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Director of food and nutrition services skills for your resume and career

Updated January 8, 2025
5 min read
Below we've compiled a list of the most critical director of food and nutrition services skills. We ranked the top skills for directors of food and nutrition services based on the percentage of resumes they appeared on. For example, 16.7% of director of food and nutrition services resumes contained healthcare as a skill. Continue reading to find out what skills a director of food and nutrition services needs to be successful in the workplace.

15 director of food and nutrition services skills for your resume and career

1. Healthcare

Healthcare is the maintenance or improvement of a person's health by the diagnosis and treatment of a person's injury, illness, or any other disease. Healthcare is a basic necessity of human life and is the responsibility of the country's government to ensure that each person gets healthcare. Providing healthcare is the job of certified health professionals that includes doctors, surgeons, nurses, and other physicians. Pharmaceutical companies, hospitals, dentistry, therapy, and health training all come under healthcare. Healthcare plays a vital role in the country's economy and its development.

Here's how directors of food and nutrition services use healthcare:
  • Served on the Benedictine Healthcare System board to roll out operation Odyssey in Minnesota.
  • Complied with the standards established by ARAMARK Healthcare, regulatory agencies, and client.

2. Patients

Here's how directors of food and nutrition services use patients:
  • Managed and monitored daily operational duties of full service dining room for patients including creating and maintaining department budget.
  • Facilitated recovery of compromised patients and families (prior to departing hospitals) through implementation of service recovery tool.

3. Infection Control

Infection control describes the principles and practices used in hospitals and other healthcare facilities to control and minimize the spread of infections with the aim of lowering rates of infection. Infection control refers to the process of detecting and controlling pathogens in order to reduce their spread.

Here's how directors of food and nutrition services use infection control:
  • Acquired valuable knowledge regarding infection control, safety and HFAP readiness.
  • Adhere to local health department and hospital infection control standards.

4. Nutrition Services

Nutritionists and dieticians' nutrition services refer to dietary instructions, counseling, and recommendations offered to patients to improve their health.

Here's how directors of food and nutrition services use nutrition services:
  • Provided clinical nutrition services, including nutrition assessment, modified diet formulation, self-management training and nutrition intervention to patients/residents.
  • Monitored the Nutrition Services Department and prepared for inspections and review including maintenance of records and preparation of reports.

5. Customer Service

Customer service is the process of offering assistance to all the current and potential customers -- answering questions, fixing problems, and providing excellent service. The main goal of customer service is to build a strong relationship with the customers so that they keep coming back for more business.

Here's how directors of food and nutrition services use customer service:
  • Handle personnel development of service staff; implement strict quality assurance guidelines to achieve excellent customer service and sanitation ratings.
  • Ensured client, customer service/satisfaction through efficient cost effective management and/while exceeding quality, cost and schedule goals.

6. Culinary

Here's how directors of food and nutrition services use culinary:
  • Serve as host for new culinary directors on-boarding with the company.
  • Orchestrated Midwest ACE (Aramark Culinary Excellence) Challenge, a regional and high profile event.

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7. Quality Improvement

Quality improvement (QA) is a systematic approach to eliminate or reduce rework, wastes, and losses in the production process. It is part of quality management, which aims to increase the ability to meet quality requirements. It manages change and uses data for making decisions to improve policies, programs, and results.

Here's how directors of food and nutrition services use quality improvement:
  • Provided assistance to other Beverly-owned facilities, including interim administration and working closely with the quality improvement teams.
  • Prepared, monitored and implemented quality improvement activities, quality control plans, policies and procedures.

8. Patient Care

Patient care entails the diagnosis, recovery, and control of sickness as well as the maintenance of physical and emotional well-being through the use of healthcare providers' services. Patient care is described as services provided to patients by health practitioners or non-professionals under guidance.

Here's how directors of food and nutrition services use patient care:
  • Perform duties as necessary for process improvement and quality assurance associated with hospital credentialing and provision of optimal patient care.
  • Evaluated, and document on hospital in-patients while working closely with medical staff for proper in-patient care, including nutritional needs.

9. OSHA

Here's how directors of food and nutrition services use osha:
  • Received a certificate of training for the Transportation of Dangerous Goods and was certified through OSHA.
  • Maintained technical employee training files and coordinated OSHA training.

10. Customer Satisfaction

Here's how directors of food and nutrition services use customer satisfaction:
  • Exceeded expectation for financial performance, raised customer satisfaction and consistently met accreditation standards.
  • Facilitated three hospital Performance Improvement teams and drove customer satisfaction to 90th percentile.

11. Food Cost

Food costs are the ratio of ingredients and the revenue they generate when sold. It is often used to determine the price of a meal at a restaurant.

Here's how directors of food and nutrition services use food cost:
  • Spearheaded large system alignment on topics such as pricing, cost saving options, patient satisfaction and food cost reduction initiatives.
  • Reduced food costs by over $75,000 in 2005 by leading and developing a highly capable and diligent staff.

12. RD

A registered dietitian (RD) work with people who are having trouble losing weight or maintaining a proper diet and weight for health related reasons. Each patient's dietary habits are unique and a registered dietitian will help craft a plan tailored to their needs.

Here's how directors of food and nutrition services use rd:
  • Collaborate with consultant RD to ensure residents needs are met.
  • Worked closely with RD to meet our residents nutritional needs.

13. Food Safety

Here's how directors of food and nutrition services use food safety:
  • Developed and facilitated continuing staff development and training for food service employees regarding food safety and dietary guidelines.
  • Implemented and evaluated Performance Improvement activities in consumer satisfaction and food safety.

14. HACCP

Here's how directors of food and nutrition services use haccp:
  • Delivered HACCP and safety training for food service department.
  • Implemented and ensure compliance with HACCP program.

15. Acute Care Hospital

Here's how directors of food and nutrition services use acute care hospital:
  • Supervised all aspects of food service to support a 75 bed rural acute care hospital and 60 bed convalescent center.
  • Directed dining services for a 100 bed acute care hospital with Retail and Meals on Wheels revenue of $750,000.
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List of director of food and nutrition services skills to add to your resume

Director of food and nutrition services skills

The most important skills for a director of food and nutrition services resume and required skills for a director of food and nutrition services to have include:

  • Healthcare
  • Patients
  • Infection Control
  • Nutrition Services
  • Customer Service
  • Culinary
  • Quality Improvement
  • Patient Care
  • OSHA
  • Customer Satisfaction
  • Food Cost
  • RD
  • Food Safety
  • HACCP
  • Acute Care Hospital
  • Nutritional Care
  • Menu Planning
  • Food Production
  • Regulatory Agencies
  • Food Preparation
  • Sanitation Standards
  • Federal Regulations
  • Fine Dining
  • CMS
  • CDM
  • Food Handling
  • Rehabilitation
  • Patient Meals
  • Clinical Nutrition
  • Term Care
  • Bed Facility
  • Food Service Operations
  • Food Quality
  • Patient Service
  • Meal Service
  • Room Service
  • Medical Nutrition Therapy
  • Ganey
  • MDS
  • Senior Care
  • Regulatory Compliance
  • FTE
  • Nutritional Assessments
  • Oversight
  • Nutrition Education
  • JCAHO
  • Patient Satisfaction Scores
  • Retail Operations
  • Cost Control
  • Acute Care Facility

Updated January 8, 2025

Zippia Research Team
Zippia Team

Editorial Staff

The Zippia Research Team has spent countless hours reviewing resumes, job postings, and government data to determine what goes into getting a job in each phase of life. Professional writers and data scientists comprise the Zippia Research Team.

Updated January 8, 2025

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