SENIOR DIRECTOR, FOOD AND NUTRITION - HOSPITAL

Compass Group•Nashville, TN

14d

About The Position

The Senior Director of Dining Services provides strategic and operational leadership for the Food & Nutrition Services department at a large acute care hospital. The role oversees dining and nutrition operations across a hospital with more than 500 beds, an average daily census of approximately 325 patients, and peak census above 550. Areas of responsibility include patient dining, physician lounges and dining, retail café operations, a coffee shop, catering, and vending. The Senior Director leads a large management team, drives operational excellence, ensures client satisfaction, develops talent, and maintains financial performance in a complex healthcare dining environment. The role serves as the visible leader and primary client liaison for food and nutrition services. It requires collaboration with hospital departments and strong relationships with hospital leadership, physicians, clients, patients, and community stakeholders. The position also oversees budgets, financial and labor performance, food quality, safety, sanitation, regulatory compliance, maintenance, inventory, and purchasing.

Requirements

Strong financial acumen, including experience managing budgets, P&L accountability, labor, and food cost controls.
Knowledge of inventory management, purchasing, and supply chain practices.
Strong understanding of food service trends, culinary quality, patient satisfaction, sanitation, and regulatory compliance.
Proven people leadership skills, including the ability to develop teams, drive engagement, and build strong client relationships.
Forward-thinking, highly visible, proactive, results-oriented approach and commitment to operational excellence.
Proficiency with Microsoft Office Suite, including Word, Excel, PowerPoint, Outlook, and related business systems.

Nice To Haves

3+ years of Director-level Food & Nutrition leadership experience within an acute care hospital environment.
Experience leading food service operations with at least $6M-$7M in annual managed volume and supporting an average patient census of 200+.
Demonstrated success managing complex, high-volume healthcare food service operations.
Bachelor's degree preferred, or equivalent combination of education and experience.
Experience in contract-managed services environments.
ServSafe® certification.

Responsibilities

Provide overall leadership and direction for the hospital's Food & Nutrition Services department.
Manage operations within approved budgets while delivering value and service to the client.
Oversee patient dining, retail dining, physician dining, coffee shop, vending, and catering operations.
Ensure food quality, culinary execution, patient satisfaction, and guest experience meet or exceed expectations.
Lead safety, sanitation, regulatory compliance, and maintenance programs.
Build and maintain relationships with hospital leadership, physicians, clients, patients, and community stakeholders.
Develop, mentor, and retain a high-performing management and frontline team.
Drive operational efficiency, financial performance, labor management, and cost controls.
Oversee inventory management, purchasing practices, and food cost accountability.
Collaborate across hospital departments and integrate dining services with the organization's operational goals.
Serve as the visible leader and primary client liaison for all food and nutrition services operations.

Benefits

Medical insurance
Dental insurance
Vision insurance
Life insurance and AD&D
Disability insurance
Retirement plan
Paid time off
Paid parental leave
Holiday time off (varies by site/state)
Personal leave
Associate Shopping Program
Health and Wellness Programs
Discount Marketplace
Identity Theft Protection
Pet Insurance
Commuter Benefits
Employee Assistance Program
Flexible Spending Accounts (FSAs)
Possible additional paid and/or unpaid time off in accordance with applicable laws
Relocation assistance
$5K sign-on bonus