DIETARY MANAGER

Foodservice Manager

Responsible for the daily operations of foodservice department, according to facility policy and procedures and federal/state regulations. Provides leadership and guidance to ensure that food quality, safety standards, and client expectations are satisfactorily met. Maintains records of department personnel, income and expenditures, food, supplies, inventory levels, and equipment.

Minimum Qualifications:

Education: High School Diploma or equivalent. Dietary Managers Certificates

Experience: 1-year Dietary Manager Experience

Preferred Qualifications:

College Degree 3-years Dietary Manager Experience.

Other Qualifications Required:

• Ability to communicate clearly in both oral and written forms using both English and Spanish language.
• Ability to respond to common inquiries, complaints and findings from residents, patients, physicians, peers, regulatory agencies, or members of the business community.
• Ability to work independently.
• Certified Dietary Manager (CDM) credential required
• Knowledge of therapeutic diets and nutrition services

Specialized Skills:

• Demonstrated strong customer service and communication skills.
• Organizational and time management skills
• Proficient computer skills
• Possess a strong work ethic and high level of professionalism
• A team player who handles multiple projects simultaneously in fast paced environment

Essential Duties and Responsibilities:

Recruit, interview, hire, train, coach, evaluate, reward, discipline, and when necessary, terminate employees:

• Develop job descriptions and job duties for each level of food service personnel
• Develop work schedules to ensure adequate staff to cover each shift
• Create and monitor budgets for a cost-effective program.
• Manage revenue-generating services
• Use forecasts, food waste records, inventory, and equipment records to plan the purchase of food, supplies, and equipment
• Justify improvements in the department design and layout
• Work cooperatively with clients, facility staff, physicians, consultants, vendors, and other service providers
• Specify standards and procedures for preparing food.