Hospitality Director, Food and Nutrition ServicesReports to: Division Director, Food and Nutrition Services
Matrix Reports to: Hospital Chief Operations Officer
Direct Reports: Yes
Position SummaryThe Director of Hospitality, Food and Nutrition Services leads, directs, and manages the operations of the Food and Nutrition Services Department within assigned hospital locations. This role ensures high-quality service in a sanitary environment, adhering to State, Local, Federal, and Joint Commission regulations, policies, and procedures.
Major ResponsibilitiesQualityEvaluate systems/processes; suggest improvements.Ensure compliance with policies and regulatory standards (TJC, OSHA, EEOC, etc.).Oversee food production: standardized recipes, flavor, temperature, and presentation.Specialty-Specific ResponsibilitiesManage daily operations, including patient/non-patient food services, catering, and cafeteria.Prepare reports: therapeutic diets, food/labor costs, and menus.ServicePromote consistent, positive patient interactions to meet/exceed HCAHPS goals.Oversee Food and Nutrition activities to maintain aseptic, aesthetically pleasing environments.PeopleEnsure staff training, education, competency, and performance reviews.Provide coaching and mentoring to enhance team capabilities.GrowthIntroduce innovative services/products to improve operations.FinanceDirect purchases of food, supplies, and equipment.Manage productivity, resource optimization, and budget compliance.Other DutiesPerform other duties as assigned.Adhere to the "Code of Conduct and organizational values."Education & ExperienceRequired: Bachelor's Degree, minimum 5 years managing food/hospitality services.Preferred: Knowledge of hospital/healthcare operations and financial metrics.Licensure, Certifications, TrainingRequired: Food Protection Management Certification (e.g., ServeSafe).Preferred:Registered Dietitian (RD)Licensed Dietitian (LD)Certified Dietary Manager (CDM)Knowledge, Skills, AbilitiesRequired:Effective communication, strategic relationship-building, and decision-making.Leadership, staff development, and innovation in change management.Commitment to service, quality excellence, and financial results.Physical DemandsFrequent standing, walking, and bending.Occasionally lifting or pushing/pulling up to 100 lbs.Environmental ConditionsExposure to extreme temperatures, loud noises, and cleaning chemicals.Travel RequirementsMay require up to 25% travel.
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