Director of Healthcare

The Food Service Director in a healthcare facility is responsible for overseeing all aspects of food service operations. This includes ensuring that patients, staff, and visitors receive high-quality meals while adhering to health and safety regulations. The role involves managing food preparation, budgeting, staff supervision, and compliance with dietary guidelines. The Food Service Director leads, coaches, and develops a team, building and maintaining relationships with colleagues, clients, and customers.

The primary job duties and responsibilities of this position include but are not limited to:

Operational Management:
• Plan, coordinate, and oversee daily food service operations, including patient services, retail locations, physician lounges,
nourishment centers, etc.
• Ensure proper execution of standards, systems, policies, and procedures.
• Supervise and assess patient services, from tray preparation to meal delivery.
• Regularly collaborate with onsite clients to ensure satisfaction and service quality.
• Meet deadlines for routine and assigned objectives.
• Provide leadership while supporting the organization's Core Values of Quality, Care, and Integrity.

Patient & Customer Satisfaction:
• Establish and maintain exceptional customer service standards for clients, patients, and staff.
• Gather and respond to feedback from patients, staff, and visitors to improve service quality.
• Ensure the team focuses on providing quality products, diverse menu offerings, and attractive presentation.
• Work closely with dietitians to design meal plans that meet patient health requirements.

Budgeting & Inventory:
• Manage the food service budget, controlling costs and reducing waste.
• Oversee purchasing, inventory management, and vendor relations.
• Track daily sales and expenses, providing weekly reports that identify trends and opportunities.
• Conduct monthly financial and operational reviews with onsite clients.

Compliance & Safety:
• Ensure compliance with food safety and healthcare regulations through proper storage and handling of food supplies.
• Conduct regular audits to ensure adherence to local, state, and federal regulatory standards.
• Utilize QAPI initiatives through Rizepoint.
• Ensure menu and recipe compliance using company menu software.
• Communicate and monitor adherence to corporate directives and strategies.

Staff Supervision & Training:
• Foster a quality work environment based on servant leadership principles.
• Recruit, train, and supervise food service staff.
• Schedule and assign duties to kitchen and food service employees.
• Conduct performance evaluations and implement staff development programs.
Listed below are the minimum qualifications required to successfully perform this role. These qualifications are necessary for someone to be considered for this position.
• Associate Degree in Food Service Management, Nutrition, Hospitality, or a related field.
• Certified Dietary Manager (CDM) certification is a plus.
• Minimum of 5 years of successful contract food service management experience, preferably in a healthcare setting.
• Strong knowledge of food safety regulations (HACCP, Manager Food Safety certification).
• Excellent financial, budgeting, and accounting skills.
• Experience in client relationship management.
• Ability to communicate effectively with patients, guests, staff, and administrative personnel.
• Ability to meet physical demands, including standing for long periods and occasionally lifting supplies.
• Strong analytical and planning skills.
• Must meet U.S. work eligibility requirements.
• Must be at least 21 years of age.
• Must have independent, reliable transportation and a valid driver’s license.
• Ability to effectively manage and lead unit staff.

Essential Physical Job Functions (with or without accommodation)
• Ability to work well under pressure with strong organizational and project management skills.
• Ability to remain calm and professional when dealing with upset or emotional individuals.
• Ability to multitask and perform effectively under pressure.
• Must be able to lift up to 15 lbs., bend, stoop, reach, and lift as needed.
This job posting contains some general information about what it is like to work at Pappas Restaurants and is not a complete job description. Pappas Team Members perform a number of different tasks every day, and this posting does not list all of the essential functions of the job.

Americans with Disabilities Act (ADA)
Applicants with disabilities may be entitled to reasonable accommodation under the terms of the Americans with Disabilities Act and certain state or local laws. A reasonable accommodation is a change in the way things are normally done that will ensure an equal employment opportunity without imposing an undue hardship on the Company. Please contact teamresource@pappasrestaurants.com for assistance completing any forms or to participate in the application process.

Pappas Restaurants is an Equal Opportunity Employer.