POSITION DESCRIPTION
Position Summary: The Food Service Manager is responsible for the food service delivery and regulatory compliance at the Care Center.

Essential Responsibilities:

• Ensures high levels of customer satisfaction and high level of hospitality on a consistent basis through effective planning and organization
• Attains operating budgets through a system of planning and control procedures; participates in budget and forecast process with the Director of Facilities & Administrator(s), providing accurate data by which effective budgets can be prepared; responsible for accurate and timely completion of all recording and reporting activities.
• Implements and maintains standards of quality in all areas of the food service operation.
• Plans and analyze of all merchandising and marketing programs and ensures that compliance with such programs are attained.
• Trains and develops employees to ensure maximum productivity is attained and morale is at a high level. Measures and evaluates personnel through Rounding Program. In conjunction with the Director of Facilities and Administrator(s), monitors all phases of the employment process, scheduling, & time keeping.
• Responsible for compliance with all company policies, procedures, standards and programs. Conducts an on-going analysis of the dining operations recommending operational changes to the CDS Director and Administrator as required.
• Ensures that all areas of the food service operations are following and in compliance with the Sanitation Program, Federal, State and Local health codes and regulations, and overall quality assurance. Participates in monthly Quality Assurance Process Improvement meetings as requested.
• Ensures that all purchasing policies and procedures are followed; that through correct menu planning, receiving and storage, maximum utilization of company resources is attained, and that quality specifications and sustainability efforts are adhered to.
• Directs all aspects of food production including menu development, purchasing, storage, preparation, portion control, inventory and record keeping; ensures culinary excellence at all times.
• Standardizes the production of menus and recipes in collaboration with the Dietician so as to ensure that quality is offered at all times
• Directs all aspects of catering program in collaboration with Dining Director; develops catering guide with competitive price structure; ensures satisfaction from scheduling through delivery of catered events.
• Attends all Food Service Committee meetings.
• Ensures safety program is in place and followed, reports are kept, and staff employees are informed.

Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Knowledge, Skills & Abilities

• Business Acumen.
• Communication.
• Critical Evaluation.
• Ethical Practice.
• Global & Cultural Awareness.
• Leadership & Navigation.