Systems Director - Little Rock, AR

Compass Group•Little Rock, AR

1d•Onsite

About The Position

Morrison Healthcare, a Compass Healthcare company, is a leader in healthcare food and nutrition services, serving over 1,000 hospitals and healthcare systems nationwide. With over 31,000 associates, Morrison focuses on creating personalized dining experiences to support healing and health. The company has a long history of serving major health systems and is recognized for its culinary, nutritional, and operational expertise. Morrison employs over 1,600 registered dietitians and 1,200 executive chefs, serving more than 600 million meals annually. The System Director of Dining Services is a critical leadership role responsible for the successful operation of multiple Food & Nutrition Services across several Acute Care Hospitals within a specific geographic area.

Requirements

Minimum of seven plus years of hospital or adult home/care experience preferred, depending upon formal degree or training.
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.
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.

Nice To Haves

B.S. Degree in Food Services Technology/Management or related field; or A.A. Degree plus seven years of directly related experience preferred.
Previous experience in foodservice management operations of multi-unit acute care hospitals highly desirable.
Previous P&L accountability or contract-managed service experience is desirable.
Certified Dietary Manager certificate or Registered Dietitian preferred.

Responsibilities

Ensures client satisfaction and efficient, cost-effective management that meets or exceeds 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 to ensure every patient is visited by a member of the management or professional team at least once during their hospital stay.
Leads a team of Directors within the system.
Manages the system budget.
Performs other duties as assigned.