Assistant Food Service Director

Our employees are our greatest asset.
We are built on customer satisfaction and that starts with our team members.
New Horizon Foods has been serving exceptional food and service for over 30 years.
We provide an environment where are team members can grow and excel.
If you are looking to join an organization that values their employees, offers advancement opportunities, job satisfaction, and individual development, we have the following opportunity available: Assistant food service director reports to the Director of the facility and assists in all the day to day activities.
This is a senior living facility.
Major Tasks, Duties, and Responsibilities Guide, support and coach department team in their daily activities.
Train, develop, and empower the Foodservice staff.
Ensure that New Horizon Foods systems, procedures and controls are in place.
Ensure the department is managed in a fiscally responsible manner.
In conjunction with the DM, develop a realistic annual budget and manage with budget as a guideline.
Identify and resolve budgetary problems quickly.
Develop annual business plans for each location with input from the client and DM.
Continuously innovate and bring new ideas to each facility.
Actively seek ways to increase contribution levels.
Consistently deliver the quality food and service that is expected.
Ensures that on-site personnel regularly measure customer satisfaction and “listen” to their customers.
Provides direction and assistance in the development and initiation of new systems for improved efficiency and organization.
Support unit personnel by providing appropriate corporate resources.
Ensure all staff including self are adhering to all company policies in place including but not limited to Uniform Attendance Service standards Maintains ongoing communication with client, Home Office, FSD, and Clinical support staff to keep informed of current Foodservice operations and concerns.
Recruit and develop future managers and leaders.
Provide regular feedback to let staff members know how they are progressing and what opportunities are available.
Evaluate the strengths and weaknesses of on-site personnel at each location and help them to develop a plan of action for improvement.
Clearly define objectives for the property.
Exhibit “empowering” behavior – respect people, listen, coach, reduce fear, encourage risk taking, support ideas, recognize efforts and accomplishment, facilitate goal setting.
Develop a sense of ownership.
Responsible for all actions within the department Responsible for corrective action when needed Responsible for properly training and ensure proper training for all staff Responsible for being proactive and not reactive Ensure that good safety and sanitation practices are followed.
Ensure cleaning lists are in place Ensure All equipment is properly cleaned and maintained Conduct weekly checks of all equipment and cleanliness of facility Prepares self and staff for promotion or added responsibilities by continuously learning new skills.
Attends department head, safety, infection control, quality assurance, and other facility or corporate meetings as directed.
Makes frequent inspections of all work, storage, and servicing areas to determine that regulations and directions governing Foodservice activities are followed including compliance with safety and sanitation.
Develops, maintains and annually updates the departmental Mission/Vision/Goals and facility and department Annual Quality Plan.
Monitors dress code compliance with personnel as per facility policy.
Develops and prepares policies and procedures governing handling and storage of supplies and equipment, sanitation, and record-keeping and compiling of reports.
Maintains and annually updates the department policy and procedure manual.
Prepares job descriptions and coordinating job competencies, organizational charts, manuals, and guidebooks covering all phases of departmental operations for use by employees.
Conducts annual reviews on each employee comparing actual performance with expected performance and documents results and action taken in employee records.
Monthly Operating Report Update regularly with invoices and numbers Understand how the operating report works and how to make appropriate adjustments Review for accuracy and discrepancies before sending in to the DM Maintain inventory levels and tracking Track dining numbers for each meal Ensure dining staff is properly trained in service standards Understand all dietary restrictions and have procedures in place for monitoring and staff compliance