Regional Operations Director (Healthcare)

Bella Terra; Schaumburg (IL); On-site; USD 90,000 - 130,000; Full time

Job summary

Bella Terra is seeking a Regional Food Service Director to oversee multiple facilities, ensuring leadership in operations, finances, HR and client relations while supervising the Food Service Directors.

You will manage budgets, review financial results, and drive performance improvements while ensuring compliance with company policies and client expectations.

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 communication skills, both verbal and written.
• Ability to travel frequently.

Responsibilities

• Oversee facilities to ensure leadership in operations, finances, HR and client relationships.
• Provide direct supervision to the Facility Food Service Directors.
• Plan and develop unit operating budgets and align with financial objectives.
• Review financial results and adjust for performance improvements.
• Educate Food Service Directors on P&L processes and review month-end results.
• Negotiate contract terms and assist in new business/bids.
• Conduct audits and evaluate facility performance for food production, sanitation and HR compliance.
• Ensure HR and safety practices are followed and personnel are held accountable.
• Coordinate training and development needs for Food Service Directors and staff.
• Ensure company systems are followed daily.

Skills

Leadership

Budgeting

Financial analysis

Communication

Human resources

Policy adherence

Training & development

Client relations

Education

High School Diploma

Bachelor's degree in culinary arts or related field

Tools

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.