The Senior Director of Dining Services is an exciting opportunity for an energetic, entrepreneurial manager who is constantly seeking a better way to conduct business. This key leadership position is directly responsible for the successful operation of Dining Services in an Acute Care Hospital. The Senior Director ensures client, customer service/satisfaction with efficient cost effective management that both meets and exceeds stated expectations. They are responsible for all foodservice-related activities; including patient and non-patient care (retail, cafeteria, catering etc), quality improvement, sanitation, infection control, and all hospital-related activities. This role will be based at a 300 bed hospital account in Racine and will lead a team of 4 Managers, 8 Dietitians, and 50+ Associates.

Key Responsibilities:
* Manages salaried managers and hourly associates in the Food Service Department
* Responsible for the overall direction, coordination, and evaluation of the account
* Responsibilities includes interviewing, hiring, and training associates; planning, assigning, and directing work; appraising performance; rewarding and disciplining associates; addressing complaints and resolving problems
* Prepares and manages annual budget
* Utilize 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
* Prior Director/General Manager level hospital/healthcare food service management experience
* Five to seven 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
* Previous P&L accountability or contract-managed service experience is desirable
* Strong supervisory, leadership, management and coaching skills
* Strong communication 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