Regional Food Service Operations Leader

Watersofcheatham; Tennessee; On-site; USD 95,000 - 140,000; Full time

Job summary

Watersofcheatham is seeking a Regional Food Service Director to oversee multiple facilities, guiding operations, finances, HR and client relationships. You will supervise Food Service Directors and drive performance across regions.

Ideal candidates bring 2–5 years of experience in coordinating food service operations, strong leadership, and excellent communication skills, with willingness to travel and uphold safety and quality standards.

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 travel frequently.
• Skill in the use of operating basic office equipment.
• Ability to maintain confidentiality of records and information.

Responsibilities

• Oversee all assigned facilities, providing leadership in operations, finances, HR and client relationships.
• Supervise and develop Food Service Directors, ensuring performance and accountability.
• Plan and monitor budgets, revenue, expenses and labor to meet targets.
• Collaborate with dietitians to meet federal and state requirements.
• Negotiate contracts and respond to bids as needed.
• Ensure compliance with safety, sanitation and HR policies.

Skills

Leadership

Communication

Team management

Budgeting

Strategic planning

Travel readiness

Cost control

Operations

Education

High School diploma

Bachelor’s degree in culinary arts or related field

Job description

Watersofcheatham is seeking a Regional Food Service Director to oversee multiple facilities, guiding operations, finances, HR and client relationships. You will supervise Food Service Directors and drive performance across regions.

Ideal candidates bring 2–5 years of experience in coordinating food service operations, strong leadership, and excellent communication skills, with willingness to travel and uphold safety and quality standards.