Overview

Director Of Dining ServicesThe Director of Dining Services is a key leadership role responsible for the overall success and performance of Food and Nutrition operations within a large hospital. This position is ideal for a results-driven, innovative leader who is continuously seeking improved methods to enhance service delivery, operational efficiency, and patient and customer satisfaction. The Director provides strategic and operational oversight for all food and nutrition activities, including patient dining services, retail caf operations, and catering services. This role ensures high-quality, cost-effective operations that meet or exceed client, patient, and stakeholder expectations while maintaining compliance with all regulatory, sanitation, and infection control standards. The Director is accountable for staff training and development, quality improvement initiatives, financial performance, and strong client relationships, while fostering a culture of service excellence, safety, and continuous improvement across the department.Key Responsibilities:Oversees the overall direction, coordination, and evaluation of patient services within the food and nutrition departmentInterviews, hires, and trains associates; plans, assigns, and directs work; appraises performance; rewards and disciplines associates; addresses complaints and resolves problemsPrepares and manages annual budgetUtilize company systems for completion of required daily/weekly/monthly reports such as inventory, cash reports, production records, payroll/time-keeping, etc.Oversees and participates in the preparation and service of food and beverage items in adherence to company food standards for preparation, presentation, sanitation and safety (meeting HACCP and OSHA guidelines) and portion controlAdditional duties as assignedQualifications:Minimum of three years of direct food service operational management experience within a hospital, senior living, or related healthcare environmentAssociates or Bachelor's degree in Food Service Management, Food Services Technology, or a related field preferredDemonstrated knowledge of inventory management, purchasing, and food cost controlsStrong understanding of food and nutrition operations, including quality standards, production, sanitation, presentation, and catering servicesExperience with P&L accountability and/or contract-managed services preferredProven leadership and supervisory skills, with the ability to coach, develop, and manage teams effectivelyExcellent written and verbal communication skills, with the ability to communicate effectively across all levels of the organization, including leadership, clients, customers, and frontline associatesStrong financial and analytical skills, including budgeting, accounting, and performance monitoringProficiency with Microsoft Office and other computer-based systems, including email and internet-based toolsServSafe certification required or ability to obtain upon hireCompass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law.Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity.