2. Identifies, anticipates potential customer problems and resolves patient and visitor issues with a high level of customer service, professionalism and compassion. Maintains high standards of service to meet customer needs. (EF)
3. Monitors and adjusts activities of the team to ensure optimum customer experience. Implements appropriate intervention with issues concerning customers, patients, staff and visitors with positive outcomes. (EF)

QUALITY/SAFETY - 20%

1. Collects relevant data, compiles information for management decisions and ensures the successful execution of department services using appropriate resources. Reconciles data to determine if department improvements are achieved. (EF)
2. Proactively identifies opportunities for corrective action, facilitating process improvement initiatives, providing recommendations. Maintains a safe environment, following all policies and procedures for safety, hazardous materials, emergency preparedness and patient privacy. Ensures compliance with local Food Ordinances. (EF)

FINANCE - 25%

1. Implements department strategies to achieve financial target and staffing needs, developing others to do the same, through optimizing productivity, supply/resource efficiency, minimizing incidental overtime and overtime percentage, and other areas according to department specifications. (EF)
2. Maintains and reports key financial and/or operational metrics, processes as directed by management. (EF)
3. Assists in maintaining inventory par levels, cash handling/audits, and waste tracking. Utilizes efficient and cost-effective work practices with department resources and supplies. (EF)
4. Self-motivated to independently manage time effectively, and prioritize daily tasks, assisting coworkers. (EF)

GROWTH/INNOVATION - 10%

1. Participates in one or more department or hospital committees or subcommittees and facilitates the accomplishment of the goals of the committee. Follows up on action items as necessary to ensure completion of assignments. (EF)
2. Seeks guidance and validation of knowledge base, skill level and decision-making as necessary, especially in areas of question, from preceptor and assigned licensed personnel. Completes and updates the My Development Plan on an on-going basis. (EF)

This job description is not intended to be all inclusive; the employee will also perform other reasonably related business/job duties as assigned. Houston Methodist reserves the right to revise job duties and responsibilities as the need arises.

EDUCATION REQUIREMENTS

o High School diploma or equivalent education (examples include: GED, verification of homeschool equivalency, partial or full completion of post-secondary education, etc.)

EXPERIENCE REQUIREMENTS

o Five years in food service, hospitality or industry operation with three years progressive lead experience; may consider HM employee with four years in HM food service and two years demonstrating progressive informal leadership experience

o Cash handling experience preferred