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Director of Food Service Operations
2 months ago
Morrison Healthcare is seeking a seasoned Executive Director of Dining and Hospitality Services to lead our food service operations within a healthcare setting. This individual will be responsible for overseeing all aspects of food service, including menu planning, food preparation, and service delivery, while maintaining the highest standards of food safety and sanitation.
Key Responsibilities- Leadership & Management: Lead a diverse team of food service professionals, including chefs, dietitians, and support staff, ensuring a positive and productive work environment.
- Operational Excellence: Oversee all aspects of food service operations, including menu planning, food preparation, and service delivery, while maintaining the highest standards of food safety and sanitation.
- Financial Management: Develop and manage budgets, control costs, and optimize resources to achieve financial targets. Monitor financial performance and implement strategies for continuous improvement.
- Customer Satisfaction: Ensure that patients, staff, and visitors receive exceptional service and high-quality meals that meet nutritional standards. Implement feedback mechanisms to continually improve the dining experience.
- Compliance & Quality Assurance: Ensure compliance with all regulatory requirements, including health and safety standards, and maintain accreditation with relevant bodies. Conduct regular audits and reviews to uphold quality assurance.
- Strategic Planning: Collaborate with senior leadership to develop and implement strategic initiatives that align with the company's goals and objectives. Lead projects that drive innovation and enhance service delivery.
- Training & Development: Foster a culture of continuous learning and development by providing training and professional growth opportunities for staff. Mentor and support team members to achieve their full potential.
- Stakeholder Engagement: Build and maintain strong relationships with hospital administrators, healthcare professionals, and other key stakeholders to ensure alignment with organizational priorities and patient care goals.
- Bachelor's degree in Food Service Management, Nutrition, Hospitality, or a related field; Master's degree preferred.
- Minimum of 7-10 years of experience in food service management, preferably in a healthcare environment.
- Strong financial acumen with experience in budgeting, cost control, and financial analysis.
- Excellent leadership and interpersonal skills, with the ability to motivate and inspire a diverse team.
- In-depth knowledge of food safety regulations, nutritional standards, and compliance requirements.
- Exceptional organizational and problem-solving skills, with the ability to manage multiple priorities in a fast-paced environment.
- Proficiency in using food service management software and technology.
- Competitive salary and performance-based bonuses
- Comprehensive healthcare benefits package
- Retirement savings plan with company match
- Professional development opportunities
- Employee wellness programs
