FOOD SERVICES MANAGER

Responsibilities

• Supervises food service and dietary staff, including interviewing, hiring and firing, training, motivating, and managing performance.
• Oversee the scheduling of staffing for daily needs, to include providing service to ten resident dining areas, and special events.
• Ensure proper coverage and delivery of service.
• Create and maintain a safe and healthy working environment including storage of all products, repairs of equipment and safe meal preparation under the ServSafe guidelines.
• Maintain compliance with quality standards and address deficiencies as they occur.
• Perform complete and timely ordering of food, supplies and equipment to provide food services for resident meals, events and functions, and the staff meal purchase program.
• Ensure sufficient inventory and supply levels are maintained according to agency standards.
• Manage the dietary budget and ensure purchases stay within the allotted budget.
• Prepare reports related to expenditure and performance and present to administrators for use in long-term planning and budgeting.
• Coordinate with Recreation Department staff and external stakeholders, such as members of military and government organizations, to plan, organize and direct regular and special occasion resident/agency functions to engage residents, families and guests, ranging in size, food service offerings, and staff resource requirements.
• Continually monitor and evaluate the food service product and delivery system and maintain responsiveness to facility needs.
• Analyze, formulate and/or revise policies and procedures to align facility performance with up-to-date industry best practices, to include those related to health, sanitation, infection control, and safety.
• Complete all menu planning with staff and resident input and consult with residents and families to ensure nutritional needs are met through the provision of well-balanced diet.
• Receive, investigate and respond to residents’ concerns and collaborate with the nursing staff and social workers to resolve any dietary concerns/complaints.
• Serve as a member of the Leadership Team and on agency groups to enhance inter-department communication and collaboration, such as the Safety Committee and resident/employee food committee.

Qualifications

• Education/Experience: Equivalent combination of 5 years of education and experience after completion of high school in Business Management, Food Service Management or Culinary Arts with experience in Institutional Food Management including supervisory experience.
• Licenses/Certifications: Must be a Certified Dietary Manager (CDM) from the Association of Nutrition and Foodservice Professionals. Must possess ServSafe certification from the National Restaurant Association and Certified Food Protection Professional.

Skills

• Strong leadership and supervisory skills.
• Ability to manage multiple tasks and priorities.
• Knowledge of ServSafe guidelines and food safety regulations.
• Excellent communication and interpersonal skills.
• Ability to work independently and as part of a team.
• Proficiency in Microsoft Office Suite.

Benefits

The State of NH total compensation package features an outstanding set of employee benefits, including:

• HMO or POS Medical and Prescription Drug Benefits
• Dental Plan at minimal cost for employees and their families ($500-$1800 value)
• Flexible Spending healthcare and childcare reimbursement accounts
• State defined benefit retirement plan and Deferred Compensation 457(b) plan
• Flexible schedules, paid holidays and generous leave plan
• $50,000 state-paid life insurance plus additional low-cost group life insurance
• Incentive-based Wellness Program (ability to earn up to $500)

For further information please contact Karen Hebert, Chief Operations Officer, at karen.e.hebert@nhvh.nh.gov or (603) 527-4803.