Patient Dining Food Service Manager – Healthcare

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 (Serv Safe)
• 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

• Serv Safe 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