Manager of Food & Nutrition Services

Comrise; Lone Tree (CO); On-site; USD 63,000 - 89,000; Full time

Job summary

Comrise in Colorado is seeking an experienced Manager of Food & Nutrition Services to lead daily operations across hospital dining, patient meals, and catering. You will oversee regulatory compliance, quality control, and service excellence throughout the campus.

The role requires 3–5+ years in healthcare food service leadership, strong budgeting and vendor management, and the ability to coach supervisors. A Bachelor's degree and CDM/ServSafe are preferred.

Qualifications

• Leadership and people management in healthcare food service.
• Knowledge of regulatory standards (TJC, OSHA, local health regulations).
• Experience managing budgets, cost controls, and P&L aspects.
• Excellent verbal and written communication across departments.

Responsibilities

• Direct daily operations of patient dining, cafeteria, physician lounge, and catering services.
• Ensure compliance with Joint Commission, OSHA, EEOC, and local health regulations; conduct regular audits.
• Manage department budget, food/labor costs, vendor compliance, and Net Spend per APD metrics.
• Oversee hiring, training, scheduling, performance reviews, and coaching of supervisory staff.
• Direct purchasing of food, supplies, and capital equipment with GPO alignment.
• Prepare operational reports on meal volumes, nutrition analysis, variances, and sanitation inspections.

Skills

Leadership

Regulatory knowledge

Financial acumen

Communication

Education

Bachelor's degree

Job description

Location: Lonetree , CO, 80124

Pay: $55/hour on W2

Job Overview

We are seeking an experienced
Manager of Food & Nutrition Services to lead daily operations, regulatory compliance, and patient dining experience across our hospital campus. In this role, you will oversee all aspects of healthcare food service including patient meal distribution, clinical nutrition coordination, retail cafeteria operations, physician dining, and catering.

You will manage department productivity, drive financial performance to target metrics (such as Net Spend per APD), ensure strict adherence to Joint Commission (TJC) and OSHA standards, and mentor a team of supervisory and front-line hospitality staff.

Key Responsibilities

• Operational & Hospitality Leadership: Direct daily operations across patient dining, cafeteria, physician lounge, and catering services, maintaining a patient-first philosophy and driving service recovery when needed.
• Regulatory Compliance & Quality: Ensure full compliance with TJC, OSHA, EEOC, local health department, and federal regulatory standards. Conduct regular audits for food safety, sanitation, temperature controls, and recipe standardization.
• Financial & Budgetary Management: Manage the department budget, GL coding, food/labor costs, and vendor compliance. Optimize productivity metrics and monitor Net Spend per Adjusted Patient Day (APD).
• Staff Management & Development: Oversee hiring, training, competency assessments, scheduling, and performance reviews. Provide ongoing coaching to supervisory staff to foster high employee engagement and team performance.
• Supply Chain & Vendor Relations: Direct the purchasing of food, supplies, and capital equipment, maximizing compliance with contracted group purchasing organizations (GPO).
• Reporting & Documentation: Prepare and maintain operational reports tracking meal volumes (regular and therapeutic diets), nutritional analysis, financial variances, and sanitation inspections.

Qualifications & Requirements

Minimum Requirements:

• Experience: 3 to 5+ years of leadership experience in healthcare food service management, hospital hospitality operations, or large-scale dietary operations.
• Regulatory Knowledge: Demonstrated knowledge of Joint Commission (TJC), OSHA, and state/local food safety and sanitation regulations.
• Financial Acumen: Practical experience managing department operating budgets, food and labor cost controls, P&L reporting, and inventory management.
• Leadership Skills: Proven ability to lead, mentor, and build employee engagement among cross-functional supervisory and operational teams.
• Communication: Excellent verbal and written communication skills with a track record of effective cross-departmental collaboration.

Preferred Qualifications:

• Bachelor s Degree in Food Service Management, Hospitality Management, Nutrition, or a related field.
• Certified Dietary Manager (CDM) or ServSafe Manager Certification.
• Experience utilizing healthcare computer maintenance/food management software and GPO procurement systems.

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