Manages staff of food service aides, utility workers, supervisors, & lead persons to enforce policies. Maintain adequate staffing to ensure effective operations. Conduct H.R. tasks (recruit, train, schedule, discipline). Administers trayline ensuring efficiency, accuracy & adherence to standards for tray organization, appearance, food quality, portion control, temperatures & timely transport to pt. areas. Directs activities of Employee Cafeteria & Catering program. Oversees cleaning/sanitation program. Maintain checklist system to ensure adherence to regulatory standards. Enforces department in-service program & maintain records. Ensures food is used within specified date through dating/ labeling program. Oversees inventory/portion control & efficient, quality-based procedures for catering program. Recommends presentation/plating concepts to coincide w/ menu & serving configuration for cafe, catering, & pt. meals. Participates with patient satisfaction, production, food distribution & PI programs. Sets goals for staff & monitor progress for achievement. Meets all required competencies for department, unit and/or hospital. Responsible for performing all other duties as assigned.