Being able to delegate tasks is an important part of being a foodservice director. Its important to be able to rely on employees to help get important tasks done. Some tasks that could be easily delegated to employees include placing orders. Placing orders are usually pretty simple and entering order information can easily be done by an employee. Other tasks that can be delegated to employees include hospitality opportunities, marketing and menu development. These tasks are often better done by employee who work directly with, in this case, students who eat school lunches.

Key Takeaways:

• It’s no secret that the foodservice director title has become code for nutritionist, farmer, environmentalist, advocate, HR expert—oh, and professional juggler. With all the additional shoes directors need to step into, FSDs are entrusting employees to take on some of their more traditional roles.
• At South Haven Public Schools in South Haven, Mich., managers also complete ordering and inventory, saving Foodservice Director Amy Nichols an estimated five or six hours each week. Nichols uses the found time to focus on farm-to-school efforts, as well as the district’s school garden and on-site chicken coop.
• Dawn Cascio, director of The Valley Hospital in Ridgewood, N.J., charged her patient services manager with creating a more comfortable environment not just for patients, but also for their families. The manager developed an initiative to extend guest meals to family members so they could remain bedside.

“After fielding more student requests for increased vegetarian options, the university is replacing a bistro in one of its dining halls with a flat top grill that will serve made-to-order plant-based dishes.”

http://www.foodservicedirector.com/managing-your-business/managing-staff/articles/4-tasks-you-could-be-delegating