Food Service Director - Optalis Healthcare of Muskegon Overview A Dietary Manager is responsible for planning, organizing, and supervising food service programs to ensure meals are nutritious, safe, cost-effective, and meet regulatory standards. They often work closely with dietitians, healthcare staff, and kitchen personnel. Key Responsibilities Food Service Operations Plan and oversee daily meal preparation and service Ensure food quality, portion control, and presentation Maintain cleanliness and sanitation standards in the kitchen Nutrition & Menu Planning Develop menus that meet nutritional guidelines and special dietary needs Work with registered dietitians for therapeutic diets (e.g., diabetic, low-sodium) Accommodate allergies and cultural or religious dietary requirements Staff Supervision Hire, train, and schedule kitchen and dietary staff Monitor employee performance and enforce safety procedures Provide ongoing training on food safety and service standards Compliance & Safety Ensure compliance with local, state, and federal regulations (e.g., food safety laws) Conduct regular inspections and audits Implement food safety practices (HACCP guidelines, sanitation protocols) Budget & Inventory Management Manage food and supply budgets Order and track inventory to minimize waste Negotiate with vendors and control costs Patient/Resident Services (Healthcare Settings) Visit patients or residents to ensure satisfaction with meals Adjust meal plans based on feedback and medical needs Coordinate meal delivery schedules Required Skills Knowledge of nutrition and food safety standards Leadership and team management Organization and multitasking Budgeting and cost control Communication and customer service Education & Qualifications High school diploma or equivalent (minimum) Certification often preferred or required (e.g., Certified Dietary Manager - CDM) Experience in food service, hospitality, or healthcare settings Knowledge of dietary regulations (especially in long-term care) #MKG