General Manager 4 - Food

Sodexo•Fall River, MA

1d•$81,685 - $105,710•Onsite

About The Position

Sodexo is seeking a General Manager 4 – Food for St. Anne’s Hospital in Fall River, MA. This leader will oversee a comprehensive food service operation that includes patient dining, retail dining, and catering services within a busy acute care environment. The General Manager will be responsible for driving operational excellence, enhancing the patient and guest dining experience, and delivering strong financial performance. This role offers an exciting opportunity for a dynamic leader with a passion for healthcare food service and a commitment to quality, safety, and innovation.

Requirements

Strong leadership experience in food service management, ideally within a healthcare setting
Experience with patient services / patient dining programs is highly preferred
Background in nutrition, dietetics, or clinical food service operations strongly desired
Proven success managing financials, including budgets, P&L, and cost controls
Ability to lead teams in a fast-paced, union or non-union environment (union experience preferred)
Demonstrated success improving patient satisfaction scores and operational performance
Excellent communication and relationship-building skills with clients and internal teams
Knowledge of regulatory compliance and food safety standards in healthcare
Strong problem-solving skills with the ability to drive innovation and change
Bachelor’s Degree or equivalent experience
Minimum Management Experience – 5 years
Minimum Functional Experience – 5 years

Nice To Haves

Patient services / patient dining programs experience
Background in nutrition, dietetics, or clinical food service operations
Union experience

Responsibilities

Lead and manage all aspects of food service operations, including patient services, retail dining, and catering
Drive patient satisfaction and experience, ensuring high-quality, compliant meal service delivery
Oversee clinical nutrition and diet office coordination in partnership with Registered Dietitians
Ensure compliance with regulatory standards (Joint Commission, state, and federal guidelines)
Maintain strong financial performance, including budgeting, forecasting, cost controls, and revenue growth
Ensure food safety, sanitation, and HACCP standards are consistently met
Support and execute catering operations for internal events and hospital functions
Build strong client relationships and deliver innovative solutions to meet evolving needs