- 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
- Identify client needs and effectively communicate operational progress
- 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
- 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
- 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
- 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
- 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
- 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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Food Service Director - Brooklyn, United States - Ditmas Park Nursing & Rehab
Description
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
LeadershipThis 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.
