FOOD & NUTRITION RETAIL MANAGER

We are seeking a dynamic and experienced Manager of Retail & Catering Services to oversee the daily operations of our retail food outlets and catering services within a large, fast-paced academic medical center. This individual will work in close collaboration with the Food Production Manager and the Patient Services Manager to ensure seamless coordination across all areas of food and nutrition services. The Retail & Catering Manager is responsible for delivering exceptional service, maintaining operational efficiency, developing staff, and upholding the highest standards of safety, quality, and customer satisfaction — all while supporting our mission to provide high-quality, patient- and guest-focused hospitality.

Minimum Offer

$ 30.60/hr.

Maximum Offer

$ 41.94/hr.

Compensation Disclaimer

Compensation for this role is based on a number of factors, including but not limited to experience, education, and other business and organizational considerations.

Department: Food and Nutrition - UH

FTE: 1.00

Full Time

Shift: Days

Position Summary:

Responsible for the successful retail/cafeteria, and catering operations of Food & Nutrition Services under the direction of the Director of Food and Nutrition. Maintain knowledge of food and catering trends with a focus on quality, sanitation, cost controls, fiscal accountability, marketing, and presentation. Oversee cash retail operations and retail marketing for UNMH Food & Nutrition POS locations at UH Main, UPC, and CPC, also to include BBRP catering. Ensures sanitation and safety guidelines are followed. Maintains CBORD POS systems. Ensure adherence to Hospitals and departmental policies and procedures. No patient care assignment.

Detailed Responsibilities:

• SUPERVISION - Develop efficient organizational structure. Supervise employees and select, terminate, train, educate, correct deficiencies, perform appraisals, issue discipline, counsel, schedule work assignments; encourage staff teamwork and growth initiatives
• SUPERVISION - Ensure staff follows food delivery procedures, including AIDET customer service, proper portioning, cashier skills
• EVALUATION - Evaluate the job performance of staff members ensuring timely and complete evaluations including satisfaction of required competencies
• ENVIRONMENT - Foster a supportive working environment promoting employee participation, cooperation and professional growth
• FINANCIAL – maintains cash controls, payroll records, implements and maintains cash handling standards as outlined in the Corporate Policies and Procedures Manual to eliminate theft of services or Company funds; assist the director with meeting operational and financial goals
• FINANCIAL - Ensure that the CBORD POS system is being maintained and functioning properly
• CUSTOMER SERVICE - Assure customer service goals of the department are met
• PRODUCTION - Manage and direct food preparation and distribution for production operations; ensure the delivery of quality food service to both internal and external customers
• LIAISON - May serve as liaison for assigned area; respond and resolve inquiries and complaints
• Reports – Completes daily, weekly or monthly reports associated with patient satisfaction scores, through internal audits, and Press Ganey survey results. Lead effort to use data towards process improvement
• QUALITY - Maintain the highest standards of service and quality; ensure all sanitation and safety guidelines are followed; participate in PI projects
• COMMITTEES AND MEETINGS - Participate in hospital/medical staff meetings and committees as required
• POLICY & PROCEDURE - Participate in the development and implementation of departmental policies and procedures to include work standards relevant for food handling regulations to ensure compliance with appropriate State and/or Federal guidelines
• BUDGET - Develop and administer the division's annual budget; monitor and approve expenditures
• DEVELOPMENT - Enhance professional growth and development through participation in educational programs, reading current literature, attending in-services, meetings and workshops
• MENU - Participate in menu development and implementation of item pricing
  
  

Qualifications

Education:

Nonessential:

• Certification
• Bachelor's Degree
  
  

Nonessential:

Education specialization:

• Culinary Training Certification
• Related Discipline
  
  

Experience:

Essential:

3 years directly related experience

Nonessential:

Bilingual English, Spanish, Keres, Tewa, Tiwa, Towa, Zuni, or Navajo 5 years directly related experience

Credentials:

Essential:

• Valid New Mexico Driver's License
• UNM Vehicle Operator's Permit w/in 60 days
• ServSafe or other NRA approved Cert w/in 90 days
  
  

Physical Conditions:

Medium Work: Exerting 20 to 50 pounds of force occasionally, and/or 10 to 25 pounds of force frequently, and/or greater than negligible up to 10 pounds of force constantly to move objects. Physical Demand requirements are in excess of those for Light Work.

Essential:

Working conditions:

• Med Haz: Mod exposure to chemicals/dangerous equip/materials
• Subject to random alcohol and substance testing
• May be required to travel to various work sites
• May perform subordinate tasks in high census/vol
• May be required or is required to perform on-call duties
• May work rotating shifts, holidays and weekends
• Subject to an annual contract and performance appraisal