What are the responsibilities and job description for the Regional Director of Dietary position at EHG?
EHG -
The Regional Director of Dietary is a senior management position within an Eastern Healthcare organization, specifically focusing on the dietary department. This role is responsible for overseeing and coordinating the dietary services provided our 16 Buildings across Virginia.
Here are some common responsibilities of an Eastern Healthcare Regional Director of Dietary :
1. Leadership and Strategic Planning : The director provides leadership, guidance, and strategic direction to the dietary department across multiple healthcare facilities or regions. They develop and implement long-term plans, goals, and policies to ensure the efficient and effective delivery of dietary services.
2. Operational Management : The director is responsible for managing the day-to-day operations of the dietary department. This includes overseeing menu planning, food procurement, production, distribution, and quality control to ensure that nutritionally balanced meals are provided to patients, residents, and staff.
3. Regulatory Compliance : The director ensures that all dietary services meet regulatory and accreditation standards. They stay updated on relevant regulations, such as food safety and nutrition guidelines, and implement necessary changes to maintain compliance.
4. Budgeting and Financial Management : The director is responsible for managing the dietary department's budget and ensuring cost-effective operations. They monitor expenses, negotiate contracts with food suppliers, and identify areas for cost savings without compromising the quality of services.
5. Staff Management and Development : The director oversees the recruitment, training, and performance management of dietary staff across the region. They provide leadership and support to ensure a skilled and motivated workforce.
6. Collaboration and Communication : The director collaborates with other departments and stakeholders, such as physicians, nurses, administrators, and vendors, to ensure effective communication and coordination of dietary services. They may participate in interdisciplinary team meetings and provide input on nutrition-related matters.
7. Quality Improvement : The director implements quality improvement initiatives and monitors key performance indicators to enhance the overall quality of dietary services. They may analyze data, conduct audits, and implement evidence-based practices to improve patient satisfaction, food safety, and nutritional outcomes.
