1.4 The role of the Nutrition and Food Service Manager in Facilities Management

As a leadership team member, the Nutrition and Food Service Manager plays an active role in facilities management with responsibilities similar to those of a project manager.

Responsibilities include:

  Identifying specific tasks required to complete the project.

There are many elements required to provide meal service to a large number of people on a daily basis. Just think about what it takes to serve a breakfast consisting of juice, hot cereal, eggs, toast, sausage, and coffee. This simple task requires a working refrigerator to keep cold foods at the correct temperature for food safety; it requires a stovetop or steamer to cook eggs, a toaster, an oven to cook sausages, a coffee maker, a physical space with safe flooring and the correct lighting, hot holding carts to move the food to the service area, a functional service area for everyone to eat in and of course, a commercial dishwasher to handle cleaning and sanitizing the equipment and dishes used in breakfast service.

The Nutrition and Food Service Manager needs to know what is required for a clean, safe, and secure meal service. Evaluating the physical space on a regular basis and identifying specific maintenance and other facilities management tasks that need to be completed is the responsibility of the manager.

  Contracting or assigning the work to the correct skilled worker.

A Nutrition and Food Service Manager is responsible for assigning work in their service area. This can include facilities management tasks identified in a job routine for employees, such as recycling packaging, garbage removal, cleaning and sanitizing the work area, or communicating with another service department, such as maintenance, to request the repair of a stand mixer or broken floor tile. Remember to supervise any professional who works on facilities projects involving your service area.

Facilities management work may require the company to secure services from outside professionals. A proactive approach to working with professionals who are not employed by your organization is to research and connect with them before you require their services. Keep a list of contacts for local plumbers, electricians, and other service professionals. Ask your company to review and vet outside contracts so that you have a list of contacts handy.

  Being aware of communication tools and resources required to ensure that FM goals are met.

Communication tools allow everyone who is involved in the process or project a clear and transparent method of sharing information. Communication tools can include policies and procedures for completing a task, such as how and when to remove garbage from the kitchen and where to dispose of the garbage once it has been removed from the food service area.

Communication tools can be formal work orders or contracts for service provided by professionals outside of the organization, such as a contract for bi-annual hood vent cleaning or a service contract for the repair of the dishwasher.

  Contributing to the creation of the strategic plan.

Ensure that FM goals are part of the strategic plan. The Nutrition and Food Service Manager should make themselves aware of facilities management tasks and projects that would support a clean, safe, and secure environment for the staff and clients. You can do this by learning more about facilities management and by constantly and consistently evaluating the physical space in your service area. Make a note of what needs to be done to support the goals of facilities management. Take any concerns or large project needs to the leadership team to ensure that they become part of the company’s strategic plan.

  Make decisions regarding your service area, which can include the kitchen, the dining room, housekeeping, laundry services, or other support services.

You are the facilities management leader for your team. Communicate with your staff often regarding the work process and what they need to do their jobs effectively and efficiently. Educate yourself about facilities management so that you can make the decision required to provide a clean, safe, and secure work environment for you, your staff, and the people you serve.