Food Services Area Manager

Responsibilities

• Mets with Food Services District Managers and managers regularly to coach and provide feedback on performance, and to assist in managers’ professional development.
• Leads quality dining programs that will enhance the meal experience for the residents.
• Ensures that the dining programs meet federal, state, and local standards, guidelines and regulations.
• Ensures that the food service operation is maintained in a clean, safe and sanitary manner.
• Responds to customer preferences to meets the needs of residents.
• Maintains contact with clients to ensure satisfaction with services being provided by Yona.
• Trains workers in Dietary procedures and proper operation and maintenance of equipment.
• Supervises and evaluates the quality of work completed by the Food Services Directors and Supervisors.
• Maintains an environment that is in sanitary, attractive and in orderly condition at each facility in the area.
• Forecasts and plans the purchase of supplies, and equipment.
• Interviews, hires and orients Food Services Directors and Supervisors for facilities in the district.
• Maintains proper staffing levels at each facility.
• Maintains knowledge of any applicable Collective Bargaining Agreements (CBAs) in the district.
• Attains financial goals for each facility in the district by managing a cost-effective program.
• Maintains required records including but not limited to; inventory, compliance, income/expense, and personnel records.
• Counsels and trains employees in the areas of food preparation, sanitation, and customer service.
• Conducts regular management staff meetings and communicates with members of other departments to coordinate housekeeping activities.
• Maintains the departments to be survey-ready at all times, assuring the department operates within federal, state, and local regulations.
• Actively participates in facility meetings and committees.
• Reports monthly initiatives, goals, and accomplishments.
• Promotes and monitors resident satisfaction.
• Performs the job assignments of a Cook, or Dietary Aide as necessary.

Requirements

• Aceessory or higher degree in food service management or in hospitality, including a course of study in food service or restaurant management from an accredited institution of higher learning.
• Food service supervisory experience required; at least two years experience in long term care preferred.
• Certified Dietary Manager, Certified Food Protection Professional (CDM, CFPP), per the Certifying Board for Dietary Managers, the credentialing agency of the Association of Nutrition & Foodservice Professionals (ANFP).
• General business acumen.
• Public speaking skills.
• Excellent stress management skills, administrative and organizational, and follow-through (with associates and clients) skills required.
• Ability to work all shifts as needed.
• Proficient in the use of Windows based office software including but not limited to Microsoft Office, Word, Excel, PowerPoint and Outlook.