Jobs

    Assistant Food Service Director - Minneapolis, United States - New Horizon Foods

    New Horizon Foods
    New Horizon Foods Minneapolis, United States

    3 weeks ago

    Default job background
    Tourism / Travel / Hospitality
    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
    • 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


    Compensation details: 20-21 Hourly Wage



    PI4e090c6082c

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