Dietary Manager

Sunland; Oneida (TN); On-site; USD 45,000 - 65,000; Full time

Job summary

Sunland in Oneida, Tennessee is seeking a Dietary Manager to oversee daily foodservice operations, ensuring high-quality meals and compliance with health guidelines. You will interview, train, and manage staff while coordinating nutrition-focused services for clients.

The role requires strong organizational and numerical skills to plan staff schedules and operate within a budget, with a focus on safety, inventory control, and program development.

Qualifications

• Demonstrated management experience and excellent organizational skills.
• Ability to plan staff schedules and manage within a budget, with strong numerical skills.

Responsibilities

• Managing daily foodservice operations.
• Interviewing, recruiting, training, and firing staff.
• Interacting with customers to ensure satisfaction.
• Organizing staff working schedules.
• Offering nutritional consulting to customers.
• Carrying out inventory management.
• Establishing a budget and working within its confines.
• Purchasing supplies and equipment for operations.
• Designing standards and procedures for food preparation.
• Developing client-specific dietary programs and diverse eating options.
• Ensuring safe storage and preparation of food.

Skills

Management experience

Organizational skills

Numerical skills

Job description

We are looking for candidates with management experience and excellent organizational skills for the position of dietary manager. Dietary managers are responsible for interacting and communicating with clients, understanding client health concerns and dietary requirements, and ensuring food preparation follows strict health guidelines, among other duties.

Dietary managers will need to plan staff working schedules and operate within a budget, requiring good organizational and numerical skills.

Dietary Manager Responsibilities:

• Managing daily foodservice operations.
• Interviewing, recruiting, training, and firing staff.
• Interacting with customers to ensure their satisfaction.
• Organizing staff working schedules.
• Offering nutritional consulting to customers.
• Carrying out inventory management.
• Establishing a budget and working within its confines.
• Purchasing supplies and equipment for operations.
• Designing standards and procedures for food preparation.
• Developing client-specific dietary programs and diverse eating options.
• Ensuring safe storage and preparation of food.