Site Director

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Position Summary

The Site Director is responsible for the overall leadership, management, and operational performance of Food & Nutrition Services at the assigned campus. This position ensures the delivery of high-quality, patient-centered food and nutrition services while maintaining compliance with regulatory standards, organizational policies, quality initiatives, and budgetary objectives. The Site Director provides strategic direction and daily oversight for clinical nutrition support, patient dining services, retail operations, and staff development.

Essential Responsibilities

• Direct and oversee all Food & Nutrition Services operations for the assigned campus.
• Ensure compliance with federal, state, local, Joint Commission, Department of Health, and hospital regulatory requirements.
• Lead and develop management teams, supervisors, dietitians, and frontline staff.
• Monitor patient satisfaction metrics and implement performance improvement initiatives.
• Manage departmental budgets, labor costs, food costs, and operational expenses.
• Collaborate with nursing, clinical leadership, physicians, and other hospital departments to support patient care goals.
• Oversee food safety, sanitation, quality assurance, and infection prevention standards.
• Analyze operational and financial performance data and develop action plans to achieve department goals.
• Support recruitment, onboarding, employee engagement, training, and retention efforts.
• Ensure efficient staffing models and workforce productivity.
• Lead departmental projects, process improvements, and operational initiatives.
• Manage vendor relationships, contract compliance, and inventory controls.
• Participate in organizational committees and strategic planning initiatives.

Qualifications

Education

• Bachelor's degree in Food Service Management, Hospitality Management, Nutrition, Business Administration, Healthcare Administration, or a related field required.
• Master's degree preferred.

Experience

• Minimum of 5–7 years of progressive leadership experience in healthcare food service operations.
• Experience managing large-scale hospital food service operations preferred.
• Demonstrated success in budget management, operational leadership, and staff development.

Knowledge, Skills, and Abilities

• Strong leadership and team-building skills.
• Knowledge of healthcare food service regulations and accreditation standards.
• Experience with food service management systems and productivity tools.
• Strong analytical, financial, and problem-solving abilities.
• Excellent communication and interpersonal skills.
• Ability to lead multiple priorities in a fast-paced healthcare environment.

Physical Requirements

• Ability to walk throughout the facility and work in food production, retail, and patient service areas.
• Ability to lift and move materials consistent with departmental operational needs.

Working Conditions

• Hospital environment with exposure to food preparation areas, kitchens, and patient care settings.
• May require occasional evenings, weekends, or holiday coverage based on operational needs.