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DIETARY MANAGER
Career Insights for Restaurant / Food Service Supervisor
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Scorecard
Based on Indiana data
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What they do
A Restaurant or Food Service Supervisor supervises food preparation and staff for a restaurant or dining hall. Manages budget for food supplies, equipment and staff; hires and trains staff; monitors food safety procedures. May plan menus or work with chefs or dieticians to plan menus. Works in a school, hospital, nursing home or other institution.
$35,093 / year median in Indiana
+10% projected growth
Job Description
The Certified Dietary Manager (CDM/CFPP) will oversee day-to-day foodservice and nutrition operations for inpatient and selected outpatient services. This role ensures regulatory compliance, food safety, quality, and efficient workflow while leading a team of dietary staff to deliver patient-centered meals and excellent service. Minimum of 2 years experience in healthcare foodservice or institutional foodservice, with at least 1 year in a supervisory role preferred. Certified Dietary Manager (CDM) credential and Certified Food Protection Professional (CFPP) or equivalent recognized certification required. Knowledge of therapeutic diets, food safety (HACCP), sanitation, and USDA/State regulations. Strong leadership, communication, organizational, and customer-service skills. Ability to work flexible hours including some evenings, weekends, and on-call shifts as required. High School diploma or equivalent; additional coursework in nutrition, foodservice management, or related field preferred.