Regional Food Service Operations Leader

Waters of McKenzie; McKenzie, Northern (TN, KY); Hybrid; USD 90,000 - 130,000; Full time

Job summary

Waters of McKenzie is seeking a Regional Food Service Director to lead multiple facilities, guiding operations, finances, HR, and client relationships. You will supervise Food Service Directors, develop budgets, and drive QA and performance across units.

Responsibilities include coordinating with dietitians on federal/state compliance, managing bids and new programs, and ensuring adherence to accounting and HR policies. Travel to facilities is required.

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.
• Ability to travel frequently.

Responsibilities

• Oversee facilities to ensure leadership and guidance in operations, finances, HR and client relationships.
• Supervise facility Food Service Directors and provide guidance.
• Develop and manage unit budgets, financial plans, and review results to improve performance.
• Coordinate with dietitians to meet federal and state requirements.
• Establish QA processes and client satisfaction initiatives.
• Attend to bids, rebids, and new program development with clients.
• Ensure compliance with accounting practices and HR policies.
• Conduct training and development needs assessments for Food Service Directors.

Skills

Leadership

Communication

Initiative

Team management

Travel

Food service

Education

Bachelor's degree in culinary arts or related field

High School diploma

Job description

Waters of McKenzie is seeking a Regional Food Service Director to lead multiple facilities, guiding operations, finances, HR, and client relationships. You will supervise Food Service Directors, develop budgets, and drive QA and performance across units.

Responsibilities include coordinating with dietitians on federal/state compliance, managing bids and new programs, and ensuring adherence to accounting and HR policies. Travel to facilities is required.