DIRECTOR OF FOOD AND NUTRITION, PATIENT & RETAIL DINING

Compass Group•McMinnville, TN

About The Position

The Director of Food and Nutrition Services is a key leadership role responsible for the overall success and performance of Food and Nutrition operations within a 100+ bed hospital. This position is ideal for a results‑driven, innovative leader who is continuously seeking improved methods to enhance service delivery, operational efficiency, and patient and customer satisfaction. The Director provides strategic and operational oversight for all food and nutrition activities, including patient dining services, retail café operations, coffee shop, lounges, and catering services. This role ensures high‑quality, cost‑effective operations that meet or exceed client, patient, and stakeholder expectations while maintaining compliance with all regulatory, sanitation, and infection control standards. The Director is accountable for staff training and development, quality improvement initiatives, financial performance, and strong client relationships, while fostering a culture of service excellence, safety, and continuous improvement across the department.

Requirements

Minimum of three years of direct food service operational management experience, preferably within a hospital, senior living, or related healthcare environment
Associates or Bachelor’s degree in Food Service Management, Food Services Technology, or a related field preferred
Demonstrated knowledge of inventory management, purchasing, and food cost controls
Strong understanding of food and nutrition operations, including quality standards, production, sanitation, presentation, and catering services
Experience with P&L accountability and/or contract‑managed services preferred
Proven leadership and supervisory skills, with the ability to coach, develop, and manage teams effectively
Excellent written and verbal communication skills, with the ability to communicate effectively across all levels of the organization, including leadership, clients, customers, and frontline associates
Strong financial and analytical skills, including budgeting, accounting, and performance monitoring
Proficiency with Microsoft Office and other computer‑based systems, including email and internet‑based tools
ServSafe® certification required or ability to obtain upon hire

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
Utilize 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
Additional duties as assigned