Duties and responsibilities
Dietary managers work in hospitals as food specialists and oversee the management of a kitchen facility. Their primary responsibilities include managing daily food service operations, recruiting dietary staff and interacting with customers to ensure satisfaction. Their other duties and responsibilities include:
- Managing daily food service operations
- Interviewing with, training or recruiting staff
- Interacting with customers to ensure they are satisfied with the food provided
- Organizing staff working schedules
- Offering nutritional consultations to customers and developing client-specific dietary programs and diverse eating options
- Establishing a budget and working within its confines
- Purchasing supplies and equipment
- Ensuring safe storage and preparation of food, that meet all standards and guidelines
Educational requirements vary by state and employer. In general, you must have a high school diploma or its equivalent and complete a training program. Generally, dietary managers complete a dietary management programme that is approved by the Association of Nutrition and Foodservice Professionals, which typically involves less than two years of study. Upon completion of an approved program, you are qualified to take the voluntary Dietary Manager Credentialing Exam (DMCE) offered by ANFP.
Skills and relevant work experience
- Customer service skills, as dietary managers must ensure that customers are satisfied with the service or produce
- Problem-solving skills, as dietary managers will have to find new ways to keep food production professional and to tailor it to a clients needs
- Organization skills, as running a kitchen is stressful and needs to be done with accuracy and precision
- Written and verbal communication skills, as dietary managers must explain nutrition to customers and communicate with other team members, such as kitchen staff, dietitians or nutritionists.
Dietary managers tend to work full time, but there may be some part time opportunities available. They may have to work shifts or antisocial hours dependent on where they work.
According to Indeed, the average annual salary for a certified dietary manager in the United States is $47,977. The cities with the highest salary, according to indeed, were Oakland, Tampa and Jacksonville.
According to the Bureau of Labor Statistics, the employment of Food service managers is projected to grow 11 percent from 2018 to 2028. Similarly, the employment of nutritionist and dietitians is expected to grow the same amount, which is much faster than the average for all occupations. This growth is predicted because the interest in the role of food and nutrition in promoting health and wellness has increased. Therefore, there is expected to be plenty of positions available for dietary managers over the coming years.