Job Description

Job Title: Food Service Director

Duration: 4 months (Possible ext)

Location: Wrangell, AK 99929

Summary

The Food Service Director is a management position responsible for developing and executing dining solutions to meet Client needs in Long Term Care facility.

Responsibilities

• Maintains friendly, efficient, positive customer service attitude toward customers, clients and co-workers. Is responsive to customer needs.
• Plans, directs, coordinates and controls resources of the food service department to provide food service for customers, employees and patients.
• Monitors and analyzes the performance of the unit through verification and analysis of customer satisfaction systems, financial reports and trends. Formulates an action plan to correct deviations to business plan and budget.
• Complies with HSS and client reporting requirements.
• Implements and maintains retail services program. Maintains awareness of possible new business within unit and surrounding area including opportunities for other lines of business. Provides leads to District Manager, Regional Vice President and Regional Sales Directors.
• Establishes and maintains a proactive human resource function to ensure employee motivation, training and development, wage/benefit administration and compliance with established labor regulations.
• Maintains effective relationship with client. Demonstrates knowledge of contents of current client contract. Participates in client negotiations.
• Maintains compliance with all requirements of Federal, State and local regulations and guidelines including the Civil Rights Act of 1964, as amended, the Age Discrimination in Employment Act of 1967, as amended, and the Americans with Disabilities Act, as amended.
• Maintains compliance with standards of operation. Adheres to Business Conduct Policy at all times. Maintains all records and reports to ensure compliance, with all local, stated and federal regulations and codes.
• Maintains product and service quality standards by conducting ongoing evaluations and investigating complaints. Initiates corrective action.
• Establishes systems and training programs to provide a safe working environment. Complies with all OSHA regulations and other local, state and federal government regulations.
• Establishes and maintains applicable preventative maintenance programs to protect the physical assets of the unit.
• Recognizes and adopts activities appropriate to specific issues directly related to the age of patient/resident population.
• Meets with food production and other personnel to plan menus and related activities such as dining room, bar and banquet operations. Estimates food and beverage costs and requisitions or purchases supplies.
• Inspects food and food preparation to maintain quality standards and sanitation regulations.
• Performs other duties as assigned.

Requiremens

• Ability to communicate (both verbal and written) effectively with clients, customers of the client and support staff.
• Ability to write business letters, summaries and reports, using prescribed format and conform to all rules of punctuation, grammar, diction and style. Ability to work with mathematical concepts such as probability and statistics. Ability to apply concepts such as fractions, percentages, ratios and proportions to practical situations.
• Requires management and leadership skills and the ability to work with confidential employee, client and information.

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