Dietary Manager

FRANKLIN GENERAL HOSPITAL•Hampton, IA

10h•Onsite

About The Position

The Dietary Manager is responsible for leading the day-to-day operations of the Dietary Department, ensuring the safe, efficient, and therapeutic preparation and service of meals for residents, patients, colleagues, and guests. This role oversees regulatory compliance, food safety, staff supervision, budgeting, inventory management, and quality assurance while promoting exceptional customer service and resident satisfaction.

Requirements

High school diploma or equivalent required.
Certified Dietary Manager (CDM) certification required, including completion of a 250-hour CDM program.
Knowledge of food safety regulations, sanitation practices, and therapeutic diets.
Strong leadership, organizational, and communication skills.
Ability to communicate effectively in English, both verbally and in writing.
Must maintain required continuing education credits to preserve certification.

Nice To Haves

Previous dietary, food service, or healthcare management experience preferred.
Experience working with geriatric populations preferred.

Responsibilities

Plan, organize, and oversee all dietary department operations.
Hire, train, supervise, coach, and evaluate dietary staff.
Develop staff schedules and ensure adequate staffing levels.
Serve as a working leader and assist with department duties as needed.
Ensure meals are prepared and served according to physician orders, therapeutic diets, and established menu guidelines.
Collaborate with the Registered Dietitian on menu planning and nutritional services.
Monitor meal quality, accuracy, portion control, and customer satisfaction.
Coordinate food service for special events and cafeteria operations.
Maintain compliance with federal, state, and local regulations governing food service operations.
Ensure adherence to food safety, sanitation, infection prevention, and HACCP standards.
Develop and enforce departmental policies and procedures.
Investigate and address dietary concerns, complaints, and incident reports.
Manage departmental budget and resources.
Order food, supplies, and equipment while maintaining inventory controls.
Monitor costs, process purchase orders, and evaluate products for quality and value.
Review departmental financial performance and identify opportunities for improvement.
Lead quality assurance and performance improvement activities.
Maintain accurate department records, reports, schedules, and documentation.
Work closely with administration, nursing, and the Registered Dietitian to ensure quality resident care.
Attend management meetings and participate in committees as assigned.