Manager Food Services

Description: The Manager of Food Services leads the front of house (cafeteria, coffee kiosk, vending) dining operations. Develops and implements retail services plan to improve service, quality and profitability of retail areas. Maintain effective working relationships with other departments, staff, and peers to provide a unified retail experience for customers. Typical Duties: Selects, trains, schedules, supervises, counsels and evaluates foodservice supervisors, cashiers and foodservice workers assigned to cafeteria and retail services. Analyzes food production and service demands, reducing the incidence of menu item run outs and left over waste to maximize sales and minimize loss. Establishes customer trust by soliciting feedback through surveys and personal interactions. Develops action plans and implements opportunities to improve retail services and sales. Monitors cashier reporting, sales analysis and conducts audits as needed. Partners with other departments through committee memberships, task force participation or other multi-department activities. Reviews and oversees safe and appropriate safety and sanitation standards by staff, courteous and efficient customer service, and correct equipment usage. Maintains and implements knowledge of, guidelines, regulations and policies impacting food services and ensures that the department is in compliance with applicable health departments and other regulatory agencies. Ensures all areas of responsibility have food permits. Oversees and evaluates vending services, food trucks and outside catering vendor services. Manages end of the month billing and appropriate charges for all catering and vending. Participates in coordination of large on campus events for employee appreciation with interdepartmental groups. Completes payroll functions and necessary reports for close of business or month end close. Updates hospital intranet menus, food truck schedules, special events, and general communication with our customers. Manages appropriate pricing and food cost analysis. Provides general direction and oversight for retail operations/programs and staff of the department Oversees food quality improvements, aspects, cash handling procedures, employee relations related to HR, development of staff. Responsible for managing resources and budget effectively. Financial accountability for retail and cafeteria program budget and expenditures. Performs other related duties as assigned.