Food Operation Mgr

POSITION SUMMARY

Provides supervision for custodial services at account/unit to ensure client satisfaction and retention for the Company. Implements business practices in order to uphold Company mission and values. Contributes to account revenue and operating profit contribution through the implementation of services and creation of opportunities for growth.

KNOWLEDGE & ABILITIES

Knowledge of:

Communication and Influence: Requires verbal and written communication skills to convey information that may be somewhat complex, and/or to others who may have limited knowledge of the subject in question. Role may require basic negotiation and influence, cooperation, tact, and diplomacy, etc.

• Technical Knowledge: Complete understanding and wide application of basic principles, theories, and concepts in area of specialty. Basic knowledge of one or more other related disciplines.

• Analytical Thinking: The ability to systematically gather information from a variety of sources, analyze the information, identify implications of data, draw appropriate conclusions, generate viable, alternative solutions to a question or problem, and evaluate the consequences of choosing each alternative.

• Diversity Awareness: The ability and willingness to respect and value the differences and perceptions of different groups/individuals. This includes respecting, understanding, valuing and seeking out individual differences to achieve the vision and mission of the organization.

• Customer Focus: The ability to provide excellent service to external and internal customers. This includes seeking to meet customer needs and demands quickly and effectively; remaining calm and professional when dealing with internal or external customers that are difficult or upset; reviewing complaints from internal/external customers and takes action to remedy the complaint; and treating the customer as if he/she were valuable.

Drive and Dependability: The ability and willingness to demonstrate eagerness, enthusiasm, optimism, and passion when working. This includes demonstrating persistence, heightening personal effort in the face of obstacles and adversity; pursuing excellence for self and organization; having a sense of urgency; and possessing ambition.

• Stress Tolerance/Flexibility: The ability to work productively and effectively when faced with stressful work situations and time pressures. This includes maintaining stamina and effective interactions with others under stressful working conditions and maintaining a calm, controlled, professional manner when facing high pressure and demanding situations.

• Interpersonal Relations: The ability to develop and maintain professional, trusting, positive working relationships with supervisors, staff, managers, customers, and vendors. This includes being approachable and taking time to address employees’ personal and professional needs, as well as client and customer concerns; treating others with respect and dignity; and expressing empathy and compassion when dealing with the needs and problems of others.

• Integrity: The ability and willingness to uphold ethical standards and comply with all state and federal laws and company policies and procedures. This includes fulfilling commitments; accepting constructive criticism; accepting responsibility for own performance, as well as that of the group; not accepting credit for the efforts or work of others; and avoiding conflict of interest situations.

• Communication: The ability to speak clearly and politely to management, associates, and customers when conveying information, using correct grammar when speaking and not using slang terms; and targeting the amount, style, and content of the information to the needs of the receiver.

POSITION QUALIFICATIONS

Any combination of education and experience that would likely provide the required knowledge and abilities in qualifying. A typical way would be one of the following:

• A baccalaureate degree with a major in food or nutrition, dietetics or food management and one year in the dietetic service of a licensed health facility.
• A graduate of a dietetic technician training program approved by the American Dietetic Association (ADA).
• A graduate of the dietetic assistant training program approved by the ADA.
• A graduate of a state approved program that provides 90 or more hours of classroom instruction in dietetic service supervision.
• Has received training experience in food service supervision and management in the military that is the equivalent to any of the above.
• A graduate of a dietetic technician training program approved by the ADA, accredited by the Commission on Accreditation for Dietetics Education, or registered by the Commission on Dietetic Registration.
• A graduate of a dietetic services training program approved by the Dietary Managers Association (DMA) and is a certified dietary manager credentialed by the Certifying Board of the DMA, maintains their certification and has at least six hours of in-service training on the specific California dietary service requirements contained in California Code of Regulations (CCR) Title 22 prior to taking on full-time duties as a dietetic services supervisor at the health facility.
• A graduate of a college degree program with major studies in food/nutrition, dietetics, food management, culinary arts, or hotel and restaurant services and is a certified dietary manager credentialed by the Certifying Board of the DMA, maintains their certification and has received at least six hours of in-service training on the specific California dietary service requirements contained in CCR Title 22 prior to taking on full-time duties as a dietetic services supervisor at the health facility.
• A graduate of a state approved program that provides 90 hours or more of combined classroom instruction and instructor led interactive web based instruction in dietetic service
• Minimum of 2 years experience in a Hospital Food Service setting.
• Servsafe Certification