Manager of Food Services | Full-Time Days | Rochester General Hospital

Rochester Regional Health•Rochester, MN

4d•$62,400 - $72,800•Onsite

About The Position

Responsible for the daily operation of the kitchen and/or retail areas. Provides leadership and direction to the Supervisors and food service staff. Handles all scheduling and payroll for the entire department, and assumes the leadership role. Works collaboratively with either the Director of Food & Nutrition or the Vice President of Food & Nutrition, develops objectives, goals, and policies & procedures while maintaining sufficient inventory for the department.

Requirements

High School diploma or GED required.
American National Standards Institute accredited Food Safety Certification within 3 to 6 months of hire (i.e. Always Food Safe).

Nice To Haves

AAS in Food/Nutritional Services preferred.
Microsoft Word and Excel experience preferred.
5-7 years of food production and retail experience preferred.
Strong leadership and organizational skills in daily operations.
At least one year of Hospital Food Service Management experience.

Responsibilities

In conjunction with either the Food Service Director or Vice President of Food & Nutrition, develops objectives, goals, and policies & procedures while maintaining sufficient inventory for the department.
Implements necessary measures to achieve stated objectives and goals, following through to assure that objectives are met or exceeded.
Responsible for quality assurance duties, specifically related to service operations and maintaining good customer relations.
Responsible for scheduling of all department staff, while maintains staffing at appropriate, productive levels.
Maintains the automated payroll for the department.
Must be able to problem, solve and interact with multiple disciplines daily.
Responsible for interview and selection process.
Responsible for progressive discipline of subordinate staff utilizing RRH Human Resources policies and leadership staff assistance.
Determines the staff’s job objectives, work methods, and performance standards.
Delegates to each supervisor, sufficient authority to perform his/her job functions within their designated area which includes but not limited to performing evaluations, discipline, and staff training and coaching.
Food Service Director or Vice President of Food & Nutrition is kept informed of Human Resources issues.
Assures the appropriate standards of DNV, DOH, OSHA and other regulatory agencies.
Ensures that all RRH and departmental policies and procedures are followed by all departmental staff on fair and consistent basis.
May be accountable for retail operations, cash controls and financial reporting.
Performs other duties as assigned.