Mgr-Food Service Operations

A member of the Food Services Leadership Team, the Retail Operations Manager is responsible for the strategic day-to-day operations of retail in the areas of quality control, program enhancement, quality assurance, line presentation, and customer service. This position is also responsible for the planning and the implementation of special projects. The projects may include operations management, marketing programs, customer services, training, catering, quality assurance, budgeting and strategic foresight, supervision of any additional operations and special events, as needed. In the absence of the Director of Culinary Operations, the Manager of Retail Operations shares responsibility with the Executive Chef and Manager of Operations & Compliance to lead the team.

Job Responsibilities:

• Works with Food Service Managers to develop systems, improve work processes and implement best practices in a timely manner; responsible for departmental Quality Assurance program.
• Manages food service staff. Evaluates performance and training needs of employees and holds employees accountable for performance standards, including safety, sanitation, customer service and provides necessary feedback and counseling. Conducts periodic performance evaluations. Develops, coaches and/or mentors subordinate staff, encouraging a team environment. Investigates personnel problems and provides counseling and disciplinary actions accordance with institutional policies. Conducts interviews for the placement of food service staff and makes hiring recommendations. Conducts periodic meetings with subordinate staff to keep them informed of current and future projects, policies and procedures. Orients new personnel with St. Jude Children’s Research Hospital and policies, work rules and guidelines. Provides mandatory training in-service sessions. Develops and implements in-service programs as necessary to promote new programs and changes in procedures, etc. Develops and maintains accurate schedules for areas of responsibility, including all Automated Timekeeping System responsibilities. Determines staffing requirements for assigned staff and schedules accordingly.
• Ensures compliance with all regulatory standards including (TJC) the Joint Commission, state and local health department, (CMS) Commission on Medicare Services, (OSHA) Occupational Safety Health Agency, Det Norske Veritas (DNV), and etc.
• Develops, writes and implements organizational and departmental policies and procedures. Maintains updated departmental policies and procedures on the Food Service common drive.
• Maintains the computerized Food Service management system, Computrition; including staff training, policy and procedure development, menu planning, recipe development, production standards, cost reports and inventory control.
• Assists with the preparation of the annual budget. Monitors operations budget and makes budget projections and recommendations for personnel, equipment, supplies, and facility maintenance. Reconciles budgetary variances as needed.
• Ensures security of department equipment supplies and cash receipts. Daily complies with department cash handling policies and procedures. Daily opens/closes department following opening/closing checklist. Daily secures all doors and cash according to department policy.
• Assists the Director in all departmental administrative and supervisory functions and assumes full responsibility for the departmental performance in the Director’s absence.
• Performs other duties as assigned or directed to meet the goals and objectives of the department and the institution.
• Maintains regular and predictable attendance.

Minimum Education and/or Training:

Bachelor’s Degree in Business Administration, Hospital Administration, Nutrition Services or related field is required.

Minimum Experience:

• Five (5) years progressively responsible food service experience with at least three (3) years of food services management experience.
• Experience with core Microsoft Office applications (e.g., Microsoft Word, Excel and Outlooks) is required.

Licensure, Registration and/or Certification Required by SJCRH Only:

• (SERVSAFMGR) ServSafe Food Protection Manager or another American National Standards Institute (ANSI) approved Food Protection Manager Certification required within 6 months
• (LC: SERVSAFE) ServSafe Food Handler Training Certificate Program or another American National Standards Institute (ANSI) accredited Food Handler Training Certificate Program required within 30 days of hire. Employee must maintain current certification during employment.

Physical Demands and Working Conditions:

• The physical demands described here are representative of those that must be met by an employe