Duke University Health System (DUHS) Job Descriptions

MANAGER, DIETETIC OPERATIONS

Job Title: MANAGER, DIETETIC OPERATIONS
Job Code: 5602
FLSA: E
Job Level: E2
Revised Date: 12/01/2019
Supervisory Responsibility: Yes

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General Description of the Job Class

This position provides supervision and oversite for food services employees with a keen focus on day-to-day operations in the department including retail, catering, vending, office coffee service and patient services. This manager will play an important role in regulatory compliance and standards as well as sanitation and hazard analysis and critical control point standards within the department. Ensures the employees have the appropriate equipment, inventory and resources, to meet the operating standards established by leadership.

Duties and Responsibilities of this Level

Assist with maintaining FDA, NC State, Wake County Public Health, HACCP and all regulatory requirements through inspection/audits of approved standards to include: food handling, cooking, recipes, storage, delivery, housekeeping, sanitation, safety and employee hygiene. in compliance with appropriate. Plan, implement and create appropriate marketing paraphernalia, props and signage through a host of methods (electronic, computerized, paper, artificial intelligence, etc.).

Aid leadership in long range strategic and/or operational planning and goal setting through comprehensive operational and financial analysis of existing operations and the identification and analysis of new business opportunities.

Provide feedback for budget management and oversight, ensuring the dining program meets or exceeds its yearly budget targets. Monitor monthly financial reports to ensure financial goals are achieved. Use established best practices and standard operating procedures to continually monitor, evaluate and update procedures, as well as create additional procedures to assist vendors with daily operations. Assist, maintain and enforce standards for food serving and food handling, display cooking, housekeeping, sanitation, safety, dress code and employee hygiene in compliance with appropriate laws and regulations and policies and procedures.

Conduct meetings with subordinates to ensure compliance with department practices and policies and to keep employees well informed of current changes and standards. Adhere to Duke University Health System cash control policies. Plan and participate in the training and orientation for new personnel. Prepare operational reports and analyses setting forth progress, adverse trends and appropriate recommendations and conclusions. Maintain education regarding new trends and new industry applications and standards. Develop and recommend policies and procedures related to assigned operations and make recommendations for increased savings, reduced costs, and improved services.

Work with assistant director and/or director to determine modifications in selling prices and menu items as needed; propose new equipment and small ware purchases. Assist with managing all areas regarding nutritional services; physician lounge, catering, retail, coffee shop and off-site area and events. Manage various personnel functions including, but not limited to, hiring, disciplinary actions, grievances, promotions, transfers and vacation schedules.

Perform other related duties incidental to the work described herein.

The above statements describe the general nature and level of work being performed by individuals assigned to this classification. This is not intended to be an exhaustive list of all responsibilities and duties required of personnel so classified.

Required Qualifications at this Level

Education

Work requires communication, analytical and organizational skills generally acquired through completion of a bachelor's degree in hospitality management, food service management, or a related culinary arts degree.

Experience

Work requires a minimum of 5 years of progressive culinary management experience in restaurants, catering and/or food production management.

OR AN EQUIVALENT COMBINATION OF RELEVANT EDUCATION AND/OR EXPERIENCE

Degrees, Licensure, and/or Certification

Serve Safe Certification

Knowledge, Skills, and Abilities

Ability to read, write and speak English in order to effectively communicate and interact with internal and external customers. Ability to create, test, scale, follow, read and write recipes. Basic computer skills including Microsoft Office Suite

Distinguishing Characteristics of this Level

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The intent of this job description is to provide a representative and level of the types of duties and responsibilities that will be required of positions given this title and shall not be construed as a declaration of the total of the specific duties and responsibilities of any particular position. Employees may be directed to perform job-related tasks other than those specifically presented in this description.

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Duke University is an Affirmative Action/Equal Opportunity Employer committed to providing employment opportunity without regard to an individual's age, color, disability, gender, gender expression, gender identity, genetic information, national origin, race, religion, sex, sexual orientation, or veteran status.

Duke aspires to create a community built on collaboration, innovation, creativity, and belonging. Our collective success depends on the robust exchange of ideas-an exchange that is best when the rich diversity of our perspectives, backgrounds, and experiences flourishes. To achieve this exchange, it is essential that all members of the community feel secure and welcome, that the contributions of all individuals are respected, and that all voices are heard. All members of our community have a responsibility to uphold these values.

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Essential Physical Job Functions

Certain jobs at Duke University and Duke University Health System may include essential job functions that require specific physical and/or mental abilities. Additional information and provision for requests for reasonable accommodation will be provided by each hiring department.