Director of Dining Services

Job Summary:

The Bench Director of Dining Services is a key position in a designated market/geographic area that does not have a home account, per se, but is assigned to support foodservice-related operations at a Director level capacity at various hospital accounts in the designated area based on business needs. This full time, salaried role reports to the Regional Director of Operations. This specific role will support TouchPoint accounts in the Metro Chicago area, to be based at an account in zip code 60631 and must be commutable to the following areas: Joliet to the south, Elgin to the west, Des Plaines to the north and Chicago to the east.

Key Responsibilities:

• Leads salaried managers and hourly associates in the Food Service Department
• Responsible for the overall direction, coordination, and evaluation of the account
• Responsibilities include interviewing, hiring, and training associates; planning, assigning, and directing work; appraising performance; rewarding and focusing associates; addressing complaints and resolving problems
• Prepares and manages annual budget - as needed/assigned
• Applies 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 healthcare 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
• Solid understanding 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 interpersonal 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