Dining Services - Manager

St. Ann’s Community

 

 

Dining Services Manager

Exempt Position Description

 

Department: Dining & Nutrition Services                  Reports to: Assistant. Director Dining Services Original Date: October 24, 2012 Revised: January 30, 2023 Grade:

 

Job Purpose

 

The primary purpose of your job as a department leader is to support the Dining & Nutrition Department in our efforts to ensure a quality driven, person centered environment for our elders.  Coordinates the service of meals to residents/patients and the safety and sanitation of the department. To Adhere to St. Ann’s Community’s; Values, Statement of Purpose and Standards of Behavior

 

Job Functions

To perform the job successfully, an individual must be able to perform each essential duty satisfactorily. Every effort has been made to identify the essential functions of this job. The essential job duties and responsibilities have been categorized under applicable St. Ann’s strategic goals. However, it in no way states or implies that these are the only duties you will be required to perform. The omission of specific statements of duties does not exclude them from the position if the work is related to a team approach to department functions.

 

1. Assists Assistant Director in the department’s meal delivery and service. 75%

• Oversight of the 350+ resident meal service operation in SAH and assists in managing a $2M operating budget
• Responsible for scheduling and shift assignment of evening Dining Utility Team, Dining Cooks
• Assists in coordinating and problem solving bulk meal packaging and delivery logistics
• Supports household kitchen operations in monitoring supplies, preparation methods, portion sizes and presentation to ensure food meets specifications and quality
• Assists Chef in determining usage needs
• Effectively communicates and works collaboratively with nursing in achieving continuous quality,  timely meal service
• Supports Eden philosophy of an elder centered environment

 

2. Assists Assistant Director in the area of food safety/sanitation. 25%

• Responsible for the opening/closing procedures of main kitchen

• Records and documents main kitchen cooler/freezer and dish machine temperatures. Takes appropriate action steps in addressing concerns.
• Consistently monitors staff adherence to H.A.C.C.P. guidelines and regulatory documentation compliance.
• Assists in training dining service, and interdisciplinary staff on safe food handling and meal service techniques
• Conducts biweekly sanitation zone audits of assigned kitchens. Directs and follows up on items requiring corrective action.
• Submits work orders for equipment in need of repair and maintenance.
• Organizes and manages sanitation projects within the department
• Performs other duties as assigned by the Assistant Director

 

 

 

 

 

 

 

 

Performance Outcomes

 

 

Ø  Financial Viability

 

1. Achieves departmental financial objectives
2. Maintains and monitors established labor costs in operation
3. Assists with operational and staffing annual budget
4. Assists with development of annual capital budget

 

 

Ø  Outstanding Workforce

 

1. Manages the household dining, and utility staff members
2. Assesses performance of staff members and executes performance appraisals
3. Ensures the hiring and retention of staff. Works with Human Resources in a proactive, consistent manner in regards to the disciplinary process.
4. Adheres to organizational and department guidelines in all aspects of employees training and development

 

 

Ø  Marketplace Leadership

 

1. Supports department in maintaining positive market share in our community

 

Ø  Quality Care & Service

 

1. Achieves departmental objectives in; Quality Satisfaction in the area of  meal satisfaction
2. Assures compliance with CARF, OSHA and NYSDOH regulatory guidelines.
3. Assists with the development and implementation of department policies and procedures

 

Ø  Community Connection

 

1. Achieves departmental objections in the area of community involvement through volunteer time and services performed.

 

 

Working Conditions

 

While performing the duties of this job, the employee is occasionally exposed to humid conditions.  The noise level in the work environment is usually moderate.

 

 

Qualifications

 

Education:

Minimum Associates Degree, Bachelors Degree preferred in Nutrition, Hospitality or Foodservice Management with Chef’s certification a plus. Also, a minimum of eight-ten years experience of continuous, recent foodservice experience or equivalent combination of education and experience.  Serv Safe certified within 3 months of employment.

 

Supervision:

As a department leader is involved in the supervision of staff in; Dining Meal Service and Dish Room (15 FTE’s).  This position supports the direction, coordination and evaluation of the Dining Services operation.  Carries out supervisory responsibilities in accordance with the organization’s policies and applicable laws.  Responsibilities include; interviewing, hiring and training employees; planning, scheduling, assigning and directing work; appraising performance, addressing complaints and resolving problems in the overall scope of Food Services.

 

Language:

Ability to read and comprehend complex instructions, short correspondence & memos.  Ability to read and execute all recipes and cooking methods/ instructions.

 

Mathematics:

Able to add & subtract two digit numbers, multiple and divides with 10’s & 100’s & strong measurement knowledge as it pertains to cooking.

 

Reasoning Ability:

Ability to solve practical problems and deal with a variety of concrete variables in situations where only limited standardization exists. Ability to interpret a variety of instructions furnished in written, oral, diagram, or schedule form.

 

Specific Requirements

 

To be proficient in computer (PC) use including but not limited to Internet, electronic email, spreadsheet, database and word processing.

 

Physical & Sensory Requirements

 

While performing the duties of this job, the employee is regularly required to sit; use hands to finger, handle or feel; and reach with hands and arms; talk or hear.  The employee is occasionally required to climb or balance; stoop, kneel, crouch, or crawl; and taste or smell.  The employee must regularly lift and/or move up to 50 pounds.  Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception, and ability to adjust focus.

 

 

 

Safety Factors

 

The employee is required to ensure personal safety, monitor work environment and make necessary improvements while ensuring the safety of others; maintain compliance established by OSHA, DOH, and facility regulations and to comply with all safety regulations set forth by OSHA, DOH and the facility, to include fire protection/prevention, smoking regulations, infection control, etc.  Tasks involved in this position may involve potential and/or direct exposure to blood, body fluids, infectious diseases, air contaminants, and hazardous chemicals.

 

 

Competency Assessment

 

 

Initial Competency	Method	Date	Initials
Organizational Orientation
Departmental Orientation(see training checklist)
Annual Competency	Method	Date	Initials
Attendance and participation in annual mandatory educational inservices.

Methods:        C = Course/Class Seminar                                           D = Demonstration

I = Inservice                                                                 O = Specify     

NA = Non applicable                                                   S = Standards/Code Manuals

W = Written Materials/Policy                                    AV = Audiovisual        

 

Acknowledgment

 

I have read this position description and fully understand the requirements set forth therein.  I hereby accept the position of Dining Services Manager and agree to perform the identified essential functions in a safe manner and in accordance with the facility’s established procedures.  I understand that as a result of my employment, I may be exposed to blood, body fluids, infectious diseases, air contaminants, and hazardous chemicals and that the facility will provide to me instructions on how to prevent and control such exposures.  I further understand that I may also be exposed to the Hepatitis B Virus and that the facility will make available to me, free of charge, the hepatitis B vaccination. I further understand that my employment is at-will and thereby understand that my employment can be terminated at-will either by the facility or I and that such termination can be made with or without notice.  However, in the event that I chose to resign my position, I will give a minimum four-week notice.

 

 

________________                                                                                                 __________________________________________

Date                                                                                                                                                    Signature of Dining Services Manager

 

_______________                                                                                                   __________________________________________

Date                                                                                                                                                    Signature of Assistant Director of Dining Services