Morrison Healthcare
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Morrison Healthcare is a leading national food and nutrition services company exclusively dedicated to serving more than 600 hospitals and healthcare systems.
Morrison's hospital kitchens, restaurants, and cafés feature socially responsible practices and exceptional guest experiences.
The company's comprehensive Mindful Choices wellness and sustainability platform includes the latest in healthful eating and an understanding of behavioral change in food consumption.
Morrison's alignment with Partnership for a Healthier America's (PHA) Hospital Healthy Food Initiative positively impacts up to 41 million patients and 500 million hospital meals annually.
Morrison has been named one of Modern Healthcare's "Top 100 Best Places to Work in Healthcare" for the past five years, and Training Magazine's Top 125 organizations for the past six consecutive years.
The company is a division of Compass Group and has more than 1,200 registered dietitians, 300 executive chefs, and 17,000 professional food service team members.
Job Summary
Job Summary :
The Sr. Director of Dining Services is responsible for overseeing the day to day Foodservice operations. You will manage and lead a team of employees, and also be responsible for managing client relationships, profitability of the account, and talent development.
Key Responsibilities
- Operates the department in accordance with the approved budget, while providing the client with the maximum value for the dollars spent
- Ensures that the food offered to the students is of superior quality
- Directs and conducts safety, sanitation, and maintenance programs
- Maintains excellent relationships with students, faculty, guests and clients as well as other departments within the community
- Promotes the professional growth and development of the entire team
- Fosters strong inter-departmental relations and integrate the dining service department with the facility plan of operations
Preferred Qualifications :
- Bachelor's Degree or equivalent years of additional experience
- Minimum of five years of Proven Leadership expertise
- Two to four years of direct foodservice operational management experience with inventory and purchasing knowledge and control
- Strong knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation
- Knowledge of P&L accountability and contract-managed service experience is desirable
- ServSafe certified a plus
- Must be forward thinking, proactive and the face of Chartwells on campus
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