Manager Retail Nutrition

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This position develops menus and recipes to promote various aspects of health and wellness to our customers and manages all aspects of food purchasing, preparation and service in the retail areas. Also, coordinates kitchen functions with the Executive Chef and Catering-Vending Manager and provides management cross coverage.

• Bachelor’s degree in nutrition or related field.
• Must have a current County Food handlers card.
• If working in Mon County:
  Board of Health Managers Training within 30 days of hire.

• Five (5) years food service experience with at least three (3) years being in a food service supervisory/management position.

• Four (4) years’ management experience in a high volume healthcare retail food service setting.

• Maintains written policies and standards for all retail areas and consistently ensures that department and hospital policies are adhered to maintaining quality standards for supplies, food and service in all retail areas (cafeteria and Doctor’s Dining).
• Maintains comprehensive training program for staff by position utilizing cross training and in-services. Annually evaluates competencies.
• Monitors sales of menu items and makes changes based on sales data, product availability, price and seasonality.
• Maintains database of Nutritional Analysis of menu items and the cafeteria menu boards (products and prices).
• Compares prices of all items between all the retail sites and maintains an updated price list.
• Ensures HACCP temperature logs are completed daily and proper temperatures maintained throughout service.
• Ensures the use of standardized portion and service controls.
• Maintains sanitation by assigning routine cleaning to staff. Conducts sanitation inspections and follows through with corrective action needed to maintain a passing score for the Health Department and other regulatory agencies.
• Enhances the appearance of the cafeteria with decorations allowed by safety and sanitation codes.
• Maintains signage standards and ensures that the appearance of the cafeteria is maintained following safety and sanitation codes.
• Ensures all equipment is safe, maintained and functional and that all non-functioning equipment is reported to facilities engineering, with a work order processed and tagged out as appropriate.
• Conducts customer satisfaction surveys. Action plans implemented for areas of concern including training of staff to handle customer complaints or issues in a timely and appropriate manner.
• Monitors staff and makes adjustments according to customer needs and/or demands.
• Maintains a high service level through service periods. Ensures that quantity, variety and quality of menu items are upheld through service periods as well as tight enforcement of cash handling policies.
• Completes personnel management duties for assigned staff including orientation and training of new employees and performance reviews for employees according to hospital format.
• Conducts employee meetings a minimum of one time per week.
• Completes a bi-weekly work schedule for employees, in accordance with established staffing plans.
• Responsible for meeting or exceeding all budgets including revenue financial goals.
• Ensures labor hours and dollars are within budget. Utilizes sales/time data to determine staffing needs.
• Accurately determines food and labor cost to determine selling price of food and beverages and maintains the register database with up-to-date pricing and menus.

• Ability to lift 25 pounds.
• Ability to push/pull 100lbs.
• Ability to stand for several for extended periods of time.

• Noisy, often hot environment.

• Computer skills, particularly Excel and Word.
• Ability to understand written and oral communication.

• Scheduled Weekly
  
  Hours:
  
  40
• Exempt/Non-Exempt:
  United States of America (Exempt)
• Sh…