The Foodservice Retail and Catering Manager oversees daily retail dining operations (cafeterias, coffee shops, grab-and-go) and internal/external catering events within the organization's facilities. This role focuses on driving retail revenue and delivering exceptional catering services while strictly adhering to healthcare regulatory compliance, dietary standards, infection control, and patient-visitor satisfaction goals.

Requirements:

Education: A high school diploma or GED is required. An associate degree or work-related experience as defined below is required.

Experience: A minimum of five (5) years' experience in food service operations with a minimum of two years management-level experience in a commercial/institutional setting, preferably within a healthcare facility, hospital, or senior living environment responsible for oversight of staff and food service operations. The candidate must also have demonstrated proficiency with institutional POS software, inventory control platforms, and Microsoft Office Suite.

Certification: ServSafe and HACCP Certification required. Serv Safe Food Handler course completion within 90 days (upon hire) and the Serv Safe Food Protection Manager Certification within 6 months of hire if not already obtained.

The position is located indoors under normal working conditions. Should be able to push/pull 25 lb., lift/move 15 lb. from floor to table, be able to perform moderately difficult manual manipulations such as using a keyboard, writing and filing for extended periods of time, must be able to perform tasks which require hand-eye coordination such as data entry, typing and using photocopiers. Mobility requirements may include the ability to sit at a computer terminal or workstation for a prolonged period in addition to being able to squat, stand, and walk for a reasonable length of time and distance. Sensory requirements include the ability to articulate and comprehend the spoken English language in addition to being able to read the English language.

Responsibilites:

• Retail Operations Management: Direct daily cafeteria, retail café, and vending services. Optimize menu mix, signage, marketing, merchandising, and pricing strategies to maximize retail revenue.
• Healthcare Catering Execution: Plan, coordinate, and execute all facility catering events, including executive meetings, medical staff, employee, and donor recognition events, ensuring diverse dietary options.
• Regulatory & Food Safety Compliance: Enforce adherence to Joint Commission, CMS, local health department, and HACCP standards. Maintain flawless sanitation and infection control protocols.
• Financial Accountability: Manage retail and catering budgets, control labor and food costs, conduct inventory audits, and oversee secure cash-handling and POS system processes.
• Staff Leadership & Training: Recruit, onboard, schedule, and performance-manage retail and catering teams. Including ongoing employee feedback, administering disciplinary actions, and setting job expectations.
• Conduct mandatory healthcare safety, allergen, and customer service training.
• Wellness & Nutrition Collaboration: Partner with Clinical Dietitians and Wellness Committees to integrate healthy dining initiatives, clear allergen labeling, and nutritional guidelines into retail menus.
• Patient & Visitor Experience: Resolve customer complaints promptly. Maintain high hospitality standards to positively influence the facility's overall patient and visitor satisfaction ratings.
• Establishes and sets the expectation with staff of the importance of a safe working environment by performing safety audits and inspections, conducting safety training.
• Must be able to fill in for other food service positions, including peer level managers, chefs, food service workers, cashier, dishwasher, etc., as needed.
• Participate in performance improvement activities and focus on key indicators of improvement, the development of action plans, and the sustainment of key processes supporting successful outcomes.

Salary Range: $31.50-$47.26 /hour Pay is based on experience, skills, and education. Exempt positions under the Fair Labor Standards Act (FLSA) will be paid within the base salary equivalent of the stated hourly rates. The pay range may also vary within the stated range based on location.