Food Service Director

3 weeks ago

Brooklyn, United States Ditmas Park Nursing & Rehab Full time
Ditmas Park Nursing & Rehab - Job Description

The Food Service Director is a management position responsible for developing and executing dining solutions to meet patients/residents needs and tastes.

Oversees and manages dining operations where customers order prepared foods from a menu.

Job Responsibilities Leadership
  • Lead, mentor, engage and develop teams to maximize their contributions, including recruiting, assessing, training, coaching and managing performance
  • Ensure food services appropriately connects to the Executional Framework
  • Coach employees by creating a shared understanding about what needs to be achieved and how to execute
  • Reward and recognize employees
  • Ensure safety and sanitation standards in all operations
Client Relationship
  • Identify client needs and effectively communicate operational progress
Financial Performance
  • Adopt Ditmas Park process and systems
  • Build revenue and manage budget, including cost controls regarding food, beverage and labor
  • Ensure the completion and maintenance of P&L statements
  • Achieve food and labor targets
  • Manage resources to ensure quality and cost control within budgetary guidelines
Productivity
  • Implement and maintain Ditmas Park agenda for both labor and food initiatives
  • Create value through efficient operations, appropriate cost controls and profit management
  • Full compliance with Operational Excellence fundamentals, including food and labor
  • Direct and oversee operations related to production, distribution and food service
Compliance
  • Maintain a safe and healthy environment for clients, customers and employees
  • Comply with all applicable policies, rules and regulations, including but not limited to those relating to safety, health, wage and hour
Key Responsibilities
  • Establish and maintain systems and procedures for the ordering, receiving, storing, preparing and serving of food related products, as well as menu planning and development
  • Develops operational component forecasts and can explain variances. Responsible for components accounting functions.
  • Ensures that requirements for appropriate sanitation and safety levels in respective areas are met
  • Coordinates and supervises unit personnel regarding production, merchandising, quality and cost control, labor management and employee training
  • Recruits, hires, develops and retains front line team.
  • Conducts period inventory
  • Maintains records to comply with Ditmas Park, government and accrediting agency standards
  • Interacts with Client Management and maintains effective client and customer relations at all levels with client organization
  • May participate in sales process and negotiation of contracts
  • Looks for opportunities to implement new products and services which support sales growth and client retention
Additional Responsibilities
  • Manage the front of the house of the dining operation (Cafeteria/ Residential Dining Facility)
  • Develop and implement food service plans aligned with the client's mission and vision, to include sustainable practices

This job profile does not contain a comprehensive listing of all required activities, duties, or responsibilities. Job duties, responsibilities and activities may change, or new ones may be assigned at any time with or without notice.

Qualifications
  • Requires at least 2 years of experiencein the position of a director of food and nutrition services
  • Completed a minimum course of study in food safety that includes topics integral to managing dietary operations (such as, but not limited to: foodborne illness, sanitation procedures, food purchasing/receiving, etc.)
  • Requires a bachelor’s degree or equivalent experience
  • Strong communication skills
  • Ability to develop and maintain effective client and customer rapport for mutually beneficial business relationships
  • Ability to demonstrate excellent customer service
  • Ability to maintain an effective working relationship with other departments to a unified food service experience for all customers
  • Requires occasional lifting, carrying, pushing, and pulling up to 50 lb.
  • Must be able to stand for extended periods of time.
 

 

 

 

 

 

 

 

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