REGIONAL DIRECTOR OF FOOD OPERATIONS - CT, RI, MA, NY State

Regional Director of Operations (RDO)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.As a Regional Director of Operations (RDO), you will provide strategic leadership and operational oversight for a $60 million healthcare food service portfolio spanning Connecticut, Rhode Island, Massachusetts, and the Hudson Valley/Poughkeepsie region of New York. This role is responsible for driving operational excellence, financial performance, patient satisfaction, regulatory compliance, and client retention across multiple hospital and healthcare accounts. You will partner closely with clients, regional leadership, and site teams to deliver exceptional patient-centered dining and hospitality services.Key ResponsibilitiesLead, mentor, and develop directors and management teams across multiple healthcare food service locations.Drive operational, financial, and service excellence initiatives to achieve regional goals related to patient satisfaction, quality, safety, compliance, retention, and profitability.Build and maintain strong relationships with hospital executives, clinical leaders, and key stakeholders.Support business growth through client retention, contract renewals, and participation in new business development opportunities.Foster a culture of accountability, engagement, transparency, and continuous improvement.Conduct regular site visits to evaluate operations, ensure regulatory and contractual compliance, and identify performance improvement opportunities.Provide oversight for budgeting, forecasting, labor management, and P&L performance across the region.Partner with operational leaders to implement best practices, improve food quality, and enhance the patient experience.Ensure consistent adherence to company policies, food safety standards, and regulatory requirements.Lead performance reviews, quality assurance initiatives, and operational audits to drive results.Required QualificationsBachelor's degree required; Master's degree preferred.Minimum of 8 years of progressive leadership experience in multi-unit healthcare food service, hospitality, or contract dining operations.Proven healthcare food service leadership experience within hospitals, health systems, or healthcare networks.Demonstrated success managing multiple locations and leading geographically dispersed teams.Strong background in client relationship management, contract compliance, operational leadership, and team development.Proven ability to improve patient satisfaction, food quality, employee engagement, and financial performance.Strong financial acumen, including budgeting, forecasting, labor management, and P&L accountability.Strategic thinker with the ability to analyze complex business situations and make sound decisions in a fast-paced environment.Excellent communication, presentation, relationship-building, and influencing skills.Proficiency with Microsoft Office and business management systems.Ability to travel throughout Connecticut, Rhode Island, Massachusetts, and the Hudson Valley/Poughkeepsie region of New York, including occasional overnight travel.Preferred QualificationsExperience overseeing healthcare food service operations across multiple hospitals or health systems.Knowledge of Joint Commission, CMS, food safety, regulatory compliance, and patient experience standards.Registered Dietitian (RD), Certified Dietary Manager (CDM), or other healthcare-related certifications preferred.