Supervisor FMHOC Food Svc Operations

The Retail Supervisor oversees the daily operations of the café/retail food service area within the

F. Marie Hall facility. Reporting directly to the Executive Chef, this role ensures excellent customer service, efficient café operations, and high-quality food and beverage offerings for staff, visitors, and patients. The Retail Supervisor manages front-of-house staff, manages production for breakfast offerings, coordinates with the main campus culinary team, maintains food safety standards, and ensures a welcoming, professional café environment.

• Ensures cashiers are following all cash handling / reporting policies and procedures in retail. Maintains safes and all cash for the department, balancing deposits and safe balances per policy.
• Supervises all FMHOC staff, coordinates training, and participates in all activities of the retail and production areas. Ensuring café menus, specials, and retail offerings are executed according to standards set by the Executive Chef.
• Consistently ensures that retail operations are ready to open fifteen minutes before scheduled times to ensure time for pre-meal checks.
• Works with executive chef to ensure Food is prepared to standard and ready to serve to the public
• Oversees the pre-meal checks, making sure staff knows about all food items served against menus.
• Maintains the appearance of the retail areas and all dining areas.
• Ensure s that all JOLT HACCP records are complete and available for all quality and auditing purposes.
• Lead by example in providing excellent service to staff, patients, and visitors.
• Respond promptly and professionally to customer feedback, complaints, or special requests and follow up with executive chef and department director.
• Promote a welcoming, friendly café environment that reflects the healthcare facility’s values.
• Supervise, schedule, and train café employees in various roles.
• Support staff engagement and foster teamwork between the café and kitchen
• Track inventory, order supplies, and minimize waste to maintain cost efficiency.
• Enforce all food safety, sanitation, and infection control standards in the retail café environment
• Ensure compliance with DNV regulations, local health department guidelines, and HACCP procedures.

• Must be a high school graduate or equivalent
• Minimum 1 year of Food service supervision preferred
• Serv Safe® Manager Certification and allergen awareness training required.

To perform this job successfully, an individual must be able to perform each essential responsibility satisfactorily. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. The individual must be able to:

• Stand, walk, sit, stoop, reach, lift, speak and hear. Lifting is limited to 35 lbs. for clinical staff and to 50 lbs. for non-clinical staff. The individual must use an assisted-lift device or get another individual(s) to assist with the lift that is over these maximum limits.