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Become A Certified Dietary Manager

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Working As A Certified Dietary Manager

  • Making Decisions and Solving Problems
  • Training and Teaching Others
  • Getting Information
  • Performing for or Working Directly with the Public
  • Guiding, Directing, and Motivating Subordinates
  • Unpleasant/Angry People

  • Repetitive

  • $47,000

    Average Salary

What Does A Certified Dietary Manager Do At Brookdale Senior Living

* Plan, direct, and coordinate activities of the dietary department at one or more locations, and provides food services for residents and employees
* Develop standards for organization and supervision of dietary services
* Work closely with divisional dietary services specialist and consult with dietitian when necessary to ensure meals meet the nutritional requirements of the residents
* Oversee the food preparation and cooking to ensure meals are prepared per Brookdale procedures
* Make frequent inspections of all work, storage, and serving areas to determine that regulations governing food safety and sanitation are followed
* Prepare cleaning schedule, production worksheet, and staff schedules

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How To Become A Certified Dietary Manager

Most applicants qualify with a high school diploma and several years of work experience in the food service industry as a cook, waiter or waitress, or counter attendant. Some applicants have received additional training at a community college, technical or vocational school, culinary school, or 4-year college.

Education

Although a bachelor’s degree is not required, some postsecondary education is increasingly preferred for many manager positions, especially at upscale restaurants and hotels. Some food service companies, hotels, and restaurant chains recruit management trainees from college hospitality or food service management programs. These programs may require the participants to work in internships and to have real-life food industry-related experiences in order to graduate.

Many colleges and universities offer bachelor’s degree programs in restaurant and hospitality management or institutional food service management. In addition, numerous community colleges, technical institutes, and other institutions offer programs in the field that lead to an associate’s degree. Some culinary schools offer programs in restaurant management with courses designed for those who want to start and run their own restaurant.

Most programs provide instruction in nutrition, sanitation, and food preparation, as well as courses in accounting, business law, and management. Some programs combine classroom and practical study with internships.

Work Experience in a Related Occupation

Most food service managers start working in industry-related jobs, such as cooks, waiters and waitresses, or hosts and hostesses. They often spend years working under the direction of an experienced worker, learning the necessary skills before they are promoted to manager positions.

Training

Managers who work for restaurant chains and food service management companies may be required to complete programs that combine classroom instruction and on-the-job training. Topics may include food preparation, sanitation, security, company policies, personnel management, and recordkeeping.

Licenses, Certifications, and Registrations

Although certification is not required, managers may obtain the Food Protection Managers Certification (FPMC) by passing a food safety exam. The American National Standards Institute accredits institutions that offer the FPMC.

In addition, the National Restaurant Association Educational Foundation awards the Foodservice Management Professional (FMP) designation, a voluntary certification to managers who meet the following criteria:

  • Have supervisory experience in food service
  • Have specialized training in food safety
  • Pass a multiple-choice exam

The certification attests to professional competence, particularly for managers who learned their skills on the job.

Important Qualities

Business skills. Food service managers, especially those who run their own restaurant, must understand all aspects of the restaurant business. They should know how to budget for supplies, set prices, and manage workers to ensure that the restaurant is profitable.

Communication skills. Food service managers must give clear orders to staff and be able to communicate effectively with employees and customers.

Customer-service skills. Food service managers must be courteous and attentive when dealing with patrons. Satisfying customers’ dining needs is critical to business success and ensures customer loyalty.

Detail oriented. Managers deal with many different types of activities. They ensure that there is enough food to serve to customers, they maintain financial records, and they ensure that the food meets health and safety standards.

Leadership skills. Managers must establish good working relationships to maintain a productive work environment. Carrying out this task may involve motivating workers and leading by example.

Organizational skills. Food service managers keep track of many different schedules, budgets, and staff. Their job becomes more complex as the size of the restaurant or food service facility increases.

Physical stamina. Managers, especially those who run their own restaurant, often work long shifts and sometimes spend entire evenings on their feet helping to serve customers.

Problem-solving skills. Managers need to be able to resolve personnel issues and customer-related problems.

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Certified Dietary Manager jobs

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Certified Dietary Manager Demographics

Gender

  • Female

    81.1%
  • Male

    17.4%
  • Unknown

    1.5%

Ethnicity

  • White

    84.1%
  • Hispanic or Latino

    8.7%
  • Asian

    5.2%
  • Unknown

    1.4%
  • Black or African American

    0.5%
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Languages Spoken

  • Spanish

    57.1%
  • German

    14.3%
  • Italian

    14.3%
  • French

    14.3%
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Certified Dietary Manager

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Certified Dietary Manager Education

Certified Dietary Manager

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Top Skills for A Certified Dietary Manager

CarePlanMeetingsBedFacilityEnsureFoodSafetyDietaryDepartmentKitchenSuppliesMDSMenuPlanningFoodServiceDepartmentDietaryStaffCustomerServiceNutritionalAssessmentsFoodPreparationFoodProductionSuperviseCDMSpecialEventsDailyOperationsHealthcareTherapeuticDietsFederalRegulations

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Top Certified Dietary Manager Skills

  1. Care Plan Meetings
  2. Bed Facility
  3. Ensure Food Safety
You can check out examples of real life uses of top skills on resumes here:
  • Attended care plan meetings to discuss residents improvement/decline and plan of action on how to proceed.
  • Plan, direct, and coordinate the activities of the Dietary Department to provide dietetic services to residents.
  • Ordered and maintained all groceries, kitchen supplies and nutritional supplements.
  • Prepare documentation, clinical assessments, & MDS's of residents in scheduled time frames Staff developement
  • Assist in menu planning and perform weekly and monthly food safety audits.

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