About This Role
This role involves supporting regional food service and nutrition operations within healthcare facilities as a Regional Director of Operations. It suits a Certified Dietary Manager who is passionate about mentoring teams and driving excellence across multiple locations.
Responsibilities
- Oversee all assigned facilities, ensuring leadership and guidance in operations, finances, human resources, and client relationships
- Provide direct supervision to facility Food Service Directors
- Actively support and apply all company and facility policies and procedures to ensure the highest quality of service is provided at the lowest possible cost
- Work with Corporate and/or onsite dietitians to ensure all federal and state requirements are achieved
- Cultivate and maintain business partnerships with clients by developing a broad knowledge and understanding of clients' and their customers' needs and expectations
- Establish and maintain internal Quality Assurance and Assessment processes in each assigned facility, including inspections and annual client satisfaction surveys
- Keep the company and its facilities on the cutting edge of the industry
- Actively participate in food service-related committees within assigned facilities (if applicable), or otherwise be involved in and visible at special events within each assigned facility
- Plan and develop each unit's operational budgets and demonstrate an understanding of the company's financial objectives for each unit
- Review financial results weekly and monthly and make necessary adjustments to improve operational performance
- Develop a weekly financial plan to include sales, menu and production records, food purchases, inventory, and labor productivity to assist each unit in achieving its budget targets
- Educate Food Service Directors for each facility in P&L process (where applicable) and review month-end results for each facility with its Food Service Director
- Ensure all established accounting practices and timelines are consistently adhered to
- Provide assistance as needed, with new business bids, rebids for current clients/customers, and the development of new programs
- Renegotiate contract terms and/or fee/pricing increases with client, when necessary
- Manage transition of new business accounts
- Conduct audits and evaluate each facility's performance in the areas of food production, menu and recipe standards, sanitation, uniforms, purchasing, inventories, safety, payroll, human resources compliance, and record keeping
- Demonstrate working knowledge of operational, accounting, and human resources policies and procedures (i.e. new hire process, payroll, etc.)
- Ensure all human resources and safety practices and policies are intact and adhered to
