Anna Maria of Aurora in
Assistant Manager of Dining Services
Anna Maria of Aurora in, Aurora, Ohio, United States, 44202
Job Details
Job Location: Anna Maria of Aurora Inc - Aurora, OH
Salary Range: $19.00 - $22.00 Hourly
Description The Assistant Manager of Dining Services is responsible for assisting the Director in the management of the Department, with a focus on the assisted & independent living, to provide an excellent dining experience for our residents. The Assistant Manager is responsible to plan, organize, develop, and direct the overall operation of Dining services in accordance with current federal, state, and local standards, guidelines and regulations, to ensure that quality nutritional services are provided on a daily basis and that the Department is maintained in a clean, safe, and sanitary manner.
Duties and Responsibilities of Assistant Manager of Dining Services:
Establish and ensure implementation of current policies, procedures and staff duties concerning food procurement, preparation and service, reflecting Anna Maria’s commitment to resident centered care with excellence.
Complete food orders, manage inventory and maintain food service budget.
Work with Nursing and the Dietitian to determine menus, including modified diet menus, and maintain a file of tested recipes.
Establish and maintain productive lines of communication between all departments.
Participate in and/or provide in-service education sessions.
Ensure the dietary department is maintained in a safe, sanitary manner in accordance with established safety and infection control guidelines.
Attend and participate in resident council, food committee and staff meetings as required.
Assist in the preparation for and participate in regulatory compliance surveys.
Access continuing education opportunities appropriate to responsibilities.
Supervise Dining Services in the Assisted/Independent Living as well as in the nursing facility as needed.
Assist in developing, implementing and maintaining an on-going quality assurance program.
Develop and implement planned events for marketing and/or community outreach purposes.
Adhere to the Anna Maria Code of Conduct.
Perform other duties as assigned.
Assist Director in Management Functions:
Identify staffing requirements to meet department needs for all shifts.
Interview and select food services personnel.
Schedule department work hours, personnel, work assignments, etc., to expedite work.
Delegate administrative authority, responsibility and accountability to other food services personnel as necessary.
Coach, discipline and terminate food services personnel as requested or as necessary.
Develop standardized methods for food services tasks.
Review and check competence of food services personnel.
Maintain a productive working relationship with other department supervisors and coordinate food services to ensure daily services can be performed without interruption.
Make daily rounds to ensure personnel are performing required duties.
Assist in establishing a food service production line to ensure meals are prepared on time.
Report occupation exposures to blood, body fluids, infectious materials and hazardous chemicals.
Assist Director with Equipment and Supply Functions
Place orders for equipment and supplies as necessary.
Make periodic rounds to check equipment and ensure necessary equipment is working properly.
Check supply rooms and custodial closets to ensure supplies are on hand.
Ensure stock levels of staple/non-staple food, supplies, equipment are maintained at adequate levels.
Assist in interviewing/obtaining food supply vendors as required.
Assist in purchasing of food service supplies and equipment.
Assist in developing and monitoring adequate inventory control procedures.
Ensure only trained and authorized personnel operate department equipment.
Ensure all personnel operate food services equipment in a safe manner.
Assist in developing and implementing procedures to use supplies efficiently and avoid waste.
Ensure hazardous chemicals are properly labeled and stored.
Assist Director with Budget and Planning Functions
Forecast needs of the department.
Make departmental adjustments to conform to approved budget.
Maintain current written records of expenditure and ensure adequate financial records are submitted to the Executive Director upon request.
Assist in preparing and planning the Food Services Department budget for food, equipment, supplies and labor.
Miscellaneous duties
Be prepared to handle emergencies as they occur (e.g., rescheduling work assignments and work schedules).
Work with the facility's consultants as necessary and implement recommended changes as required.
Qualifications Experience
Minimum of 3 years experience with a supervisory role in food service or a culinary degree.
Management and budgetary experience.
Knowledge of infection control, safety, and other applicable regulatory guidelines.
Specific Requirements
Must be able to read, write, speak and understand English.
Must possess the ability to deal tactfully with personnel, residents, family members, visitors, government agencies/personnel and the general public.
Must be knowledgeable of food services practices and procedures as well as laws, regulations and guidelines in nursing care facilities.
Must possess leadership ability and willingness to work harmoniously with and supervise other personnel.
Must have the ability to plan, organize, develop, implement, and interpret programs, goals, objectives, policies, procedures, etc. of the Food Services Department.
