Assistant Retail Service Manager

Location:

Main Hospital Bldg - 1st Flr

Assists with the day-to-day Retail Operations of the Nutrition Services Department in a cost-effective manner with the overall objectives of operational excellence, executing programs, waste/shrinkage control, Safety, Regulatory Compliance, and maintaining excellent products and services for retail customers.

• Must have a two-year degree in Food Service Management

• Must have a minimum of five (5) years of experience in the food service industry.
• Must have (3) years of supervision or management experience in food service retail operations.
• Restaurant, Hotel, or Healthcare nutrition services background preferred.

• May have an equivalent combination of education and experience that substitutes for both the education and experience requirements.

• Must be certified as a Food Service Manager by the City of Dallas, Department of Health and Human Services, or
• Certified Food Safety Manager by the National Registry of Food Safety Professionals, or
• Certified SERV Safe Food Safety Manager by the National Restaurant Association, or obtain one of the above certifications within 90 days of placement into the job.

• Must be able to communicate effectively both orally and in writing with departmental personnel, hospital staff, and the public.
• Must have exceptional customer service skills.
• Must have proficient knowledge of institutional kitchen operations and equipment.
• Must demonstrate knowledge in food safety.
• Must be willing to work flexible hours (i.e., weekends, evenings).
• Must be able to demonstrate good basic computer skills with a working knowledge of personal computers, food management software programs, database programs, and data report analysis.
• Must be able to effectively manage people and accommodate all cultural and environmental nuances.
• Must be able to solve problems and create a resolution satisfactory to all parties.

• Partners with the department manager to manage and provide oversight to all areas of the department.
• Assesses, prioritizes, and delegates tasks and production.
• Partners with the department manager to ensure satisfactory in-stock conditions. Maintains appropriate inventory levels to achieve sales and margin goals.
• Demonstrates a solid understanding of labor, sales, and margin goals and factors that influence them.
• Partners with the department manager to meet labor and margin goals.
• Reads and understands merchandising information.
• Partners with department manager to develop and execute merchandising plans to promote products, drive sales, and create an optimal customer shopping experience.
• Assists with providing menu items and products that are popular with customers, that are produced cost-effectively, and priced to attain targeted profit margins.
• Collaborates with the Executive Chef and Retail Manager to analyze food production and service demands, reducing menu item run-outs and leftover waste to maximize sales and minimize loss.
• Responds to customer feedback through surveys and personal interactions.
• Responds to customer requests whenever possible to improve customer satisfaction.
• Handles escalated difficult customer service situations and seeks solutions to delight the customer.
• Trains and coaches' staff to do the same.
• Selects, trains, schedules, motivates, supervises, evaluates, and recommends disciplinary action up to and including termination to ensure maximum utilization of individual and group capabilities.
• Works as a partner with other Nutrition Services managers in improving department services.
• Serves as the department's liaison in improving business relationships by networking with other hospital departments and campus partners.
• Participates in applicable hospital committees in achieving Nutrition Services and PHHS goals.

Requisition