The Director is responsible for overseeing the operational, financial, and client service aspects of food and nutrition services within a healthcare and multi-retail environment. This role requires a focus on standardization, patient satisfaction, financial management, and leadership.
Key Responsibilities:- Standardize operating procedures related to expense management and operations for patient foodservice.
- Manage large-scale food operations in both a healthcare setting and multi-retail environment.
- Drive client engagement and patient satisfaction through effective service delivery.
- Demonstrate strong financial acumen with success in handling the contract. Participate in department budget reviews with the SR VP of Operations to identify areas for improvement.
- Keep the SR VP informed of issues impacting program costs, service capabilities, effectiveness, and efficiencies, including issues identified during Performance Improvement audits. Present findings and recommendations for improvement.
- Meet with direct reports and support staff to review goals/objectives, address issues, and encourage open dialogue for process improvements. Review goals/objectives for the subsequent fiscal year.
- Coach, counsel, interview, hire, train, appraise, and supervise staff, handling disciplinary actions as needed. Conduct meetings, huddles, and unit meetings to keep staff informed on key issues.
- Ensure all HR processes and client requests are completed by deadlines.
- Hold direct reports accountable for following Lemontree Healthcare and GRMC policies and procedures.
- Maintain positive relationships with C-suite personnel, medical professionals, and vendors.
- Ensure ongoing, effective quality improvement programs within the department, including food safety, sanitation, infection control, and foodborne illness management.
- Oversee patient foodservice operations, ensuring tray assembly, delivery, and patient services are compliant, optimal, and efficient for high patient satisfaction.
- Partner with dieticians and clinical managers to assess patient acuity and adapt foodservice plans.
- Manage cafeteria operations and create events to promote sales and growth in the retail area.
- Attend hospital meetings as required.
- Demonstrate knowledge of HACCP guidelines and enforce compliance.
- Maintain a safe working environment and minimize/eliminate workers' compensation claims by following safe working procedures.
- Perform additional duties and responsibilities as assigned by the SR VP or client.
Qualifications & Requirements:- Education: Bachelor's degree or Associate's degree with equivalent work experience.
- Management Experience: 7+ years in management roles.
- Functional Experience: Knowledgeable in regulatory and sanitation practices within the foodservice industry.
- Certifications/Licenses: ServSafe certification and OSHA General Industry Training required.
Benefits: - Dental insurance
- Vision insurance
- Health Insurance
- 401k
- Unlimited Paid time-off
- Paid holidays
- Referral program