Must be able to read and interpret food services cost reports, financial data, etc.
Must not pose a direct threat to the health or safety of other individuals in the workplace.
Must possess good management, interpersonal, supervisory and communication skills.
Physical and Sensory Requirements
Must be able to move intermittently throughout the workday.
Must be able to speak and write English in an understandable manner.
Must be able to cope with the mental and emotional stress of the position.
Must possess sight/hearing senses or use prosthetics that will enable these senses to function adequately to meet this position’s requirements.
Must function independently, have flexibility, personal integrity and the ability to work effectively with residents, personnel and support agencies.
Must meet general health requirements set forth by company policies, which include a medical and physical examination.
Must be able to relate to and work with ill, disabled, elderly, emotionally upset, and at times, hostile people within the facility.
Must be able to push, pull, move and/or lift a minimum of 25 pounds to a minimum height of 5 feet and be able to push, pull, move and/or carry such weight a minimum distance of 50 feet.
May be necessary to assist in the evacuation of residents during emergency situations.
Staff Development
Assist in developing, implementing and maintaining an effective orientation program that orients new employees to policies and procedures and to job duties.
Provide leadership training that includes administrative and supervisory principles essential for the Food Services Department.
Encourage staff to attend and participate in training programs; schedule times as appropriate.
Resident Rights
Maintain confidentiality of all resident care information including protected health information.
Report known or suspected incidents of unauthorized disclosure of information.
Knock before entering a resident’s room.
Monitor food services to ensure resident needs are being met.
Ensure all food service personnel are knowledgeable of resident rights, including the right of refusal.
Review complaints and grievances made by the resident and resolve.
Working Conditions
Work in office areas and throughout the facility’s food services areas (dining rooms, resident rooms, kitchen, activity rooms, etc.).
Move intermittently during working hours.
Subject to frequent interruptions.
Involved with residents, personnel, visitors, government agencies/personnel under all conditions and circumstances.
Subject to hostile and emotionally upset residents, family members, etc.
Communicate with medical staff, nursing staff and other department supervisors.
Work beyond normal duty hours, on weekends and in other positions temporarily when necessary.
Subject to call back during emergency conditions (severe weather, evacuation, post disaster, etc.).
Attend and participate in continuing educational programs.
Subject to exposure to infections waste, diseases, conditions, etc., including TB and AIDS and Hepatitis B viruses.
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Salary Range: $19.00 - $22.00 Hourly
Description The Assistant Manager of Dining Services is responsible for assisting the Director in the management of the Department, with a focus on the assisted & independent living, to provide an excellent dining experience for our residents. The Assistant Manager is responsible to plan, organize, develop, and direct the overall operation of Dining services in accordance with current federal, state, and local standards, guidelines and regulations, to ensure that quality nutritional services are provided on a daily basis and that the Department is maintained in a clean, safe, and sanitary manner.
Duties and Responsibilities of Assistant Manager of Dining Services:
Establish and ensure implementation of current policies, procedures and staff duties concerning food procurement, preparation and service, reflecting Anna Maria’s commitment to resident centered care with excellence.
Complete food orders, manage inventory and maintain food service budget.
Work with Nursing and the Dietitian to determine menus, including modified diet menus, and maintain a file of tested recipes.
Establish and maintain productive lines of communication between all departments.
Participate in and/or provide in-service education sessions.
Ensure the dietary department is maintained in a safe, sanitary manner in accordance with established safety and infection control guidelines.
Attend and participate in resident council, food committee and staff meetings as required.
Assist in the preparation for and participate in regulatory compliance surveys.
Access continuing education opportunities appropriate to responsibilities.
Supervise Dining Services in the Assisted/Independent Living as well as in the nursing facility as needed.
Assist in developing, implementing and maintaining an on-going quality assurance program.
Develop and implement planned events for marketing and/or community outreach purposes.
Adhere to the Anna Maria Code of Conduct.
Perform other duties as assigned.
Assist Director in Management Functions:
Identify staffing requirements to meet department needs for all shifts.
Interview and select food services personnel.
Schedule department work hours, personnel, work assignments, etc., to expedite work.
Delegate administrative authority, responsibility and accountability to other food services personnel as necessary.
Coach, discipline and terminate food services personnel as requested or as necessary.
Develop standardized methods for food services tasks.
Review and check competence of food services personnel.
Maintain a productive working relationship with other department supervisors and coordinate food services to ensure daily services can be performed without interruption.
