Food Service Director of Operations

Lead food and nutrition operations for a large acute-care hospital, overseeing patient dining, retail and culinary services. Manage service delivery, client relationships, staff, budgets, financial performance and regulatory compliance while driving operational improvements. Lead teams providing operational expertise and hands-on management of contracted food services. Manage patient services, retail, and culinary operations using standardized food service systems and programs. Develop client and community relationships and assess operations to improve service and satisfaction. Build and lead a management team and staff to achieve organizational objectives. Manage budgets, financial controls, and operational productivity in partnership with Finance. Ensure compliance with applicable regulations, codes, safety standards, and company policies. Food service operations management Patient food service systems Retail food service operations Culinary operations management Hospital food and nutrition services Budget management Financial controls and analysis Product sales strategy Contract administration Regulatory compliance