Food Service Manager Visa Sponsorship Jobs in Rhode Island
Rhode Island's food service manager jobs with visa sponsorship are concentrated in Providence, with growing opportunities in Newport and Warwick. Employers range from the state's expanding hotel and hospitality sector to university dining programs at Brown University and URI. The state's compact size means most sponsoring employers are accessible from a single hub.
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Get Access To All JobsSUMMARY
Under the supervision of the Manager Hospitality Services, and within hospital policies and procedures, provides direction for patient meal services at patient care units to ensure patient satisfaction. Responsible to coordinate patient meal service including menu selections, tray assembly, tray delivery and pick up, special requests and needs for Personal Choice Dining. Ensures employees are adequately trained and units are properly staffed to provide service.
Brown University Health employees are expected to successfully role model the organization’s values of Compassion, Accountability, Respect, and Excellence, as these values guide our everyday actions with patients, customers, and one another.
In addition to our values, all employees are expected to demonstrate the core Success Factors which tell us how we work together and how we get things done. The core Success Factors include:
- Instill Trust and Value Differences
- Patient and Community Focus and Collaborate
In addition, our leaders will demonstrate an aptitude for:
- Ensure Accountability and Build Effective Teams
- Drive Vision and Purpose and Optimize Work Processes
By applying core and leadership competencies, leaders help Brown University Health achieve its strategic goals.
Responsibilities
Oversees systems and processes to ensure that the strategic and operational objectives of the Personal Choice Dining service are accomplished. Assists in the selection and orientation of employees and oversees training of Personal Choice staff. Works with the Hospitality Services Representatives to ensure alternatives to menu as allowed on prescribed diet in accordance with food allergies and sensitivities, cultural, ethnic and religious preferences, when patient inquires or needs additional selections. Evaluates patient meal selection, tray completion, tray delivery, and tray retrieval process on a daily basis. Responsive to patient’s needs at all times. Resolves patient concerns or complaints immediately and/or reports needed assistance to supervisor as appropriate. Complies with dietary restrictions on special, modified diets to ensure optimal food preferences are met within guidelines of diet order limitations. Ensures that workstations and air curtain refrigerators are properly set-up prior to mealtime and back-up trays of food or pans are easily available during service time. Oversees development and implementation of action plan within Personal Choice Dining service, as appropriate. Ensures proper staffing is scheduled and/or available to perform daily activities for Personal Choice Dining. Coordinates and oversees daily and weekly activities/tasks are performed by Personal Choice Dining staff. Develops and posts employees schedules according to department’s policy. Updates and communicates job flow changes of Personal Choice Dining positions, as applicable. Evaluates, mentors, and disciplines Personal Choice Dining employees, as applicable and according to departmental policy. Interacts with Nursing to ensure patients’ diet prescriptions are accurate, and patient’s food needs are met. Communicates any patient related problems/concerns to appropriate personnel, in a timely manner following departmental procedures. Assists dietitian with monitoring of patients who are NPO, on liquid diets or have a calorie count ordered. Assists in training production staff on Personal Choice Dining needs, such as modified diet recipes requirements, patient services production needs, portion control, and timeliness in which food is delivered to workstation. Submits all required documentation, reports, logs in a timely, professional and complete manner. Exhibits pleasant and cheerful demeanor and maintains a helpful attitude towards employees, physicians, patients, and visitors. Visits patients on an assigned nursing unit or area and helps ensure that every patient is visited by a member of the management or professional team at least once during their hospital stay. Adheres to facility confidentiality and patient’s rights policy as outlined in the facility’s HIPAA policies and procedures. Contributes to patient satisfaction goals by ensuring quality service is provided to patients. Complies with regulatory agency standards, including federal, state, and Joint Commission. Complies with federal, state and local health and sanitation regulations and department sanitation procedures. Maintains a clean, sanitary working environment.
Follows Hazard Analysis Critical Control Points (HACCP) guidelines when receiving, assembling and distributing food supplies to ensure quality and safety of food supply. Completes all daily, weekly or monthly reports as outlined in the corporate policies and procedures on a timely basis meeting all prescribed deadlines. Identifies and utilizes cleaning chemicals following directions recommended by manufacturers and per MSDS sheets. Utilizes equipment in performing job functions according to department safety procedures. Follows facility and departmental safety policies and procedures to include incident reporting. Follows facility and departmental infection control policies and procedures. Follows the facility’s protocols for Hazardous Materials and Waste Program. Adheres to Emergency Preparedness Program. Participates in disaster drills, as appropriate. Adheres to Life Safety Program and participates in fire drills as appropriate. Responds to utility failures following department guidelines and adheres to Lock-out/Tag-out policies where appropriate. Participates and attends departmental meetings and staff development programs, as appropriate. Reads and complies with all policies and procedures of Sodexho as appropriate. Performs other duties as assigned.
MINIMUM QUALIFICATIONS
BASIC KNOWLEDGE: Associate degree in Food and Nutrition or related field preferred.