Make daily rounds to ensure personnel are performing required duties.
Assist in establishing a food service production line to ensure meals are prepared on time.
Report occupation exposures to blood, body fluids, infectious materials and hazardous chemicals.
Assist Director with Equipment and Supply Functions
Place orders for equipment and supplies as necessary.
Make periodic rounds to check equipment and ensure necessary equipment is working properly.
Check supply rooms and custodial closets to ensure supplies are on hand.
Ensure stock levels of staple/non-staple food, supplies, equipment are maintained at adequate levels.
Assist in interviewing/obtaining food supply vendors as required.
Assist in purchasing of food service supplies and equipment.
Assist in developing and monitoring adequate inventory control procedures.
Ensure only trained and authorized personnel operate department equipment.
Ensure all personnel operate food services equipment in a safe manner.
Assist in developing and implementing procedures to use supplies efficiently and avoid waste.
Ensure hazardous chemicals are properly labeled and stored.
Assist Director with Budget and Planning Functions
Forecast needs of the department.
Make departmental adjustments to conform to approved budget.
Maintain current written records of expenditure and ensure adequate financial records are submitted to the Executive Director upon request.
Assist in preparing and planning the Food Services Department budget for food, equipment, supplies and labor.
Miscellaneous duties
Be prepared to handle emergencies as they occur (e.g., rescheduling work assignments and work schedules).
Work with the facility's consultants as necessary and implement recommended changes as required.
Qualifications Experience
Minimum of 3 years experience with a supervisory role in food service or a culinary degree.
Management and budgetary experience.
Knowledge of infection control, safety, and other applicable regulatory guidelines.
Specific Requirements
Must be able to read, write, speak and understand English.
Must possess the ability to deal tactfully with personnel, residents, family members, visitors, government agencies/personnel and the general public.
Must be knowledgeable of food services practices and procedures as well as laws, regulations and guidelines in nursing care facilities.
Must possess leadership ability and willingness to work harmoniously with and supervise other personnel.
Must have the ability to plan, organize, develop, implement, and interpret programs, goals, objectives, policies, procedures, etc. of the Food Services Department.
Must be able to read and interpret food services cost reports, financial data, etc.
Must not pose a direct threat to the health or safety of other individuals in the workplace.
Must possess good management, interpersonal, supervisory and communication skills.
Physical and Sensory Requirements
Must be able to move intermittently throughout the workday.
Must be able to speak and write English in an understandable manner.
Must be able to cope with the mental and emotional stress of the position.
Must possess sight/hearing senses or use prosthetics that will enable these senses to function adequately to meet this position’s requirements.
Must function independently, have flexibility, personal integrity and the ability to work effectively with residents, personnel and support agencies.
Must meet general health requirements set forth by company policies, which include a medical and physical examination.
Must be able to relate to and work with ill, disabled, elderly, emotionally upset, and at times, hostile people within the facility.
Must be able to push, pull, move and/or lift a minimum of 25 pounds to a minimum height of 5 feet and be able to push, pull, move and/or carry such weight a minimum distance of 50 feet.
May be necessary to assist in the evacuation of residents during emergency situations.
Staff Development
Assist in developing, implementing and maintaining an effective orientation program that orients new employees to policies and procedures and to job duties.
Provide leadership training that includes administrative and supervisory principles essential for the Food Services Department.
Encourage staff to attend and participate in training programs; schedule times as appropriate.
Resident Rights
Maintain confidentiality of all resident care information including protected health information.
Report known or suspected incidents of unauthorized disclosure of information.
Knock before entering a resident’s room.
Monitor food services to ensure resident needs are being met.
Ensure all food service personnel are knowledgeable of resident rights, including the right of refusal.
Review complaints and grievances made by the resident and resolve.
Working Conditions
Work in office areas and throughout the facility’s food services areas (dining rooms, resident rooms, kitchen, activity rooms, etc.).
Move intermittently during working hours.
Subject to frequent interruptions.
Involved with residents, personnel, visitors, government agencies/personnel under all conditions and circumstances.
Subject to hostile and emotionally upset residents, family members, etc.
Communicate with medical staff, nursing staff and other department supervisors.
Work beyond normal duty hours, on weekends and in other positions temporarily when necessary.
Subject to call back during emergency conditions (severe weather, evacuation, post disaster, etc.).
Attend and participate in continuing educational programs.
Subject to exposure to infections waste, diseases, conditions, etc., including TB and AIDS and Hepatitis B viruses.
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