Regional Director Of Operations- Corporate Dining

Job Summary

Working as the Regional Director of Operations, you will plan objectives for the region and ensure unit directors are in compliance with corporate, regional, and financial goals. You will be responsible for the overall operation, growth, and profitability of the region.

Region will be primarily located within and around Boston, MA.

Key Responsibilities:

• Conducts appropriate annual and semi-annual performance evaluations
• Resolves client, patient and customer satisfaction or employee related complaints which have been elevated from Directors
• Develops, recommends and implements policies and procedures of the region to ensure maximum income from existing accounts
• Interfaces with legal and human resources to obtain procedures for various customer and employee related charges
• Completes all daily, weekly or monthly reports as outlined in the corporate policy and procedures on a timely basis meeting all prescribed deadline
• Monitors financial reports of the accounts to ensure budgetary compliance with Regional and Corporate goals
• Develops and motivates an effective management and clinical staff to achieve Regional and Corporate goals and make efficient use of human resources
• Supports the development and implementation of programs that meet client needs, regulatory agency requirements and meet client and customer satisfaction
• Interfaces with existing clients to maintain client satisfaction and account retention
• Trains, motivates and develops management personnel to achieve high level of morale and efficient use of human resources
• Develops common direction for the team. Sets priorities and makes team agenda and strategy clear to all team members
• Plans and directs the operation of the assigned accounts in support the Key Performance Indicators
• Participates in the sales process for the acquisition of new business
• Projects and practices consistent ownership attributes, which provide a high level of customer service at all points of contact

Preferred Qualifications:

• Strong track record of driving customer satisfaction
• Proven ability to work effectively in an unstructured, fast-paced and P&L driven environment
• Excellent written and verbal communication skills
• Proven ability to manage a team of six or more/manager-level/team members
• Minimum of two years’ experience in multi-unit foodservice management
• Bachelor’s degree in Business, Hospitality, Food Service Management or related field, or equivalent related experience
• Experience with multi-unit foodservice management with a combined managed volume of $5 million or greater
• Proven ability to mentor and develop team members