Experience: Two to three years of progressively more responsible experience in food services.
WORK ENVIRONMENT AND PHYSICAL REQUIREMENTS: Acute healthcare environment. Any potential hazard is minimized or nullified by adherence to established safety procedures and the use of protective clothing and equipment. Working conditions are generally good, exposed to normal patient care environment when visiting patients and meeting with other healthcare personnel. Sits, stands, and walks intermittently throughout the day.
SUPERVISORY RESPONSIBILITY: Supervisory responsibility for assigned shift staff. Interviews, hires, and assigns subordinate staff, provides guidance and counsel to subordinate staff. Conducts periodic performance evaluations. Acts as a resource for staff, conducts periodic individual and/or group staff meetings. Prepares and submits payroll for assigned staff.
PAY RANGE
$48,068.80 - $79,372.80
LOCATION
The Miriam Hospital - 164 Summit Ave Providence, Rhode Island 02906
WORK TYPE
FULL TIME
WORK SHIFT
Variable
DAILY HOURS
8 hours
DRIVING REQUIRED
No
Brown University Health is committed to providing equal employment opportunities and maintaining a work environment free from all forms of unlawful discrimination and harassment.
SUMMARY
Under the supervision of the Manager Hospitality Services, and within hospital policies and procedures, provides direction for patient meal services at patient care units to ensure patient satisfaction. Responsible to coordinate patient meal service including menu selections, tray assembly, tray delivery and pick up, special requests and needs for Personal Choice Dining. Ensures employees are adequately trained and units are properly staffed to provide service.
Brown University Health employees are expected to successfully role model the organization’s values of Compassion, Accountability, Respect, and Excellence, as these values guide our everyday actions with patients, customers, and one another.
In addition to our values, all employees are expected to demonstrate the core Success Factors which tell us how we work together and how we get things done. The core Success Factors include:
- Instill Trust and Value Differences
- Patient and Community Focus and Collaborate
In addition, our leaders will demonstrate an aptitude for:
- Ensure Accountability and Build Effective Teams
- Drive Vision and Purpose and Optimize Work Processes
By applying core and leadership competencies, leaders help Brown University Health achieve its strategic goals.
Responsibilities
Oversees systems and processes to ensure that the strategic and operational objectives of the Personal Choice Dining service are accomplished. Assists in the selection and orientation of employees and oversees training of Personal Choice staff. Works with the Hospitality Services Representatives to ensure alternatives to menu as allowed on prescribed diet in accordance with food allergies and sensitivities, cultural, ethnic and religious preferences, when patient inquires or needs additional selections. Evaluates patient meal selection, tray completion, tray delivery, and tray retrieval process on a daily basis. Responsive to patient’s needs at all times. Resolves patient concerns or complaints immediately and/or reports needed assistance to supervisor as appropriate. Complies with dietary restrictions on special, modified diets to ensure optimal food preferences are met within guidelines of diet order limitations. Ensures that workstations and air curtain refrigerators are properly set-up prior to mealtime and back-up trays of food or pans are easily available during service time. Oversees development and implementation of action plan within Personal Choice Dining service, as appropriate. Ensures proper staffing is scheduled and/or available to perform daily activities for Personal Choice Dining. Coordinates and oversees daily and weekly activities/tasks are performed by Personal Choice Dining staff. Develops and posts employees schedules according to department’s policy. Updates and communicates job flow changes of Personal Choice Dining positions, as applicable. Evaluates, mentors, and disciplines Personal Choice Dining employees, as applicable and according to departmental policy. Interacts with Nursing to ensure patients’ diet prescriptions are accurate, and patient’s food needs are met. Communicates any patient related problems/concerns to appropriate personnel, in a timely manner following departmental procedures. Assists dietitian with monitoring of patients who are NPO, on liquid diets or have a calorie count ordered. Assists in training production staff on Personal Choice Dining needs, such as modified diet recipes requirements, patient services production needs, portion control, and timeliness in which food is delivered to workstation. Submits all required documentation, reports, logs in a timely, professional and complete manner. Exhibits pleasant and cheerful demeanor and maintains a helpful attitude towards employees, physicians, patients, and visitors. Visits patients on an assigned nursing unit or area and helps ensure that every patient is visited by a member of the management or professional team at least once during their hospital stay. Adheres to facility confidentiality and patient’s rights policy as outlined in the facility’s HIPAA policies and procedures. Contributes to patient satisfaction goals by ensuring quality service is provided to patients. Complies with regulatory agency standards, including federal, state, and Joint Commission. Complies with federal, state and local health and sanitation regulations and department sanitation procedures. Maintains a clean, sanitary working environment.
