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General ManagerJob ID 6298476 Date posted 11/20/2017
Manages all aspects of meal time preparation, service and the overall efficiency of the Kitchen, Dining Room, In-Room dining program and Resident meal service in Family dining areas.
·Directly manages the overall dining program including meal service/Front of House and culinary/Back of House program (menu development, preparation, service, delivery and financial) and supports the hospitality program.
·Responsible for the overall supervision and efficiency of culinary, utility staff and service associates (including training, evaluating and disciplining). Supports supervision, direction and efficiency of meal service and hospitality with all Continuing Care staff (Care Associates, Program staff, Nursing, CC managers, etc.)
·Manages the financial operation of the Continuing Care Dining program.
·Assures the dining program (meal service and nutrition clinical care) is in compliance with all Federal, State and Local regulations and is provided with a hospitality focus.
·Provides dining service training for functions performed by Service Associates CC, Care Associates CC and all staff supporting dining programs.
ESSENTIAL DUTIES AND RESPONSIBILITIES:
·Ensures they and all staff work safely, consistently using designated safety equipment (personal
·protective equipment- PPE).
·Purchases services and approved products from approved vendors as well as ensure that food and supplies are inventoried, ordered, received and stored according to facility standards.
·Manages financial performance as established by the departmental business plan and is aware of and addresses any changes in the financial climate that may affect the budget.Controls food, labor, and nonfood costs. Completes Dining Administration functions.
·Supervises, evaluates, trains, hires and disciplines culinary staff, utility staff and service staff.
·Trains and orients all continuing care staff to the dining process, service etiquette and supports hospitality culture.
·Demonstrates knowledge of and ensures HACCP procedures and practices are in place and followed.
·Ensures that food service programs are operated in compliance with federal, state and/or local laws and statutes.
·Coordinates with the Clinical Dietitian.
To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
Ability to coordinate multiple dining venues, service and kitchen with hospitality concurrently.
Employee will be required to work some weekends and holidays
EDUCATION and/or EXPERIENCE:
·A minimum of five years food service management experience required, including production, service and sanitation.B.S. degree in Restaurant Management, Dietetics or Institutional Management may be substituted for up to 1 year experience.
·College Degree in Restaurant Management preferred, but not required.
·Culinary knowledge and/or experience required.
·Dining service etiquette experience required.
·Certified Dietary Manager (CDM) or equivalent required
Supervises the Culinary staff, Utility staff and Service Associates. Works with Care Associates, Nurses, and Program Staff. Works closely with the Clinical Dietitian.
Must be able to read, write, understand and communicate in the English Language.
LICENSES, CERTIFICATES, REGISTRATIONS:
·Certified Dietary Manager (CDM) or equivalent.
·Meet the State requirements as a director of food service.
·Current Serv-Safe certification (or State specific equivalent).