Senior Director of Dining Services

Job Summary:

The Senior Director of Dining Servicesis a key leadership position that is directly responsible for the successful operation of the food and nutrition department at a 400-bed (and growing!) hospital in Austin. The Director ensures client, customer service/satisfaction with efficient cost-effective management that both meets and exceeds stated expectations. They are responsible for all foodservice-related activities, including patient and non-patient care (retail, cafeteria, catering, etc.), quality improvement, sanitation, infection control, and all hospital-related activities. This role reports to a Regional Director and manages a team of 20 managers & dietitians as well as 70 hourly associates.

Key Responsibilities:

• Leads salaried managers and hourly associates in the Food Service Department
• Approximately 30% financials 30% operations 40% client relations
• Responsible for the overall direction, coordination, and evaluation of the account
• Responsibilities include interviewing, hiring, and training associates; planning, assigning, and directing work; appraising performance; rewarding and focusing associates; addressing complaints and resolving problems
• Prepares and manages annual budget
• Applies company systems for completion of required daily/weekly/monthly reports such as inventory, cash reports, production records, payroll/timekeeping, 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 control
• Other duties as assigned

Preferred Qualifications:

• B.S. Degree in Food Services Technology/Management or related field; or A.A. Degree plus four years of directly related experience preferred
• Minimum of two to five years of hospital or healthcare food service management experience preferred
• Experience with renovations/construction work preferred
• Five to seven years of direct foodservice operational management experience with inventory and purchasing knowledge and control
• Confirmed knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation
• Previous P&L accountability or contract-managed service experience is desirable
• Strong supervisory, leadership, management and coaching skills
• Strong interpersonal skills, both written and verbal
• Ability to communicate on various levels to include management, client, customer and associate levels
• Excellent financial, budgetary, accounting and computational skills
• Proficient computer skills to include various computer programs, Microsoft Office programs, e-mail and the Internet
• ServSafe® Certified