Dining Service Director

DIning Service DIrector

The Director of Food Service is responsible for sustaining the highest quality food service and

nutritional care for

customers consisting of residents, guests, and client members. The primary goal is to

consistently plate a fantastic dining experience for the people served. He/she will lead by

example and be the embodiment of the hospital’s mission, vision and values. He/she will

administer, plan and direct all activities of food hospitality and nutrition. They will maintain

patient, guest, and customer service

relations with an acute focus balancing culinary integrity, hospitality, retail and financial results,

while safeguarding each customer

experiences the highest level of personalized service.

Essential Functions

• Promote the mission, vision, and values of the organization and exemplify them through food

hospitality

• Greet all patients, families and visitors with a positive, cheerful attitude

• Supervise food production, ensure standardized recipes and production sheets, check food for

flavor, temperature and

appearance on a regular basis

• Ensure food preparation for optimal nutrition (including attention to various age groups of

patients) and economic handling of

food, as well as efficient usage of time

• Determine quality and quantity of food required, plan and prepare master menus, supervise

the planning of menus for

therapeutic diets and control food costs

• Facilitate personalized dietary assessments are conducted for each patient to ensure

appropriate daily menu preparations for

each patient

• Plan menus, purchase food and assign duties for special functions, such as medical staff

meetings, board meetings,

recognition dinners and other related functions

• Develop Food Hospitality and Nutrition team members through appropriate training, coaching

and mentoring to ensure strong

operational performance and the highest level of personalized customer service

• Develop standards of performance, determine areas of responsibility, assign responsibility and

accountability and delegate

authority to the various managerial, supervisory and professional members of the staff

• Enhance professional growth and development through participation in regular staff meetings,

educational programs,

trainings, current literature, in-service meetings and workshops; shows responsibility for own

professional practice and

ongoing education

• Confer with other departments, such as the medical staff and nursing, regarding the technical

and administrative aspects of

dietetic service

• Evaluate personnel on a regular basis according to prescribed guidelines; terminate personnel

according to standard

procedure, as required

• Maintain monthly inventory controls

• Prepare departmental budget on an annual basis, maintain monthly reports to include number

and kinds of regular and

therapeutic diets prepared, nutritional and caloric analysis of meals, costs of raw food and labor,

computations of daily ration

cost and inventory of equipment and supplies.

• Make frequent inspection of all work, storage and servicing areas to determine that regulations

and directions governing

dietetic activities are followed

• Develop and prepare policies and procedures governing handling and storage of supplies,

equipment, sanitation and recordkeeping and compiling of reports

• Review department performance and institutes changes in techniques or procedures to

improve services, simplify workflow

assure compliance with regulatory requirements and promote more efficient operation of the

department.

Professional Requirements

• Adhere to dress code, appearance is neat and clean. • Complete annual education

requirements.

• Maintain patient confidentiality at all times.

• Report to work on time and as scheduled.

• Wear identification while on duty.

• Maintain regulatory requirements, including all state, federal and local regulations.

• Represent the organization in a positive and professional manner at all times.

• Comply with all organizational policies and standards regarding ethical business practices. •

Communicate the mission, vision and values of the organization.

• Participate in performance improvement and continuous quality improvement activities.

• Facilitate regular staff meetings and in-services

Qualifications

• Certified Dietary Manager (CDM) preferred

• Must have a minimum of three years’ experience in managing food services or hospitality,

healthcare setting preferred

• Basic computer proficiency, and working knowledge of Microsoft Office • Ability to utilize

technology for procurement, budgets and scheduling

• Bachelor’s degree preferred

Knowledge, Skills, and Abilities

• Extensive knowledge of food hospitality and nutritional services

• Strong organizational and interpersonal skills

• Well-developed written and verbal communication skills necessary

-to determine appropriate course of action in more complex situations

-to work independently, exercise creativity, be attentive to detail, and maintain a positive

to manage multiple and simultaneous responsibilities and to prioritize scheduling of

to maintain confidentiality of all medical, financial, and legal information

to complete work assignments accurately and in a timely manner

to communicate effectively, both orally and in writing

to handle difficult situations involving patients, physicians, or others in a professional

Physical Requirements and Environmental Conditions

• Working irregular hours including on call hours

• Physically demanding, high-stress environment

• Possible exposure to blood and body fluids, communicable diseases, chemicals, and repetitive

motions

• Pushing and pulling heavy objects

• Full range of body motion including handling and lifting patients

• Position requires light to moderate work with 50 pounds maximum weight to lift and carry.

• Position requires reaching, bending, stooping, and handling objects with hands and/or fingers,

talking and/or hearing.