What are the responsibilities and job description for the Dining Services District Manager position at ISH Dining Services?
TITLE: District Manager DEPARTMENT: Dining Services
Manages the multiple accounts in an assigned geographic area according to policies and procedures, and federal/state requirements. Provides leadership, support and guidance to ensure that food quality standards, inventory levels, food safety guidelines and customer service expectations are met. Maintains records of income and expenditures, food, supplies, personnel and equipment.
SECTION 2A: ESSENTIAL FUNCTIONS OF THE JOB.
JOB FUNCTION
People Management & Development.
Meets with managers regularly to coach and provide feedback on performance, and to assist in managers' professional development.
Develops good relationships with Corporate support departments to facilitate meeting needs of the district.
Drives employee engagement through championing PVV and Company recognition program/s.
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SECTION 2A: ESSENTIAL FUNCTIONS OF THE JOB, continued. JOB FUNCTION
People Management & Development.
Identifies opportunities for advancement and other developmental experiences for successful managers and maintains a succession plan. Interviews, hires and orients Account Managers for facilities in area.
Implements ISH Dining Services policies and procedures in facilities and assists Account Managers with fair and consistent enforcement of ISH Dining Services policies and procedures.
Visits each account on a regular basis to maintain contact with clients and employees, and to ensure compliance with ISH standards.
Maintains proper staffing levels, covering for open Account Manager positions as necessary.
Supervises, coordinates and evaluates work of all Account Managers.
Maintains knowledge of benefit programs offered and ensures proper administration of benefits through communication with corporate headquarters.
Maintains knowledge of collective bargaining agreement (CBA) terms and conditions, and ensures proper administration of such. Provides current CBA to corporate headquarters prior to starting a new facility and on renewal.
Budgetary Management.
Reviews and analyzes all reports (financial, human resources, etc.) pertaining to district components.
Responsible for development of business plan and budget for each account in the district.
Develops and attains financial goals for the district.
Manages a cost-effective program.
Forecasts and plans the purchase of food, supplies and equipment.
Maintains required records including food production, inventory, income/expense, meal counts and personnel records.
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SECTION 2A: ESSENTIAL FUNCTIONS OF THE JOB, continued.
JOB FUNCTION
Customer Experience.
Interacts appropriately with residents, client, and other personnel, ISH employees and the public.
Establishes and maintains client relations to ensure account retention.
Responds to customer preferences and industry trends to plan menus; insuring food is prepared by methods that conserve nutritive value, is palatable and attractive to residents, and of a quality that is acceptable to and meets the needs of residents.
Responsible for compliance with provisions of client contracts.
Evaluates the quality of services delivered in each facility within their district component. Conducts inspections to determine quality of service provided. Investigates complaints regarding this operation and effects satisfactory solutions.
Works with the Director of Operations and VP of Operations on re-bids and contract negotiations.
Assists in the acquisition of new business, including identifying, surveying and costing prospects. Participates in the sales process by working with the pre-proposal study teams, aiding in presentations, preparing opening team schedules and coordinating and leading opening teams.
Conducts client negotiations and assists with renegotiating unit contracts. Assists with the coordination and documentation of contract changes and forwards information to appropriate parties.
Food preparation and Safety.
Ensures that established sanitation and safety standards are maintained.
Oversees and participates in the preparation and serving of food.
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SECTION 3: EDUCATION/TRAINING/WORK EXPERIENCE QUALIFICATIONS:
Bachelor’s degree in related field preferred. A high school diploma or equivalent is required.
Specialized training in dining services management and nutrition is desirable.
Must successfully complete an approved sanitation and safety course.
Self-starter, capable of leading, directing, and supporting a team in a diverse environment
with highly developed interpersonal, analytical and communication skills.
Willingness to relocate and live in the assigned market. Must provide a criminal background check.
Must maintain a valid driver’s license. KNOWLEDGE, SKILLS & ABILITIES.
Certificates:
Food Safety Manager or Foodhandler Certification: Current ServSafe or Statecertification required as indicated by State / County law.
CDM / CFPP: Current Certified Dietary Manager (CDM)/Certified Food Protection Professional (CFPP) preferred. May be required to obtain during employment.
Professional Licenses: None.
The Dining Services District Manager must possess the following:- Skilled in motivating and supervising dining service personnel.
- General knowledge and understanding of nutrition.
Two years experience in quantity food production/service and personnel supervision is desired.
Successful P&L and budgetary management; exceptional organizational and time management skills with a proven track record of growing accounts.
Must be able to relate professionally and positively with clinical staff and healthcare facility executives with excellent communication, interpersonal, presentation and management skills.
Travel is as required, for account/facility visits and participation in area activities.
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KNOWLEDGE, SKILLS & ABILITIES, continued.
- Basic computer skills.
- Ability to maintain records and complete reports as required, including web-based reporting.
- Excellent written and oral communication skills.
- Considerable knowledge of quantity food production and serving techniques, food safety/sanitation requirements and procedures.
- An understanding of dining services program finances.
- Skill in using public relations techniques to promote the dining services program to client and residents.
- Ability to interact positively with residents, client and other personnel and the public.