Dietary Manager

Reports directly to: The Administrator

Purpose of This Job Position:

The primary purpose of this position is to do planning, organizing, developing and directing the overall operation of the Dietary Department in accordance with current federal, state, and local standards, guidelines and regulations governing our facility, and as may be directed by the Administrator, to assure that quality nutritional services are provided on a daily basis and that the dietary department is maintained in a clean, safe, and sanitary manner.

Delegation of Authority:

As the Certified Dietary Manager/ Registered Dietitian , you are delegated the administrative authority, responsibility, and accountability necessary for carrying out your assigned duties.

Job Function:

Every effort has been made to identify the essential functions of this position. However, it in no way states or implies that these are the only duties that are required to perform. The omission of specific statements of duties does not exclude them from the opposition if the work is similar, related, or is an essential function of the position.

Duties and Responsibilities:

Administrative Functions:

• Planning, developing, organizing, implementing, evaluating, and directing the Dietary Department, its programs and activities.
• Coordinate dietary services and activities with other related departments (i.e., Nursing, Housekeeping, Social Services, etc.)
• Developing and maintaining written dietary policies and procedures.
• Developing and maintaining written job descriptions and performance evaluations for each level of dietary personnel.
• Interpret the department’s policies and procedures to employees, residents, visitors, government agencies, etc., as necessary.
• Assist the dietary staff in the development and use of departmental policies, procedures, equipment, supplies, etc.
• Assume the responsibility of obtaining/maintaining material safety data sheets (MSDSs) for hazardous chemicals used or stored in the dietary department.
• Perform administrative duties such as completing necessary forms, reports, evaluations, studies, etc., to assure control of equipment and supplies.
• Review the department’s policies, procedure manuals, job descriptions, etc., at least annually for revisions, and make recommendations to the Dietitian and/or Administrator.
• Keep abreast of economic conditions/situations and recommend to the Administrator as necessary/required concerning the operation of the Dietary Department.
• Submit accident/incident reports within twenty-four (24) hours after their occurrence.
• Inspect food storage rooms, utility/janitorial closets, etc., for upkeep and supply control.
• Review and assist in developing a plan of correction for dietary service deficiencies noted during survey inspection and provide a written copy of such to the Administrator.
• Process diet changes and new diets as received from nursing services.
• Assist the Infection Control Coordinator in identifying, evaluating, and classifying routine and job related dietary functions to ensure that tasks involving potential exposure to blood/body fluids are properly identified and recorded.
• Review departmental complaints and grievances from personnel and make written reports to the Dietitian and/or Administrator of action(s) taken. Follow facility’s established procedures.
• Assist the Quality Assessment and Assurance Committee in developing and implementing appropriate plans of action to correct dietary deficiencies.
• Assist the Discharge Planning Coordinator in planning the dietary services portion of the resident’s discharge plan.
• Participate in facility surveys (inspection) made by authorized government agencies.
• Interview residents or family members, as necessary, to obtain diet history.
• Participate in maintaining records of the resident’s food likes and dislikes.
• Assist in developing methods for determining quality and quantity of food served.
• Ensure that charted dietary progress notes are informative and descriptive of the services provided and of the resident’s response to the service.
• Ensure that menus are maintained and filed in accordance with established policies and procedures.
• Maintain an adequate liaison with families and residents as necessary.
• Maintain a reference library of written material, laws, diet manuals, etc., necessary for complying with current standards and regulations and that will provide assistance in maintaining quality food service.
• Visit residents periodically to evaluate the quality of meals served, likes and dislikes, etc.
• Involve the resident/family in planning objectives and goals for the resident.
• Review therapeutic and regular diet plans and menus to assure they are in compliance with the physician’s orders.
• Review the dietary requirements of each resident admitted to the facility, as may be required, and assist the attending physician in planning for the resident’s prescribed diet plan.
• Meet with administration, medical and nursing staff, as well as other related departments in planning food service programs and activities.
• Ensure that residents are offered a nourishing snack at bedtime.
• Others as deemed necessary and appropriate, or as may be directed by the Administrator.

Budget and Planning Functions:

• Forecast needs of the department.
• Assist in preparing and planning the Dietary Department’s budget for food, equipment, supplies, and labor, and submit to the Administrator for review, recommendations, and approval.
• Maintain current written records of department expenditures and assure that adequate financial records and cost reports are submitted to the Administrator upon request or as necessary.
• Make departmental adjustments in order to conform to the approved budget, or as may be dictated by an analysis of the monthly operating statement.

Miscellaneous:

• Make weekly inspections of all dietary functions to assure that quality control measures are continually maintained.
• Be prepared to handle emergencies as they occur (i.e., rescheduling work assignments and work schedules, etc.).
• Work with the facility’s consultants as necessary and implement recommended changes as required.

Education:

• Be a graduate of an accredited course in dietetic training approved by the American Dietetic Association.

Experience:

• Must have, as a minimum, 1 year experience in a supervisory capacity in a hospital, skilled nursing care facility, or other related medical facility.
• Must have training in cost control, food management, diet therapy, etc.

Specific Requirements:

• Must be registered and certified as Dietitian.
• Must be able to read, write, speak, and understand the English language.
• Must possess the ability to make independent decisions, to follow instructions, and to accept constructive criticism.
• Must possess the ability to deal tactfully with personnel, residents, family members, visitors, government agencies/personnel, and the general public.
• Must be knowledgeable of dietary practices and procedures as well as the laws, regulations and guidelines governing dietary functions in the long-term care facility.
• Must possess leadership ability and willingness to work harmoniously with and supervise other personnel.
• Must have the ability to plan, organize, develop, implement, and interpret the programs, goals, objectives, policies, procedures, etc., of the Dietary Services Department.
• Must maintain the care and use of supplies, equipment, etc., and maintain the appearance of dietary service areas; must perform regular inspections of dietary service areas for sanitation, order, safety and proper performance of assigned duties.
• Must have patience, tact, cheerful disposition and enthusiasm, as well as be willing to handle residents based on whatever maturity level at which they are currently functioning.
• Must be willing to seek out new methods and principles and be willing to incorporate them into existing dietary practices.
• Must be able to read and interpret dietary cost reports, financial data, etc.
• Must be able to relate information concerning a resident’s condition.
• Must not pose a direct threat to the health and safety of other individuals in the workplace.