Job Summary:

The Bench Director of Dining Services provides management support for TouchPoint hospital accounts within a designation region (Chicago area). The Director ensures client, customer service/satisfaction with efficient cost effective management that both meets and exceeds stated expectations. They are responsible for supporting 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 reports to the Regional Director of Operations.

Key Responsibilities:

• Leads 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
• 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/culinary 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 customer service skills
• 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