Hospital Dining Operations Manager

Sodexo•New York, NY

About The Position

Turn operations into outcomes—food, safety, satisfaction. Sodexo is seeking a Hospital Dining Operations Manager to lead day-to-day food service operations at NYC Health + Hospitals/Lincoln NYC Health + Hospitals/Lincoln is a flagship 362-bed facility in Bronx, NY with a diverse patient population. Known for its excellence in patient care and innovation, Lincoln utilizes a Cook-Chill production system, serving more than 800 meals each day, and is conveniently located near public transportation. A parking garage is also available with discounted rates for employees. The Hospital Dining Operations Manager will ensure high-quality service for patients, staff, and visitors while maintaining rigorous compliance with health, safety, and regulatory standards. This role will manage a team of approximately 60 union employees and partner closely with hospital leadership to deliver exceptional outcomes.

Requirements

Progressive leadership experience in food & patient service management within healthcare or high-volume institutional settings.
Demonstrated success managing unionized teams (work rules, scheduling, basic CBA familiarity).
Strong operational discipline: food safety, sanitation, production, and service standards.
Proficiency with MS Office and comfort with enterprise/operations systems (scheduling, purchasing, inventory).
Excellent communication, collaboration, and change-management skills.
Minimum Education Requirement - Associate's Degree or equivalent experience
Minimum Management Experience - 2 years
Minimum Functional Experience - 2 years work experience in food or culinary services including restaurants, fast food, vending, catering services, institutional services, mall food courts, etc.

Nice To Haves

ServSafe or equivalent food safety certification; NYC Food Protection Certificate (or ability to obtain).
Experience in hospital patient dining (trayline, room-service or modified models) and retail/café operations.

Responsibilities

Lead daily operations across patient dining and retail/café service in a Cook-Chill environment (retherm, holding, distribution).
Drive food quality, safety, and sanitation compliance (HACCP/DOH/Joint Commission); conduct routine audits and corrective actions.
Manage a union workforce (~60 employees): scheduling, training/in-services, coaching, performance feedback; foster engagement and recognition.
Partner with clinical, nursing, and support departments to align service with patient-care goals and satisfaction targets.
Oversee purchasing, inventory, cost controls, and production planning to meet budget and labor targets.
Optimize trayline and café throughput, service recovery, and customer experience; monitor and act on patient/guest satisfaction data.
Utilize Sodexo tools/systems for menu management, production, food safety, and labor/financial reporting.
Support inspections, surveys, and regulatory readiness; lead continuous improvement projects.