Dining Services Department Manager

Responsibilities

• Oversight of the food service program at a single site
• Ensuring high food quality standards
• Inventory management
• Food safety
• Customer service
• Lead and support the food service team to meet quality and safety standards
• Maintain accurate records of income, expenditures, food supplies, personnel, and equipment
• Use HCSG computer software
• Conduct staff training, quality control, and in-service sessions
• Perform roles of dietary aide, cook, and dishwasher as needed
• Communicate directives from client managers, building occupants, and administrators to HCSG staff effectively
• Use protective gear, ensure safe mixing and use of cleaning solutions, and report equipment needs or malfunctions promptly
• Follow infection control, universal precautions, and handwashing procedures to maintain a sanitary environment
• Maintain consistent attendance, punctuality, and timely completion of tasks
• Represent HCSG positively through courteous and cooperative interactions with supervisors, co-workers, client staff, residents, and guests

Qualifications

• Associate’s degree or higher in food service management or hospitality, including food service or restaurant management coursework
• Certified Dietary Manager (CDM) certification or 90-hour state approved course, as required by state law
• Two years of experience in quantity food production/service and personnel supervision preferred
• Must obtain Food Protection Manager (FPM) within the first 14 days of employment
• Must obtain Food Service Manager (FSM) and Long-Term Care Food Service (LTC-FSM) certifications within the first 60 days of employment
• Strong written and verbal communication skills
• Maintain a positive attitude and effectively communicate with building occupants, administration, and HCSG leadership to perform daily tasks