Hospital Dining Services Manager

Compass Group USA; Saginaw (MI); On-site; USD 55,000 - 75,000; Full time

Benefits offered by this job

Medical

Vision

Life Insurance/ AD

Retirement Plan

Paid Time Off

Holiday Time Off

Health and Wellness Programs

Discount Marketplace

Employee Assistance Program

Job summary

TouchPoint in a hospital setting seeks a Dining Services Manager to lead the food and nutrition team and supervise daily dining operations. You will partner with leadership to align dining services with facility goals and regulatory standards.

The role focuses on patient and guest meal services, quality assurance, sanitation, and collaboration with the Executive Chef to develop menus and drive high-quality service across a medium to large-volume account.

Qualifications

• Minimum of 2 years of food service management experience.
• Experience in healthcare, senior living, hospitality, restaurant, corporate dining, education, military, or other high-volume food service environments.
• Proficiency with Microsoft Office Suite (Word, Excel, PowerPoint, Outlook) and internet-based applications

Responsibilities

• Oversee dining services operations for a medium to large-volume account.
• Deliver exceptional customer service by addressing concerns professionally and promptly.
• Support budgeting, cost controls, and profit-and-loss accountability.
• Collaborate with the Executive Chef and leadership team to develop menus and deliver high-quality food and service.
• Manage all food service-related activities with a focus on patient and guest meals, quality assurance, sanitation, and regulatory compliance.
• Assist in implementing new culinary programs and initiatives with culinary and marketing teams.
• Prepare quarterly business reviews and client presentations.
• Enhance customer satisfaction, drive participation, and increase sales through innovative dining programs.

Skills

Food service management

Job description

TouchPoint in a hospital setting seeks a Dining Services Manager to lead the food and nutrition team and supervise daily dining operations. You will partner with leadership to align dining services with facility goals and regulatory standards.

The role focuses on patient and guest meal services, quality assurance, sanitation, and collaboration with the Executive Chef to develop menus and drive high-quality service across a medium to large-volume account.