Director

Responsibilities

• Ensures operational excellence by resolving daily issues promptly without needing direct supervision.
• Aims to develop their staff and provides constructive feedback.
• Takes personal responsibility for correcting customer or client service problems and achieve 100% satisfaction.
• Exemplifies the mission to increase our culinary expertise to earn the trust & exceed the expectations of our stakeholders.
• Ensures quality and quantity meet established standards and specifications.
• Creates a positive work environment using servant leadership principles.
• Sets up and maintains relationships with colleagues, clients, and customers.

Requirements

• Positive and professional attitude.
• Associates Degree.
• Minimum 5 years of successful contract food service management experience with knowledge of Hospital Food Service and Nutrition Operations.
• Excellent Financial, Budgetary and Accounting skills.
• Experienced in client Relationship management.
• Effective communication skills at all levels.
• Good analytical and planning skills.
• Must meet U.S work eligibility requirements and be at least 21 years of age.
• Must have independent, reliable transportation and a valid driver’s license.
• Has a working knowledge of the basic financial aspects of operating the restaurant, the P&L statement, how cost effect profitability, sales, and management compensation.