Multi-facility Dietary Services Director CDM

Aventura Healthcare Group; Youngstown (OH); Sur place; USD 90 000 - 130 000; Plein temps

Résumé du poste

Aventura Healthcare Group seeks a Regional Director of Operations (CDM - Certified Dietary Manager) to oversee multi-site food service and nutrition operations across our assisted living and healthcare facilities. You will mentor Food Service Directors, drive dining excellence, and manage budgets, HR, and client relationships.

Must have multi-facility healthcare dietary experience and a strong track record in cost control, QA, and team leadership.

Qualifications

• Multi-facility healthcare dietary experience required.
• CDM certification or equivalent required.

Responsabilités

• Oversee all facilities and provide leadership in operations, finances, HR and client relationships.
• Supervise Food Service Directors and ensure quality across multiple sites.
• Plan and develop unit-level budgets; review financial results weekly and monthly.
• Develop weekly plans for menus, production, inventories and labor to meet budgets.
• Ensure compliance with policies, QA processes and client requirements across facilities.
• Support bids, rebids and development of new programs; renegotiate terms when needed.
• Provide training, mentoring and development for Food Service Directors and staff.

Formation

High School diploma

Certified Dietary Manager

Description du poste

Advance your career as a Regional Director of Operations (CDM - Certified Dietary Manager), supporting regional food service and nutrition operations within our Aventura assisted living and healthcare facilities. If you're passionate about mentoring teams and driving dining excellence across multiple locations,

As a Regional Director of Operations - Regional Food Service Director, you will... Oversee all assigned facilities, ensuring leadership and guidance in operations, finances, human resources and client relationships, while providing direct supervision to the facility Food Service Directors. Must have previous multi-facility healthcare dietary experience.

Regional Food Service Director Key Responsibilities:

• Actively support and apply all company and facility policies and procedures to ensure the highest quality of service is being provided to our customers at the lowest possible cost.
• Work with Corporate and/or onsite dietitians to ensure that all federal and state requirements are being achieved.
• Cultivate and maintain business partnerships with clients by developing a broad knowledge and understanding of clients’ and their customers’ needs and expectations, including:
• Establish and maintain internal Quality Assurance and Assessment processes in each assigned facility, including inspections, annual client satisfaction surveys, keep the company and its facilities on the cutting edge of our industry.
• Actively participate in food service-related committees within assigned facilities (if applicable), or otherwise be involved in and visible at special events within each assigned facility, to demonstrate the company’s team approach and commitment to the clients
• Plan and develop each unit’s operational budgets and demonstrate an understanding of the company’s financial objectives for each unit. Financial responsibilities include:
• Review financial results weekly and monthly and make necessary adjustments to improve operational performance.
• Develop a weekly financial plan to include sales, menu and production records, food purchases, inventory, and labor productivity to assist each unit in achieving its budget targets.
• Educate Food Service Directors for each facility in P&L process (where applicable) and review month-end results for each facility with its Food Service Director.
• Ensure all established accounting practices and timelines are consistently adhered to.
• Provides assistance as needed, with new business bids, rebids for current clients/customers, and the development of new programs, including:
• Renegotiate contract terms and/or fee/pricing increases with client, when necessary.
• Manage transition of new business accounts.
• Conduct audits and evaluate each facility’s performance in the areas of food production, menu and recipe standards, sanitation, uniforms, purchasing, inventories, safety, payroll, human resources compliance and record keeping.
• Demonstrate working knowledge of operational, accounting and human resources policies and procedures (i.e. new hire process, payroll, etc.).
• Ensure all human resources and safety practices and policies are intact and adhered to.
• Hold Food Service Directors and employees accountable for behavior and performance, following Corrective Action guidelines when necessary.
• Conduct training and development needs assessment of Food Service Directors and arrange necessary training, including the areas of food and cost productions, customer services, team building, time management, human resources skills, etc.
• Communicate with and assist in developing goals and objectives for each Food Service Director. Meet with Food Service Directors on an individual basis to assess goals and areas of opportunity.
• Support Food Service Directors in conducting training and development needs assessment of employees and assist in arranging appropriate training sessions/tools.
• Ensure companies systems are followed and in compliance daily

Regional Food Service Director Minimum Requirements:

• High School diploma (required)
• Certified Dietary Manager (required)