Regional Director of Dining Services

Role Title: Regional Director of Dining Services

Role Profile:

The Regional Dietary Director is responsible for managing and overseeing dietary operations across multiple facilities within a designated region. This role ensures the delivery of high-quality, nutritious meals that meet regulatory standards and cater to the dietary needs of residents or clients. The Regional Dietary Director will work closely with facility dietary managers, staff, and other stakeholders to maintain consistency and excellence in food service.

The Regional Dietary Director is responsible for overseeing the company's daily business operations & financial performance. Supervising, guiding, and delegating executives in their duties. Ensuring company policies and legal guidelines are clearly communicated and followed. Inclusive of assessing, managing, and resolving problematic developments and situations.

Key Responsibilities:

Operational Management:

·         Oversee dietary operations across multiple facilities within the region.

·         Ensure compliance with all state and federal regulations related to food service and nutrition.

·         Develop and implement standardized operating procedures for dietary services.

·         Menu Planning and Nutritional Standards:

·         Develop and approve menus that meet nutritional guidelines and resident preferences.

·         Ensure that all meals are prepared according to approved menus and dietary standards.

·         Collaborate with dietitians and nutritionists to create specialized diets for residents with specific health needs.

Staff Management and Training:

·         Recruit, train, and supervise dietary managers and staff at each facility.

·         Conduct regular performance evaluations and provide feedback.

·         Organize and facilitate ongoing training programs to ensure staff competency in food safety, hygiene, and nutrition.

·         Budget and Inventory Management:

·         Develop and manage the regional dietary budget.

·         Monitor food costs and implement cost-control measures.

·         Oversee inventory management to ensure adequate supplies and minimize waste.

Quality Assurance:

·         Conduct regular site visits to assess the quality of food service operations.

·         Implement quality assurance programs to maintain high standards in food preparation and service.

·         Address and resolve any issues related to food service quality and resident satisfaction.

Regulatory Compliance:

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