Director Managed Service Provider Jobs in Indiana

TITLE:                      Food Service Director

GENERAL DUTIES:

The Food Service Director manages the operation of the facility in line with Company objectives, standards, policies, and procedures to ensure optimum service in accordance with the terms and conditions set forth in the Client Service Agreement.  The Food Service Director is responsible for maintaining a sound public relations program with clients and guests.

SPECIFIC RESPONSIBILITIES:

1. Performs, or ensures that they are performed, the following daily activities in keeping with the Company's Mission Statement of providing "Nutritious Food, Expert Management, Superior Service":
   1. Daily Cost Monitors to ensure strict adherence to budgeting guidelines, as well as to provide current information for any necessary corrective action, channeling this information to the District Manager per their request.
   2. Determines and logs all meals on the Record of Meals Served Form providing a monthly total and forwarding to the District Manager on a timely basis.
   3. Constructs a sample plate with the cook for each meal, tasting all menu items and completing the menu evaluation, while recording food temperatures.
   4. Inspects trays for presentation of food, including garnish, portion control and accuracy.
   5. Inspects all storage areas for shelf and product organization, while looking for signs of theft.
   6. Completes sanitation inspections of the kitchen, cafeteria and/or dining room.
   7. Checks the temperature on all freezers and refrigerators.
   8. Ensures that the manager's log is completed fully and accurately summarizes the food operation of each shift.  Complete the Manager's Log by initialing each entry after its reading.
   9. Completes the nourishment and supplement requisition forms and ensures correct ordering and restocking procedures.
   10. Reviews food production for all meals, qualifying that cooks understand and are following recipes.
   11. Visits patients, after trayline is completed, on nursing floors and dining rooms in order to solicit comments and solve problems.
   12. Conducts an employee meeting regarding problems encountered, goals that are established and progress to-date, while posting minutes of each meeting.
   13. Conducts a production meeting with cooks to review the next day's menu and inventory required.
2. Completes the weekly Purchase Summary, forwarding it to the Company's Director of Purchasing, providing purchase information and details for the monitoring of costs.
3. Bi-monthly, according to the published accounting calendar, completes the   following:

      (P & L accounts to complete the following weekly)

1. Mid-month inventory.
2. Mid-month Flash Report, which highlights areas requiring immediate action, forwarding a copy to the District Manager and Operations Controller.

JOB DESCRIPTION - Food Service Director

Page Two

1. Mid-month Operating Report reflecting costs from the first of the month through the mid-month inventory date, forwarding a copy to the District Manager and Operations Controller.

1. Performs the following monthly activities in keeping with the Company's Mission Statement and accounting calendar:
   1. Month-end package which provides the Company with the:

                     1.     Operating Report Form

                     2.     Purchase Summary

                     3.     Inventory Summary

                     4.     Manager's Monthly Summary

                     5.     Flash Report

                     6.     Record of Meals

1. Participates in and positively contributes to department head meetings as required and directed by the client.
2. Ensures that all sanitation and safety guidelines are followed as defined in Policies SAN-101 through SAN-144 of the Company's Policy and Procedures Manual.
3. Manages the client facility in keeping with the client's philosophy and policies, while understanding and complying with the facility's personnel policies on such matters as absenteeism, discipline, personal leave, etc.
4. Conducts, as needed, orientation for new employees and in-service training for existing employees.
5. Maintains positive public relations with patients at all times by giving friendly greetings; actively seeking satisfaction feedback during meal service; providing special presentations at holidays; and recognizing special events in interesting and creative ways.
6. Maintains the facility to meet or exceed minimum Federal and State regulations as established by the Department of Health.
7. Recommends to the client any required change in policy of operations in order to complete compliance with regulatory agencies and make requests for necessary repairs or replacement of equipment.
8. Develops the annual facility operating budget and manages revenue and expenses within budgetary guidelines, reviewing the summation of financial results with the client on a quarterly basis.
9. Remains flexible in assuming new or diverse responsibilities and exhibits a willingness-to-learn attitude in approaching new duties.
10. Holds a monthly special event in addition to the regular holiday event.
11. Maintains the security of the office, inventory and cash receipts.

Minimum Qualifications

• High school diploma or GED required.
• Associate's degree in Food Service Management, Hospitality Management, Culinary Arts, Nutrition, or a related field preferred.
• Bachelor's degree strongly preferred for larger multi-level CCRCs.
• Current ServSafe Food Protection Manager Certification (or ability to obtain within 90 days).
• Current knowledge of federal, state, and local health department regulations.

Experience

• 5+ years of progressive food service management experience.
• 3+ years supervising large food service teams
• Previous experience in:
  • Senior living
  • Skilled nursing
  • Hospital food service
  • CCRC or Life Plan Community (preferred)
• Experience managing multiple dining venues and therapeutic diets.
• Proven responsibility for departmental budgets, labor management, and food cost control.

Regulatory Knowledge

• Knowledge of:
  • Centers for Medicare & Medicaid Services regulations
  • State Department of Health regulations
  • HACCP principles
  • Food safety and sanitation standards
  • Modified and therapeutic diets
  • Infection prevention practices
  • Resident rights and dining standards

For skilled nursing facilities, CMS also recognizes specific qualification pathways for Food and Nutrition Directors, including relevant long-term care experience combined with food safety and management training such as ServSafe.

Leadership Skills

• Strong leadership and team development abilities
• Hiring, coaching, scheduling, and performance management
• Conflict resolution
• Excellent customer service and resident engagement
• Ability to lead interdisciplinary teams
• Change management experience

Financial Skills

• Budget development and accountability
• Labor management
• Food cost management
• Purchasing and inventory control
• Vendor negotiations
• Productivity analysis (Meals Per Labor Hour, labor %, food cost %)
• Overtime reduction strategies

Operational Skills

• Menu planning
• Production management
• Quality assurance
• Catering and special events
• Dining room operations
• Emergency preparedness
• Kitchen equipment management
• Survey readiness

Technology

Experience with:

• Electronic menu systems
• Inventory software
• Payroll/timekeeping systems
• Microsoft Excel, Word, and Outlook
• Electronic health records and diet management software

Preferred Certifications

• ServSafe Food Protection Manager
• Certified Dietary Manager (CDM, CFPP)
• Certified Food Protection Professional
• Certified Executive Chef (optional)
• Registered Dietitian collaboration experience

Physical Requirements

• Ability to stand and walk for extended periods
• Lift up to 40–50 pounds
• Work evenings, weekends, and holidays as operational needs require
• Respond to emergencies and survey visits

Professional Competencies

A successful Food Service Director in a CCRC should demonstrate:

• Resident-centered hospitality
• Strong culinary and operational knowledge
• Financial accountability
• Regulatory compliance
• Staff engagement and retention
• Continuous quality improvement
• Effective communication with residents, families, and leadership
• Commitment to delivering a restaurant-quality dining experience while meeting healthcare standards