FOOD SERVICE MANAGER

JOB SUMMARY:

The Food Service Manager is responsible for the overall management and operation of the department. This includes budget control, personnel management, food production, sanitation, equipment operation, and related clinical work. The Food Service Manager participates in the performance evaluation of employees working under his/her supervision. Responsible for implementing and applying the progressive discipline policy where appropriate and is consulted on all hiring and terminations in his/her area of supervision.

FOOD SERVICE MANAGER IS RESPONSIBLE FOR:

1. Hiring, training and supervising dietary staff.
2. Dietary food, supply and labor budgets.
3. Food purchases, production and service.

EDUCATION:

High school diploma/Dietary Manager Certification required. Must be able to communicate well verbally and in writing.

QUALIFICATIONS:

1. Must be a Dietary Assistant, Certified Dietary Manager, or a Registered Dietitian.
2. Long term care or acute care nutritional assessment experience desirable.
3. Long term care or related food service experience desirable.
4. Knowledge of federal, state and local regulations desirable.
5. Must have a pre-employment and an annual Tuberculosis screening examination.

RESPONSIBILITIES:

1. Administration:
   1. Plans, directs, coordinates and controls resources of the Food Services Department to provide food service for guests, employees and residents.
   2. Ensures compliance with corporate standards of operation, client and corporate policies and procedures.
   3. Maintains an effective working relationship within the property. .
   4. Adheres to the operating budget or can satisfactorily explain variances.
   5. Administers personnel policies and procedures to ensure fair and equal treatment of all employees.
   6. Procures trains and directs employees within positron allowance limitations.
   7. Administers cost controls, records and clerical functions as required for the property.
   8. Maintains and adheres to the Food Service Policies and Procedures Manual and Managers Handbook.
   9. Ensures accurate preparation and timely completion of all required reports (financial and other).
   10. Assumes responsibilities as a department head within the property. Attends appropriate meetings within and outside the institution.
   11. Administers Management Programs and communicates these to the property and company.
   12. Delegate's authority to supervisory staff for task details to facilitate smooth flow of materials and services as appropriate.
2. Operations:
   1. Ensures that approved menus are utilized according to corporate standards and agreement specifications.
   2. Ensures that all food is prepared, tested and served according to corporate standards.
   3. Ensures that food production records are accurately prepared and standard recipes are used.
   4. Performs and directs purchasing, receiving, storage, food production planning, sanitation, corporate standards of operation, according to Policy and Procedures.
   5. Supervises and/or directs residents' services.
   6. Ensures that resident records are complete and accurate at all times.
   7. Ensures that an active and effective resident visitation and instruction program is conducted on a continuing basis.
   8. Maintains high quality food and food presentation programs.
   9. Supervises and/or directs special event, and other special promotions as planned.
   10. Maintains equipment to prevent losses to client or company.
   11. Supervises and directs orientation, on-the-job training, in-service training, and continuing education programs.
   12. Acts on recommendations and instructions of Administrator, Regional Vice Presidents, and Corporate Dietary Coordinator, and Consultant Dietitian.
   13. Recommends to the Administrator programs, equipment, procedures, and personnel to improve service.
   14. Assumes complete responsibility for the security of the kitchen (equipment and inventory) and exercises control of a planned security program.
   15. Administers or recommends a preventive maintenance program.
   16. Administers safety program and documented safety review program within the Dietary Department.
   17. Complies with all applicable regulatory agency codes
3. Policies, Procedures and Programs:
   1. Administers policies, procedures and programs within the established framework of corporate operational guidelines.
   2. Administers approved plans and procedures according to standards established.
   3. Reviews and audits the programs conducted within the Food Service Department and develop a plan of action to correct deficiencies and improve effectiveness.
   4. Conducts corporate Quality Assurance audits.
4. Personnel and Training:
   1. Motivates, develops and directs employees in an assigned unit.
   2. Administers Food Services salary reviews and performance appraisals in accordance with corporate policies for all Food Service Employees.
   3. Directs the scheduling of all Food Service staff and employees.
   4. Documents all training programs.
   5. Provides information about new systems, methods products and procedures.
5. Resident, Employee and Public Relations:
   1. Promotes good public relations between the facility, corporate and the community, including areas of special functions and community relations.
   2. Reports all resident complaints to the Administrator immediately.
   3. Establishes and maintains effective working relationships with the property, department heads, residents, employees and suppliers.
   4. Keeps the Administrator informed of progress on projects and any other information which might affect services to the residents and employees of the facility.
   5. Performs all other duties as assigned.
6. Clinical and Related:
   1. Review and assess. All resident's for nutritional status.
   2. Develop specific and appropriate nutritional interventions and implement.
   3. Document nutritional interventions in designated clinical records.
   4. Participate in Interdisciplinary Care Planning.

PHYSICAL DEMANDS:

Use the percentages range as follows:

• 0% Never
• 1 - 33% Occasional
• 34 - 66% Frequent
• 67 - 100% Continuous

Requires full range of body motion including:

1. Speaking/Hearing/Seeing; Continuous.

• Speaking: Must be able to give instructions to employees and communicate with co-workers.
• Hearing: With or without correction: Must be able to hear and give verbal instructions. Participate in planning conferences for residents as well as in various committees consisting of large amounts of verbal interaction.
• Seeing: With or without correction: Must be able to see and prepare written instructions. Must be able to utilize essential management tools, etc. Purchase guides, training manuals, and other written materials.

2. Standing/Walking: Frequently.

• Necessary to move freely about the kitchen and facility to observe employees, assist, as necessary, inventory supplies, visit residents, etc.

3. Bending/Stooping: Occasionally.

• May be necessary to bend from the waist or deep knee to assist in food storage and sanitation checks

4. Lifting/Handling: Frequently.

• The ability to lift 5-50 pounds is required in food preparation and storage. Carts and assistance are provided for items weighing in excess of 50 pounds.

5. Carrying: Occasionally.

• It may be necessary for manager to assist in carrying food trays, and small pieces of equipment. Range of weight 10-50 pounds.

6. Push/Pull: Occasionally.

• It may be necessary to occasionally push or pull food storage and transport carts.

7. Twisting/Turning: Occasionally.

• Required to reach from one piece of equipment to another.

8. Manual Dexterity: Continuously.

• Gross and fine motor skills are necessary to prepare required documentation and recording keeping as well as assist in the daily operations of the department when necessary.

9. Reaching:

• Required to retrieve food items, dishes, food trays, etc.

1. Greater than shoulder height: Frequently.
2. Equal to shoulder height: Frequently.
3. Less than shoulder height: Frequently.

JOB LOCATION:

May work throughout all areas of the facility. Works mainly in the kitchen. May require working irregular hours and may be exposed to hazardous substances.