District Manager in Training - Dining Services

Responsibilities

• District Manager - Responsible for managing multiple accounts in an assigned territory according to policies and procedures and federal/state requirements.
• Able to perform the job assignments of the cook, prep cook, dietary aide, and dishwasher as necessary.
• Training & Development - Provides leadership, support, and guidance to ensure staff meets Dining Services quality standards, inventory levels, food safety guidelines, and customer service expectations.
• Weekly building tours with Account Manager to assess work quality using QCIs for documentation purposes.
• Reporting - Maintains accurate income and expenditures, supplies, food, personnel, and equipment records. Runs and reviews reports, approves payroll issues, reviews Employee Warning Notices, and assists/participates in the open enrollment process by providing information and collecting applications and waivers as necessary.
• Communication - Acts as liaison between building Account Manager, Administrators, and HCSG staff. Communicates all directives effectively to managers from administrators and HCSG operational leadership.
• Safety - Utilize protective gear in all appropriate functions. Knowledgeable in training safe and proper mixing and cleaning solutions while adhering to all safety precautions. Addresses equipment/cleaning product needs and or malfunctions in a timely fashion. Ensure the established standards, safety, and quality guidelines are met. Follow infection control and universal precautions policies and procedures to ensure that a sanitary environment is always achieved. Follow proper reporting, isolation, and handwashing procedures/techniques. Able to lead training, quality control procedures, and in-servicing of housekeeping staff.
• Punctuality - Consistent attendance and punctual arrival.
• Customer Experience - Positively represents HCSG by following instructions, being courteous, and cooperative with supervisors, co-workers, and client staff.
• Resident Experience - Positive, pleasant, and tactful interactions with residents, staff, and facility guests.
• Travel - Up to 75% of Travel is required for account/facility visits and participation in regional activities.

Qualifications

• Demonstrate a positive attitude with the ability to follow oral and written instructions, and perform routine, repetitive tasks daily.
• Bachelor’s degree in management or related field preferred.
• A high school diploma or equivalent is required.
• Two years of experience in quantity food production/service and personnel supervision are desired.
• Specialized training in Dining Services management and nutrition is desirable.
• Must be able to complete regulatory compliance courses (sanitation and safety) and identify issues and implement necessary changes.
• Capable of leading, directing, and supporting a team in a diverse environment with highly developed interpersonal, analytical, and communication skills.
• Successful P&L and budgetary management skills Exceptional organizational and time management skills with a proven track record of growing accounts.
• Must submit to a Motor Vehicle Check and maintain a valid driver’s license.
• Basic computer skills, including web-based reporting.