Assistant Manager of Dining Services

The Assistant Manager of Dining Services is responsible for assisting the Director in the management of the Department, with a focus on the assisted & independent living, to provide an excellent dining experience for our residents. The Assistant Manager is responsible to plan, organize, develop, and direct the overall operation of Dining services in accordance with current federal, state, and local standards, guidelines and regulations, to ensure that quality nutritional services are provided on a daily basis and that the Department is maintained in a clean, safe, and sanitary manner.

Duties and Responsibilities of Assistant Manager of Dining Services:

• Establish and ensure implementation of current policies, procedures and staff duties concerning food procurement, preparation and service, which reflect Anna Maria’s commitment to providing resident centered care with excellence.
• Complete food orders, manage inventory and maintain food service budget.
• Work with Nursing and the Dietitian to determine menus, including modified diet menus, and maintain a file of tested recipes.
• Establish and maintain productive lines of communication between all departments
• Participate in and /or provide in-service education sessions.
• Ensure that the dietary department is maintained in a safe, sanitary manner in accordance with established safety and infection control guidelines.
• Attend and participate in resident council, food committee and staff meetings, as required.
• Assist in the preparation for and participate in regulatory compliance surveys.
• Access continuing education opportunities appropriate to responsibilities.
• Supervise Dining Services in the Assisted/Independent Living as well as in the nursing facility as needed
• Assist in developing, implementing, and maintaining an on-going quality assurance program
• Develop and implement planned events for marketing and/or community outreach purposes.
• Adhere to the Anna Maria Code of Conduct.
• Perform other duties, as assigned.

Assist Director in Management Functions:

• Identify staffing requirements to meet department needs for all shifts.
• Interview, and select food services personnel.
• Schedule department work hours (including vacation and holiday schedules), personnel, work assignments, etc., to expedite work.
• Delegate administrative authority, responsibility, and accountability to other food services personnel as necessary to perform their assigned duties (i.e., sous chef, cooks, etc.).
• Coach, discipline and terminate food services personnel as requested or as necessary.
• Develop standardized methods in which food services tasks will be performed.
• Review and check competence of food services personnel
• Maintain a productive working relationship with other department supervisors and coordinate food services to ensure that daily food services can be performed without interruption.
• Make daily rounds to ensure that food services personnel are performing required duties and to ensure that appropriate food services procedures are being rendered to meet the needs of the facility.
• Assist in establishing a food service production line, etc., to ensure that meals are prepared on time.
• Report occupation exposures to blood, body fluids, infectious materials, and hazardous chemicals in accordance with the facility’s policies and procedures governing accidents and incidents.

Assist Director with Equipment and Supply Functions

• Place orders for equipment and supplies as necessary.
• Make periodic rounds to check equipment and to ensure that necessary equipment is available and working properly.
• Check supply rooms and custodial closets to ensure that needed supplies are on hand to perform assigned cleaning tasks.
• Ensure that stock levels of staple/non-staple food, supplies, equipment, etc., are maintained at adequate levels at all times.
• Assist in interviewing/ obtaining food supply vendors. as may be required.
• Assist in purchasing of food service supplies, equipment.
• Assist in developing and monitoring adequate inventory control procedures.
• Ensure that only trained and authorized personnel operate the department's equipment.
• Ensure that all personnel operate food services service equipment in a safe manner.
• Assist in developing and implementing procedures, which ensure that food services service supplies are used in an efficient manner to avoid waste.
• Ensure that containers of hazardous chemicals used in the department are properly labeled stored.

Assist Director with Budget and Planning Functions

• Forecast needs of the department.
• Make departmental adjustments in order to conform to the approved budget, or as may be dictated by an analysis of the monthly operating statement.
• Maintain current written records of department expenditure and ensure that adequate financial records and cost reports are submitted to the Executive Director upon request or as necessary.
• Assist in preparing and planning the Food Services Department's budget for food, equipment, supplies, and labor.

Miscellaneous duties

• Be prepared to handle emergencies as they occur (i.e., rescheduling work assignments and work schedules etc.).
• Work with the facility's consultants as necessary and implement recommended changes as required.

Experience

• Minimum of 3 years experience with a supervisory role in food service or a culinary degree
• Management and budgetary experience
• Knowledge of infection control, safety, and other applicable regulatory guidelines.

Specific Requirements

• Must be able to read, write, speak and understand the English language.
• Must possess the ability to deal tactfully with personnel, residents, family members, visitors, government agencies/personnel, and the general public.
• Must be knowledgeable of food services practices and procedures as well as the laws, regulations, and guidelines food services functions in nursing care facilities.
• Must possess leadership ability and willingness to work harmoniously with and supervise other personnel.
• Must have the ability to plan, organize, develop, implement, and interpret the programs, goals, objectives, policies, procedures, etc, of the Food Services Department.
• Must be able to read and interpret food services cost reports, financial data, etc.
• Must not pose a direct threat to the health or safety of other individuals in the workplace.
• Must possess good management, interpersonal, supervisory and communication skills.

Physical and Sensory Requirements
(With or without the Aid of Mechanical Devices)

• Must be able to move intermittently throughout the workday.
• Must be able to speak and write English language in an understandable manner.
• Must be able to cope with the mental and emotional stress of the position.
• Must possess sight/hearing senses or use prosthetics that will enable these senses to function adequately so that the requirements of this position can be fully met.
• Must function independently, have flexibility, personal integrity, and the ability to work effectively with the residents, personnel, and support agencies.
• Must meet the general health requirements set forth by the policies of the company, which include a medical and physical examination.
• Must be able to relate to and work with ill, disabled. Elderly, emotionally upset, and at times, hostile people within the facility.
• Must be able to push, pull, move, and/or lift a minimum of 25 pounds to a minimum height of 5 feet and be able to push, pull, move, and/or carry such weight a minimum distance of 50 feet.
• May be necessary to assist in the evacuation of residents during emergency situations.

Staff Development

• Assist in developing, implementing, and maintaining an effective orientation program that orients the new employee to the department, its policies and procedures and to his/ her job position and duties.
• Provide leadership training that includes the administrative and supervisory principles essential for the Food Services Department.
• Encourage the food services staff to attend and participate in training programs. Schedule times as appropriate.

Resident Rights

• Maintain the confidentiality of all resident care information including protected health information.
• Report known or suspected incidents of unauthorized disclosure of such information.
• Knock before entering a resident's room.
• Monitor food services to ensure that all resident's food services needs are being met.
• Ensure that all food service personnel are knowledgeable of the resident's rights, including the right of refusal.
• Review complaints and grievances made by the resident and resolve.

Working Conditions

• Work in office areas as throughout the facility's food services service areas (i.e., dining rooms, resident rooms, kitchen, activity rooms, etc.)
• Moves intermittently during working hours.
• Is subject to frequent interruptions.
• Is involved with residents, personnel, visitors government agencies/personnel, etc, under all conditions and circumstances.
• Is subject to hostile and emotionally upset residents, family members, etc.
• Communicates with the medical staff, nursing staff and other department supervisors.
• Works beyond normal duty hours, on weekends, and in other positions temporarily, when necessary.
• Is subject to call back during emergency conditions (e.g., severe weather, evacuation, post disaster, etc.).
• Attends and participates in continuing educational programs.
• Is subject to exposure to infections waste, diseases, conditions, etc., including TB and AIDS and Hepatitis B viruses.