Manages day-to-day operations of the department and provides leadership and direction in planning departmental activities. Manages and coordinates food and nutrition management activities, which may include providing food to patients, employees and visitors through the patient tray service, cafeterias, retail outlets and/or special functions.

Major Responsibilities:

Oversees preparation and service of food and beverages. Evaluates and recommends changes in techniques, methods, procedures, products, and equipment to ensure an efficient operation within established budgetary guidelines.Oversees employees' work and maintains adequate staffing levels to ensure an efficient operation.Oversees food production and nutrition care to ensure a high standard of quality.Participates in formulation of budgets and manages production budgets. Prepares unit annual budget and operating reports as requested.Develops and implements menu standards and coordinates medical nutrition therapy for patients. Conducts bi-annual menu evaluation with seasonable modification. Directs planning of menus for on-site feeding; recommends changes, additions, or deletions of items.Collaborates in implementation and maintenance of computerized menu management system.Develops policies and procedures for production units; develops forecasting, ordering, and evaluation systems to assure smooth operation of units.Assures sanitation standards comply with applicable regulatory agencies.Ensures proper labeling, storage, and accurate accounting of food items in the production units.Performs human resources responsibilities for staff which include interviewing and selection of new employees, promotions, staff development, performance evaluations, compensation changes, resolution of employee concerns, corrective actions, terminations, and overall employee morale.Develops and recommends operating and capital budgets and controls expenditures within approved budget objectives.Responsible for understanding and adhering to the organization's Code of Ethical Conduct and for ensuring that personal actions, and the actions of employees supervised, comply with the policies, regulations and laws applicable to the organization's business.

Licensure, Registration, and/or Certification Required:

ServSafe Food Handler certification issued by the National Restaurant Association needs to be obtained within 1 year.

Education Required:

Bachelor's Degree (or equivalent knowledge) in Hospitality Management.

Experience Required:

Typically requires 5 years of experience in food service management and operations, including preparation and distribution of food and culinary arts. Includes 1 year of supervisory experience in management of staff, budgets and multiple food service functions.

Knowledge, Skills & Abilities Required:

Demonstrated leadership skills in problem solving, decision-making and initiative.Demonstrated ability to analyze and interpret financial data.Excellent planning, organizing and effective time management skills.Demonstrated oral and written communication skills.Strong customer service orientation.Ability to anticipate and solve problems.Basic computer skills including Microsoft Office (Excel, PowerPoint and Word) or similar products.

This job description indicates the general nature and level of work expected of the incumbent. It is not designed to cover or contain a comprehensive listing of activities, duties or responsibilities required of the incumbent. Incumbent may be required to perform other related duties.