Food Service Director

Dining Manager

The Director of Food Hospitality and Nutrition is responsible for sustaining the highest quality

food service and nutritional care for

customers consisting of patients, and guests. The primary goal is to consistently plate a

fantastic dining experience for

the people served. He/she will lead by example and be the embodiment of the hospital’s

mission, vision and values. He/she will

administer, plan and direct all activities of food hospitality and nutrition. They will maintain

patient, guest, and customer service

relations with an acute focus balancing culinary integrity, hospitality, retail and financial results,

while safeguarding each customer

experiences the highest level of personalized service.

• Promote the mission, vision, and values of the organization and exemplify them through food hospitality
• Greet all patients, families and hospital visitors with a positive, cheerful attitude
• Supervise food production, ensure standardized recipes and production sheets, check food for flavor, temperature and appearance on a regular basis
• Ensure food preparation for optimal nutrition (including attention to various age groups of patients) and economic handling of food, as well as efficient usage of time
• Determine quality and quantity of food required, plan and prepare master menus, supervise the planning of menus for
• therapeutic diets and control food costs
• Facilitate personalized dietary assessments are conducted for each patient to ensure
• appropriate daily menu preparations for
• each patient
• Plan menus, purchase food and assign duties for special functions, such as medical staff meetings, board meetings, recognition dinners and other related Hospital functions
• Develop Food Hospitality and Nutrition team members through appropriate training, coaching and mentoring to ensure strong operational performance and the highest level of personalized customer service
• Develop standards of performance, determine areas of responsibility, assign responsibility and accountability and delegate authority to the various managerial, supervisory and professional members of the staff
• Enhance professional growth and development through participation in regular staff meetings, educational programs, trainings, current literature, in-service meetings and workshops; shows responsibility for own professional practice and ongoing education
• Confer with other departments, such as the medical staff and nursing, regarding the technical and administrative aspects of dietetic service
• Evaluate personnel on a regular basis according to prescribed guidelines; terminate personnel according to standard procedure, as required
• Maintain monthly inventory controls
• Prepare departmental budget on an annual basis, maintain monthly reports to include number and kinds of regular and therapeutic diets prepared, nutritional and caloric analysis of meals, costs of raw food and labor, computations of daily ration cost and inventory of equipment and supplies.
• Make frequent inspection of all work, storage and servicing areas to determine that regulations and directions governing dietetic activities are followed
• Develop and prepare policies and procedures governing handling and storage of supplies, equipment, sanitation and recordkeeping and compiling of reports
• Review department performance and institutes changes in techniques or procedures to improve services, simplify workflow assure compliance with regulatory requirements and promote more efficient operation of the department.

• Adhere to dress code, appearance is neat and clean.
• Complete annual education requirements.
• Maintain patient confidentiality at all times.
• Report to work on time and as scheduled.
• Wear identification while on duty.
• Maintain…