SUMMARY OF MAJOR AREAS OF PERFORMANCE:
Responsibilities support the overall management and operation of the three 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 long-range 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 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.
Responsible for maintaining daily cost expectations for food, labor and supplies
Maintains excellence in customer service and provides on-going 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 hospital-wide 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
Duties may involve activities with exposure to dirt, excessive heat and cold
temperatures, odors, steam, wet floors, noise, large cooking and cleaning
equipment, and stressful conditions.
PHYSICAL STANDARDS OF JOB DESCRIPTION:
Please check as applicable
Rarely - under 5% or more of the worker's time is spent in the activity
NA - not applicable
Basic activity being performed
Sitting with back support
Sitting without back support
Bending at waist
Bending at knees
Associates Degree required; Bachelor Degree preferred. Minimum of 5 years of progressive management responsibilities in a food service or related environment required. Healthcare experience preferred.