Retail Operations Manager Nutrition Food Services

Responsibilities support the overall management and operation of the Retail Food Service Operations inclusive of staffing and supervision operation and systems management fiscal accountability revenue and expense management quality control and food safety and sanitation. Plans markets and publicizes services and implements control systems to meet budget expectations. Participates in developing longrange goals to support continued growth and expansion.

• Oversee food services of Retail Food Service Operations. Develops prices and markets service that meets the needs of the customers. Evaluates menu items for acceptability and use. Researches market place for acceptable products and lower cost.
• Develops the potential of Assistant Manager and Supervisors and provides for staff development on all levels.
• Establishes benchmarks and continually measures performance. Implements new models for minimizing wait time in line effectively merchandising and marketing products and continually improves efficiencies of service provided to customers.
• Develops fiscal service and management controls which protect the hospitals assets and ensures compliance with budgetary goals.
• Manages physical plant to insure a pleasant clean and safe environment. Complies with all local state and federal regulations including all Food Safety regulations for correct preparation and service of food
• Interviews hires evaluates trains and follows corrective action protocols. Develops and implements programs to train employees. Maintains records and documentation. Develops plans and recommends short and long range staffing needs. Guides employees through changes.
• Plans projects and monitors budgets for all areas. Responsible for achieving financial goals for area. Adjusts practice to assure budget is within standards.
• Maintains excellence in customer service and provides ongoing training to staff. Plans specials that meet the customers goals and needs. Makes suggestions to customers which results in functions executed and received positively by customer
• Remains current in practice within discipline; attends meetings and participates on hospitalwide committees which affect area
• Implement IS systems which supports systems needed to provide service and manage unit
• Complies with local state and federal regulations.
• Must be able to communicate with individuals from all levels
• Utilizes Process Improvement to improve systems and maximize efficiency and effectiveness
• Guides staff through change; demonstrating leadership and excellent communication skills

• Financial Management mastery in budget development and assessment. Thorough understanding of controls necessary to maintain budget expectations.
• Fiscal Control thorough understanding of fiduciary responsibility of the position and appropriate audit trails to ensure the safeguarding of the hospitals assets.
• Operations Management utilizes a systems approach to improve processes and increase efficiencies.
• Food Service mastery in the area of the service of food including awareness of customer needs and expectations.
• Customer Relations competent in providing good customer service with systems and training that results in a positive experience for all customers.
• Human Resources competent in recruitment training counseling conflict resolution negotiation supervision and managing change. Competent in promoting an understanding of diversity as well as compliance with al relevant labor laws and regulations.
• Food Safety and Sanitation understands and implements procedures which assure safe food supply for customers and employees. ServeSafe certification required.
• Equipment Safety understands and implements procedures which promote safety with regards to equipment safety and personnel practices.
• Information Systems good understanding of the systems used in the operations and the potential for technology to assist in the management function.

• Bachelors Degree required

Minimum of 5 years of progressive management responsibilities in a food service or related environment required.