Job Description

At Cleveland Clinic Health System, We Believe In A Better Future For Healthcare

Each of us is responsible for honoring our commitment to excellence, pushing the boundaries and transforming the patient experience, every day.

We all have the power to help, heal and change lives beginning with our own. That's the power of the Cleveland Clinic Health System team, and The Power of Every One.

Job Title

Food Services Senior Director

Location

Cleveland

Facility

Cleveland Clinic Main Campus

Department

Operations Administration-Operations

Job Code

T99073

Shift

Days

Schedule

8:00am-5:00pm

Job Summary

Join the Cleveland Clinic team where you will work alongside passionate caregivers and make a lasting, meaningful impact on patient care. Here, you will receive endless support and appreciation while building a rewarding career with one of the most respected healthcare organizations in the world.

Cleveland Clinic understands that keeping up with nutritional needs is essential to staying well. As Food Services Senior Director, you will help us promote a culture of healthy habits by leading our food services, retail dining, vending and catering operations. In this role, you will partner with organizational leadership, vendors, lease tenants and key stakeholders to deliver a consistent and exceptional experience to all who enter our facilities. You will support a team responsible for a $75 million program, driving continuous safety, satisfaction, innovation and efficiency. This position allows you to directly enhance the environment we create for our patients, their loved ones and your fellow caregivers, all while pursuing an exciting and fulfilling career.

A caregiver in this position works remotely from 8:00AM - 5:00PM, with once weekly or monthly in-office meeting requirements.

A caregiver who excels in this role will:

• Collaborate with organizational leadership to develop enterprise strategies for inpatient food services, retail, vending and catering.
• Lead a team to implement a multi-year program roadmap and oversee daily operations, ensuring efficient delivery of services that meet the needs of patients, staff and visitors across all sites.
• Manage vendor relationships, negotiate contracts and monitor performance against established KPIs for all services related to functional area, including ancillary services.
• Continually improve scores through focused programs on a local, regional and national scale to achieve top results.
• Develop annual operating budget for assigned area in partnership with market leaders, as appropriate.
• Propose and implement financial efficiency opportunities to achieve benchmarks.
• Monitor financial performance and workforce productivity and make adjustments to meet targets.
• Prepare business plans and analyze potential investments for alignment with goals.
• Lead capital planning and oversee execution of capital projects, including expansions, renovations and new activations.
• Lead enterprise-wide business review structure, analyze financial and operational performance and communicate results to stakeholders.
• Research and implement industry best practices and innovations to enhance service delivery, elevate patient and guest experiences and achieve financial goals.
• Lead the deployment and maintenance of technology and analytics solutions.
• Collaborate with ESG teams to develop sustainability initiatives, promote community engagement and increase local and diverse purchasing.
• Oversee regulatory compliance with standards from accrediting bodies, ensuring all food service operations meet or exceed requirements.
• In partnership with the Center for Human Nutrition, set clinical nutrition guidelines and ensure Food Service Program is compliant.
• Build strong partnerships with internal and external executive leaders to achieve objectives.
• Lead and mentor a diverse team, fostering a collaborative and innovative work environment to achieve departmental and organizational goals.

Minimum Qualifications

• Bachelor's Degree in Business Administration, Hospitality Management, Nutrition, or a related field and ten years of progressively responsible experience in healthcare, food services, or related fields, including five years of leadership.

Preferred Qualifications

• Master's Degree
• Certifications in Food and Nutrition
• Understanding of dietary requirements and patient satisfaction metrics
• Experience managing large multimillion-dollar budgets and managing multiple locations and sites
• Healthcare experience

Personal Protective Equipment:

• Follows Standard Precautions using personal protective equipment as required for procedures.

The policy of Cleveland Clinic Health System and its system hospitals is to provide equal opportunity to all of our caregivers and applicants for employment in our tobacco free and drug free environment. All offers of employment are followed by testing for controlled substance and nicotine.

Cleveland Clinic Health System administers an influenza prevention program. You will be required to comply with this program, which will include obtaining an influenza vaccination on an annual basis or obtaining an approved exemption.

Decisions concerning employment, transfers and promotions are made upon the basis of the best qualified candidate without regard to color, race, religion, national origin, age, sex, sexual orientation, marital status, ancestry, status as a disabled or Vietnam era veteran or any other characteristic protected by law.

Information provided on this application may be shared with any Cleveland Clinic Health System facility.

Please review the Equal Employment Opportunity poster.

Cleveland Clinic Health System is pleased to be an equal employment employer: Women / Minorities / Veterans / Individuals with Disabilities.

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