Director of Food Services

Job Location: JHCC-SNF - MILWAUKEE, WI 53202 Job Shift: AM - 1stJob Purpose

Key Responsibilities: Lead and manage the food services team, fostering a culture of excellence and continuous improvement. Develop and implement strategic plans for food service operations, including menu planning, budgeting, and resource allocation. Ensure compliance with all relevant health and safety regulations, maintaining high standards of cleanliness and food safety. Collaborate with other departments to enhance overall resident and guest satisfaction through quality food service offerings. Monitor and analyze food service operations to identify areas for improvement and implement corrective actions as necessary. Oversee inventory management, ensuring optimal stock levels and minimizing waste. Manage vendor relationships and negotiate contracts to ensure cost-effective procurement of food supplies and equipment. Prepare and present regular reports on food service performance to senior management. Stay abreast of industry trends and innovations, incorporating best practices into food service operations. Train and develop staff, promoting professional growth and ensuring high levels of team performance.

Required Education: Bachelor's degree in Hospitality Management, Food Service Management, Nutrition, or a related field.

Required Experience: Minimum of 7 years of experience in food service management, preferably in a senior leadership role. Proven track record of managing large-scale food service operations in a healthcare or community setting. Experience in budget management and cost control within the food service industry. Demonstrated experience in developing and implementing food safety and sanitation policies.

Required Skills and Abilities: Strong leadership and team management skills, with the ability to inspire and motivate staff. Excellent communication and interpersonal skills to effectively interact with diverse groups, including residents, staff, and vendors. Comprehensive knowledge of food service regulations and compliance standards. Ability to develop and implement strategic plans to enhance service quality and operational efficiency. Proficiency in using food service management software and technology. Strong problem-solving skills and the ability to make decisions under pressure. Commitment to providing high-quality service and ensuring customer satisfaction.