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Dining Service Director

Greenville, SC, USA | Morrison Healthcare

  • Industry:
    Healthcare - Hospitals
  • Position Type:
  • Functions:
    General Management
    Operations / Production
  • Experience:
    3-5 years
Job Description:
57 people have viewed this job

The Director of Dining Services is an exciting opportunity for an energetic, entrepreneurial manager who is constantly seeking a better way to conduct business. This key leadership position is directly responsible for the successful operation of Dining Services. The Director ensures client, customer service/satisfaction with efficient cost effective management that both meets and exceeds stated expectations. They are responsible for all foodservice-related activities; including care (retail, cafeteria, catering etc), quality improvement, sanitation, infection control, and all client-related activities.

Key Responsibilities:

Manages salaried managers and hourly associates in the Food Service Department

Oversees the overall direction, coordination, and evaluation of the account

Interviews, hires, and trains associates; plans, assigns, and directs work; appraises performance; rewards and disciplines associates; addresses complaints and resolves problems

Prepares and manages annual budget

Utilize company systems for completion of required daily/weekly/monthly reports such as inventory, cash reports, production records, payroll/time-keeping, etc.

Oversees and participates in the preparation and service of food and beverage items in adherence to company food standards for preparation, presentation, sanitation and safety (meeting HACCP and OSHA guidelines) and portion control

Other duties as assigned

Preferred Qualifications:

B.S. Degree in Food Services Technology/Management or related field; or A.A. Degree plus four years of directly related experience preferred

Minimum of two to five years of hospital or adult home/care experience preferred, depending upon formal degree or training

Five to seven 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

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