"Manager 2, Food Service"

Directly responsible for retail cafes, catering, distribution, dishroom and business functions within the department. Assures that foods served are high quality and those areas under supervision meet or exceed all required regulatory standards for safe food handling, labelling, weights and measures requirements. Assures consistency of service across day parts and days of the week. Operations serve more than 2 million customers generating more than 8 million dollars annually in sales from 10 cafes across the health system.

Integrates culinary, service and cash handling functions for retails cafes to achieve best service model.

Ensure that cafes and catering operations meet Internal Audit and PCI compliance standards for cash handling for areas they are responsible for. Completes cash handling audits to validate staff practices. Follows up with Security as appropriate for suspected thefts.

Establish menus that are high quality, include sufficient variety and offered in convenient packages that support medical center staff, faculty, visitors and student needs. Creates limited time offers and special events to drive sales.

Coordinates foodservice needs with other department management team members and works collaboratively to achieve best results with food production, clinical nutrition, office and information systems groups.

Works collaboratively organization staff to promote staff engagement and develop activities to support staff work life balance.

Works with communications and marketing staff on external community food events and off premise catering representing the medical center.

Assures functions of core department operations of receiving, distribution and the dishroom support all areas of the department well. Ensures these areas meet all Joint Commission and regulatory requirements.

Facilitates department HR processes (position description, corrective action, other), staff training and orientation/onboarding with appropriate staff.

Provides oversight, direction, development and evaluation for assigned staff. Further develops leadership skills in food service managers, sous chefs, and program coordinators who are essential to oversight of operation.

Assures staff schedules, timekeeping and payroll processes are consistent with medical center policies.

Understands and can manage operational and staffing budgets.

Ensure that end of month and ongoing accounting processes meet medical center and Internal Audit guidelines.

Ensures that staff, supplies and service expenditures are in line and identifies/implements solutions as needed.

Ensures individual cafes meet established profitability targets.

Implements and maximizes use of technology to manage key processes of purchasing, receiving and distribution, food production and service, menu board, kiosk and online ordering and cash sales and reporting.

Ensures patient diet office systems are maintained to support on demand dining program.

Areas of assigned responsibility are flexible depending on organizational objectives and staffing. This position may include other areas of department when need arises.