SR DIRECTOR OF FOOD & NUTRITION SERVICES

Job Summary

As a Senior Director of Dining Services, you will oversee food and nutrition operations for an acute care hospital. You will serve as the primary point of contact for clinical and administrative leaders, guide on‑site dining teams, and ensure exceptional service standards across your assigned locations. In this role, you'll provide strategic direction to achieve operational, regulatory, and financial goals while supporting patient care, resident satisfaction, and community well‑being.

Key Responsibilities

• Lead, manage, and inspire diverse teams across one large healthcare account or multiple facilities, ensuring outstanding service to patients, staff, and visitors.
• Develop strong relationships with healthcare administrators, clinical nutrition teams, and other key stakeholders to meet performance goals related to quality, safety, satisfaction, and financial outcomes.
• Participate in facility leadership activities, collaborating with peers to share best practices, strengthen safety culture, support diversity initiatives, and enhance the overall patient/resident experience.
• Make informed operational decisions, balancing short‑ and long‑term impacts while gathering appropriate input from team members and organizational partners.
• Cultivate a culture of transparency, education, safety, and accountability, ensuring teams uphold high standards in all areas of service and compliance.
• Serve as a brand ambassador for the dining services team within your facilities and the surrounding community; attend leadership meetings, client events, and community engagements.
• Ensure client satisfaction and retention, proactively identifying opportunities for service enhancements, expanded support, or additional partnerships.
• Support key functional areas, including safety, clinical nutrition, culinary development, patient experience, and marketing initiatives.
• Ensure compliance with all applicable local, state, federal, and healthcare regulations (e.g., food safety, sanitation, infection prevention), conducting audits and maintaining readiness for regulatory surveys.
• Maintain adherence to healthcare dietary guidelines, patient diet orders, and nutritional protocols, ensuring accurate documentation and reporting.
• Champion staff development by overseeing performance evaluations, training, and succession planning across assigned accounts.
• Own the financial performance of your account(s), ensuring accuracy in reporting, forecasting, and budgeting processes while managing productivity and cost controls.
• Promote consistent and fair administration of company policies and procedures throughout all operations.

Required Qualifications

• Must meet educational and experience requirements relevant to healthcare foodservice leadership, operations management, or clinical nutrition environments.

Preferred Qualifications

• Bachelor’s degree with a minimum of three (3) years of management experience in healthcare foodservice, hospitality, environmental services, plant operations, or related support services.
• Strong background in healthcare or senior living foodservice with a proven track record of success.
• Demonstrated ability to lead teams, drive business outcomes, and deliver excellent customer service.
• Strong critical-thinking, communication (written, verbal, and listening), organizational, and multi‑tasking skills.
• Commitment to fostering an inclusive, positive, and resilient team culture.
• Excellent computer skills, including proficiency with Microsoft Office and foodservice or POS software.