RETAIL FOOD SERVICE MANAGER

Job Summary

The Retail Food Service Manager is an exciting opportunity for a dynamic, customer-focused leader who is passionate about delivering exceptional dining experiences in a healthcare environment. This role oversees the daily operations of a high-volume hospital cafeteria and retail food service program, ensuring outstanding food quality, customer satisfaction, financial performance, and operational excellence.

The Retail Food Service Manager is responsible for managing all aspects of cafeteria operations, including staff leadership, food safety and sanitation, inventory management, financial controls, patient and guest satisfaction initiatives, and retail program development. The successful candidate will foster a positive dining experience for patients, visitors, and healthcare staff while maintaining compliance with healthcare and regulatory standards.

Key Responsibilities:

• Direct and oversee daily retail dining and cafeteria operations to ensure efficient, high-quality service delivery.
• Recruit, hire, train, develop, and supervise frontline food service associates and supervisors.
• Manage staffing schedules, labor productivity, payroll processes, and team performance.
• Maintain adherence to food safety, sanitation, infection prevention, and regulatory compliance standards.
• Oversee cash handling procedures, point-of-sale operations, and retail financial controls.
• Develop and manage operational budgets, forecasting, financial reporting, and expense controls.
• Monitor food, labor, and supply costs while identifying opportunities to improve operational efficiency.
• Manage purchasing, receiving, and inventory control to ensure product availability and minimize waste.
• Collaborate with culinary, nutrition, and marketing teams to introduce new menu offerings, retail concepts, and promotional programs.
• Ensure a clean, welcoming, and customer-focused environment for employees, visitors, and patients.
• Build and maintain strong relationships with hospital leadership and departmental stakeholders.
• Analyze customer feedback, sales trends, and operational metrics to drive continuous improvement.

Preferred Qualifications:

• Associate's or Bachelor's degree in Hospitality Management, Culinary Arts, Food Service Management, Business Administration, or a related field preferred.
• Three or more years of progressive leadership experience in food service, retail dining, hospitality, or healthcare food service operations.
• Previous management experience in a hospital, healthcare system, senior living community, or similar environment preferred.
• Strong knowledge of retail dining operations, food production, merchandising, customer service, sanitation, and cost management.
• Demonstrated ability to lead, coach, and develop diverse teams in a fast-paced environment.
• Excellent interpersonal, written, and verbal communication skills.
• Experience managing budgets, financial reporting, forecasting, and performance metrics.
• Proficiency with Microsoft Office applications and food service management systems.
• ServSafe® Manager Certification required or obtained within designated timeframe.
• Strong commitment to customer service, patient experience, and operational excellence.