Manager, Multi Unit Retail Operations

FLSA Status

Job Role Summary

Essential Functions and Responsibilities

• Responsible for efficient operation and direct oversight of the catering and retail operations at Eskenazi Health through supervision of the managers and supervisors that support these operations; holding the staff to a high level of customer service expectations and professionalism.
• Collaborates with Executive Chef to monitor the integrity of food by ensuring food is prepared properly with accurate recipes, adequate quantity, consistent quality (taste and appearance, etc) and maintained at proper time and temperatures that are documented for all operations.
• Collaborates directly with marketing to drive the implementation of Retail Operations programs by developing action plans and directly motivating and instructing the teams to implement them to meet operational and organizational objectives.
• Maintains sanitation levels in all areas to the State Board of Health requirements, and takes responsibility for all sanitation documentation and procedures in Retail Operations.
• Responsible for hiring, discharging, promotion and transfers of Retail Operations staff. Conducts performance evaluations assigned areas, and provides opportunities for ongoing training through routine meetings, e-Learning, and in-services. Responsible for the training and orientation of all newly hired staff, maintaining a high level of expertise on all areas of these operations. Responsible for ensuring that all areas of responsibility are staffed appropriately at all times, and that daily assignments and reports are accurate.
• Ensures that the time and attendance records are properly maintained by operation managers, and administers the appropriate counseling as necessary for all disciplinary issues.
• Makes menu decisions for the Retail Operations, in coordination with the Executive Chef, to optimize customer satisfaction, nutrition, and revenue growth; citing specific recipes and products. Takes responsibility for ensuring that Retail Operations offerings are on trend, and consistent with organizational objectives.
• Assists the General Manager with establishing and maintaining budgets annually for each area of responsibility. Assists in the oversight of the food ordering and inventory process as necessary, ensuring that proper par levels are maintained for all retail operations.
• Maintains responsibility over billing and sales for internal and external clients, collaborating with the business manager, ensuring the accuracy of the charges and receipt of all payments for services from retail operations. Assists the General Manager with establishing and maintaining budgets annually for each area of responsibility.
• Recognizes and reinforces individual and team accomplishments by using existing organizational tools and by collaborating with supervisors and managers to find new, creative, and effective methods of staff recognition.
• Represents General Manager as needed in meetings, conferences, and decision making when the General Manager is not available. Collaborates with, and builds positive relationships with, key hospital and community partners and stakeholders as required.

Job Requirements

• Minimum of five years of experience in a management capacity in hospitality/customer service
• Associate's or Bachelor's degree in hospitality, management, or related field with completion of an accredited Dietary Manager Course with CDM, CFPP certification or obtained within one year of employment
• Serve Safe Certification through the National Restaurant Association or must obtain certification within 6 months of employment
• Experience in a full service restaurant or large catering venue as a server, production cook or supervisor preferred