Standard Occupational Classification (SOC): Food Service Managers

Food service managers in healthcare are professionals who are responsible for managing the food service operation in a healthcare facility, such as a hospital, nursing home, or assisted living facility. They are responsible for tasks such as budgeting, staffing, menu planning, and ensuring that the facility is complying with food safety regulations.

Some specific examples of duties that food service managers in healthcare may be responsible for include:

Developing and implementing food service policies and procedures

Managing the budget for the food service operation, including ordering supplies and equipment

Hiring, training, and supervising food service staff

Planning and executing menus that meet the dietary needs and preferences of patients and residents

Ensuring that the facility is compliant with food safety regulations and standards

Evaluating and improving the quality of food service in the facility

Providing customer service to patients, residents, and staff

Overall, food service managers in healthcare play a critical role in ensuring that patients and residents receive high-quality food service and have a pleasant dining experience, as well as managing the overall operation of the food service department in the healthcare facility.