Assistant Manager Dietary

Beaumont Retirement Services•Lower Merion Township, PA

12d•Onsite

About The Position

Come and join our vibrant retirement community and enjoy being a key member of our Dietary Team. We know that our people are the key to our success. We are a CCRC situated on a beautiful 50 acre campus with warm and friendly staff.

Requirements

Serve safe certification.
Must have, as a minimum, three years’ experience in a dietary position in a hospital or other related medical facility.
Must be able to read, write, speak, and understand the English language.
Must possess the ability to make independent decisions, to follow instructions, and to accept constructive criticism.
Must possess the ability to deal tactfully with personnel, residents, family members, visitors, government agencies personnel and the general public.
Must be knowledgeable of dietary practices and procedures in the long-term care facility.
Must possess leadership ability and the willingness to work harmoniously with and to supervise non-professional personnel.
Must have the ability to plan organize, develop, implement, and interpret the programs, goals, objectives, policies, procedures, etc., of the Dietary Department.
Must maintain the care and use of supplies, equipment, etc., and maintain the appearance of dietary areas; must perform regular inspections of resident rooms/units for sanitation, order, safety and proper performance of assigned duties.
Must have patience, tact, a cheerful disposition, and enthusiasm.
Must possess the ability to seek out new methods and principles and be willing to incorporate them into existing dietary practices.
Must be able to relate information concerning a resident's condition.
Demonstrated ability to effectively use and adapt to a variety of digital tools, software, and systems relevant to the role.
Proficient in data entry, report generation and utilizing software to streamline workflows.
This includes the ability to quickly learn new technologies, troubleshoot basic technical issues, and apply technology to improve efficiency, accuracy, and communication.
Ability to proactively identify opportunities to leverage technology for operational improvements.

Nice To Haves

Supervisory experience preferred.

Responsibilities

Manage the day-to-day functions of assigned staff.
Schedule staff as appropriate.
Assist the Director Food and Beverage in setting dietary standards.
Assist the Director Food and Beverage in standardizing the methods in which work is accomplished.
Assist in developing procedures for performing daily dietary tasks.
Tray tracking of menus printed from tray tracking menu system.
Input into the computer both lunch and dinner menus.
Distribute menus for the whole week.
Tally all items ordered on food production for cooks.
Attend department and staff meetings as directed or called.
Assign personnel to specific tasks in accordance with daily work assignments.
Assure that personnel are performing assigned tasks in accordance with established dietary procedures.
Interpret department policies and procedures for new dietary personnel.
Assist in the orientation and training of dietary department personnel.
Train assigned personnel in the department.
Review job description and duty assignment with new department personnel as directed/necessary.
Review complaints/grievances of department personnel and make oral/written recommendations and reports to the Director.
Counsel/discipline assigned personnel as requested or as necessary. Report such actions to the Director.
Report absenteeism and tardiness daily to the Director.
Meet with assigned personnel monthly to assist in identifying and correcting problem areas, and/or improvement of services.
Review and evaluate the work performance of assigned personnel. Make recommendations to the Director Food and Beverage.
Participate and assist in department studies and projects as directed. Including mentoring and counseling.
Provide leadership, follow instructions, and take suggestions (constructive criticism).
Maintain open lines of communication between the staff and between Dietary and other departments to ensure that quality services are provided.
Ensure quality meal presentation.
Ensure correct meal temperatures are always maintained.
Reduce plate waste.
Carry out a monthly audit of the condition of equipment in the department and report the same to the Director.
Carry out a monthly audit of the tray line and test tray.
Ensure that equipment is cleaned and properly stored at the end of the shift.
Recommend equipment and supply needs to the Director.
Ensure that an adequate supply of dietary supplies is maintained.
Must comply with the general attendance policies.
Must comply with all safety policies and procedures.
Must comply with all Compliance and Ethics policies.