Morrison Healthcare

Position Title : DIRECTOR, DINING SERVICES (MarshMed) Eau Claire, WI

Salary : $75,000 - $83,000

Other Forms of Compensation : Director Dining Services bonus eligible

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

Working as a Director of Dining Services , you are responsible for overseeing day-to-day operations for a 50 Bed acute care hospital in Eau Claire, Wisconsin.

Sole manager on site in charge of patient services, retail, catering and a staff of approximately. 30 associates. You will be responsible for managing client relations, along with ensuring that the food offered to the customers is of superior quality.

Additionally, you will be responsible for the following :

Key Responsibilities :

• Maintain excellent relationships with customers, guests and client as well as other departments
• Work with the Chef and management team in creating menus and providing top quality food
• Oversee all P&L and budgeting as it pertains to the account
• Roll out new culinary programs

Preferred Qualifications :

• BS, Hospitality or Culinary degree preferred
• Three to five years of foodservice operation experience
• High volume production and catering experience is essential
• Previous experience managing a budget
• Desire to learn and grow with a top notch foodservice company

Last updated : 2024-04-27