REGIONAL DIRECTOR OF OPERATIONS - Westchester County, NY

About the role

As a Regional Director of Operations (RDO), you will provide strategic leadership and operational oversight for a multi-site healthcare food service portfolio across Westchester County, New York. In this role, you will drive operational excellence, financial performance, patient satisfaction, regulatory compliance, and client retention while leading high-performing teams across multiple healthcare facilities. You will serve as a trusted partner to hospital executives, clinical leaders, regional leadership, and onsite management teams to deliver exceptional patient-centered dining, hospitality, and food service programs that support the overall patient experience and organizational goals.

Responsibilities

• Lead, mentor, and develop Directors and management teams across multiple healthcare food service locations.
• Drive operational, financial, and service excellence initiatives to achieve regional goals related to patient satisfaction, quality, safety, compliance, client retention, and profitability.
• Build and maintain strong relationships with hospital executives, clinical leaders, and key stakeholders.
• Support business growth through client retention efforts, contract renewals, and participation in new business development opportunities.
• Foster a culture of accountability, engagement, transparency, and continuous improvement.
• Conduct regular site visits to assess operations, ensure contractual and regulatory compliance, and identify opportunities for performance improvement.
• Provide oversight of budgeting, forecasting, labor management, and regional P&L performance.
• Partner with operational leaders to implement best practices, elevate food quality, and enhance the patient dining experience.
• Ensure adherence to corporate policies, food safety standards, and healthcare regulatory requirements.
• Lead performance reviews, quality assurance programs, and operational audits to drive measurable results.

Requirements

• Bachelor's degree required; Master's degree preferred.
• Minimum of 8 years of progressive leadership experience in multi-unit healthcare food service, hospitality, or contract dining operations.
• Proven leadership experience within hospitals, health systems, or integrated healthcare networks.
• Demonstrated success managing multiple locations and leading geographically dispersed teams.
• Strong background in client relationship management, operational leadership, contract compliance, and team development.
• Track record of improving patient satisfaction, food quality, employee engagement, and financial performance.
• Strong financial acumen, including budgeting, forecasting, labor management, and P&L accountability.
• Strategic thinker with the ability to assess complex business challenges and make effective decisions in a fast-paced environment.
• Excellent communication, presentation, relationship-building, and influencing skills.
• Proficiency with Microsoft Office Suite and business management systems.

Preferred Qualifications

• Experience overseeing healthcare food service operations across multiple hospitals, campuses, or healthcare systems.
• Knowledge of Joint Commission standards, CMS regulations, food safety requirements, healthcare compliance standards, and patient experience best practices.
• Registered Dietitian (RD), Certified Dietary Manager (CDM), or other healthcare-related certifications preferred.

Benefits

• Medical
• Dental
• Vision
• Life Insurance/AD&D
• Disability Insurance
• Retirement Plan
• Flexible Time Off
• Paid Parental Leave
• Holiday Time Off (varies by site/state)
• Personal Leave
• Associate Shopping Program
• Health and Wellness Programs
• Discount Marketplace
• Identity Theft Protection
• Pet Insurance
• Commuter Benefits
• Employee Assistance Program
• Flexible Spending Accounts (FSAs)

Pay

$140,000 – $150,000 per year based on experience.