Director Of Dining Services, Hospital

TouchPoint, Support Services, provides customer focused support services. As specialists, we perform services including healthcare housekeeping, management in laundry processing, patient transportation, and food service. TouchPoint is a compilation of the most committed and talented individuals working in the industry today. Our dedication to quality, exceptional customer service, and unequivocal results allow us to provide the best outcomes to our clients.

The Director of Dining Services is a key leadership role responsible for the overall success and performance of Food and Nutrition operations within a 70 bed hospital. This position is ideal for a results‑driven, innovative leader who is continuously seeking improved methods to enhance service delivery, operational efficiency, and patient and customer satisfaction. The Director provides strategic and operational oversight for all food and nutrition activities, including patient dining services, retail café operations, and catering services.

This role ensures high‑quality, cost‑effective operations that meet or exceed client, patient, and stakeholder expectations while maintaining compliance with all regulatory, sanitation, and infection control standards. The Director is accountable for staff training and development, quality improvement initiatives, financial performance, and strong client relationships, while fostering a culture of service excellence, safety, and continuous improvement across the department.

• Manages 2 salaried managers and about 24 hourly associates in the food and nutrition department
• Oversees the overall direction, coordination, and evaluation of the account
• Interviews, hires, and trains associates; plans, assigns, and directs work; appraises performance; rewards and disciplines associates; addresses complaints and resolves 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
• Additional duties as assigned

• Minimum of three years of direct food service operational management experience within a hospital, senior living, or related healthcare environment
• Associates or Bachelor’s degree in Food Service Management, Food Services Technology, or a related field preferred
• Demonstrated knowledge of inventory management, purchasing, and food cost controls
• Strong understanding of food and nutrition operations, including quality standards, production, sanitation, presentation, and catering services
• Experience with P&L accountability and/or contract‑managed services preferred
• Proven leadership and supervisory skills, with the ability to coach, develop, and manage teams effectively
• Excellent written and verbal communication skills, with the ability to communicate effectively across all levels of the organization, including leadership, clients, customers, and frontline associates
• Strong financial and analytical skills, including budgeting, accounting, and performance monitoring
• Proficiency with Microsoft Office and other computer‑based systems, including email and internet‑based tools
• Serv Safe® certification required or ability to obtain upon hire

Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual…