The Dining Service Manager will be in charge of the dietary department and make efforts to keep the kitchen organized and food prepared. This includes making the schedule for kitchen staff, ordering food / various supplies, covering for staff during call outs, initiating interviews for hiring, etc.

REQUIRED TRAITS

1.

Problem Solving :

Identifies and resolves problems in a timely manner, gathering and analyzing information skillfully to develop alternative solutions both alone and with groups while using reason even when dealing with emotional topics. 2.

Customer Service :

Manages difficult or emotional residents, family members, and employee situations, responding promptly to their request for service and assistance, while soliciting feedback to improved service insuring that commitments are met. 3.

Team Work:

Balances team and individual responsibilities, exhibiting objectively and openness to others views. Contributes to building a positive team spirit. 4.

Planning and Time Utilization:

Consistently plans/coordinates work to achieve maximum productivity and efficiency without sacrificing quality, accuracy and customer service. Meets deadlines in completing job assignments and special projects. 5.

Computer Skills:

Literate in Word and Excel, as well as preferred skills in Outlook and QuickBooks. 6.

Oral and Written Communication:

Speaks clearly and persuasively in positive and negative situations. Listens carefully and gets clarification. Responds well to questions. Writes clearly and informatively; edits work for spelling and grammar, varies writing style to meet needs, present numerical data effectively, and is able to read and interpret written information. Has the ability necessary to communicate and work effectively with various levels of staff, residents, family members and the public, and for required written documentation or reports. 7.

Hiring:

Ability to apply principles of personnel administration to interviewing, selection and supervision of employees, and in monitoring department activities.

V. DUTIES AND RESPONSIBILITIES

The duties and responsibilities of the Dining Service Manager include all aspects of the Dietary Department, supervising and coordinating employees engaged in resident food services, as well as planning, organizing, directing and controlling activities of the food service department to provide food services as prescribed by professional standards. This includes insuring all services are in accordance with current applicable federal, state and local standards, guidelines and regulations, community policies and procedures, and as may be directed by the Executive Director. The person holding this position is delegated the responsibility for carrying out the assigned duties and responsibilities.

VI. FUNCTIONS OF THE JOB 1.

Employ, schedule hours for and assign duties to dietary personnel 2. Order food and supplies as required according to menus and department needs 3. Oversee sanitation of the Dietary Department. 4. Cook a variety of foods in large quantities and be familiar with seasoning required and cooking time involved. 5. Monitor for substitutions when necessary. 6. Manage food service department. 7. Assist in planning menus for residents. 8. Review menus prior to preparation of food. 9. Assist in ordering, preparing and serving meals that are palatable and appetizing. 10. Recognize and respond to dietary emergencies and document observations, interventions, and outcomes. 11. Monitor dietary personnel for the wearing of protective clothing/devices when performing tasks that involve the handling of infectious waste and/or blood/body fluids. 12. As assigned, assist in developing methods to determine quality and quantity of food served. 13. Notify supervisor of pending absence or tardiness within the time frame described in personnel handbook.

B. OTHER DUTIES 1.

Observe serving meals in dining room. 2. Monitor quality of food, temperature, appearance and timeliness. 3. Conduct or monitor unpacking and storage of food as supplies arrive from vendors. 4. Assist in inspecting special diet trays to assure accuracy, portion control, appealing layout, etc., and evaluate kitchen and dietary area, etc. for upkeep, supply control, cleanliness and safety. 5. Attend department and staff meetings as needed. 6. Assist in inventorying and monitoring equipment and supplies. 7. Assist in maintaining a reference library of dietary materials to assist in the proper preparation and serving of meals.