Follows Hazard Analysis Critical Control Points (HACCP) guidelines when receiving, assembling and distributing food supplies to ensure quality and safety of food supply. Completes all daily, weekly or monthly reports as outlined in the corporate policies and procedures on a timely basis meeting all prescribed deadlines. Identifies and utilizes cleaning chemicals following directions recommended by manufacturers and per MSDS sheets. Utilizes equipment in performing job functions according to department safety procedures. Follows facility and departmental safety policies and procedures to include incident reporting. Follows facility and departmental infection control policies and procedures. Follows the facility’s protocols for Hazardous Materials and Waste Program. Adheres to Emergency Preparedness Program. Participates in disaster drills, as appropriate. Adheres to Life Safety Program and participates in fire drills as appropriate. Responds to utility failures following department guidelines and adheres to Lock-out/Tag-out policies where appropriate. Participates and attends departmental meetings and staff development programs, as appropriate. Reads and complies with all policies and procedures of Sodexho as appropriate. Performs other duties as assigned.
MINIMUM QUALIFICATIONS
BASIC KNOWLEDGE: Associate degree in Food and Nutrition or related field preferred.
Experience: Two to three years of progressively more responsible experience in food services.
WORK ENVIRONMENT AND PHYSICAL REQUIREMENTS: Acute healthcare environment. Any potential hazard is minimized or nullified by adherence to established safety procedures and the use of protective clothing and equipment. Working conditions are generally good, exposed to normal patient care environment when visiting patients and meeting with other healthcare personnel. Sits, stands, and walks intermittently throughout the day.
SUPERVISORY RESPONSIBILITY: Supervisory responsibility for assigned shift staff. Interviews, hires, and assigns subordinate staff, provides guidance and counsel to subordinate staff. Conducts periodic performance evaluations. Acts as a resource for staff, conducts periodic individual and/or group staff meetings. Prepares and submits payroll for assigned staff.
PAY RANGE
$48,068.80 - $79,372.80
LOCATION
The Miriam Hospital - 164 Summit Ave Providence, Rhode Island 02906
WORK TYPE
FULL TIME
WORK SHIFT
Variable
DAILY HOURS
8 hours
DRIVING REQUIRED
No
Brown University Health is committed to providing equal employment opportunities and maintaining a work environment free from all forms of unlawful discrimination and harassment.
Food Service Manager Job Roles in Rhode Island
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Search Food Service Manager Jobs in Rhode IslandFood Service Manager Jobs in Rhode Island: Frequently Asked Questions
Which companies sponsor visas for food service managers in Rhode Island?
Sponsorship for food service manager roles in Rhode Island tends to come from larger institutional employers rather than independent restaurants. Hotel groups with properties in Providence and Newport, hospital networks like Lifespan and Care New England, and university dining operations have the administrative infrastructure to manage visa petitions. Larger contract food service companies operating in corporate or healthcare settings are also more likely to sponsor than small independent operators.
Which visa types are most common for food service manager roles in Rhode Island?
The H-1B visa is the most commonly pursued category for food service managers, but it requires demonstrating that the role qualifies as a specialty occupation, which is not automatic for all management positions. Employers typically need to show the job requires at least a bachelor's degree in a specific field. The EB-3 employment-based green card is another pathway some larger institutional employers use for long-term hires in management roles.
Which cities in Rhode Island have the most food service manager sponsorship jobs?
Providence accounts for the majority of food service manager sponsorship activity in Rhode Island, given its concentration of hospitals, universities, hotels, and corporate dining accounts. Newport, with its active hospitality and tourism sector, sees seasonal and year-round opportunities particularly within hotel food and beverage operations. Warwick, home to T.F. Green Airport and several hotel properties, also has a smaller but consistent presence of institutional food service employers.
How to find food service manager visa sponsorship jobs in Rhode Island?
Migrate Mate is a job board specifically built for international candidates seeking visa sponsorship in the U.S. You can filter directly for food service manager roles in Rhode Island to see employers who have a history of sponsoring work visas. This saves significant time compared to applying broadly and asking about sponsorship later. Migrate Mate focuses exclusively on sponsorship-willing employers, which is particularly useful for a specialized search like food service management in a smaller state.
Are there any Rhode Island-specific considerations for food service managers pursuing visa sponsorship?
Rhode Island's relatively small labor market means fewer employers overall, but those with sponsorship capacity tend to be well-established institutions. The state's prevailing wage requirements under H-1B visa rules apply, and employers must certify they are paying wages consistent with Department of Labor standards for the Providence-Warwick metropolitan area. Candidates with formal hospitality management degrees and experience in high-volume or multi-unit operations are better positioned, as these credentials support the specialty occupation argument for H-1B petitions.
What is the prevailing wage for sponsored food service manager jobs in Rhode Island?
U.S. employers sponsoring a visa must pay at least the prevailing wage, which is what workers in the same role, area, and experience level typically earn. The Department of Labor sets this rate to make sure companies aren't hiring foreign workers simply because they'd accept lower pay than a U.S. worker. It varies by job title, location, and experience. You can look up current prevailing wage rates for any occupation and location using the OFLC Wage Search page.