Manager Talent Qatari Nationals

4 weeks ago

alWakrah, Qatar QATAR Airways Full time

The primary purpose of the Dining Support Director is to plan, organize, develop and direct the day-to-day functioning within the Dining Services Department in accordance with current federal, state and local standards, guidelines, and regulations through collaborative relationships with all members of Peabody Retirement Community management to ensure that the highest degree of quality care and regulatory compliance is maintained at all times.



Requirements

  • Directly report to Chief Operating Officer (COO)/Administrator with collaborative input from Service Line Directors/Global Directors.

  • Directly oversee Residential Dining & Hospitality Manager, Healthcare Dining & Hospitality Manager, Evening Dining & Hospitality Supervisor

  • Build and maintain strong, positive working relationships within and across departments.

  • Work and communicate consistently with all staff and residents.

  • Understand the Nutrition Care process used by the clinical staff.

  • Ensure the nutrition care process is coordinated and implemented effectively by the consultant dietitian and management team.

  • Participates in resident task forces to resident/patient care, as necessary.

  • Is familiar with all aspects of resident/ patient meal service (including meal selection, serving and retrieval).

  • Coordinates regularly scheduled dining area rounds at mealtime as a Performance.

  • Coordinates planning of theme meals, special events, monotony breakers and other events that keep meals and dining services energized.

  • Develop Performance Improvement programs for the department; routinely seek input and uses input to improve the program

  • Compile and analyze Performance Improvement data with staff for reporting purposes

  • Monitor clinical and food service operations for conformity to department standards and regulatory requirements

  • Utilize the Performance Improvement process to coordinate department goals

  • Coach and collaborate with department staff on improvement projects

  • Attend pertinent Performance Improvement meetings/task forces

  • Communicate with service line leaders to ensure that dining goals of their service line are being met

  • Communicate clearly, directly and in a professional manner. Utilizes proper methods of communication; i.e., e-mail, telephone, memos

  • Maintain positive rapport and a strong working relationship with subordinates and peers

  • Schedule staff in the most cost-effective manner to meet the needs of the department

  • Review and audit staff competence on an ongoing basis, or, as necessary. A performance evaluation for each employee is completed annually

  • Interview and hire management staff according to Peabody policies.

  • Discipline/coach employees in a timely manner based on facility and departmental policies.

  • Conduct management staff meetings on a bi-weekly basis; conducts department meetings at least monthly and documents via attendance records and meeting minutes Understand and can utilize all systems related to human resources such as payroll, schedules, benefits, incident reports, worker s

  • Develop annual department budget (includes capital purchases)

  • Train management and supervisory teams in cost control and fiscal responsibility.

Qualifications:

  • CDM with a proven history of progressive management experience OR Bachelor s degree in food management, nutrition or related field from an accredited college or university with some management experience

  • Certification as a dietary manager with the Dietary Manager s Association or registration with the American Dietetic Association preferred but not mandatory. NRA ServSafe certification required

  • Ability to read, analyze, and interprets general business periodicals, professional journals, technical procedures, or governmental regulations. Ability to write reports, business correspondence, and procedure manuals. Ability to effectively present information and respond to questions from groups of managers, customers, and the general public.

  • Ability to apply concepts such as fractions, percentages, ratios, and proportions to practical situations. General accounting knowledge, i.e., census reports, operating statements.

  • Define problems, collect data, establish facts, and draw valid conclusions.

  • Computer literacy is strongly preferred; strong customer focus

  • While performing the duties of this job, the employee is regularly required to talk or hear and taste or smell. The employee frequently is required to stand; walk extensively; sit; use hands to finger, handle, or feel; reach with hands and arms; and stoop, kneel, or crouch. The employee must frequently lift and/or move up to 10 pounds and occasionally lift and/or move more than 50 pounds. Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, and ability to adjust focus.



If that sounds like you and you re excited by the idea of joining a world-class team that s passionate about growing together, we look forward to hearing from you. Apply Now



Directly report to Chief Operating Officer (COO)/Administrator with collaborative input from Service Line Directors/Global Directors. Directly oversee Residential Dining & Hospitality Manager, Healthcare Dining & Hospitality Manager, Evening Dining & Hospitality Supervisor Build and maintain strong, positive working relationships within and across departments. Work and communicate consistently with all staff and residents. Understand the Nutrition Care process used by the clinical staff. Ensure the nutrition care process is coordinated and implemented effectively by the consultant dietitian and management team. Participates in resident task forces to resident/patient care, as necessary. Is familiar with all aspects of resident/ patient meal service (including meal selection, serving and retrieval). Coordinates regularly scheduled dining area rounds at mealtime as a Performance. Coordinates planning of theme meals, special events, monotony breakers and other events that keep meals and dining services energized. Develop Performance Improvement programs for the department; routinely seek input and uses input to improve the program Compile and analyze Performance Improvement data with staff for reporting purposes Monitor clinical and food service operations for conformity to department standards and regulatory requirements Utilize the Performance Improvement process to coordinate department goals Coach and collaborate with department staff on improvement projects Attend pertinent Performance Improvement meetings/task forces Communicate with service line leaders to ensure that dining goals of their service line are being met Communicate clearly, directly and in a professional manner. Utilizes proper methods of communication; i.e., e-mail, telephone, memos Maintain positive rapport and a strong working relationship with subordinates and peers Schedule staff in the most cost-effective manner to meet the needs of the department Review and audit staff competence on an ongoing basis, or, as necessary. A performance evaluation for each employee is completed annually Interview and hire management staff according to Peabody policies. Discipline/coach employees in a timely manner based on facility and departmental policies. Conduct management staff meetings on a bi-weekly basis; conducts department meetings at least monthly and documents via attendance records and meeting minutes Understand and can utilize all systems related to human resources such as payroll, schedules, benefits, incident reports, worker s Develop annual department budget (includes capital purchases) Train management and supervisory teams in cost control and fiscal responsibility. Qualifications: CDM with a proven history of progressive management experience OR Bachelor s degree in food management, nutrition or related field from an accredited college or university with some management experience Certification as a dietary manager with the Dietary Manager s Association or registration with the American Dietetic Association preferred but not mandatory. NRA ServSafe certification required Ability to read, analyze, and interprets general business periodicals, professional journals, technical procedures, or governmental regulations. Ability to write reports, business correspondence, and procedure manuals. Ability to effectively present information and respond to questions from groups of managers, customers, and the general public. Ability to apply concepts such as fractions, percentages, ratios, and proportions to practical situations. General accounting knowledge, i.e., census reports, operating statements. Define problems, collect data, establish facts, and draw valid conclusions. Computer literacy is strongly preferred; strong customer focus While performing the duties of this job, the employee is regularly required to talk or hear and taste or smell. The employee frequently is required to stand; walk extensively; sit; use hands to finger, handle, or feel; reach with hands and arms; and stoop, kneel, or crouch. The employee must frequently lift and/or move up to 10 pounds and occasionally lift and/or move more than 50 pounds. Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, and ability to adjust focus. If that sounds like you and you re excited by the idea of joining a world-class team that s passionate about growing together, we look forward to hearing from you. Apply Now

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