Job Summary The Dietary Manager oversees the daily operations of the dietary department to ensure the preparation and delivery of nutritious, high-quality meals that meet residents' or patients' dietary needs. This role supervises dietary staff, maintains compliance with food safety regulations, manages inventory and budgets, and collaborates with healthcare professionals to support residents' nutritional well-being. Key Responsibilities Plan, organize, and supervise daily dietary department operations. Develop menus in collaboration with a registered dietitian, ensuring nutritional requirements and physician-ordered diets are met. Supervise, train, schedule, and evaluate dietary staff. Ensure meals are prepared and served according to sanitation, safety, and quality standards. Monitor compliance with federal, state, and local health regulations, including food safety and infection control. Maintain accurate records for meal production, sanitation, temperatures, and inspections. Order food, supplies, and equipment while managing inventory and departmental budgets. Conduct quality assurance inspections of food preparation, storage, and service areas. Address resident and family concerns regarding meal quality and dietary services. Collaborate with nursing staff, dietitians, and other healthcare professionals to meet residents' nutritional needs. Ensure proper handling of special diets, food allergies, and therapeutic meal plans. Participate in regulatory surveys and implement corrective actions as needed. Qualifications High school diploma or GED required; associate's degree in nutrition, food service management, or a related field preferred. Certified Dietary Manager (CDM) credential preferred or required, depending on state regulations. Experience in food service management, preferably in a healthcare or long-term care setting. Knowledge of therapeutic diets, food safety regulations, and nutrition principles. Strong leadership, communication, and organizational skills. Computer proficiency and experience with food service management software preferred. Skills Food service management Staff leadership and supervision Menu planning and nutrition Budgeting and inventory control Food safety and sanitation compliance Customer service Time management Problem-solving Communication and teamwork