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Food Services Manager (Full Menu)

Manages the food services operation of a full-menu restaurant with table service or similar establishments; may also include small- to medium-size institutional facilities. Confers with supervisory personnel in formulating administrative and operational policies and procedures. Directs and coordinates, through subordinate supervisory personnel, activities of operations department to obtain optimum use of equipment, facilities, and personnel. The manager level is typically the second level of management and has first level supervisors reporting to this position.: Reviews and analyzes expenditure, financial, and operations reports to determine requirements for food services. Prepares recommendations on findings for management evaluation. Recommends capital expenditures for acquisition of new equipment that would increase efficiency and safety of operations. Approves requisitions for equipment, materials, and supplies within limits of operations department budget. Enforces compliance of operations personnel with administrative policies, procedures, safety rules, and governmental regulations. May negotiate contracts with equipment and materials suppliers.

Manager Food Services (Full Menu)

Clinical Nutrition Manager

Manages, plans, and coordinates the clinical nutrition services function and supervises staff to provide nutrition assessment, care planning, monitoring, education, and counseling of hospitalized patients and outpatients in a variety of settings. Requires a degree in nutrition and registration with the American Dietetic Association as a Clinical Dietitian and five years of experience as a Clinical Dietitian. : Hires, develops, and motivates a qualified clinical nutrition staff. Prepares and monitors the departmental budget. Oversees the preparation and distribution of appropriate reports and analyses for nutrition services. Consults with physicians and other health care personnel to determine nutritional needs and diet restrictions of patients. Ensures ongoing patient care plans, patient education, and diet instruction. Formulates menus for therapeutic diets based on medical and physical condition of patients and integrates patient's menus with basic institutional menus. Inspects meals served for conformance to prescribed diets and for standards of palatability and appearance. Develops, implements, and maintains department policies and procedures. Plans and coordinates work schedules and daily work load of the clinical nutrition staff. May provide nutrition education programs to outpatient groups. May teach nutrition and diet therapy to medical students and hospital personnel.

Institutional Nutrition Consultant

Advises and assists personnel in public and private establishments, such as hospitals, health-related facilities, child-care centers, and schools, in food service systems and nutritional care of clients: evaluates and monitors all aspects of food service operation, making recommendations for conformance level that will provide nutritionally adequate, quality food. Plans, organizes, and conducts orientation and in-service educational programs for food service personnel. Develops menu patterns. Assesses, develops, implements, and evaluates nutritional-care plans and provides for followup, including written reports. Consults with health care team concerning nutritional care of client. Confers with designers, builders, and equipment personnel in planning for building or remodeling food service units.

Nutrition Educator

Assists clients in devising and carrying out weight-loss plan, using established dietary programs and positive reinforcement procedures. Interviews client to obtain information on weight development history, eating habits, medical restrictions, and nutritional objectives. Weighs and measures client, using measuring instruments, and enters data on client record. Discusses eating habits with client to identify dispensable food items and to encourage increased consumption of high nutrition, low calorie food items, or selects established diet program that matches client goals and restrictions. Explains program and procedures that should be followed to lose desired amount of weight, and answers client questions. Reviews client food diary at regular intervals to identify eating habits that do not coincide with established or agreed upon dietary program, and reviews weight loss statistics to determine progress. Counsels client to promote established goals and to reinforce positive results.: May photograph client during therapy to provide visual record of progress. May conduct aversion therapy, utilizing electric shock, rancid odors, and other physical or visual stimuli to promote negative association with food designated for elimination from diet. May conduct positive conditioning therapy sessions, utilizing physical and visual stimuli to promote positive association with foods designated for increase in diet. May give client weight-loss aids, such as calorie counters, or sell nutritional products to be used in conjunction with diet program.

Dairy Nutrition Specialist

Conducts research in selection, breeding, feeding, and management of dairy cattle: studies feed requirements of dairy animals and nutritive value of feed materials. Carries out experiments to determine effects of different kinds of feed and environmental conditions on quantity, quality, and nutritive value of milk produced. Develops improved practices in care and management of dairy herds and use of improved buildings and equipment. Studies physiology of reproduction and lactation, and carries out breeding programs to improve dairy breeds animal breeder. May be designated according to specialty as dairy-management specialist; dairy-nutrition specialist.

Full Charge Bookkeeper

Maintains and analyzes organization's general and subsidiary ledgers, verifying and entering into ledgers the details of the organization's financial transactions. Performs journal entry preparation and posting. Reports weekly cash projections. Reconciles and maintains bank accounts. Processes accounts payable and accounts receivable. Records assets and leases. Maintains payroll and personnel records. Files Federal and State payroll tax returns, and computes related deposits. Prepares financial statements and requested financial summaries and reports, including month- and year-end reporting.: Analyzes and corrects current-period errors in the general ledger. Prepares monthly, quarterly, and annual tax reports. Produces and files program reports. Assists in monthly budget analysis. Prepares annual budget to include program allocation. Provides special information/reports for management as requested. Handles billing and collections.

Full Service Delivery Driver

Delivers product and fills vending machines at all points of availability within established accounts. Restocks machines to proper level, maintaining accurate stock levels.: Invoices and collects payment for goods delivered. Checks accuracy and stability of the load. Secures company assets. Maintains vending area and machine cleanliness and appearance. Maintains vehicle log according to regulations. Ensures compliance with regulatory and company policies and procedures. Performs required paperwork and settles all accounts daily.

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