Manager Retail Food Services - Full Time

The Manager of Retail Food Services is responsible for the overall management and efficient operation of the hospital cafeteria, ensuring the delivery of high-quality food services in alignment with the hospital standards and regulatory requirements.  This role overseas daily operations, staff supervision, customer service excellence, inventory management, and financial accountability, supporting a safe, welcoming, and service oriented environment for all patients, visitors, and employees.

Operational Leadership-30%

• Direct the daily operations of the cafeteria, ensuring service excellence, efficiency, and adherence to established policies and procedures. 
• Ensure full compliance with all applicable local, state, and federal health, sanitation, and safety regulations.
• Monitor and maintain inventory levels; oversee timely, cost-effective procurement of food, beverages, and supplies.
• Ensure 100% compliance on all register SKUs and pricing accuracy.
• Monitor and maintain the badge pay program for optimal functionality and compliance.
• Collaborate with the Manager, Food Production to implement promotional programs and meet all associated operational requirements.
• Collaborate with Food Production and hospital administration on menu planning, pricing strategies, and retail promotions.
• Support the Production team in executing catering services, as needed.    

Staff Leadership & Engagement-30%

• Recruit, hire, train, schedule, and supervise food service team members to ensure professionalism, efficiency, and high levels of customer satisfaction.
• Provide consistent coaching, feedback, and performance evaluations to support staff development and accountability.
• Set clear expectations for performance and behavior; address performance concerns promptly and in alignment with organizational policies.
• Recognize and reward team contributions to reinforce engagement, motivation, and service excellence.
• Lead team meetings and huddles to ensure alignment with departmental goals and foster open communication.
• Promote a respectful, inclusive, and collaborative work environment that supports staff well-being and retention.
• Lead team members in adherence to all health, sanitation, safety, and confidentiality policies, reinforcing compliance through ongoing training.
• Foster a culture of trust, accountability, and professionalism by upholding confidentiality standards and ethical practices within the food service team.
• Engage in DMS (Daily Management System) huddles to promote communication, team engagement, and continuous improvement.    

Financial Management & Reporting-20%

• Manage all cash handling procedures, including point-of-sale (POS) transactions, daily reconciliations, and preparation of financial reports.
• Monitor revenue performance against budget and create actionable plans to address any negative variances.
• Analyze financial and operational data to identify trends, control costs, maximize profitability, and meet department objectives.  
• Conduct annual market analysis and competitive pricing evaluations.
• Develop and execute an annual marketing plan that supports revenue growth and cost effectiveness.

Customer Experience & Continuous Improvement-20%

• Respond promptly and professionally to customer concerns or service issues, promoting a culture of responsiveness and continuous improvement.
• Utilize Voice of the Customer (VOC) survey feedback to inform action plans that enhance service quality and customer satisfaction.
   
• Perform other duties as assigned.  

Education and Experience Required:

• Education: High School Diploma, GED or Equivalent
• Experience: 6-8 years supervisory experience if no degree

Education and Experience Preferred:

• Education: Bachelor’s Degree plus 2 years of supervisory experience OR Associate’s Degree plus 3-4 year’s experiences

License and/or Certification:

• Qualified Food Operator license 

Knowledge, Skills, and Abilities

Knowledge of:

• Strong understanding of food safety and sanitation standards in compliance with local, state, and federal regulations.
• Working knowledge of inventory control, procurement practices, and supply chain processes in food service operations.
• Familiarity with budgeting, financial reporting, and revenue management.
• Proficient in Microsoft Office applications (Word, Excel, Outlook) and point-of-sale (POS) or cafeteria management software.

Skills: