Job Summary:

Manages the Food Service Department; The Director is responsible for the total operation of the dining service department. The department will be operated within established objectives, standards, policies, and procedures, utilizing the principles and values of the organization.

In addition, the director will foster strong inter-departmental relations and integrate the dining service department with the facility plan of operations. Maintains quality control and compliance with regulatory requirements. Reports to the VP of Operations and is classified as a management position.

Demonstrates through behavior Decatur Morgan Hospital’s mission, vision and values.

Key Responsibilities / Essential Functions:

1.     Helps employees improve job performance by identifying and removing barriers that prevent employees from taking pride in their work. Develops improvement action plan based on feedback from staff.

2.     Develops departmental budget and assure efficient operation through control of staffing and expenses and enhancing revenue; evaluates and explains variances. Finishes fiscal year within +/- 5% of budget (unless variance has been approved by senior management).

3.     Communicates effectively with all departments, personnel, senior management, medical staff, patients and visitors; schedules regular staff meetings at least monthly.

4.     Maintains professional growth and development through continuing education either by formal education every four to five years, seminars or workshops pertinent to job at least annually, reading management related articles and books in related field. Evaluates changing demographics, legal and governmental regulations, and technical developments in the field and develop new programs responsive to such needs.

5.     Establishes a monitoring and evaluation process that provides a timely, continuous effort to improve care, enhance utilization of available resources and to reduce risks and hazards within the hospital using the PDCA (Plan, Do, Check, Act) Model.

6.     Develops overall policies and operating plans for the department based on hospital wide goals. Evaluates department performance and recommends modification to operating procedures where appropriate. Implement and follow Hospital policy.

7.     Maintains a departmental orientation program to provide initial job training and familiarize staff with their jobs and the work environment. Provides opportunities for ongoing in-service education and other training to increase staff knowledge of work related issues and to improve staff performance.

8.     Ensures that department meets all applicable Federal and State Governmental agency standards, Joint Commission standards, industry/professional standards, the Authority’s Corporate Compliance Code of Conduct and Policy standards, and hospital wide policy.

9.     Ensures that the food offered to the patients, employees, physicians and guests will be of superior quality. Service to these groups will always result in an enjoyable dining experience.

10.  Other duties as assigned.

Minimum Knowledge, Skills, Experience Required:

Education:

The DFS should possess at least one of the following credentials:

·         Certified Dietary Manager (CDM)

·         Registered Dietician

·         Associates Degree from an approved Diet Technician Program

·         Bachelor Degree in Nutrition

·         Bachelor Degree in Food Service Management

NOTE: If none of the above, upon acceptance of the director’s position, he or she will immediately enroll in an approved CDM program. It is expected that the director will become a

Certified Dietary Manager within one year of hire.

Additionally, the director should be knowledgeable of, and will have met, all local and state certifying requirements. If not already ServSafe certified then it is expected that the DFS become certified within six months of hire.

The director must possess a thorough knowledge of dining service operations, supervision, public relations and all appropriate federal, state and local regulations.

Experience:

Minimum Preferred Experience – five years managerial experience; previous management

experience in related field preferred

Additional Skills/Abilities:

Proven managerial skills; possess good written/oral communication skills; ability to identify and define problem areas and prepare solutions;