Job Description:The Nutrition Services Operations manager plans, directs, and coordinates activities of food service operations. This positions scope of service includes patient food service, retail food service, food ordering, receiving, budgeting and financial responsibility, IT (kitchen systems), HR management, production, marketing, catering, and any other day to day operational needs that may arise.Responsibilities:Manage Department HACCP planEnsure master cleaning list is up to date and completedReconcile daily depositsTrain new employees on specific food service tasksPlan, direct, and coordinate daily operations within the assigned service lineAssess the competence level and ongoing performance of assigned personnelPlans and prepares work schedules, assigning employees to specific tasksLiaisons with HR on complex issuesDirects recruitment, hiring, and training of personnel, as well as creating succession and retention plans, not limited to action plans and performance plansKeeps department needs at the forefrontInvestigate all quality issues, customer complaintsMonitor compliance with state, local, Joint Commission, and VDH rules and regulationsMonitor food preparation for portion size, recipe adherence, garnish, and presentationCount money, make bank deposits, work with accounting on ensuring finances are correctMonitor department financials, including FTE/schedule accuracy (review of scheduling grid), making recommendations for forecast adjustments, controlling food and supply costs by monitoring production, waste, and reviewing production records, including working with the Receiving Clerk on inventory levels and product par levelsReview reports on a daily basis and adjust par levels, production amounts, forecasting amounts, and make menu changes/recommendations based on these reportsHold daily huddles (documented)Rounds on a daily basis in retail, patient floors, and cafe to ensure issues are being addressed and communicated to all parties involvedImplement and oversee all process improvement projects assignedConduct monthly safety auditsEnsure True North goals of employee engagement and patient engagement are part of daily operationsQualifications:Required Education: High School Diploma / GEDPreferred Education: Associates DegreeRequired Experience: Minimum of one (1+) year of food service experienceRequired Certifications and Licensures: ServSafe CertifiedPreferred Certifications and Licensures: CDM Certified. AHF Certification
