Vice President, Business Operations & Strategy – Healthcare, Food & Environmental Services

Role Overview

• Develop and execute a multi-year strategic plan for FNS and EVS aligned with financial, operational, and growth objectives of the health system.
• Standardize service delivery, performance frameworks, and cost models across hospitals, specialty centers, and outpatient clinics.
• Evaluate market trends and emerging technologies to inform long-term investment and operational strategies.
• Oversee daily operations and ensure consistent service delivery across multiple hospitals and regional clinics.
• Develop systemwide KPIs and dashboards integrating financial and operational metrics (e.g., cost per meal, cost per square foot cleaned, productivity targets).
• Lead continuous improvement and resource optimization initiatives to reduce waste, streamline workflows, and improve margin performance.
• Own all financial aspects of FNS and EVS , including multi-site budgeting, forecasting, capital planning, and long-range financial modeling.
• Analyze cost structures, identify savings opportunities, and implement strategies for labor efficiency, supply chain optimization, and cost-per-unit reductions.
• Negotiate and manage vendor contracts to achieve systemwide financial value, quality performance, and budget alignment.
• Provide financial insights and recommendations to executive leadership and the Board to support strategic decision-making.
• Lead and mentor system directors, regional managers, and support service teams across diverse locations.
• Build a culture of financial accountability, service excellence, and operational ownership.
• Implement workforce strategies that improve productivity while maintaining quality, patient experience, and staff engagement.
• Partner with clinical leaders, ambulatory leadership, finance, supply chain, facilities, infection prevention, and patient experience to align support services with system priorities and resource constraints.
• Lead systemwide initiatives involving capital investment, operational redesign, and regulatory readiness.
• Ensure support services contribute positively to organizational goals such as length of stay, throughput, and overall patient satisfaction.
• Drive modernization of food service programs, including enhanced patient dining, retail strategy, and nutrition-focused initiatives.
• Advance EVS innovations such as automated cleaning technologies, sustainability programs, and infection prevention enhancements.
• Implement digital tools, analytics platforms, and dashboards to improve financial visibility, operational transparency, and decision-making.

Requirements

• Bachelor’s degree in Business Administration, Healthcare Administration, Finance, Hospitality Management, or related field required.
• Master’s degree (MBA, MHA, MPH or related discipline) strongly preferred.
• 10+ years of progressive leadership experience in healthcare operations or a complex multi-site support services environment.
• Proven success managing Food & Nutrition Services and/or Environmental Services within a hospital or health system.
• Demonstrated ability to lead financial planning, operational budgeting, cost reduction initiatives, and performance optimization across multiple facilities.
• Managing multiple remote locations is strongly preferred.
• Experience with systemwide integration, shared services models, and cross-functional operations.

Benefits

• Professional development opportunities
• Health insurance
• Flexible work arrangements