SR DIRECTOR OF FOOD & NUTRITION SERVICES

Compass Group•East Hartford, CT

4d•$120,000 - $130,000

About The Position

The Sr. Director of Food & Nutrition Services provides strategic and operational leadership for a large acute care hospital food and nutrition program. The role oversees patient dining, retail dining operations, clinical nutrition collaboration, financial performance, regulatory compliance, and team development while maintaining client satisfaction and patient experience standards. The account includes 300+ licensed beds, 60+ FTEs, six salaried managers, three retail outlets, and more than $9.5 million in managed volume.

Requirements

Five or more years of progressive leadership experience managing large-scale healthcare food service operations.
Experience leading food and nutrition programs in acute care hospitals, medical centers, or complex healthcare environments.
Demonstrated success managing large teams, multiple managers, and high-volume operations.
Strong financial acumen, including experience with budgets, P&L performance, labor management, forecasting, and productivity initiatives.
Knowledge of healthcare food service regulations, patient dining programs, food safety standards, and sanitation requirements.
Experience with inventory management, purchasing controls, and contract-managed services.
Proven ability to build strong client relationships and partner effectively with executive hospital leadership.
Forward-thinking leadership approach and passion for hospitality, patient experience, operational excellence, and associate development.

Nice To Haves

Bachelor's degree in Hospitality Management, Nutrition, Business, Healthcare Administration, or a related field; equivalent experience is considered.
ServSafe certification and/or healthcare foodservice certifications.

Responsibilities

Provide strategic leadership and oversight for patient services, retail dining, catering, and support services.
Ensure patient, visitor, and client satisfaction through high-quality food, service excellence, and hospitality programs.
Manage departmental budgets, financial performance, labor productivity, inventory controls, and cost-containment initiatives.
Maintain compliance with healthcare regulatory requirements, including Joint Commission standards, food safety, sanitation, and infection prevention protocols.
Lead and develop managers and frontline associates through coaching, succession planning, employee engagement, and talent development.
Build relationships with hospital leadership, clinical teams, nursing partners, and other stakeholders.
Drive patient experience initiatives, retail growth strategies, and continuous improvement programs.
Ensure safe and efficient operations through safety, sanitation, quality assurance, and maintenance programs.
Foster accountability, collaboration, innovation, and service excellence.