Dining Services Department Manager (Assisted Living Facility)

Healthcare Services Group•Las Cruces, NM

About The Position

Healthcare Services Group (HCSG) is hiring a Dining Services Department Manager to lead the dining department at a single assisted living facility. The manager oversees the food service program, ensuring high food quality, effective inventory management, food safety, and positive customer service. The position follows facility menus, applicable federal, state, and local regulations, and HCSG policies to provide consistent dining services. The manager leads and supports the food service team, maintains records, conducts training and quality-control activities, and communicates directives from facility representatives to HCSG staff. The manager may also perform the duties of a dietary aide, cook, or dishwasher as needed. The role includes following sanitation and infection-control practices, using protective gear and cleaning products safely, and promptly reporting equipment needs or malfunctions. Residency within the service area is required.

Requirements

Strong written and verbal communication skills.
Maintain a positive attitude and communicate effectively with building occupants, administration, and HCSG leadership.
Comply with COVID-19 vaccination policies.
Ability to lift and carry up to 50 pounds and push or pull up to 50 pounds.
Ability to stand, sit, bend, and walk for extended periods and perform routine, repetitive tasks continuously.
Ability to work around food and cleaning products.
Basic computer skills, including maintaining records and completing required reports, including web-based reporting.
Residency within the service area is required.
Must obtain Food Protection Manager (FPM) certification within the first 14 days of employment.
Must obtain Food Service Manager (FSM) and Long-Term Care Food Service (LTC-FSM) certifications within the first 60 days of employment.

Nice To Haves

Associate’s degree or higher in food service management or hospitality, including coursework in food service or restaurant management.
Two years of experience in quantity food production or service and personnel supervision.
Certified Dietary Manager (CDM) certification, unless required by state or county law.
May be required to complete an approved sanitation and safety course.

Responsibilities

Oversee the food service program at a single site, maintaining food quality, inventory management, food safety, and customer service.
Follow facility menus, applicable federal, state, and local regulations, and HCSG policies.
Lead and support the food service team in meeting quality and safety standards.
Maintain accurate records of income, expenditures, food supplies, personnel, and equipment using HCSG computer software.
Conduct staff training, quality control, and in-service sessions.
Perform the roles of dietary aide, cook, and dishwasher as needed.
Communicate directives from client managers, building occupants, and administrators to HCSG staff.
Use protective gear and ensure cleaning solutions are mixed and used safely.
Report equipment needs or malfunctions promptly.
Follow infection-control, universal-precaution, and handwashing procedures to maintain a sanitary environment.
Maintain consistent attendance and punctuality and complete tasks on time.
Interact courteously and cooperatively with supervisors, co-workers, client staff, residents, and guests.
Perform other duties as assigned.