Room Service Operator

Overview

• Full time
• Day shift, 7am - 7pm
• Weekends as needed

Performs essential clerical and related duties under the supervision of Assistant Food Service Director and staff dietitians.

Qualifications

Education and/or Other Requirements

High School Diploma or GED.  One to two years’ experience in food service required.

Responsibilities

Essential Functions and Job Duties

• Identifies with, shares in and displays a commitment to the mission, philosophy, objectives of the organization.  Demonstrates knowledge of the mission, gives consideration to the principles of the mission (core values:  Compassion, Ability, Excellence and Service).
• Participates in and supports performance improvement and risk management activities.
• Oversees diet orders for assigned group of patients of all ages.

• Demonstrates age-related competencies in all patient interactions.
• Verifies diet orders; confers with the dietitian if necessary.
• Expands knowledge through own initiative.
• Voluntarily anticipates and completes duties.

• Prioritizes duties for maximum productivity and efficiency.

• Answers telephone using correct script; takes and relays information
• Assists co-workers to equalize work load.
• Anticipates and adjusts to change in work load.

• Ensures that all patients are seen or called for food preferences appropriate to their age and diet.

• Reviews menus for compliance; selections are logical.
• Patient selections are not to be given non-compliant foods without Registered Dietitian approval.
• Provides suggestions to patients from the room service menu.
• Complies with time guidelines.
• Involves others in menu selections as appropriate.

• Documents nutrition information on appropriate place/format including calorie counts, and supplements.
• Attends required in-services; assist in training new or less skilled staff.
• Uses good judgment and takes appropriate action with minimal supervision; recognizes important information; maintains optimal performance in stressful situations.
• Performs other duties as assigned.

Qualifications

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily.  The requirements listed below are representative of the knowledge, skill, and/or ability required. 

• Basic knowledge of diet therapy, modified diet and food substitutions, basic math skills.
• Ability to work cooperatively with supervisors, co-workers and other health care professionals.
• Must be able to read and write English

General Skill Requirements

In addition to the Essential Functions and Qualifications listed above, to perform the job successfully an individual must also possess the following General Skill Requirements.

• Adaptability – Adapts to changes in the work environment; Manages competing demands; Accepts criticism and feedback; Changes approach or method to best fit the situation; ability to work with frustrating situations; work under pressure and on an irregular schedule such as unscheduled overtime, unanticipated changes in work pace; Works with numerous distractions.
• Attendance and Punctuality – Schedules time off in advance; Begins working on time; Keeps absences within guidelines; Ensures work responsibilities are covered when absent; Arrives at meetings and appointments on time.
• Communications – Expresses ideas and thoughts verbally; Expresses ideas and thoughts in written form; Exhibits good listening and comprehension; Keeps others adequately informed; Selects and uses appropriate communication methods.
• Cooperation – Establishes and maintains effective relations; Exhibits tact and consideration; Displays positive outlook and pleasant manner; Offers assistance and support to co-workers; Works cooperatively in group situations; Works actively to resolve conflicts.
• Job Knowledge – Competent in required job skills and knowledge; Exhibits ability to learn and apply new skills; Keeps abreast of current developments; Requires minimal supervision; Displays understanding of how job relates to others; Uses resources effectively.
• Judgment – displays willingness to make decisions; Exhibits sound and accurate judgment; Supports and explains reasoning for decisions; Includes appropriate people in decision-making process; Makes timely decisions; ability to work with and maintain confidential information.
• Problem solving – Identifies problems in a timely manner; Gathers and analyzes information skillfully; Develops alternative solutions; Resolves problems in early stages; Works well in group problem solving situations.
• Quality – Demonstrates accuracy and thoroughness; Displays commitment to excellence; Looks for ways to improve and promote quality; Applies feedback to improve performance; Monitors own work to ensure quality.
• Quantity – Meets productivity standards; Completes work in timely manner; Strives to increase productivity; Works quickly; Achieves established goals.
• Concentration – Maintains attention to detail over extended period of time; continually aware of variations in changing situations.
• Supervision – ability to perform work independently or with minimal supervision; ability to assign and/or review work; train and/or evaluate other employees.