Site Director (JR231767)

Montefiore; New York (NY); On-site; USD 120,000 - 165,000; Full time

Job summary

Montefiore Health System is seeking a Site Director to lead Food & Nutrition Services across the assigned campus. You will direct clinical nutrition support, patient dining, and retail operations, ensuring high-quality, patient-centered service and regulatory compliance.

The role requires 5–7 years of healthcare leadership, a Bachelor's (Master's preferred), budget oversight, and staff development. You will collaborate with nursing and clinical leadership to optimize patient care and outcomes.

Qualifications

• Bachelor's degree in Food Service Management, Hospitality Management, Nutrition, Business Administration, Healthcare Administration, or related field required.
• Master's degree preferred.
• 5–7 years of progressive leadership experience in healthcare food service operations.
• Experience managing large-scale hospital food service operations.
• Budget management, operational leadership, and staff development.

Responsibilities

• Direct and oversee all Food & Nutrition Services operations for the assigned campus.
• Ensure compliance with federal, state, local, Joint Commission, Department of Health, and hospital regulatory requirements.
• Lead and develop management teams, supervisors, dietitians, and frontline staff.
• Monitor patient satisfaction metrics and implement performance improvement initiatives.
• Manage departmental budgets, labor costs, food costs, and operational expenses.
• Collaborate with nursing, clinical leadership, physicians, and other hospital departments to support patient care goals.
• Oversee food safety, sanitation, quality assurance, and infection prevention standards.
• Analyze operational and financial performance data and develop action plans to achieve department goals.
• Support recruitment, onboarding, employee engagement, training, and retention efforts.
• Ensure efficient staffing models and workforce productivity.
• Lead departmental projects, process improvements, and operational initiatives.
• Manage vendor relationships, contract compliance, and inventory controls.
• Participate in organizational committees and strategic planning initiatives.

Skills

Leadership

Healthcare regs

FMS experience

Analytical skills

Communication

Multitasking

Education

Bachelor's in related field

Master's degree preferred

Tools

Food service software

Job description

Introduction

To heal, to teach, to discover and to advance the health of the communities we serve.

To learn more about the “Montefiore Difference” – who we are at Montefiore and all that we have to offer our associates, please click here.

Overview

The Site Director is responsible for the overall leadership, management, and operational performance of Food & Nutrition Services at the assigned campus. This position ensures the delivery of high-quality, patient-centered food and nutrition services while maintaining compliance with regulatory standards, organizational policies, quality initiatives, and budgetary objectives. The Site Director provides strategic direction and daily oversight for clinical nutrition support, patient dining services, retail operations, and staff development.

Responsibilities

• Direct and oversee all Food & Nutrition Services operations for the assigned campus.
• Ensure compliance with federal, state, local, Joint Commission, Department of Health, and hospital regulatory requirements.
• Lead and develop management teams, supervisors, dietitians, and frontline staff.
• Monitor patient satisfaction metrics and implement performance improvement initiatives.
• Manage departmental budgets, labor costs, food costs, and operational expenses.
• Collaborate with nursing, clinical leadership, physicians, and other hospital departments to support patient care goals.
• Oversee food safety, sanitation, quality assurance, and infection prevention standards.
• Analyze operational and financial performance data and develop action plans to achieve department goals.
• Support recruitment, onboarding, employee engagement, training, and retention efforts.
• Ensure efficient staffing models and workforce productivity.
• Lead departmental projects, process improvements, and operational initiatives.
• Manage vendor relationships, contract compliance, and inventory controls.
• Participate in organizational committees and strategic planning initiatives.

Requirements

• Bachelor's degree in Food Service Management, Hospitality Management, Nutrition, Business Administration, Healthcare Administration, or a related field required.
• Master's degree preferred.

Experience

• Minimum of 5–7 years of progressive leadership experience in healthcare food service operations.
• Experience managing large-scale hospital food service operations preferred.
• Demonstrated success in budget management, operational leadership, and staff development.

Knowledge, Skills, and Abilities

• Strong leadership and team-building skills.
• Knowledge of healthcare food service regulations and accreditation standards.
• Experience with food service management systems and productivity tools.
• Strong analytical, financial, and problem-solving abilities.
• Excellent communication and interpersonal skills.
• Ability to lead multiple priorities in a fast-paced healthcare environment.

Physical Requirements

• Ability to walk throughout the facility and work in food production, retail, and patient service areas.
• Ability to lift and move materials consistent with departmental operational needs.

Working Conditions

• Hospital environment with exposure to food preparation areas, kitchens, and patient care settings.
• May require occasional evenings, weekends, or holiday coverage based on operational needs.