Certified Dietary Manager
CERTIFIED DIETARY MANAGERS
SUMMARY
CDM must direct the overall operation of our Dining Services Department. The dietary manager will assure quality nutritional services are provided on a daily basis in a clean, safe, and sanitary manner. Excellent customer service, organizational, and time management skills required.
RESPONSIBLITIES
Accomplishes HCSG dining services human resource objectives by selecting, orienting, training, assigning, scheduling, coaching, counseling, and disciplining employees; communicating job expectations; planning, monitoring, appraising job contributions; adhering to HCSG policies and procedures.
Meets dining services operational standards by contributing information to strategic plans and reviews; implementing HCSG production, productivity, quality, and customer-service standards and systems; resolving problems; identifying system improvements.
Meets HCSG dining services financial standards by adhering to payroll and purchasing budgets; monitoring expenditures; identifying variances; implementing corrective actions.
Maintains food services equipment by following operating instructions; troubleshooting breakdowns; maintaining supplies; performing preventive maintenance; calling for repairs.
Oversees food preparation, production and service by consulting with cooks and staff.
Plans menus for special events by collaborating with event sponsor; informing and consulting with cooks and staff.
Gathers feedback and commentary about food and service by interviewing guests in rooms and at dining tables; conducting written evaluations following special events; reviewing guest suggestions.
Provides on the job training/in-services with employees.
Improves quality results, using HCSG systems and procedures, evaluating, and re-designing food preparation, presentation, and service protocols; implementing changes.
Updates job knowledge by participating in educational opportunities; reading professional publications; maintaining personal networks; participating in professional organizations.
Enhances dining service and organization reputation by accepting ownership for accomplishing new and different requests; exploring opportunities to add value to job accomplishments.
Acts as a liaison between the facility and HCSG.
Requirements
People Management Skills
Be able to Supervise and Delegate
Planning Skills
Foster Teamwork
Giving Constructive Feedback
Good Customer Service Skills
Quality Focused
Safety Management Skills
Experience with Developing Budget
Equipment Maintenance Experience
Verbal Communication Skills
Benefits:
With performance-based promotional opportunities, you have the flexibility to chart your own professional course.
COMPETITIVE SALARY
Comprehensive benefit package includes health, dental, life, disability, 401k, stock purchase plan and awarding stock options. Estimated Salary: $20 to $28 per hour based on qualifications.
SUMMARY
CDM must direct the overall operation of our Dining Services Department. The dietary manager will assure quality nutritional services are provided on a daily basis in a clean, safe, and sanitary manner. Excellent customer service, organizational, and time management skills required.
RESPONSIBLITIES
Accomplishes HCSG dining services human resource objectives by selecting, orienting, training, assigning, scheduling, coaching, counseling, and disciplining employees; communicating job expectations; planning, monitoring, appraising job contributions; adhering to HCSG policies and procedures.
Meets dining services operational standards by contributing information to strategic plans and reviews; implementing HCSG production, productivity, quality, and customer-service standards and systems; resolving problems; identifying system improvements.
Meets HCSG dining services financial standards by adhering to payroll and purchasing budgets; monitoring expenditures; identifying variances; implementing corrective actions.
Maintains food services equipment by following operating instructions; troubleshooting breakdowns; maintaining supplies; performing preventive maintenance; calling for repairs.
Oversees food preparation, production and service by consulting with cooks and staff.
Plans menus for special events by collaborating with event sponsor; informing and consulting with cooks and staff.
Gathers feedback and commentary about food and service by interviewing guests in rooms and at dining tables; conducting written evaluations following special events; reviewing guest suggestions.
Provides on the job training/in-services with employees.
Improves quality results, using HCSG systems and procedures, evaluating, and re-designing food preparation, presentation, and service protocols; implementing changes.
Updates job knowledge by participating in educational opportunities; reading professional publications; maintaining personal networks; participating in professional organizations.
Enhances dining service and organization reputation by accepting ownership for accomplishing new and different requests; exploring opportunities to add value to job accomplishments.
Acts as a liaison between the facility and HCSG.
Requirements
People Management Skills
Be able to Supervise and Delegate
Planning Skills
Foster Teamwork
Giving Constructive Feedback
Good Customer Service Skills
Quality Focused
Safety Management Skills
Experience with Developing Budget
Equipment Maintenance Experience
Verbal Communication Skills
Benefits:
With performance-based promotional opportunities, you have the flexibility to chart your own professional course.
COMPETITIVE SALARY
Comprehensive benefit package includes health, dental, life, disability, 401k, stock purchase plan and awarding stock options. Estimated Salary: $20 to $28 per hour based on qualifications.
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