Director of food and nutrition services vs food and beverage manager

Differences between director of food and nutrition services and food and beverage manager duties and responsibilities

Director of food and nutrition services example responsibilities.

• Manage and monitor daily operational duties of full service dining room for patients including creating and maintaining department budget.
• Implement HACCP guidelines for all locations, ensuring the safety and quality of food deliver to on-site and community-base satellite operations.
• Maintain patient confidentiality under HIPAA.
• Utilize WebDenis to verify Medicaid insurance.
• Follow confidentiality laws and HIPAA privacy policies.
• Streamline billing of claims to infusion contractors and implement NJ Medicaid electronic billing.
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Food and beverage manager example responsibilities.

• Schedule, plan, organize and manage events.- Assist with staff scheduling and bartending service.
• Manage a small team of people in the caf /gift shop area to improve sales and minimize costs.
• Manage daily operations of restaurant, in-room dining, lounge, pool, cater events and all bar venues.
• Manage all FOH positions, including scheduling, developing and coaching employees, motivating the team and continuing to drive sales.
• Coordinate weekly schedules and manage payroll processing functions including monitoring meal break compliance, labor productivity and attendance.
• Manage subordinate managers and supervisors, manage various personnel functions including payroll, hiring, disciplinary actions, grievances and promotions.
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