Job Summary

Job Summary:

The Wellness Manager oversees and performs responsibilities as a Registered Dietitian Nutritionist (RDN) encompassing nutrition and wellness support for assigned region; implements corporate nutrition programs, supports quality assurance in areas of nutrition labeling, food allergies and special diets; supports campus specific nutrition needs; and, participates in account retention and sales efforts. Monday-Friday, day shift with occasional nights and weekends as needed.

Key Responsibilities:

• Understands and promotes Company food philosophy, sustainability commitments, and nutrition programs.
• Develops, implements, and/or tracks effectiveness of corporate nutrition and wellness programming taking into account current dietary recommendations and trends, overall account profiles, and client needs.
• Leads team projects related to the growth of nutrition and health.
• Plays an active role in educating internal teams on Company protocols related to risk management of food allergies and special diets.
• Plays lead role in roll-out and maintenance of guest-facing nutrition communication programs.
• Participates as member of national nutrition team encompassing RD/corporate meetings and activities, new account sales, account retention, communication regarding activities, new programs, and new account openings.
• Conducts site visits for purpose of quality control of nutritional program, nutritional standards, on-site nutritional support (meeting with students, clients, etc.) and on-site programming.
• Maintains accurate and up-to-date knowledge of nutrition topics related to food service, college student health and wellness. Communicates to team regarding industry’s nutritional trends.

Preferred Qualifications:

• Credentialed as a Registered Dietitian by the Commission on Dietetic Registration (CDR) required.
• Licensed by the State Dietetics Licensing Board in states where applicable required.
• Master’s degree preferred.
• Five (5) years general Dietitian/Nutritional work with related experience in college and business environments required.
• General Hospitality knowledge and interest in sustainability and sustainable food practices.
• Ability to travel to sites as assigned (up to 50% of time) required.
• Requires strong public speaking skills and ability to plan and deliver audience-appropriate presentations for guests, clients, internal teams, and/or potential clients.
• Must learn and become proficient in using company nutrient analysis software.
• Working knowledge of Excel, Word, Power Point, nutrient analysis software and social media.