Food & Nutrition Field Project Manager, hospitals

Job Summary

The Food & Nutrition Project Manager is an experienced, highly adaptable foodservice operations professional who functions as an “operator without a portfolio.” This role provides flexible, high-impact support across new, prospective, and existing accounts. This position is responsible for leading and supporting a wide range of operational initiatives, including client site assessments, start-ups, operational audits, process improvements, training, and troubleshooting. The Project Manager plays a critical role in driving operational excellence, client satisfaction, and business retention. This is a hands-on, field-based role requiring significant travel and flexibility, combining operations leadership, project management, and technical execution with strong visibility across the business.

Key Responsibilities

• Support new account start-ups, transitions, and operational rollouts
• Conduct site assessments and operational audits; identify gaps and implement improvement plans
• Re-engineer existing operations to improve quality, efficiency, and financial performance
• Build strong client relationships and support satisfaction and retention efforts
• Partner with Regional Vice President on strategic initiatives and project execution
• Attend meetings, capture notes, and translate discussions into clear action plans and deliverables
• Develop and manage project plans, timelines, and trackers to ensure accountability and follow-through
• Utilize tools such as Smartsheet and Excel to track progress, manage workflows, and report results
• Analyze operational data (census, volume, staffing) to support decision-making and staffing models
• Train and support onsite leadership teams; reinforce standards and best practices
• Provide hands-on support in the field, including troubleshooting and performance improvement

Qualifications

• Associate degree required; Bachelor’s preferred or equivalent experience
• 5+ years of Food & Nutrition or foodservice management experience
• Healthcare foodservice experience strongly preferred
• Proven ability to lead operations in high-volume, fast-paced environments
• Strong project management skills with ability to manage multiple priorities simultaneously
• Tech proficient in Smartsheet, Excel, and reporting tools
• Highly organized with strong attention to detail and follow-through
• Strong communication skills, including ability to support executive-level discussions and documentation
• Hands-on, flexible leadership style
• Ability to travel up to 90% with the regions and work a flexible schedule