Dietary managers typically work in hospitals as food specialists who oversee the management of a kitchen facility. Their primary responsibilities include managing daily food service operations, recruiting dietary staff, and interacting with customers to ensure satisfaction. In general, dietary managers will need a high school diploma or its equivalent and to complete a dietary management programme that is approved by the Association of Nutrition and Foodservice Professionals. Dietary managers are responsible for interacting and communicating with clients, understanding client health concerns and dietary requirements, and ensuring food preparation follows strict health guidelines, among other duties. Dietary managers will need to plan staff working schedules and operate within a budget, requiring good organizational and numerical skills. Their responsibilities include managing daily foodservice operations, carrying out inventory management, establishing a budget and working within its confines, purchasing supplies and equipment for operations etc.

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