Job Title: Dining Services Manager
It is required that the Dining Services Manager has a high school diploma or equivalent education. It is preferred that the Dining Services Manager has completed the state-approved food service management course, or is presently enrolled in program. If required, the Dining Services Manager should be licensed as a Certified Dietary Manager.
It is required that the Dining Services Manager has a minimum of six months dietary management experience in a healthcare setting.
Problem Solving: Identifies and resolves problems in a timely manner, gathering and analyzing information skillfully to develop alternative solutions both alone and with groups while using reason, even when dealing with emotional topics.
Analytical: Collects and researches data, and synthesizes complex or diverse information using intuition and experience.
Customer Services: Manages difficult or emotional employee and facility situations, responding promptly to their request for service and assistance, while soliciting feedback to improve service insuring that commitments are met.
Interpersonal: Focuses on solving conflict and not blaming. Maintains confidentiality. Listens to others without interrupting and keeps emotions under control. Remains open to others’ ideas and tries new things.
Team Work: Balances team and individual responsibilities, exhibiting objectivity and openness to others’ views. Contributes to building a positive team spirit.
Planning and Time Utilization: Consistently plans/coordinates work to achieve maximum productivity and efficiency without sacrificing quality, accuracy, and customer service. Meets deadlines in completing job assignments and special projects.
Computer Skills: Literate in Word and Excel, as well as preferred skills in Outlook and Medicare billing software.
Oral and Written Communication: Speaks clearly and persuasively in positive or negative situations. Listens carefully and gets clarification. Responds well to questions. Writes clearly and informatively, edits work for spelling and grammar, varies writing style to meet needs, presents numerical data effectively, and is able to read and interpret written information. Has the abilities necessary to communicate and work effectively with various levels of staff, residents, family members, and the public, and for required written documentation or reports.
Numerical ability necessary to make various computations in planning departmental objectives, keeping work records and schedules, preparing budgets, requisitioning supplies, and monitoring inventory control.
Ability to apply principles of personnel administration to interviewing, selection and supervision of employees, and in monitoring department activities.
DUTIES AND RESPONSIBILITIES
The duties and responsibilities of the Dining Services Manager include all aspects of the Dietary Department, supervising and coordinating employees engages in resident food services, as well as planning, organizing, directing, and controlling activities of the food service department to provide food services as prescribed by professional standards. This includes ensuring all services are in accordance with current applicable federal, state and local standards, guidelines and regulations, community policies and procedures, and as may be directed by the Executive Director. The person that holds this position is delegated the responsibility of carrying out the assigned duties and responsibilities.
FUNCTIONS OF THE JOB
The following job functions have been determined to be essential of this position. Management reserves the right to modify this list and other functions as deemed necessary.
In addition to the essential job functions described above, the following job functions are important to the proper fulfillment of duties
EQUIPMENT, MATERIALS, MACHINES, AND/OR TOOLS USED
The following is a list of the principal equipment, materials, machines, tools, etc., used by the employee.
Cooking utensils Food processor Telephone and fax
Mixer Stove Printer
Thermometer Blender Reference books and materials
Copy machine Oven Report and Forms
Calculator Miscellaneous kitchen equipment Miscellaneous office and supplies
Physical Strength Required
Stands and walks intermittently throughout the working day. Reaches, stoops, bends, lifts, carries, and manipulates various foodstuffs, dietary supplies, and equipment. Visual acuity and color discrimination for examining cooked and stored foods. Taste and smell discrimination in determining nutritional quality and palatability of foods. Ability to work with chemicals and cleaning agents. Exposure to temperature and humidity changes as in entering refrigerated storage areas, working at ovens and ranges, dishwashing machines, and at steam tables. Must be capable of lifting twenty-five pounds.
Because the essential functions of the job may require general involvement in a healthcare facility, including but not limited to, exposure to AIDS, HIV and Hepatitis B viruses involving Risk Classification Categories 2 and 3, environmental and safety conditions will fluctuate. To be qualified for the position, a person will have the ability to work in this type of environment without posing a direct threat to self or others.
Job Type: Full-time