The Food Service Manager is responsible for the overall management and operation of the department. This includes budget control, personnel management, food production, sanitation, equipment operation, and related clinical work.

The Food Service Manager participates in the performance evaluation of employees working under his/her supervision. Responsible for implementing and applying the progressive discipline policy where appropriate and is consulted on hiring and terminations in his/her area of supervision.
Food Service Manager is responsible for:
1. Hiring, training and supervising dietary staff.
2. Dietary food, supply and labor budgets.
3. Food purchases, production and service.

High school diploma and Dietary Manager certification are required. Must be able to communicate well verbally and in writing.

A. Must be either a Dietary Assistant, Certified Dietary Manager, or a Registered Dietitian.
B. Long term care or acute care nutritional assessment experience desirable.
C. Long term care or related food service experience desirable.
D. Knowledge of federal, state and local regulations desirable.
E. Must have a pre-employment and an annual Tuberculosis screening examination.


A. Plans, directs, coordinates and controls resources of the Food Services Department to provide food service for guests. employees and residents.
B. Ensures compliance with corporate standards of operation, client and corporate policies and procedures.
C. Maintains an effective working relationship within the facility.
D. Adheres to the operating budget or can satisfactorily explain variances.
E. Administers personnel policies and procedures to ensure fair and equal treatment of all employees.
F. Procures, trains and directs employees within position allowance limitations.
G. Administers cost controls, records and clerical functions as required for the facility.
H. Maintains and adheres to the Food Service Policies and Procedures Manual and Managers Handbook.
I. Ensures accurate preparation and timely completion of all required reports (financial and other).
J. Assumes responsibilities as a department head within the facility. Attends appropriate meetings within and outside the institution.
K. Administers Management Programs and communicates these to the facility and company.
L. Delegates authority to supervisory staff for task details to facilitate smooth flow of materials and services as appropriate.

A. Ensures that approved menus are utilized according to corporate standards and agreement specifications.
B. Ensures that all food is prepared, tested and served according to corporate standards.
C. Ensures that food production records are accurately prepared and standard recipes are used.
D. Performs and directs purchasing, receiving, storage. food production planning, sanitation, corporate standards of operation, according to Policy and Procedures.
E. Supervises and/or directs resident services.
F. Ensures that resident records are complete and accurate at all times.
G. Ensures that an active and effective resident visitation and instruction program is conducted on a continuing basis.
H. Maintains high quality food and food presentation programs.
I. Supervises and/or directs special event, and other special promotions as planned.
J. Maintains equipment to prevent losses to client or company.
K. Supervises and directs orientation, on-the-job training, in-service training, and continuing education programs.
L. Acts on recommendations and instructions of Administrator, Corporate Manager, Corporate Nurse, and/or Corporate Consultant Dietitian.
M. Recommends to the Administrator programs, equipment, procedures, and personnel to improve service.
N. Assumes complete responsibility for the security of the kitchen (equipment and inventory) and exercises control of a planned security program.
O. Administers or recommends a preventive maintenance program.
P. Administers safety program and documented safety review program within the Dietary Department.
Q. Complies with all applicable regulatory agency codes.

Policies, Procedures and Programs:
A. Administers policies, procedures and programs within the established framework of corporate operational guidelines.
B. Administers approved plans and procedures according to standards established.
C. Reviews and audits the programs conducted within the Food Service Department and develops a plan of action to correct deficiencies and improve effectiveness.
D. Conducts corporate Quality Assurance audits.

Personnel and Training:
A. Motivates, develops and directs employees in an assigned unit.
B. Administers Food Services salary reviews and performance appraisals in accordance with corporate policies for all Food Service Employees.
C. Directs the scheduling of all Food Service staff and employees.
D. Documents all training programs.
E. Provides information about new systems, methods, products and procedures.
F. Performs other tasks as assigned.
G. Attends required staff in-services, meetings. orientation, and continuing education activities as required.
H. Is aware of and adheres to Patient’s Bill of Rights and confidentiality of patient information including HIPAA regulations.
l. Interacts with patients and family members, co-workers, clinical and ancillary staff in a non-judgmental, supportive and calm manner.
J. Is aware of Patient Abuse Reporting Law.
K. Participates as assigned in the orientation of new staff and demonstrates a positive, helpful and enthusiastic attitude.

Resident, Employee and Public Relations:
A. Promotes good public relations between the facility, corporate, and the community, including areas of special functions and community relations.
B. Reports all resident complaints to the Administrator immediately.
C. Establishes and maintains effective working relationships with the facility department heads, residents, employees and suppliers.
D. Keeps the Administrator informed of progress on projects and any other information that might affect services to the residents and employees of the facility.
E. Performs all other duties as assigned.

Clinical and Related:
A. Review and assess all residents for nutritional status.
B. Develop specific and appropriate nutritional interventions and implement.
C. Document nutritional interventions in designated clinical records.
D. Participate in Interdisciplinary Care Planning.