Manager - Food Services

About The Job The Manager of Food Services is responsible for managing food production and staff for the Elliot Health System (EHS), including daily operations management of the Elliot Kitchen, Cafeterias, Event Planning Functions, Off‑Site Food needs and non‑clinical Diet Aides. The incumbent is accountable for customer satisfaction, food and beverage quality, and financial performance and will work collaboratively with members of the food and nutrition management team, kitchen staff, and clinical nutrition team, as well as various EHS staff and managers to accomplish objectives.

About The Job The Manager of Food Services is responsible for managing food production and staff for the Elliot Health System (EHS), including daily operations management of the Elliot Kitchen, Cafeterias, Event Planning Functions, Off‑Site Food needs and non‑clinical Diet Aides. The incumbent is accountable for customer satisfaction, food and beverage quality, and financial performance and will work collaboratively with members of the food and nutrition management team, kitchen staff, and clinical nutrition team, as well as various EHS staff and managers to accomplish objectives.

• In conjunction with leadership and supervisory staff, develop and coordinate policies, standards, and procedures for effective nutrition care.
• Maintain and monitor department expenses and capital equipment budgets and operate within the guidelines of department budget, containing and minimizing costs while maintaining established departmental standards.
• Participate in short-and-long term budgetary planning for the department with the Director of the Hospitality. Oversee the financial aspects of the Retail Program including cash management and the attainment of financial objectives.
• Develop the Retail Programs in conjunction with Director, Production Manager, Clinical Nutrition Manager, or their designees.
• Maintain the physical appearance of the Cafeteria, including the server and the dining rooms, ensuring that it is consistently clean, safe, and attractive. Contract with resources, including Environmental Services, FNS staff, and outside contractors to accomplish objective.
• Facilitate department meetings, participating appropriately to aid in making meetings productive and meaningful.
• Exhibit leadership behaviors in accordance with EHS Guiding Principles and Beliefs.
• Design menus and bring in products in a collaborative, team‑based environment to ensure high customer satisfaction and good nutrition while at the same time meeting or exceeding financial objectives for the department.
• Ensure that meal presentation and service is of optimal quality and results in high level customer satisfaction.
• Manage and lead FNS staff ensuring staff are well‑trained, motivated, team‑oriented, and highly customer focused. Ensure consistent management of staff including hiring, disciplining, performance appraisal delivery, training, team building, and other interventions as necessary.
• Function as a member of FNS Management Team by maintaining a concern for the entire department, its customers, and outcomes achieved. Work collaboratively with other staff, managers, and supervisors to achieve goals and objectives.
• Oversee the scheduling of staff within budgetary constraints. Provide staff to other areas such as diet office and production ensuring a staffing pool large enough to address known and predictable areas of need.
• Supervise the department ensuring that all procedures are followed and that problems are resolved or deferred to the appropriate person for resolution.
• Oversee the diet ordering system ensuring all staff are appropriately trained and working with IT and vendor on technical issues, as needed.
• Responsible for…