DIRECTOR OF FOOD AND NUTRITION, BENCH - HOSPITALS

Compass Group•Sandy Springs, GA

21h

About The Position

As a Director of Food & Nutrition (Bench), you will provide executive‑level leadership and operational support across multiple healthcare dining accounts in the Detroit Metro market. This floating leadership role supports accounts based on business needs such as leadership vacancies, new business launches, operational turnarounds, or strategic initiatives. You will oversee all aspects of food and nutrition services while leading and developing management teams, ensuring financial performance, regulatory compliance, exceptional food quality, and outstanding client and customer satisfaction. This role is ideal for a flexible, results‑driven leader who thrives in fast‑paced environments and enjoys building strong teams and sustainable operations.

Requirements

Three to five years of director or general manager level experience overseeing foodservice operations, preferably in a hospital or senior living setting
Proven experience managing budgets, P&L statements, and cost controls
Strong background in high‑volume production, retail dining, and catering operations
Demonstrated success leading teams through change and supporting multiple locations
Excellent communication, leadership, and client‑relationship management skills
Ability to travel and work flexibly across the Detroit Metro market
ServSafe® certification required or ability to obtain

Nice To Haves

Bachelor’s degree in Hospitality, Foodservice Management, Nutrition, or Culinary Arts preferred

Responsibilities

Provide day‑to‑day leadership and operational oversight for assigned food and nutrition accounts
Serve as an interim or transitional leader during leadership vacancies, start‑ups, or performance improvement initiatives
Lead, mentor, and develop management teams and hourly associates to drive engagement, accountability, and performance
Maintain strong relationships with hospital clients, stakeholders, customers, and internal partners
Oversee financial performance, including P&L ownership, budgeting, forecasting, payroll oversight, and cost controls
Partner with culinary leadership to develop menus and deliver high‑quality, patient-centered and retail dining programs
Ensure compliance with all regulatory, safety, sanitation, and infection‑control standards
Support and lead the rollout of new culinary, retail, and operational programs
Oversee high‑volume production, retail dining, and catering operations, including special events and physician dining
Analyze operational and financial data to identify opportunities for improvement and drive results
Champion service excellence, innovation, and continuous improvement across all supported locations
Perform additional duties as assigned based on business needs