SR DIRECTOR OF FOOD & NUTRITION SERVICES

Compass Group•Hyannis, MA

6d•$125,000 - $140,000

About The Position

The Senior Director of Food & Nutrition Services is responsible for leading all aspects of foodservice operations within a healthcare environment, overseeing a union department with a 244 average daily census, an $8.5 million managed volume, and $1.2 million in annual retail sales. This role ensures high-quality patient dining experiences, regulatory compliance, and operational efficiency. You will manage a team of professionals, cultivate strong client relationships, drive financial performance, and foster talent development.

Requirements

Bachelor’s degree or equivalent experience in foodservice management or healthcare hospitality.
Minimum of 5 years of proven leadership experience in foodservice, preferably in a healthcare setting.
2–4 years of direct operational management experience, including inventory and purchasing controls.
Strong understanding of healthcare foodservice trends, including patient satisfaction, sanitation, cost control, and regulatory compliance.
Experience with P&L accountability and contract-managed services is highly desirable.
ServSafe® certification preferred.
Must be proactive, forward-thinking, and represent the organization with professionalism and integrity.

Responsibilities

Lead daily foodservice operations to deliver exceptional patient and retail dining experiences.
Manage an $8.5M operating budget and $1.2M in retail sales, ensuring financial targets are met or exceeded.
Oversee a unionized department, promoting a collaborative and productive work environment.
Ensure all food offerings meet or exceed quality standards, with a strong focus on nutrition, presentation, and patient satisfaction.
Implement and support a room service patient delivery system, ensuring timely, accurate, and personalized meal service.
Maintain rigorous safety, sanitation, and equipment maintenance programs in compliance with healthcare regulations.
Build and sustain strong relationships with patients, clinical staff, and facility leadership to support integrated care.
Champion professional development, training, and engagement across the foodservice team.
Collaborate with other departments to align foodservice operations with the facility’s overall care plan and strategic goals.