About the role
Role Overview: A Dietary Manager leads daily dining operations in a healthcare setting, ensuring residents receive safe, nutritious meals while providing a hospitality-driven experience that promotes dignity and quality of life.
Key Responsibilities
- Manage food service operations, ensuring compliance with standards and safety regulations.
- Supervise and support staff to deliver accurate, timely meals and maintain service quality.
- Conduct assessments of service quality and address improvement opportunities.
- Oversee diet office and communication programs for effective service delivery.
- Lead team development, recognizing contributions to boost morale and engagement.
- Build strong client relationships and communicate operational updates.
- Assist with financial management, including budgeting and cost controls.
- Drive operational efficiency, ensuring food quality and labor standards.
- Maintain a safe, compliant environment adhering to all policies and regulations.
Qualifications & Skills
- Minimum of 2 years’ culinary management experience.
- 2-3 years in patient food service operations, preferably in healthcare or regulated environments.
- Preferred culinary degree and ServSafe manager certification.
- Knowledge of therapeutic/texture modified diets.
- Proficiency in Microsoft Office, SuccessFactors, Kronos, MealTracker, or similar applications.
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