Job Posting for Dining Services Manager (FT) at Hampton Manor of Cape Coral
Job Summary:
The Dining Services Manager oversees the dietary department and ensures residents are provided with a nourishing and well-balanced diet that meets the residents' nutritional needs and dietary preferences.
Principle Duties and Responsibilities:
The following essential functions are the fundamental job duties of the position to be completed with or without appropriate reasonable accommodation.
Responsible for managing and supervising all Culinary staff, including scheduling, assignment, direction, performance review, hiring, and corrective actions in accordance with company policy.
Meet regularly with residents and family members to ensure that high satisfaction levels are maintained.
Ensures that all staff works closely together to ensure that dining services exceed residents' and guests’ expectations.
Delegate tasks to all staff so that the kitchen and dining areas are maintained at the highest levels of quality, and cleanliness at all times.
Ensures that food is prepared, stored, and served in accordance with state, and local health department code, and company standards.
Interview and hire staff for the Culinary department.
Participate in department meetings and in-services.
Able to understand and maintain monthly and annual budgets for the Culinary department.
Works with residents on the planning and development of recipes and menus.
Maintain the proper inventory of kitchen supplies, small wares, and tableware.
Ensure that purchasing standards are maintained, appropriate vendors are used and positive relationships with vendors is maintained.
Ensure that all staff maintains kitchen equipment properly to avoid damage and costly repairs.
Responsible for the planning and execution of special events, banquets, and theme meals.
Ensure that the dietary staff understands company expectations and the importance of first impressions.
May perform other duties as assigned or requested.
Qualifications and Experience:
ServSafe certification required.
Must meet certification requirements by the local and state regulations.
3 years of experience in dietary, with health care experience and one year of supervisory experience preferred.
Experience with budgets, scheduling, inventory, and food ordering is preferred.
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