Regional Food Service Director of Operations

Regional Food Service Director Position Summary To oversee all assigned facilities, ensuring leadership and guidance in operations, finances, human resources and client relationships, while providing direct supervision to the facility Food Service Directors. Key Accountabilities Actively support and apply all company and facility policies and procedures to ensure the highest quality of service is being provided to our customers at the lowest possible cost. Work with Corporate and/or onsite dietitians to ensure that all federal and state requirements are being achieved. Cultivate and maintain business partnerships with clients by developing a broad knowledge and understanding of clients’ and their customers’ needs and expectations. Establish and maintain internal Quality Assurance and Assessment processes in each assigned facility, including inspections, annual client satisfaction surveys, keep the company and its facilities on the cutting edge of our industry. Actively participate in food service-related committees within assigned facilities (if applicable), or otherwise be involved in and visible at special events within each assigned facility, to demonstrate the company’s team approach and commitment to the clients. Plan and develop each unit’s operational budgets and demonstrate an understanding of the company’s financial objectives for each unit. Review financial results weekly and monthly and make necessary adjustments to improve operational performance. Develop a weekly financial plan to include sales, menu and production records, food purchases, inventory, and labor productivity to assist each unit in achieving its budget targets. Educate Food Service Directors for each facility in P&L process (where applicable) and review month-end results with its Food Service Director. Ensure all established accounting practices and timelines are consistently adhered to. Provide assistance as needed for new business bids, rebids for current clients/customers, and the development of new programs. Renegotiate contract terms and/or fee/pricing increases with client, when necessary. Participate in assessment and perform development, proposal writing, and presentations when necessary. Manage transition of new business accounts. Conduct audits and evaluate each facility’s performance in the areas of food production, menu and recipe standards, sanitation, uniforms, purchasing, inventories, safety, payroll, human resources compliance and record keeping. Demonstrate working knowledge of operational, accounting and human resources policies and procedures. Ensure all human resources and safety practices and policies are intact and adhered to. Hold Food Service Directors and employees accountable for behavior and performance, following Corrective Action guidelines when necessary. Conduct training and development needs assessment of Food Service Directors; arrange necessary training in areas such as food and cost productions, customer services, team building, time management, human resources skills. Communicate with and assist in developing goals and objectives for each Food Service Director; meet with them individually to assess goals and opportunities. Support Food Service Directors in conducting training and development needs assessment of employees and arrange appropriate training sessions/tools. Ensure company systems are followed and in compliance daily. Minimum Requirements High School diploma required. Bachelor’s degree in culinary arts or related field preferred. Minimum 2-5 years’ experience coordinating food service operations. Demonstrated ability to lead and guide teams. Strong initiative. Strong ability to communicate effectively, both verbally and in writing. Ability to maintain confidentiality of records and information. Skill in the use of operating basic office equipment. Ability to travel frequently. COMPETITIVE SALARY #J-18808-Ljbffr