Director of Dining Services

Compass Healthcare · Marion, MS · 1 mo ago

Management$51k–$55k/yrFull-time

About the role

Morrison Healthcare, a Compass Healthcare company, is a leader in healthcare food and nutrition services, serving more than 1,000 hospitals and healthcare systems nationwide with over 31,000 associates. With over 70 years of experience, Morrison leverages culinary, nutritional, and operational expertise to provide consistent dining experiences that advance the healing missions of its clients. The company has been recognized as one of Modern Healthcare’s Best Places to Work since 2012 and named a Top 125/APEX Award Training Organization by Training Magazine. Morrison employs more than 1,600 registered dietitians and 1,200 executive chefs, serving over 600 million meals annually.

This role has been created for potential new Morrison Healthcare business! The Director of Dining Services is an exciting opportunity for an energetic, entrepreneurial manager who is constantly seeking a better way to conduct business. This key leadership position is directly responsible for the successful operation of Dining Services. The Director ensures client, customer service/satisfaction with efficient cost‑effective management that both meets and exceeds stated expectations. They are responsible for all foodservice‑related activities, including care (retail, cafeteria, catering, etc.), quality improvement, sanitation, infection control, and all client‑related activities.

Responsibilities

Manages salaried managers and hourly associates in the Food Service Department
Oversees the overall direction, coordination, and evaluation of the account
Interviews, hires, and trains associates; plans, assigns, and directs work; appraises performance; rewards and disciplines associates; addresses complaints and resolves problems
Prepares and manages annual budget
Utilizes company systems for completion of required daily/weekly/monthly reports such as inventory, cash reports, production records, payroll/time‑keeping, etc.
Oversees and participates in the preparation and service of food and beverage items in adherence to company food standards for preparation, presentation, sanitation and safety (meeting HACCP and OSHA guidelines) and portion control
Other duties as assigned

Qualifications

B.S. Degree in Food Services Technology/Management or related field; or A.A. Degree plus four years of directly related experience preferred
Five to seven years of direct foodservice operational management experience with inventory and purchasing knowledge and control
Strong knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation
Previous P&L accountability or contract‑managed service experience is desirable

Skills

Strong supervisory, leadership, management and coaching skills
Strong communication skills, both written and verbal
Ability to communicate on various levels to include management, client, customer and associate levels
Excellent financial, budgetary, accounting and computational skills
Proficient computer skills to include various computer programs, Microsoft Office programs, e‑mail and the Internet
ServSafe® Certified

Benefits