Food Service Director

HSM Management; Dayton (OH); On-site; USD 85,000 - 110,000; Full time

Job summary

HSM Management is seeking a Dining Manager to oversee the Department of Food Hospitality and Nutrition in a hospital setting. The role emphasizes delivering high-quality dining experiences for patients and guests while balancing culinary integrity, hospitality, and financial results.

The incumbent will lead menu planning, staff development, and regulatory compliance, ensuring personalized service and optimal nutrition across therapeutic diets. Strong leadership and communication are essential.

Qualifications

• Must have minimum of three years’ experience managing food services or hospitality, healthcare setting preferred.
• Bachelor’s degree preferred; RD/LD/CDM preferred.
• Basic computer proficiency and working knowledge of Microsoft Office.
• Ability to utilize technology for procurement, budgets and scheduling.

Responsibilities

• Promote the mission, vision, and values through food hospitality.
• Greet patients, families and visitors with a positive attitude.
• Supervise food production and ensure standardized recipes and production sheets.
• Plan and supervise menu development for therapeutic diets and control food costs.
• Develop staff through training, coaching and mentoring for high performance and service quality.
• Review department performance and institute improvements to ensure regulatory compliance.

Skills

Nutrition knowledge

Organization

Communication

Confidentiality

Team leadership

Education

Bachelor’s degree preferred

RD/LD/CDM preferred

Tools

Microsoft Office

Procurement software

Job description

Dining Manager

Job Summary

The Director of Food Hospitality and Nutrition is responsible for sustaining the highest quality

food service and nutritional care for

customers consisting of patients, and guests. The primary goal is to consistently plate a

fantastic dining experience for

the people served. He/she will lead by example and be the embodiment of the hospital’s

mission, vision and values. He/she will

administer, plan and direct all activities of food hospitality and nutrition. They will maintain

patient, guest, and customer service

relations with an acute focus balancing culinary integrity, hospitality, retail and financial results,

while safeguarding each customer

experiences the highest level of personalized service.

Essential Functions

• Promote the mission, vision, and values of the organization and exemplify them through food hospitality
• Greet all patients, families and hospital visitors with a positive, cheerful attitude
• Supervise food production, ensure standardized recipes and production sheets, check food for flavor, temperature and appearance on a regular basis
• Ensure food preparation for optimal nutrition (including attention to various age groups of patients) and economic handling of food, as well as efficient usage of time
• Determine quality and quantity of food required, plan and prepare master menus, supervise the planning of menus for
• therapeutic diets and control food costs
• Facilitate personalized dietary assessments are conducted for each patient to ensure
• appropriate daily menu preparations for
• each patient
• Plan menus, purchase food and assign duties for special functions, such as medical staff meetings, board meetings, recognition dinners and other related Hospital functions
• Develop Food Hospitality and Nutrition team members through appropriate training, coaching and mentoring to ensure strong operational performance and the highest level of personalized customer service
• Develop standards of performance, determine areas of responsibility, assign responsibility and accountability and delegate authority to the various managerial, supervisory and professional members of the staff
• Enhance professional growth and development through participation in regular staff meetings, educational programs, trainings, current literature, in-service meetings and workshops; shows responsibility for own professional practice and ongoing education
• Confer with other departments, such as the medical staff and nursing, regarding the technical and administrative aspects of dietetic service
• Evaluate personnel on a regular basis according to prescribed guidelines; terminate personnel according to standard procedure, as required
• Maintain monthly inventory controls
• Prepare departmental budget on an annual basis, maintain monthly reports to include number and kinds of regular and therapeutic diets prepared, nutritional and caloric analysis of meals, costs of raw food and labor, computations of daily ration cost and inventory of equipment and supplies.
• Make frequent inspection of all work, storage and servicing areas to determine that regulations and directions governing dietetic activities are followed
• Develop and prepare policies and procedures governing handling and storage of supplies, equipment, sanitation and recordkeeping and compiling of reports
• Review department performance and institutes changes in techniques or procedures to improve services, simplify workflow assure compliance with regulatory requirements and promote more efficient operation of the department.

Professional Requirements

• Adhere to dress code, appearance is neat and clean.
• Complete annual education requirements.
• Maintain patient confidentiality at all times.
• Report to work on time and as scheduled.
• Wear identification while on duty.
• Maintain regulatory requirements, including all state, federal and local regulations.
• Represent the organization in a positive and professional manner at all times.
• Comply with all organizational policies and standards regarding ethical business practices.
• Communicate the mission, vision and values of the organization.
• Participate in performance improvement and continuous quality improvement activities.
• Facilitate regular staff meetings and in-services

Qualifications

• Registered Dietician (RD) or Licensed Dietician (LD) preferred, or Certified Dietary Manager (CDM) preferred
• Must have a minimum of three years’ experience in managing food services or hospitality, healthcare setting preferred
• Basic computer proficiency, and working knowledge of Microsoft Office
• Ability to utilize technology for procurement, budgets and scheduling
• Bachelor’s degree preferred

Knowledge, Skills, and Abilities

• Extensive knowledge of food hospitality and nutritional services
• Strong organizational and interpersonal skills
• Well-developed written and verbal communication skills necessary
• Ability to determine appropriate course of action in more complex situations
• Ability to work independently, exercise creativity, be attentive to detail, and maintain a positive attitude
• Ability to manage multiple and simultaneous responsibilities and to prioritize scheduling of work
• Ability to maintain confidentiality of all medical, financial, and legal information
• Ability to complete work assignments accurately and in a timely manner
• Ability to communicate effectively, both orally and in writing
• Ability to handle difficult situations involving patients, physicians, or others in a professional manner

Physical Requirements and Environmental Conditions

• Working irregular hours including call hours
• Physically demanding, high-stress environment
• Exposure to blood and body fluids, communicable diseases, chemicals, radiation, and repetitive motions
• Pushing and pulling heavy objects
• Full range of body motion including handling and lifting patients
• Position requires light to moderate work with 50 pounds maximum weight to lift and carry.
• Position requires reaching, bending, stooping, and handling objects with hands and/or fingers, talking and/or hearing, and