Food Services Director

About the role

The Food Services Director plays a crucial role in maintaining a high-quality dining environment for residents in a long-term care facility. They are responsible for planning, organizing, directing, and supervising the dietary department to ensure that residents receive nutritious meals and that the facility meets all relevant regulatory standards.

Responsibilities

• Interviews, hires, and/or orients dietary staff
• Trains workers in procedures and proper operation and maintenance of equipment
• Plans, organizes, directs, coordinates, and supervises functions and activities of the departments
• Supervises and evaluates the quality of work completed by department employees
• Forecasts and plans the purchase of supplies and equipment
• Plans work and staffing schedules to ensure adequate services are rendered
• Maintains proper staffing levels
• Maintains required records including but not limited to inventory, compliance, income/expense, and personnel records
• Calls regular management staff meetings and communicates with members of other departments to coordinate dietary activities
• Manages a cost-effective program to budget
• Maintains the department to be survey-ready at all times, assuring the department operates within federal, state, and local regulations
• Acts as a liaison between the dietary department and other departments
• Manages the food service operation to maintain cleanliness, safety, and sanitation
• Ensures resident satisfaction and promotes their overall health and wellbeing
• Reports monthly initiatives, goals, and accomplishments

Requirements

• A degree in food service management or hospitality, including a course of study in food service or restaurant management from an accredited institution of higher learning
• At least two years of experience in long-term care, with a preference for supervisory experience
• Food service supervisory experience required
• ServSafe Certification for Managers, National Restaurant Association Certified Dietary Manager, Certified Food Protection Professional (CDM, CFPP)
• Skilled in motivating and supervising staff members
• Excellent interpersonal skills, customer service, and quality attitude
• Ability to work under pressure and meet established goals and objectives
• Public speaking skills
• Excellent stress management skills, administrative and organizational, and follow-through (with associates and clients) skills required
• Proficient in the use of Windows based office software including but not limited to Microsoft Office, Word, Excel, PowerPoint and Outlook