Healthcare Dining Services Director — Strategic Leader

Compass Healthcare; Melbourne (FL); On-site; USD 110,000 - 120,000; Full time

Benefits offered by this job

Medical Insurance

Dental Insurance

Vision Insurance

Retirement Plan

Paid Time Off

Relocation Assistance

Flexible Spending Accounts

Job summary

Morrison Healthcare in Orlando, FL seeks a Senior Director of Dining Services to provide strategic leadership for food service operations in a healthcare setting. You will oversee budget adherence, quality, safety, and client relationships while aligning dining services with the facility plan.

The role requires a Bachelor's degree, several years of leadership, and deep knowledge of food trends, cost controls, and P&L accountability.

Qualifications

• Bachelor's degree or equivalent years of experience.
• Minimum five years of leadership experience.
• Two to four years of direct foodservice operational management, with inventory and purchasing knowledge.
• Strong knowledge of food and catering trends, quality, production, sanitation, cost controls, and presentation.
• Knowledge of P&L accountability; contract-managed service experience desirable.
• ServSafe certification a plus; forward-thinking and proactive leadership.

Responsibilities

• Operates the department in accordance with the approved budget and maximizes client value.
• Ensures food quality and presentation meets client expectations.
• Directs safety, sanitation, and maintenance programs.
• Maintains strong client relationships and collaborates with other departments.
• Promotes growth and development of the dining services team.
• Forges inter-departmental relations and aligns dining with the facility plan.

Skills

Leadership

Strategic thinking

Foodservice operations

Budgeting & P&L

Sanitation & safety

Vendor relations

Education

Bachelor's degree

Job description

Morrison Healthcare in Orlando, FL seeks a Senior Director of Dining Services to provide strategic leadership for food service operations in a healthcare setting. You will oversee budget adherence, quality, safety, and client relationships while aligning dining services with the facility plan.

The role requires a Bachelor's degree, several years of leadership, and deep knowledge of food trends, cost controls, and P&L accountability.