Dietary Manager - Reidsville, GA

Job Title: Dietary Manager

Department: Food & Nutrition Services

Reports To: Support Services Director

Job Summary:

The Dietary Manager plans, directs, and oversees daily food service operations for the hospital to ensure the delivery of safe, nutritious, high-quality meals to patients, staff, and visitors. This role ensures compliance with regulatory standards, supports patient satisfaction, manages staff performance, and controls costs while maintaining a clean and efficient food service operation.

Essential Duties and Responsibilities:

Operational Management:

• Manage daily operations of patient meal service, cafeteria, and nourishment services 

• Ensure meals meet physician-ordered diets, nutritional standards, and cultural preferences 

• Oversee food production, tray line, delivery systems, and sanitation practices 

• Monitor food quality, presentation, and service timeliness

Regulatory Compliance & Safety:

• Ensure compliance with applicable Accreditation Associations, CMS, FDA Food Code, HACCP, OSHA, and local health department standards 

• Maintain food safety, sanitation, temperature control, and allergy management programs 

• Prepare for and participate in regulatory surveys and audits 

• Ensure infection prevention practices are followed in all food service areas

Staff Leadership & Development:

• Hire, train, schedule, supervise, and evaluate food service staff 

• Promote a culture of safety, accountability, teamwork, and customer service 

• Ensure staff competencies, certifications, and annual education requirements are met 

• Address employee performance, attendance, and disciplinary actions in accordance with HR policies 

Financial & Inventory Management:

• Manage department budgets, labor costs, and productivity targets 

• Oversee purchasing, inventory control, and vendor relationships 

• Reduce food waste and implement cost-saving initiatives 

• Review and analyze operational reports and performance metrics

Patient Experience & Collaboration:

• Respond to patient concerns, complaints, and service recovery needs 

• Collaborate with clinical staff, dietitians, nursing, and infection prevention teams 

• Support patient satisfaction and quality improvement initiatives

Qualifications:

Education:

• Associate’s or Bachelor’s degree in Food Service Management, Nutrition, Hospitality Management, or related field preferred

Experience:

• Minimum of 3–5 years of food service management experience, preferably in a healthcare or institutional setting

Certifications (Required or Preferred per Facility):

• ServSafe Manager Certification 

• HACCP Certification

Skills & Competencies:

• Strong leadership, communication, and organizational skills 

• Knowledge of therapeutic diets and healthcare food service operations 

• Ability to manage budgets, staffing, and performance metrics 

• Proficiency with food service management systems and basic computer applications

Physical Requirements:

• Ability to walk, stand, and move throughout food service areas for extended periods 

• Ability to lift up to 40 pounds

Work Schedule:

• Full-time; may include early mornings, evenings, weekends, holidays, and on-call responsibilities

Compliance & Confidentiality:

• Adherence to HIPAA and patient confidentiality standards 

• Compliance with hospital policies, safety procedures, and code of conduct

Performance Expectations:

• Maintains high standards of food quality, safety, and service 

• Achieves patient satisfaction, financial, and regulatory goals 

• Demonstrates effective leadership and continuous improvement