Manager, Food Service

Responsibilities

• Plans and implements programs/activities to meet the needs of patients/customers in accordance to budgetary expectations and quality assurance standards
• Maintains the electronic food and nutrition services tools provided and keeps up with updates and changes to ensure the highest percent of accuracy
• Supervises the recruitment, hiring, and training of workforce; assures competency of personnel through approved hospital mechanisms
• Manages and controls resources and materials to ensure quality and adequacy of supply
• Performs annual customer service training for all front and back of house associates as appropriate
• Plans, controls and monitors budget standards and expectations by maintaining expenses and man-hour utilization
• Directs and supervises the daily food service operations compliance according to HACCP and regulatory requirements
• Directs and mentors students
• Manages and maintains the food service systems that provide for high quality, high satisfaction outcomes
• Implements and maintains monitors tools/mechanisms to perform operational analysis to achieve successful outcomes
• Provides daily huddles, regular in-service and continued education opportunities for all facilities food and nutrition staff

Requirements

• HS Diploma/GED required, bachelor's preferred
• 4 years relevant experience required
• 2 years relevant leadership experience required
• Must be able to accommodate flexible scheduling including weekends and holidays
• Good oral/written communication skills
• POS maintenance experience preferred
• Catering experience preferred
• Retail and customer service experience preferred
• Management experience of teams 15 or more preferred

Qualifications

• Certified food protection manager certification required within 6 months of hire
• ANAB - National Accreditation Board OR Servsafe Certified
• Act 34 clearance required