- Guide, support and coach department team in their daily activities.
- Train, develop, and empower the Foodservice staff.
- Ensure that New Horizon Foods systems, procedures and controls are in place.
- Ensure the department is managed in a fiscally responsible manner.
- In conjunction with the DM, develop a realistic annual budget and manage with budget as a guideline.
- Identify and resolve budgetary problems quickly.
- Develop annual business plans for each location with input from the client and DM.
- Continuously innovate and bring new ideas to each facility.
- Actively seek ways to increase contribution levels.
- Consistently deliver the quality food and service that is expected.
- Ensures that on-site personnel regularly measure customer satisfaction and "listen" to their customers.
- Provides direction and assistance in the development and initiation of new systems for improved efficiency and organization.
- Support unit personnel by providing appropriate corporate resources.
- Ensure all staff including self are adhering to all company policies in place including but not limited to
- Uniform
- Attendance
- Service standards
- Maintains ongoing communication with client, Home Office, FSD, and Clinical support staff to keep informed of current Foodservice operations and concerns.
- Recruit and develop future managers and leaders.
- Provide regular feedback to let staff members know how they are progressing and what opportunities are available.
- Evaluate the strengths and weaknesses of on-site personnel at each location and help them to develop a plan of action for improvement.
- Clearly define objectives for the property.
- Exhibit "empowering" behavior – respect people, listen, coach, reduce fear, encourage risk taking, support ideas, recognize efforts and accomplishment, facilitate goal setting.
- Develop a sense of ownership.
- Responsible for all actions within the department
- Responsible for corrective action when needed
- Responsible for properly training and ensure proper training for all staff
- Responsible for being proactive and not reactive
- Ensure that good safety and sanitation practices are followed.
- Ensure cleaning lists are in place
- Ensure All equipment is properly cleaned and maintained
- Conduct weekly checks of all equipment and cleanliness of facility
- Prepares self and staff for promotion or added responsibilities by continuously learning new skills.
- Attends department head, safety, infection control, quality assurance, and other facility or corporate meetings as directed.
- Makes frequent inspections of all work, storage, and servicing areas to determine that regulations and directions governing Foodservice activities are followed including compliance with safety and sanitation.
- Develops, maintains and annually updates the departmental Mission/Vision/Goals and facility and department Annual Quality Plan.
- Monitors dress code compliance with personnel as per facility policy.
- Develops and prepares policies and procedures governing handling and storage of supplies and equipment, sanitation, and record-keeping and compiling of reports. Maintains and annually updates the department policy and procedure manual.
- Prepares job descriptions and coordinating job competencies, organizational charts, manuals, and guidebooks covering all phases of departmental operations for use by employees.
- Conducts annual reviews on each employee comparing actual performance with expected performance and documents results and action taken in employee records.
- Monthly Operating Report
- Update regularly with invoices and numbers
- Understand how the operating report works and how to make appropriate adjustments
- Review for accuracy and discrepancies before sending in to the DM
- Maintain inventory levels and tracking
- Track dining numbers for each meal
- Ensure dining staff is properly trained in service standards
- Understand all dietary restrictions and have procedures in place for monitoring and staff compliance
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Assistant Food Service Director - Minneapolis, MN, United States - New Horizon Foods
Description
Assistant food service director reports to the Direct of the facility and assists in all the day to day activities.
This is a senior living facility.
Major Tasks, Duties, and Responsibilities
Compensation details: 20-21 Hourly Wage
PIa678d35116c