HOSPITALITY DIRECTOR, FOOD AND NUTRITION - Nesco Resource, LLC

Hospitality Director, Food and Nutrition Services

Reports to: Division Director, Food and Nutrition Services
Matrix Reports to: Hospital Chief Operations Officer
Direct Reports: Yes

Position Summary

The Director of Hospitality, Food and Nutrition Services leads, directs, and manages the operations of the Food and Nutrition Services Department within assigned hospital locations. This role ensures high-quality service in a sanitary environment, adhering to State, Local, Federal, and Joint Commission regulations, policies, and procedures.

Major Responsibilities

Quality

• Evaluate systems/processes; suggest improvements.
• Ensure compliance with policies and regulatory standards (TJC, OSHA, EEOC, etc.).
• Oversee food production: standardized recipes, flavor, temperature, and presentation.

Specialty-Specific Responsibilities

• Manage daily operations, including patient/non-patient food services, catering, and cafeteria.
• Prepare reports: therapeutic diets, food/labor costs, and menus.

Service

• Promote consistent, positive patient interactions to meet/exceed HCAHPS goals.
• Oversee Food and Nutrition activities to maintain aseptic, aesthetically pleasing environments.

People

• Ensure staff training, education, competency, and performance reviews.
• Provide coaching and mentoring to enhance team capabilities.

Growth

• Introduce innovative services/products to improve operations.

Finance

• Direct purchases of food, supplies, and equipment.
• Manage productivity, resource optimization, and budget compliance.

Other Duties

• Perform other duties as assigned.
• Adhere to the "Code of Conduct and organizational values.

Education & Experience

• Required: Bachelor's Degree, minimum 5 years managing food/hospitality services.
• Preferred: Knowledge of hospital/healthcare operations and financial metrics.

Licensure, Certifications, Training

• Required: Food Protection Management Certification (e.g., ServeSafe).
• Preferred:
  • Registered Dietitian (RD)
  • Licensed Dietitian (LD)
  • Certified Dietary Manager (CDM)

Knowledge, Skills, Abilities

• Required:
  • Effective communication, strategic relationship-building, and decision-making.
  • Leadership, staff development, and innovation in change management.
  • Commitment to service, quality excellence, and financial results.

Physical Demands

• Frequent standing, walking, and bending.
• Occasionally lifting or pushing/pulling up to 100 lbs.

Environmental Conditions

• Exposure to extreme temperatures, loud noises, and cleaning chemicals.

Travel Requirements

• May require up to 25% travel.