Dietary Manager - Collierville Nursing And Rehabilitation

Job Description Aramark SeniorLIFE+ is dedicated to creating meaningful daily experiences for seniors through exceptional dining, hospitality, and care. We partner with senior living communities nationwide to deliver warm, reliable service that supports dignity, comfort, and independence, empowering our residents to live their best lives. When you join SeniorLIFE+, you become part of a mission‑driven team that makes a real impact every day. Whether preparing meals, supporting operations, or engaging with residents, your work helps those in our communities feel valued, supported, and, most importantly, at home. If you're inspired by purpose and passionate about serving others, Aramark SeniorLIFE+ offers a place to grow, connect, and make a difference. The Dietary Manager will support resident dining operations within the culinary department and will be responsible for developing and executing resident‑focused dining solutions that meet nutritional standards, resident needs, and customer preferences. This role applies technical training and interprets government‑mandated healthcare nutrition regulations to support the implementation of healthy, compliant menu programs in an skilled nursing environment. At Aramark, developing new skills and doing what it takes to get the job done make a positive impact for our employees and for our customers. In order to meet our commitments, job duties may change or new ones may be assigned without formal notice. $1500 sign on bonus included Job Responsibilities Patient Food Service Operations Manage daily food service operations in compliance with established standards and procedures. Lead and support patient service staff to ensure meals are accurately prepared, assembled, and delivered in a timely manner. Conduct regular patient and departmental rounds to assess service quality and address opportunities for improvement. Oversee diet office operations and the Service Ambassador program to ensure effective communication and service execution. Monitor, document, and enforce safety and sanitation compliance. Supervise tray line operations and/or room service programs to ensure quality, efficiency, and accuracy. Leadership Leverage Aramark's coaching model to engage, develop, and maximize team member performance. Recognize and reward employee contributions to build engagement and morale. Ensure individual and team performance consistently meets operational goals, service standards, and client expectations. Plan and lead daily team huddles to communicate priorities, reinforce standards, and drive accountability. Uphold safety and sanitation standards across all areas of operation. Client Relationship Management Build and maintain strong client and customer relationships that support partnership and business objectives. Proactively identify client needs and communicate operational updates and performance outcomes. Deliver exceptional customer service aligned with Aramark's standard service model. Financial Performance Assist in the preparation, review, and maintenance of departmental financial statements. Support the achievement of client and company financial goals and performance targets. Utilize Aramark systems and processes to understand financial metrics, data trends, ordering, and inventory controls; educate teams on key drivers that impact cost and margin performance. Productivity & Operational Excellence Drive operational efficiency through effective cost controls, labor management, and profit optimization. Ensure compliance with Operational Excellence fundamentals, including food quality and labor initiatives. Ensure team members are fully trained, competent, and equipped to execute their responsibilities. Supervise staff to maintain standard in production, quality, and operational controls. Compliance & Safety Maintain a safe, healthy, and compliant environment for clients, customers, and employees. Ensure compliance with all applicable policies, regulations, and laws, including safety, health, wage, and hour requirements. Qualifications Experience in patient food service operations and tray line execution within a healthcare environment. One (1) year or more of management experience Culinary degree highly preferred CDM or willingness to obtain required Strong understanding of therapeutic/texture modified diets Working knowledge of Microsoft Office applications (Word, Excel, Outlook). We do not discriminate on the basis of race, color, religion, national origin, age, sex, gender, pregnancy, disability, sexual orientation, gender identity, genetic information, military status, protected veteran status or other characteristics protected by applicable law. #J-18808-Ljbffr