Dietary Manager

Job Description

Job Description

Dietary Manager

The Food Service Manager is a management position responsible for developing and implementing dining solutions to meet customer needs and tastes. Oversees and manages dining operations where customers order prepared foods from a menu.

Leadership
•    Use coaching model to engage and develop team members to their fullest potential
•    Reward and recognize employees
•    Ensure individual and team performance meets objectives and client expectations
•    Plan and lead daily team briefings
•    Ensure safety and sanitation standards in all operations

Client Relationship
•    Identify client needs and communicate operational progress

Financial Performance
•    Ensure the completion and maintenance of P&L statements
•    Deliver client and company financial targets
•    Adopt all processes and systems, understand performance metrics, data, order and inventory trends; educate teams on key levers to improve margins

Productivity
•    Bring value through efficient operations, appropriate cost controls, and profit management
•    Follow the Operational Excellence fundamentals by meeting and maintaining food and labor initiatives
•    Ensure entire team is trained and able to implement
•    Supervise team regarding production, quality and control

Compliance
•    Maintain a safe and healthy environment for clients, customers and employees
•    Follow all applicable policies, rules and regulations, including but not limited to those relating to safety, health, wage and hour

Additional Responsibilities
•    Lead the front of the house of the dining operation (Cafeteria/ Residential Dining Facility) in conjunction with the Food Service Director
•    Plans, directs, and coordinates food service activities in order to deliver a finished product to the customer

•    Requires at least 1 year of experience
•    Requires at least 1 year of experience in a management role
•    Bachelor's degree or equivalent experience preferred
•    Strong interpersonal skills
•    Ability to maintain effective client and customer rapport for mutually beneficial business relationships
•    Ability to demonstrate excellent customer service using Aramark's standard service model
•    Ability to maintain an effective working relationship with other departments to a unified food service experience for all customers
•    Requires occasional lifting, carrying, pushing, and pulling up to 50 lb.
•    Must be able to stand for extended periods of time.

CDM & healthcare experience preferred or 4 year/associates degree in food/culinary management.