Operations Manager

Catholic Health • Village of Roslyn, NY

12d

About The Position

The Operations Manager – Food Services oversees daily food service operations at St. Francis Hospital, including patient dining, retail venues, and catering. The role coordinates and develops supervisory and frontline staff and ensures high standards for culinary quality, efficiency, service delivery, food safety, sanitation, regulatory compliance, and patient experience. The manager oversees inventory, labor and food costs, food waste reduction, and department systems, and collaborates with clinical nutrition staff on therapeutic diets, IDDSI, and allergen requirements. The role also represents Food & Nutrition Services on cross-functional hospital committees as designated by the Director.

Requirements

• Associate’s degree in Hospitality, Culinary, Nutrition, or a related field.
• Nassau County Food Service Managers certificate, or ability to complete it within 90 days.
• Minimum of 3 years of supervisory or management experience.
• Knowledge of food safety, sanitation standards, and applicable regulatory requirements.
• Strong organizational, communication, leadership, and problem-solving skills.
• Ability to manage multiple priorities in a fast-paced environment while maintaining quality and service standards.
• Commitment to teamwork, accountability, regulatory compliance, and customer satisfaction.

Nice To Haves

• Bachelor’s degree preferred.
• CDM/CFPP or DTR preferred.
• Supervisory or management experience preferably in healthcare or a large institutional setting.
• Experience with healthcare and food service software, including CBORD, Room Service Choice, EPIC, and Point-of-Sale systems.

Responsibilities

• Direct daily operations across patient dining, retail venues, and catering services, maintaining culinary quality, efficiency, and service standards.
• Recruit, train, coach, and evaluate frontline team members and supervisors; manage performance accountability, scheduling, and staff retention.
• Ensure compliance with Nassau County DOH, New York State DOH, The Joint Commission, and hospital procedures; lead sanitation audits and maintain survey-readiness.
• Oversee inventory control, food waste reduction, labor management, and maintenance of Point-of-Sale and inventory management systems.
• Manage labor and food costs against budget.
• Collaborate with the clinical nutrition team to ensure accuracy of physician-ordered therapeutic diets and compliance with IDDSI and allergen requirements.
• Continuously improve patient meal service, including tray quality, timeliness, and accuracy.
• Represent Food & Nutrition Services on cross-functional hospital committees as designated by the Director.

Benefits

• Competitive pay plus applicable differentials and benefits.
• Tuition assistance to support continued education and professional development.
• Defined benefit pension plan.
• Opportunities for career advancement and professional growth.
• People-first, collaborative culture that values leadership, teamwork, and service excellence.
• Generous benefits package.
• Support for professional and educational growth.

What This Job Offers

• Job Type: Full-time
• Career Level: Manager
• Education Level: Associate degree