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Become A Director Of Food And Nutrition Services

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Working As A Director Of Food And Nutrition Services

  • Making Decisions and Solving Problems
  • Training and Teaching Others
  • Getting Information
  • Performing for or Working Directly with the Public
  • Guiding, Directing, and Motivating Subordinates
  • Unpleasant/Angry People

  • Repetitive

  • $48,690

    Average Salary

What Does A Director Of Food And Nutrition Services Do

A Director Of Food And Nutrition Services plans and coordinates the district food service program to guarantee proper nutrition and safeguard the health of students, staff, and visitors. They provide nutrition programs that meet all federal requirements.

How To Become A Director Of Food And Nutrition Services

Most applicants qualify with a high school diploma and several years of work experience in the food service industry as a cook, waiter or waitress, or counter attendant. Some applicants have received additional training at a community college, technical or vocational school, culinary school, or 4-year college.

Education

Although a bachelor’s degree is not required, some postsecondary education is increasingly preferred for many manager positions, especially at upscale restaurants and hotels. Some food service companies, hotels, and restaurant chains recruit management trainees from college hospitality or food service management programs. These programs may require the participants to work in internships and to have real-life food industry-related experiences in order to graduate.

Many colleges and universities offer bachelor’s degree programs in restaurant and hospitality management or institutional food service management. In addition, numerous community colleges, technical institutes, and other institutions offer programs in the field that lead to an associate’s degree. Some culinary schools offer programs in restaurant management with courses designed for those who want to start and run their own restaurant.

Most programs provide instruction in nutrition, sanitation, and food preparation, as well as courses in accounting, business law, and management. Some programs combine classroom and practical study with internships.

Work Experience in a Related Occupation

Most food service managers start working in industry-related jobs, such as cooks, waiters and waitresses, or hosts and hostesses. They often spend years working under the direction of an experienced worker, learning the necessary skills before they are promoted to manager positions.

Training

Managers who work for restaurant chains and food service management companies may be required to complete programs that combine classroom instruction and on-the-job training. Topics may include food preparation, sanitation, security, company policies, personnel management, and recordkeeping.

Licenses, Certifications, and Registrations

Although certification is not required, managers may obtain the Food Protection Managers Certification (FPMC) by passing a food safety exam. The American National Standards Institute accredits institutions that offer the FPMC.

In addition, the National Restaurant Association Educational Foundation awards the Foodservice Management Professional (FMP) designation, a voluntary certification to managers who meet the following criteria:

  • Have supervisory experience in food service
  • Have specialized training in food safety
  • Pass a multiple-choice exam

The certification attests to professional competence, particularly for managers who learned their skills on the job.

Important Qualities

Business skills. Food service managers, especially those who run their own restaurant, must understand all aspects of the restaurant business. They should know how to budget for supplies, set prices, and manage workers to ensure that the restaurant is profitable.

Communication skills. Food service managers must give clear orders to staff and be able to communicate effectively with employees and customers.

Customer-service skills. Food service managers must be courteous and attentive when dealing with patrons. Satisfying customers’ dining needs is critical to business success and ensures customer loyalty.

Detail oriented. Managers deal with many different types of activities. They ensure that there is enough food to serve to customers, they maintain financial records, and they ensure that the food meets health and safety standards.

Leadership skills. Managers must establish good working relationships to maintain a productive work environment. Carrying out this task may involve motivating workers and leading by example.

Organizational skills. Food service managers keep track of many different schedules, budgets, and staff. Their job becomes more complex as the size of the restaurant or food service facility increases.

Physical stamina. Managers, especially those who run their own restaurant, often work long shifts and sometimes spend entire evenings on their feet helping to serve customers.

Problem-solving skills. Managers need to be able to resolve personnel issues and customer-related problems.

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Director Of Food And Nutrition Services jobs

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Real Director Of Food And Nutrition Services Salaries

Job Title Company Location Start Date Salary
Director of Nutritional Services (Animal Scientist PIC USA, Inc. Hendersonville, TN Aug 31, 2013 $120,000
Director of Nutritional Services Zoological Society of San Diego San Diego, CA Jan 09, 2016 $112,000
Director, Food and Nutrition Services Loma Linda University Medical Center-Murrieta Murrieta, CA Jun 04, 2016 $104,561
Director, Food and Nutrition Services Loma Linda University Medical Center-Murrieta Murrieta, CA Dec 12, 2014 $84,625
Director of Food & Nutrition Services Compass Group USA Inc. Lexington, KY Dec 31, 2015 $75,460
Director of Food and Nutrition Prime Healthcare Services-Encino LLC CA Mar 29, 2010 $72,000
Director of Food & Nutrition Services Compass Group USA Inc. Lexington, KY Nov 30, 2012 $70,000
Director of Food & Nutrition Services Compass Group USA Inc. Lexington, KY Dec 30, 2012 $70,000
Director of Food & Nutrition Encino Hospital Medical Center CA Aug 17, 2012 $64,002
Director of Food and Nutrition Sherman Oaks Hospital CA Aug 01, 2010 $62,400
Director of Food & Nutrition Services Compass Group USA Inc. Bartow, FL Oct 01, 2010 $62,000
Director of Food & Nutritional Services Compass Group USA Inc. Gainesville, FL Oct 01, 2010 $62,000
Director, Food & Nutrition Services Compass Group USA Inc. Bartow, FL Apr 28, 2010 $62,000

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Top Skills for A Director Of Food And Nutrition Services

FoodProductionMealServiceBedFacilityMenuPlanningNutritionServicesSafetyStandardsProceduresKitchenFinancialPatientSatisfactionScoresSuperviseDietaryDepartmentAcuteCareHospitalPayrollFoodCostCustomerServiceFTEClinicalNutritionCarePlansFoodSafety

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Top Director Of Food And Nutrition Services Skills

  1. Food Production
  2. Meal Service
  3. Bed Facility
You can check out examples of real life uses of top skills on resumes here:
  • Monitor food production maintaining use of standardized recipes and menus and ensuring proper preparation and storage of food and supplies.
  • Oversee patient and employee meal service, purchasing, inventory, quality, sanitation and food safety.
  • Oversee all of the Food and Nutrition needs for 110 bed facility.
  • Plan menus and diets for individual food selection, preparation, and menu planning based upon nutritional needs and established guidelines.
  • Selected and implemented software to computerize the Food and Nutrition Services Department.

Top Director Of Food And Nutrition Services Employers

Director Of Food And Nutrition Services Videos

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Memorial Regional Hospital - Food & Nutrition Services

Food & Nutrition Management

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