Regional Director of Operations

Aventura Health Group; Cincinnati (OH); On-site; USD 120,000 - 180,000; Full time

Job summary

Aventura Health Group is seeking a Regional Director of Operations (CDM) to lead regional food service and nutrition operations across assisted living and healthcare facilities. The role involves mentoring teams, driving dining excellence, and ensuring high-quality service at multiple locations.

Candidates should have extensive multi-facility healthcare dietary experience, strong leadership, and expertise in budgeting, HR, and client relationships.

Qualifications

• Must have multi-facility healthcare dietary experience.
• Ability to guide operations, finances, HR and client relationships across locations.
• Strong leadership and team development skills.

Responsibilities

• Oversee multiple facilities ensuring operational and financial objectives.
• Coordinate with dietitians to meet federal and state requirements.
• Develop unit budgets and monitor weekly/monthly performance.
• Negotiate contracts and manage client relationships and transitions.
• Ensure compliance with accounting practices and company policies.
• Lead training and development for Food Service Directors.

Skills

Leadership

Budgeting

Operations management

Client relationships

Education

High School diploma

Certified Dietary Manager

Job description

Advance your career as a Regional Director of Operations (CDM - Certified Dietary Manager), supporting regional food service and nutrition operations within our Aventura assisted living and healthcare facilities. If you're passionate about mentoring teams and driving dining excellence across multiple locations, we invite you to apply today.

As a Regional Director of Operations - Regional Food Service Director, you will... Oversee all assigned facilities, ensuring leadership and guidance in operations, finances, human resources and client relationships, while providing direct supervision to the facility Food Service Directors.Must have previous multi-facility healthcare dietary experience.

Regional Food Service Director Key Responsibilities:

• Actively support and apply all company and facility policies and procedures to ensure the highest quality of service is being provided to our customers at the lowest possible cost.
• Work with Corporate and/or onsite dietitians to ensure that all federal and state requirements are being achieved.
• Cultivate and maintain business partnerships with clients by developing a broad knowledge and understanding of clients’ and their customers’ needs and expectations, including:
• Establish and maintain internal Quality Assurance and Assessment processes in each assigned facility, including inspections, annual client satisfaction surveys, keep the company and its facilities on the cutting edge of our industry.
• Actively participate in food service-related committees within assigned facilities (if applicable), or otherwise be involved in and visible at special events within each assigned facility, to demonstrate the company’s team approach and commitment to the clients
• Plan and develop each unit’s operational budgets and demonstrate an understanding of the company’s financial objectives for each unit. Financial responsibilities include:
• Review financial results weekly and monthly and make necessary adjustments to improve operational performance.
• Develop a weekly financial plan to include sales, menu and production records, food purchases, inventory, and labor productivity to assist each unit in achieving its budget targets.
• Educate Food Service Directors for each facility in P&L process (where applicable) and review month-end results for each facility with its Food Service Director.
• Ensure all established accounting practices and timelines are consistently adhered to.
• Provides assistance as needed, with new business bids, rebids for current clients/customers, and the development of new programs, including:
• Renegotiate contract terms and/or fee/pricing increases with client, when necessary.
• Manage transition of new business accounts.
• Conduct audits and evaluate each facility’s performance in the areas of food production, menu and recipe standards, sanitation, uniforms, purchasing, inventories, safety, payroll, human resources compliance and record keeping.
• Demonstrate working knowledge of operational, accounting and human resources policies and procedures (i.e. new hire process, payroll, etc.).
• Ensure all human resources and safety practices and policies are intact and adhered to.
• Hold Food Service Directors and employees accountable for behavior and performance, following Corrective Action guidelines when necessary.
• Conduct training and development needs assessment of Food Service Directors and arrange necessary training, including the areas of food and cost productions, customer services, team building, time management, human resources skills, etc.
• Communicate with and assist in developing goals and objectives for each Food Service Director. Meet with Food Service Directors on an individual basis to assess goals and areas of opportunity.
• Support Food Service Directors in conducting training and development needs assessment of employees and assist in arranging appropriate training sessions/tools.
• Ensure companies systems are followed and in compliance daily

Regional Food Service Director Minimum Requirements:

• High School diploma (required)
• Certified Dietary Manager (required)