Nutrition Services Manager

July 11th, 2019

Michigan Medicine
July 11, 2019
Ann Arbor, MI
Job Type
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Job Summary

Plan, schedule, coordinate, and supervise the work operations of the Nutrition Services staff in University Hospital (UH), Cardiovascular Center (CVC). Primary responsibilities include assigning work to and supervising clinical dietitians; developing standards and monitoring of clinical dietetic performance; reviewing and updating policies and procedures; implementing and maintaining cost control procedures; recruiting, hiring, and orienting staff; interacting with hospital management and professional staff; and maintaining professional competency and skills required for professional practice.


Clinical Nutrition Operations

  • Direct the provision of medical nutrition therapy by supervising the activities of clinical dietitians; including nutrition screening, assessment, monitoring, and education according to established departmental policies.
  • Oversee scheduling of clinical nutrition staff according to department guidelines.
  • Implement and maintain cost control procedures, adhering to budget constraints while ensuring provision of high quality medical nutrition therapy and nutrition services.
  • Measure effectiveness of nutrition interventions and adjust processes to ensure evidence-based practices and improve employee and patient satisfaction.
  • Engage in continual assessment of staffing levels in relationship to provision of nutrition services, advocating for and implementing staffing changes as approved by departmental leadership.
  • Take a leadership role in developing nutrition-related policies, procedures, guidelines, protocols, and forms, particularly those associated with provision of nutrition services by clinical nutrition staff members.
  • Assist in achieving compliance with state and federal regulatory and accrediting agencies.
  • Partner cooperatively with other Nutrition Services managers.
  • Contribute to quality improvement efforts.
  • Collect outcome data to help improve practice.
  • Address questions and concerns of patients, families, and health care team members regarding high-quality of nutritional care.
  • Demonstrate accountability for the proper use of patients’ protected health information. 

Human Resource Management

  • Recruit, interview, hire, and facilitate training of new employees to meet department staffing needs.
  • Manage the performance of assigned department personnel based on job requirements and core competencies assigned to the job.
  • Maintain productivity standards for self and clinical nutrition staff.
  • Employ and demonstrate effective time management.
  • Coordinate schedules of the clinical nutrition staff enabling them to serve as preceptors for dietetics interns.
  • Facilitate in-service, competency and professional development opportunities for clinical nutrition staff.
  • Utilize constructive coaching techniques and provide employees with feedback that is timely, clear, and appropriate.
  • Incorporate Michigan Medicine core values of respect, compassion, trust, integrity, efficiency and leadership into all work efforts.
  • Conduct regularly scheduled staff meetings.
  • Maintain appropriate staffing levels adhering to budgeted hours.

Business and Quality Integration

  • Assist in budget planning, projects revenue and productivity, and establishes financial objectives.
  • Take a leadership role in assessment, design, implementation, and evaluation of nutrition care policies and procedures to achieve cost containment and improved patient outcomes.
  • Review and revise policies and procedures as needed.
  • Monitor department outcomes and adjust processes to ensure evidence based practices and improve employee and patient satisfaction.
  • Develop, initiate, and monitor performance improvement programs in accordance with regulatory requirements.
  • Assist in achieving compliance with regulatory agency standards, including state, federal, JTC and CMS standards.
  • Create and implement a strategic plan that positions clinical dietitians into key roles as providers of medical nutrition therapy, resulting in high quality, high value, and cost effective patient care.
  • Plan, organize, manage and control allocated resources.
  • Establish and integrate department goals with hospital-wide annual goals and visions to provide optimal nutrition care.
  • Provide input and support to the appropriate committees (i.e. Clinical Practice Group and Enteral Formulary Committee).
  • Monitor and integrate technological advances that enhance efficiency as appropriate.
  • Adhere and meet deadlines established by the Associate Director, Nutrition Services.

Professional Interface

  • Interact with hospital management, professional staff, and foodservice staff to promote interdepartmental communication and cooperation to ensure patient’s nutritional needs are met.
  • Attend and participate in interdisciplinary teams and committees.
  • Participate in the Dietetic Internship by preceptoring Clinical Nutrition Management rotations and assisting the internship director in planning clinical RDN staff involvement in the Michigan Medicine Dietetic Internship at the University of Michigan.
  • Coordinate staff resources to provide community events and nutrition programs.
  • Collaborate with corporate teams, state and national health care professionals, and professional organizations via information exchange, benchmarking tools, and attendance at national conferences. 


  • Evaluate nutrition care protocols using principles of evidence-based practice to establish and/or improve nutrition practice guidelines.
  • Support department staff in presenting and/or publishing articles, abstracts, or results of research studies in professional journals or at professional meetings.
  • Provide timely and substantive feedback to clinical nutrition staff, hospital management, professional staff, PFANS leadership when requested.
  • Review current literature regularly to ensure the most recent advancements in nutrition care are incorporated into nutrition practices and protocols.

Professional Development

  • Maintain dietetic registration and continuing education requirements.
  • Develop and implement an individualized plan for professional growth and development including participation in professional organizations and activities, workshops, seminars, and staff development programs.

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