Manager, Nutrition & Food Services - Shared Services : Utility & Purchasing

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Work Shift

Day (United States of America)

Job Summary :

Manager, Nutrition & Food Services - Shared Services : Utility & Purchasing

Nutrition & Food Services at Kennestone is a large and busy department, comprised of a team of managers responsible for different groups / areas. This manager role is responsible for the Purchasing and Utility (warewashing) operations. Will play an integral role in the logistical preparation for relocation to an entirely new kitchen scheduled to open in Spring of 2026, with major preparation underway in 2025.

Manager Nutrition & Food Services Shared Services   Manages a large group of FTEs (across all shifts) and has operational oversight of the Purchasing and Utility (warewashing) teams for a high-volume (up to 10,000 meals daily) healthcare environment. Must ensure detailed and perpetual readiness for surveys and inspections by accrediting and regulatory agencies. Additional responsibilities include planning, managing, and coordinating the development and deployment of processes and initiatives to maximize patient and customer satisfaction, in alignment with foodservice safety and clinical nutrition best practices. Must possess in-depth knowledge of emerging foodservice systems and processes, including the ability to plan for and manage growth. Will create strong relationships and partner with others to advance the food and nutrition program in order to meet business objective - ultimately in support of the mission to deliver world-class healthcare of every person, every time.

Core Responsibilities and Essential Functions :

Dept. Operations Oversight and Stewardship :

• Manage the success of area(s) of responsibility including procedures, productivity, and equipment.
• Monitor daily operations and procedural adherence, with limited to no downtime as dept. operates 24 / 7 / 365. Requires oversight of weekend and holiday staff. May require oversight of 1st, 2nd, and 3rd shift (overnight) operations.
• Area of responsibility include a large footprint with a variety of commercial food production and service equipment. Conduct space needs or space planning efforts within N&FS; ensure equipment is maintained in proper working order as well as proper staff training for safe operation.
• Define and track effective operational metrics and KPIs, such as overtime, budget adherence, employee trust / satisfaction, turnover / retention, patient satisfaction, and quality metrics.
• Ensure fiscal responsibility of multi-million-dollar dept. budget, including non-staffing expenses such as : capital equipment assessment / purchase / installation / training, grocery purchases, waste reduction and product utilization, etc.
• Manage staff scheduling to meet productivity targets, minimize overtime, and ensure efficient coverage.
• Assess processes and implement improvements that drive enhanced performance, incorporating innovation and cycles of improvement.
• Implement necessary redundancy mechanisms to reduce risk; establish emergency plans. Requires strategic thinking to plan for interruptions to service while minimizing impact to operations.
• Employ creative thinking to tackle unexpected changes; utilize DMAIC and other Lean principles to maximize operational efficiencies. May be expected to take on ad-hoc responsibilities in emergency / disaster situations, including coordination and communication with Hospital Incident Command and external emergency teams.
• Ensure internal customers and other stakeholders are rounded upon to gain customer feedback and bolster patient / customer experience.
• Monitor weather, local and international activity that may affect staffing, supply chain, etc. to minimize threats to operational reliability.

Leadership :

Compliance & Survey-Readiness :

Human Resources Management :

Financial Management :

Performs other duties as assigned.

Complies with all WellStar Health System policies, standards of work, and code of conduct.

Required Minimum Education : Bachelors’ degree from an accredited institution in a relevant field such as, Food, Nutrition, Business, or Management preferred.

OR Associate's Degree in a relevant field such as Food, Nutrition, Business, or Management  and two years relevant experience required.

Required Minimum Licensure / Certification : ServSafe Food Handler required.

Required Minimum Experience : Five years of foodservice industry experience, with three years in foodservice management or leadership required. Healthcare foodservice (accreditation environment / highly regulated) and high-volume experience strongly preferred. Experience with the Purchasing & Utility functions highly desired.

Required Minimum Skills : Performance management, problem-solving, planning, written and verbal communication, leadership, interpersonal, analytical, abstract reasoning, teamwork, basic Microsoft Office suite, and customer service skills are required. Compliance / regulatory adherence with in-depth knowledge of foodservice safety standards is mandatory. Financial and process improvement acumen are key to success. The individual must lead a diverse work group and collaborate with peers in a positive manner. Knowledge of menu planning, and planning, and facility renovation or building projects is preferred.

Key Leadership Characteristics :

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