Managing Director, Food Service – Lafayette Hill, PA

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education:

* Bachelor’s degree in Culinary Arts, Hospitality Management, Business Administration, or a related field (Master’s preferred).

experience:

* 10-15+ years of progressive leadership experience in food service, hospitality, or contract dining services, including senior leadership roles.

* 5+ years of leading large foodservice teams as well as leading leaders

* Proven experience leading multi-site or regional food service operations at scale.

* Strong strategic leadership capabilities with demonstrated success developing and executing operational growth strategies.

* Deep knowledge of food safety standards, regulatory compliance, and best practices in large-scale food service operations.

* Significant financial management experience, including P&L ownership, budgeting, forecasting, and cost optimization.

* Experience launching or scaling food service programs, including building operational infrastructure and service models.

* Exceptional leadership, communication, and executive stakeholder management skills.

* Experience in healthcare, education, or mission-driven food service environments is strongly preferred.

The Managing Director, Food Services provides executive leadership, strategic direction, and operational oversight for all food service programs across client sites. This role is responsible for defining and executing the organization’s food service strategy, ensuring operational excellence, financial performance, regulatory compliance, and exceptional client and customer experiences.

This leader plays a critical role in shaping and scaling the organization’s food services platform, including the development of innovative service models, expansion into new markets, and the launch of new client programs. This position requires a strategic and entrepreneurial leader capable of building infrastructure, developing high-performing leadership teams, and driving sustainable growth across a multi-site operation.

• Provide executive leadership and strategic direction for all food service operations acrossVoithosclient locations.
• Develop and implement a long-term vision and strategic roadmap for food services that supports organizational growth and client success.
• Oversee operational performance, service delivery standards, food quality, and customer experience across multiple sites and regions.
• Build, lead, and develop a high-performing leadership team responsible for food service management and site operations.
• Partner with executive leadership to identify growth opportunities, including new service offerings, partnerships, and market expansion.
• Ensure enterprise-wide compliance with food safety, sanitation, and regulatory standards (e.g.,ServSafe, HACCP, local health regulations).
• Lead the design, development, and implementation of scalable food service programs, systems, and operational infrastructure.
• Oversee financial performance, including budgeting, forecasting, cost management, and P&L accountability for food service operations.
• Collaborate with clients and senior stakeholders to design customized food service solutions that meet operational, nutritional, and cultural needs.
• Champion innovation, sustainability, and wellness initiatives that enhance food service programs and align with organizational values.
• Drive continuous improvement through data-driven decision making, operational analytics, and performance metrics.
• Serve as a senior representative of the organization in client relationships, industry partnerships, and strategic initiatives.