Regional Operations Director (Healthcare)

Archway Management; Lombard (IL); On-site; USD 85,000 - 110,000; Full time

Job summary

Archway Management seeks a Regional Food Service Director to oversee multiple facilities, lead Food Service Directors, and ensure operational excellence. You will manage budgets, drive financial performance, and maintain client relationships while ensuring compliance with nutrition and safety standards.

This role requires strong leadership, strategic communication, and the ability to travel between sites as needed.

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 facilities, providing leadership in operations, finances, HR and client relations, with direct supervision of Food Service Directors.
• Supervise Food Service Directors and ensure performance aligns with company goals.
• Develop and manage each unit’s operational budgets to meet budget targets.
• Review financial results weekly and monthly and adjust to improve performance.
• Assist with new business bids, rebids, and program development, including negotiations as needed.
• Conduct audits of facility performance in production, sanitation, purchasing, inventories, payroll and HR compliance.
• Ensure HR and safety policies are followed and training needs are addressed.
• Coach and develop Food Service Directors, set goals, and monitor progress.
• Ensure company systems are followed and compliance is maintained.

Skills

Leadership

Communication

Initiative

Travel willingness

Education

Bachelor’s degree in culinary arts or related field

High School diploma

Job description

Regional Food Service Director:

To 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.

Regional Food Service Director Key Accountabilities:

• 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.

• Participate in assessment and Performa development, proposal writing and presentations, 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.

• 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.