Dietary Manager

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 hiring and terminations in his/her area of supervision.

Food Service Manager is responsible for:

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

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

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

• A. Plans, directs, coordinates and controls resources of the Food Services Department to provide food service for guests, employees and residents.
• B. Ensures compliance with corporate standards of operation, client and corporate policies and procedures.
• C. Maintains an effective working relationship within the facility.
• D. Adheres to the operating budget or can satisfactorily explain variances.
• E. Administers personnel policies and procedures to ensure fair and equal treatment of all employees.
• F. Procures, trains and directs employees within position allowance limitations.
• G. Administers cost controls, records and clerical functions as required for the facility.
• H. Maintains and adheres to the Food Service Policies and Procedures Manual and Managers Handbook.
• I. Ensures accurate preparation and timely completion of all required reports (financial and other).
• J. Assumes responsibilities as a department head within the facility. Attends appropriate meetings within and outside the institution.
• K. Administers Management Programs and communicates these to the facility and company.
• L. Delegates authority to supervisory staff for task details to facilitate smooth flow of materials and services as appropriate.

• A. Ensures that approved menus are utilized according to corporate standards and agreement specifications.
• B. Ensures that all food is prepared, tested and served according to corporate standards.
• C. Ensures that food production records are accurately prepared and standard recipes are used.
• D. Performs and directs purchasing, receiving, storage, food production planning, sanitation, corporate standards of operation, according to Policy and Procedures.
• E. Supervises and/or directs resident services.
• F. Ensures that resident records are complete and accurate at all times.
• G. Ensures that an active and effective resident visitation and instruction program is conducted on a continuing basis.
• H. Maintains high quality food and food presentation programs.
• I. Supervises and/or directs special event, and other special promotions as planned.
• J. Maintains equipment to prevent losses to client or company.
• K. Supervises and directs orientation, on-the-job training, in-service training, and continuing education programs.
• L. Acts on recommendations and instructions of Administrator, Corporate Manager, Corporate Nurse, and / or Corporate Consultant Dietitian.
• M. Recommends to the Administrator programs, equipment, procedures, and personnel to improve service.
• N. Assumes complete responsibility for the security of the kitchen (equipment and inventory) and exercises control of a planned security program.
• O. Administers or recommends a preventive maintenance program.
• P. Administers safety program and documented safety review program within the Dietary Department.
• Q. Complies with all applicable regulatory agency codes.

• A. Administers policies, procedures and programs within the established framework of corporate operational guidelines.
• B. Administers approved plans and procedures according to standards established.
• C. Reviews and audits the programs conducted within the Food Service Department and develops a plan of action to correct deficiencies and improve effectiveness.
• D. Conducts corporate…