Role OverviewSodexo is seeking a
General Manager 4 - Food for
St. Anne's Hospital in Fall River, MA. This leader will oversee a comprehensive food service operation that includes
patient dining, retail dining, and catering services within a busy acute care environment.
The General Manager will be responsible for driving operational excellence, enhancing the patient and guest dining experience, and delivering strong financial performance. This role offers an exciting opportunity for a dynamic leader with a passion for healthcare food service and a commitment to quality, safety, and innovation.
What You'll Do- Lead and manage all aspects of food service operations, including patient services, retail dining, and catering
- Drive patient satisfaction and experience, ensuring high-quality, compliant meal service delivery
- Oversee clinical nutrition and diet office coordination in partnership with Registered Dietitians
- Ensure compliance with regulatory standards (Joint Commission, state, and federal guidelines)
- Maintain strong financial performance, including budgeting, forecasting, cost controls, and revenue growth
- Ensure food safety, sanitation, and HACCP standards are consistently met
- Support and execute catering operations for internal events and hospital functions
- Build strong client relationships and deliver innovative solutions to meet evolving needs
What We OfferCompensation is fair and equitable, partially determined by a candidate's education level or years of relevant experience. Salary offers are based on a candidate's specific criteria, like experience, skills, education, and training. Sodexo offers a comprehensive benefits package that may include:
- Medical, Dental, Vision Care and Wellness Programs
- 401(k) Plan with Matching Contributions
- Paid Time Off and Company Holidays
- Career Growth Opportunities and Tuition Reimbursement
More extensive information is provided to new employees upon hire.
What You Bring- Strong leadership experience in food service management, ideally within a healthcare setting
- Experience with patient services / patient dining programs is highly preferred
- Background in nutrition, dietetics, or clinical food service operations strongly desired
- Proven success managing financials, including budgets, P&L, and cost controls
- Ability to lead teams in a fast-paced, union or non-union environment (union experience preferred)
- Demonstrated success improving patient satisfaction scores and operational performance
- Excellent communication and relationship-building skills with clients and internal teams
- Knowledge of regulatory compliance and food safety standards in healthcare
- Strong problem-solving skills with the ability to drive innovation and change
Qualifications & RequirementsMinimum Education Requirement - Bachelor's Degree or equivalent experience
Minimum Management Experience - 5 years
Minimum Functional Experience - 5 years
