Retail Food Service Manager - evenings

ServSafeCertified required

Bachelors required

Knowledge in foodservice in the areas of management financial controls food safety andequipment.

Minimumof 2 years supervisory/management experience required

Mustbe proficient in computer systems and applications

ServSafeCertified preferred

Responsible for managing the day to day operations of the retail food service area including staffing supervision fiscal accountability revenue and expense management quality control training food safety and sanitation. Implements control systems to meet budget expectations. Develops longrange goals to support continued growth and business expansion. Manages positive customer service and provides service recovery when necessary.

Oversees the retail unit(s) daily shift operations. Ensures food is correct temperature quality and appearance meets standards portion control is being adhered to and delivery of service to customers is efficient and courteous. Takes corrective action in all of these areas as appropriate.

Performs quality checks on equipment/appliances to ensure proper working condition ensures preventive maintenance and repairs to equipment is complete with minimal disruption to services. Evaluates equipment for safety.

Participates in planning menus pricing and marketing service which meet the needs of customers. Evaluates menu items for acceptability and use. Researches marketplace for acceptable lower cost products and new concepts.

Develops fiscal and management controls which protect the hospitals assets and ensures compliance with budgetary goals. Plans projects and monitors budget for area. Responsible for achieving financial goals for area. Adjusts practice to assure budget is within standards.

Interviews hires trains and orients new staff. Appraises performance disciplines and terminates staff. Authorizes paid time off work schedules and time records. Develops plans and recommends short and long range staffing needs.

Develops and implements programs to train employees. Maintains employee documentation and records; prepares and maintains procedure manuals. Responds to employee concerns/questions at the line level. Guides employees through change.

Maintains overall cleanliness neatness and orderliness retail unit(s). Contacts Environmental Services and Maintenance Departments as needed to ensure appearance cleanliness and environmental controls (lighting heat air conditioning plumbing) are meeting the needs of the operation.

Implements and monitors quality assurance and sanitation procedures ensures personal hygiene requirements are consistent with the institutions and local state and federal regulations and food handling principles. Oversees the appearance and personal habits of staff takes corrective measures when indicated. Prepares for and coordinates health and regulatory inspections.

Attends meetings and schedules meetings with subordinates to communicate changes modifications and announcements pertinent to policy practices and procedures. Maintains a current awareness of food production and management trends through journals and outside associations.

Provides instruction guidance and leadership to Dietetic Interns during their learning experience rotation. Plans work schedule assignments

Assesses training needs. Plans and executes training which meets both that are mandated by regulatory agencies and indicated by serve standards.

Coaches staff to maintain and Excellence Every Day standard

Fiscal Control understanding of the fiduciary responsibility of position and appropriate cashing controls and audit trails to ensure the safeguarding of the hospitals assets. Thorough understanding of all aspects of budge

Customer Relations competent in managing customers including projecting a positive image for hospital handling diversity managing problems. Competent in providing good customer service with systems and training that result in a positive experience for all.

Human Resources competent in recruitment training counseling conflict resolution negotiation supervision and managing change. Competent in promoting understanding of diversity as well as compliance with all relevant labor laws and regulations. Demonstrate ability to lead and direct staff to meet established goals.

Food Safety & Sanitation understands and implements procedures which assure safe food supply for customers and employees.

Equipment Safety understands and implements procedures that promote safety with regards to equipment safety and personnel practices.

Information Systems knowledge of computer systems and the potential for technology to assist in the management function.