Dietary Manager

The Dietary Manager is responsible for providing residents with quality, affordable meals in a warm, friendly environment while increasing the profitability of Capri Dining Services, LLC. This is a hands‑on management position that will directly oversee all aspects of culinary services provided to our residents.

Other duties may be assigned.

• Responsible for menu planning, menu design and fulfilling dietary restrictions of residents.
• Plan menus and food utilization based on anticipated number of guests, nutritional value, palatability, popularity, and costs.
• Regularly review menus and analyze recipes to determine food and overhead costs, and assign prices to menu items. Monitor food preparation methods, portion sizes, garnishing and presentation of food to ensure it is prepared and presented in an acceptable manner.
• Monitor budgets and payroll records, review financial transactions to ensure expenditures are authorized and budgeted; manage the monthly budget to maintain profit & loss goals. Ensure labor expenses align with other costs and pricing objectives.
• Recruit, train, schedule and manage dietary aide and cook staff, including adherence to HR policies and procedures, maintaining employee files and managing staff performance.
• Ensure the restaurant, kitchen and surrounding area are clean, orderly and safe for residents, staff and visitors.
• Investigate and resolve complaints regarding food quality, service or accommodations.
• Arrange for equipment maintenance and repairs, and coordinate services such as waste removal and pest control.
• Complete all daily, weekly and monthly reports on a timely basis.
• Ensure compliance with state health and safety regulations and prepare for inspections.
• Schedule and receive food and beverage deliveries, checking delivery contents to verify product quality and quantity.
• Provide outreach dining services to resident activities that promote well‑being, independence and quality of life for residents.
• Provide community outreach to promote Dining Services outside of the Capri Communities’ property.
• Accept on‑call and emergency duties and responsibilities.

Must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill and/or ability required.

• Bachelor’s Degree in food service management or a related field, or an equivalent combination of education, certification and experience.
• At least four years of progressively responsible experience in a food service operation, including at least two years of supervisory experience.
• Serv Safe Certification or certification within one year from date of employment.
• Knowledge of quality food service preparation and service techniques and standards.
• Knowledge of state health and safety regulations and requirements.
• Knowledge of supervisory practices and principles.
• Ability to communicate effectively via written or verbal methods.
• Computer proficiency, including Microsoft Office© Word and Excel, as well as other industry‑related software.