Manager of Food and Nutrition Services

Dietary Manager

Manages dietary service, implements training programs for dietary staff, and assures that established policies and procedures are maintained that govern the provision of dietetic services. Responsibilities include the oversight and provision of safe, satisfying and nutritionally adequate food for patients with appropriate staff, space, equipment and supplies. Oversees human resources activities for the department. Provides administrative direction of menu formulation, food preparation and service, purchasing, sanitation standards, safety practices and personnel utilization. Ensures compliance with county, state and federal regulations and standards. Ensures patient and customer satisfaction and good public relations are achieved through the safe and efficient uses of resources.

Education:

• Equivalent experience will be accepted in lieu of the required degree or diploma.
• Bachelor's: Nutrition, Dietetics or Food Service Management or equivalent education/experience

Certification & Licensure:

• RD-Registered Dietitian Upon Hire
• OR SS-Serve Save Certified Upon Hire
• OR CDM-Certified Dietary Manager

Typical Experience:

• 8 years recent relevant experience

Skills and Knowledge:

• Knowledge of food service administration, principles, and practices within a healthcare environment.
• Knowledge in establishing and implementing work processes, quality and productivity standards and policies and procedures designed to ensure optimal Departmental performance.
• General knowledge of high volume food production, therapeutic diets and menu planning.
• Intermediate level of knowledge of all Joint Commission, Title 22/State, federal, and local regulations affecting dietary services.
• Verbal and written communication skills, with the ability to convey concepts and communicate information or issues in a manner that is readily understood by management and employees.
• Interpersonal skills with the ability to deliver presentations to a variety of audiences.
• Demonstrates tactical and analytical thinking and planning skills, and is able to develop plan to accomplish objectives, identify obstacles and resolve operational issues.
• Demonstrates credible leadership presence, with the ability to respond to questions with logic, clarity, calmness and authority; and the ability to motivate and engage others.
• Ability to use essential software and applications associated with the role's duties and responsibilities.
• Understanding of the budgetary process and familiarity with the healthcare financial environment.
• Organizational and time management skills, with the ability to prioritize multiple projects while delivering quality service and achieving business results.
• Demonstrates a customer service focus in all decisions and actions.
• Ability to build and establish effective working partnership with employees, peers and/or leaders to achieve business objectives.