Job Description

Dietary (Food Service) Manager

Job Summary

The Dietary Manager must direct the overall operation of the Healthcare Facility Food Services Department. The Dietary Manager will assure quality nutritional services are provided on a daily basis in a clean, safe, and sanitary manner. Excellent customer service, organizational, and time management skills required. A certified dietary manager is a front-line manager who runs the daily operations of a kitchen and dining area.

Essential Job Functions

Management of food service employees is a key responsibility such as scheduling, employee relations and performance management. Other responsibilities include nutrition consulting, meal planning, inventory control, budgeting and purchasing. Additionally, a dietary manager should expect to interact with numerous employees and clientele on a daily basis; communication and customer service are important functions of the position.

Dietary Manager Responsibilities

Accomplishes dining services human resource objectives by selecting, orienting, training, assigning, scheduling, coaching, counseling, and disciplining employees

Communicating job expectations

Planning, monitoring, appraising job contributions

Adhering to policies and procedures. Meets dining services operational standards by contributing information to strategic plans and reviews

Implementing production, productivity, quality, and customer-service standards and systems

Resolving problems

Identifying system improvements.

Maintains food services equipment by following operating instructions

Troubleshooting breakdowns

Maintaining supplies

Enhances dining service and organization reputation by accepting ownership for accomplishing new and different requests

Acts as a liaison between the facility and the contract company.

Improves quality results, using systems and procedures, evaluating, and re-designing food preparation, presentation, and service protocols

Conducting written evaluations following special events

Reviewing suggestions.

Oversees food preparation, production and service by consulting with cooks and staff.

Plans menus for special events by collaborating with event sponsor

Informing and consulting with cooks and staff.

Gathers feedback and commentary about food and service by interviewing guests in rooms and at dining tables.

Education

To be qualified, must meet the following criteria:


o Certified Dietary Manager through the Association of Nutrition and Foodservice Professionals.



o Minimum Associates Degree in food service management or successfully completed an approved food service training course.

Experience

Food Service / Management / Healthcare: 1 year

Travel

N/A

Job Type

Full- time

Safety and Sanitation

Follows established safety policies and procedures Observed safety needs

General Requirements

Must be able to execute the term and conditions set forth in the Employee Handbook, including, but not limited to:


Works in a safety-conscious manner who can ensure that safe work practices are used in order not to pose a risk to self or others in the workplace. Reports any safety violations or hazards to supervisor.

Complies with company policies and procedures and local, state, and federal regulations * Adheres to policy on Drug-Free Workplace