SYSTEMS DIRECTOR (MORRISON HEALTHCARE) MN

Compass Group•Saint Cloud, MN

3d•$90,000 - $100,000

About The Position

Morrison Healthcare, a Compass Healthcare company, is a leader in healthcare food and nutrition services company, serving more than 1,000 hospitals and healthcare systems across the country. With more than 31,000 associates nationwide, Morrison uses the Power of Food to create personalized dining experiences for patients and in their cafés to advance the healing and healthful missions of its clients. Morrison has been serving some of the nation’s largest health systems for more than 70 years, and it leverages culinary, nutritional, and operational expertise to provide consistency and transform the healthcare experience. Since 2012, Morrison has been recognized as one of Modern Healthcare’s Best Places to Work and Training Magazine has named it a Top 125/APEX Award Training Organization. Morrison has more than 1,600 registered dietitians and 1,200 executive chefs, and serves more than 600M meals annually.Job SummaryJob Summary: The System Director of Dining Services is a key leadership position directly responsible for the successful operation of multiple Food & Nutrition Services in more than one Acute Care Hospital in a given geography.

Requirements

B.S. Degree in Food Services Technology/Management or related field; or A.A. Degree plus seven years of directly related experience preferred
Minimum of seven plus years of hospital or adult home/care experience preferred, depending upon formal degree or training
Previous experience in foodservice management operations of multi-unit acute care hospitals highly desirable
Nine plus years of direct foodservice operational management experience with inventory and purchasing knowledge and control
Strong knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation
Previous P&L accountability or contract-managed service experience is desirable
Strong supervisory, leadership, management and coaching skills
Strong communication skills both written and verbal
Ability to communicate on various levels to include management, client, customer and associate levels
Excellent financial, budgetary, accounting and computational skills
Proficient computer skills to include; various computer programs, Microsoft Office programs, e-mail and the Internet
ServSafe® Certified
Certified Dietary Manager certificate or Registered Dietitian preferred

Responsibilities

Ensures client, customer service/satisfaction with efficient cost effective management meeting and exceeding stated expectations at all sites
Manages all foodservice-related activities, including patient care, non-patient care (retail, cafeteria, catering etc), quality improvement, sanitation, infection control, and all hospital-related activities at all sites
Oversees systems and processes to ensure the strategic and operational objectives of the client for the system are met.
Visits patients on an assigned nursing unit or area and helps ensure that every patient is visited by a member of the management or professional team at least once during their hospital stay.
Leads team of Directors within the system
Manages system budget
Other duties as assigned