MANAGER OF FOOD AND NUTRITION SERVICES

The Manager of Food and Nutrition Services is responsible for the success of the food and nutrition operations at Evans Memorial Hospital, which includes patient dining and the retail cafeteria. This role manages staff in providing superior customer service to the patients and the public, as well as the training and growth of all associates and the financial results of the FNS operations.

In addition, the manager is financially accountable for the dining service department. Operates the department in accordance with the approved budget, while provides the maximum value for the dollars spent. Ensures that the food offered is of superior quality. Directs and conducts safety, sanitation, and maintenance programs. Maintains excellent relationships with employees, guests and the Evans team. Promotes the professional growth and development of the entire team. In addition, the director will foster strong inter-departmental relations and integrate the dining service department with the facility plan of operations.

Essential Functions and Responsibilities:

• Monitors performance through verification and analysis of customer satisfaction systems and financial reports. Initiates corrective actions.
• Develops short term and long term financial and operational plans for the unit which supports the overall objectives of the company.
• Prepares the annual budget.
• Maintains product and service quality standards by conducting ongoing evaluations and investigating complaints. Initiates corrective action.
• Implements and maintains sales and marketing programs.
• Establishes and maintains a proactive human resource function to ensure employee motivation, training and development, wage/benefit administration and compliance with established labor regulations.
• Establishes and maintains applicable preventative maintenance programs to protect physical assets.
• Maintains a security function which protects both the assets of the unit and the personal safety of employees and customers.
• Implements and maintains effective two-way communication systems which reach all employees.
• Develops new programs which result in an increased level of customer satisfaction and operational excellence.
• Manages in compliance with established company policies and procedures.
• Oversees and participates in the preparation and service of food and beverage items in adherence to company food standards for preparation, presentation, sanitation and safety (meeting HACCP and OSHA guidelines) and portion control.
• Plans/coordinates menus utilizing the appropriate resources.
• Ensures timely meal service to all service areas. Supervises serving of meals.
• Responds to customer complaints in accordance with protocol
• Trains employees in proper execution of their job duties.
• Determines work procedures, prepares work schedules, and expedites work flow.
• Completes required daily/weekly/monthly reports such as inventory, cash reports, production records, payroll time keeping, etc.
• Responsible for ensuring proper cash handling procedures are followed, drawer audits are performed, receipts/change funds/petty cash are balanced.

Technical degree or higher in culinary arts, food service, nutrition, management or related field is required.
2-4 year degree HRIM or culinary is preferred
3-5 years progressive hospitality experience is desired
Patient Satisfaction Program experience preferred
Demonstrated profit and loss management
Requires operations management experience with purchasing knowledge
Excellent communication and computer skills are needed, including knowledge of MS Office products
Previous experience managing a budget
Current Serv Safe Certification
HACCP