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Administrative Dietitian Manager

Administrative Dietitian Manager

Job Description

The Administrative Dietitian Manager oversees, clinical perspective, 5 locations within the Mount Carmel Health System.  This position directly supervises the clinical dietitians and nutrition support dietitians and dietetic techs.  Acts as a System Liaison from a clinical perspective to operations.

Reports to the Food & Nutrition Services Director.


Responsibilities and Essential Functions



  • Actualizes HHA Services Mission, Vision and Value statements.
  • Maintains professional behavior consistent with role as well as composure in difficult interpersonal situations.
  • Knows who all their customers are and initiatives and maintains positive relationships with them; promotes a customer service mindset at all times with both internal and external customers. Responds to all requests from customers with a can do attitude. Follows up on requests with a sense of urgency.
  • Initiates and maintains positive relationships with administrative leadership and internal department directors and staff in an effort to build a strong, cohesive team.
  • Develops, facilitates, and monitors the process for customer service improvement initiatives and suggest new methods that lead to better service.
  • Completes all required HHA Services weekly and monthly reports in a timely manner; presenting information to be submitted in a neat and professional format.
  • Monitors training programs to ensure compliance and completion within given time frames; conducts in-service training as required.
  • Follows Universal Precautions/Infection Control Procedures.
  • Demonstrates understanding of HIPPA Privacy Act; maintains confidentiality of patient information. Complies with state…(SR Clerk p2)
  • Meets population specific and all other competencies according to department requirements.
  • Responsible for manpower supervisor for designated employees in patient tray line unit and Clinical Nutrition Services.
  • Responsible for the hiring of prospective employees and the evaluation, training, assessment of on-going competency, discipline, and development of current associates in respective cost center.
  • Assists in the preparation of the annual capital and expense budgets in his/her area of responsibility and controls and monitors department resources through the use of requisitions, production schedules, standardized recipes and programs designed to minimize waste.
  • Responsible for providing optimal nutritional care and nutrition education to patients and their families, other health care professionals, and the community.
  • Practices within the scope of the Academy of Nutrition and Dietetics’ Standards of Practice, TJC policies or other agencies such as HFAP and the State Health Departments.
  • Assists Director in establishing and maintaining on-going performance improvement/continuous improvement activities which result in improving standards of care in all aspects of patient nutritional care including quality control monitors of patient food service.
  • Plans, co-ordinates and documents in-service and on-going education opportunities provided to all employees including annual hospital-wide educational opportunities. Develops the skills of employees through in-service training and involvement in decision making. Encourages further education by acting as a preceptor for approved programs.
  • Establishes and maintains positive relationships with facility physicians, departments, and units and ensures good communication with his/her associates by conducting monthly meetings.
  • Develops patient education materials as needed as well as assists in the development of patient menu cycle with input from other nutrition services staff and patients.
  • Maintains professional affiliations to obtain new ideas and developments in nutrition for incorporation in the department to provide optimal nutrition care and education to patients, employees, and the community.
  • Identifies and implements other opportunities for improvements in services, programs and systems consistent with quality consumer demand and cost containment consistent with organizational needs.
  • Supervises other employees in the department as assigned by the director and assists in other administrative responsibilities in other cost centers as needed.
  • Participates in on-call rotation for management of the Nutrition Services Department and covers vacation relief of other managers in the Nutrition Services Department.
  • Responsible for compliance with Organizational Integrity through raising question and promptly reporting actual or potential wrongdoing.
  • Promotes a Culture of Safety by adhering to policy, procedures and plans that are in place to prevent workplace injury, violence, or adverse outcome to associates and patients.


Job Requirements

Job Qualifications:
  • Education: Bachelor of Science degree in food and nutrition or related field, Mater of Science in food and nutrition or related field preferred.
  • Licensure/Certification: Registered Dietitian, licensed with the State of Ohio required.
  • Experience: Minimum of 3-5 years of experience in hospital food service management of dietetics, perforable senior clinical experience
  • Must have knowledge of the nutritional aspects of patient care
  • Guidelines of the Ohio Department of Healthcare JCAHO
  • Practices within the scope of the American Dietetic Association Standards of practice
  • Demonstrate leadership qualities, human relations skills, decision making ability and ability to generate creative approaches and innovations
  • Knowledge of all phases of budget preparation and monitoring



  • Currently credentialed as a Registered Dietitian (RD) through the Commission on Dietetic Registration


  • Licensed or certified as required by the state in practice.


Job Snapshot

Employment Type Full-Time
Job Type Retail
Education Graduate Degree
Experience 3 to greater than 15 years
Manages Others Yes
Industry Food
Required Travel Negligible
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Administrative Dietitian Manager

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