Certified Dietary Manager

The Waters of Smyrna -

Advance your Certified Dietary Manager career by supporting regional healthcare facilities through operational leadership, regulatory compliance, and exceptional nutrition services. If you're passionate about managing a portfolio and driving excellence across multiple locations, we invite you to apply today!

As a Regional Director of Operations and Food Service you will oversee 10 assigned healthcare facilities, ensuring leadership and guidance in operations, finances, human resources and client relationships, while providing direct supervision to the facility Food Service Directors.

Certified Dietary Manager Key Accountabilities:

• Actively support and apply all company and facility policies and procedures to ensure the highest quality of service is being provided to our customers at the lowest possible cost.

• Work with Corporate and/or onsite dietitians to ensure that all federal and state requirements are being achieved.

• Cultivate and maintain business partnerships with clients by developing a broad knowledge and understanding of clients’ and their customers’ needs and expectations, including:

• Establish and maintain internal Quality Assurance and Assessment processes in each assigned facility, including inspections, annual client satisfaction surveys, keep the company and its facilities on the cutting edge of our industry.

• Actively participate in food service-related committees within assigned facilities (if applicable), or otherwise be involved in and visible at special events within each assigned facility, to demonstrate the company’s team approach and commitment to the clients

• Plan and develop each unit’s operational budgets and demonstrate an understanding of the company’s financial objectives for each unit. Financial responsibilities include:

• Review financial results weekly and monthly and make necessary adjustments to improve operational performance.

• Develop a weekly financial plan to include sales, menu and production records, food purchases, inventory, and labor productivity to assist each unit in achieving its budget targets.

• Educate Food Service Directors for each facility in P&L process (where applicable) and review month-end results for each facility with its Food Service Director.

• Ensure all established accounting practices and timelines are consistently adhered to.

• Provides assistance as needed, with new business bids, rebids for current clients/customers, and the development of new programs, including:

• Renegotiate contract terms and/or fee/pricing increases with client, when necessary.

• Participate in assessment and performance development, proposal writing and presentations, when necessary.

• Manage transition of new business accounts.

• Conduct audits and evaluate each facility’s performance in the areas of food production, menu and recipe standards, sanitation, uniforms, purchasing, inventories, safety, payroll, human resources compliance and record keeping.

• Demonstrate working knowledge of operational, accounting and human resources policies and procedures (i.e. new hire process, payroll, etc.).

• Ensure all human resources and safety practices and policies are intact and adhered to.

• Hold Food Service Directors and employees accountable for behavior and performance, following Corrective Action guidelines when necessary.

• Conduct training and development needs assessment of Food Service Directors and arrange necessary training, including the areas of food and cost productions, customer services, team building, time management, human resources skills, etc.

• Communicate with and assist in developing goals and objectives for each Food Service Director. Meet with Food Service Directors on an individual basis to assess goals and areas of opportunity.

• Support Food Service Directors in conducting training and development needs assessment of employees and assist in arranging appropriate training sessions/tools.

• Ensure companies systems are followed and in compliance daily

Minimum Education and Experience Requirements:

• High School diploma required.

• Associate degree or bachelor’s degree in culinary arts or related field preferred.

• Minimum 2-5 years’ experience coordinating food service operations.

• Demonstrated ability to lead and guide teams.

• Strong initiative.

• Strong ability to communicate effectively, both verbally and in writing.

• Ability to maintain confidentiality of records and information.

• Skill in the use of operating basic office equipment.

• Ability to travel frequently