The Dietary Services Manager manages the food service and nutrition departments to ensure the implementation of standards for quality food service as they apply to patients, staff, guests and the community. Additionally, the Dietary Services Manager:
Manages the operations of the Dietary Department in accordance with organization’s policies and all State, Federal and JCAHO standards and conveys all policies and procedures to dietary staff.
Oversees daily food preparation; plans regular and modified diets being sensitive to nutrition, caloric intake, special diets, etc.
Orders food supplies in a cost effective manner to ensure an adequate food supply is maintained; records food invoices.
Responsible for coordinating the food preparation for special functions.
Consults with Dietitians to ensure compliance with licensure requirements.
Maintains and monitors the Dietary Department’s financial results to achieve operating goals.
Achieves and maintains a level of service consistent with quality assurance and accreditation standards.
Maintains and manages dietary staff to achieve effective delivery of services
Prepares work schedules of all department personnel to ensure adequate staffing, prioritizing effectively to minimize overtime and adhere to FTE per census standards.
Maintains accurate up-to-date meal census.
Processes all patient profile cards by unit/census sheet.
Provides leadership for staff; promotes an environment in which Food and Nutrition Service team can work cooperatively toward objectives.
Collaborates with hospital personnel and medical staff to ensure optimal patient care; promotes a positive working environment and guest relations through effective internal and external communications.
Ensures department equipment is maintained in proper working order; ensures cleanliness, proper storage of equipment and supplies to maintain a clean, safe work area.
Inspects storage areas on a weekly basis for proper temperatures, cleanliness, and order. Assists in cleaning procedures as needed.
Inspects Dietary Department regularly to ensure that it is safe and sanitary.
Submits written monthly reports to administration as necessary.
Maintains all production, menu and patient census records for National School Lunch Program (NSLP) and turns in weekly to Dietetics/National School Lunch Program Manager & Administrator.
