Regional Food Service Director: Lead Operations & Growth

Infinity Healthcare Consulting; Shelbyville (TN); On-site; USD 90,000 - 130,000; Full time

Job summary

Infinity Healthcare Consulting seeks a Regional Food Service Director to lead multiple facilities in operations, finances, HR, and client relations. You will supervise Food Service Directors and ensure compliance with policies and budgets.

The role emphasizes financial oversight, program development, and collaborative work with dietitians, with travel to sites required. Strong leadership and communication are essential.

Qualifications

• High School diploma required.
• Bachelor’s degree in culinary arts or related field preferred.
• Minimum 2-5 years’ experience coordinating food service operations.
• Demonstrated ability to lead and guide teams.
• Strong initiative.
• Strong ability to communicate effectively, both verbally and in writing.
• Ability to maintain confidentiality of records and information.
• Skill in the use of operating basic office equipment.
• Ability to travel frequently.

Responsibilities

• Oversee all assigned facilities with leadership in operations, finances, HR and client relationships.
• Provide direct supervision to the Facility Food Service Directors.
• Develop unit budgets and align with financial objectives.
• Review financial results and implement improvements.
• Support new business bids and program development.
• Conduct audits on production, sanitation, purchasing, HR compliance and record keeping.
• Ensure HR and safety policies are followed.

Skills

Leadership

Communication

Initiative

Confidentiality

Travel

Education

High School diploma

Bachelor’s degree in culinary arts or related field

Job description

Infinity Healthcare Consulting seeks a Regional Food Service Director to lead multiple facilities in operations, finances, HR, and client relations. You will supervise Food Service Directors and ensure compliance with policies and budgets.

The role emphasizes financial oversight, program development, and collaborative work with dietitians, with travel to sites required. Strong leadership and communication are essential.