RETAIL CAFE AND CATERING MANAGER

Compass Group•Kettering, OH

2d•Onsite

About The Position

The Retail & Executive Catering Manager oversees retail dining, executive catering, physician dining, and physician lounge services in a high-volume healthcare environment. This role leads daily operations, customer service, staffing, financial performance, regulatory compliance, and hospitality excellence across multiple service areas. The manager serves as the primary liaison to executives, physicians, clients, and key stakeholders while overseeing VIP events, retail operations, and catering programs. Responsibilities include team leadership, budgeting, cost control, menu coordination, service recovery, compliance, and mentoring dietetic interns.

Requirements

Four years of foodservice experience, including two years in a leadership or management role.
Experience managing retail foodservice and catering programs required.
Strong knowledge of foodservice operations, catering, customer service, food safety, labor management, and cost controls.
Experience with budgeting, inventory, cash handling, financial reporting, and P&L accountability.
Proven ability to recruit, develop, coach, and lead employees.
Strong communication and relationship-building skills.
Proficiency with Microsoft Office.
ServSafe certification required or must be obtained within the required timeframe.
Ability to work flexible hours, including occasional evenings and weekends.

Nice To Haves

Bachelor’s degree in foodservice, hospitality, business, nutrition, or a related field preferred.
Healthcare, hospitality, corporate dining, higher education, hotel, or conference center experience preferred.
CBORD or similar foodservice system experience preferred.

Responsibilities

Oversee retail dining, executive catering, physician dining, and physician lounge operations.
Serve as the primary contact for executives, physicians, clients, and stakeholders.
Coordinate executive meetings, VIP events, physician functions, and special events.
Partner with culinary leadership on menus, quality, and client preferences.
Hire, train, coach, schedule, and manage supervisors and frontline associates.
Manage staffing, labor resources, timekeeping, and employee engagement.
Drive customer satisfaction, service recovery, and continuous improvement.
Manage budgets, labor and food costs, inventory, cash controls, pricing, and financial reporting.
Create and manage banquet event orders and event billing.
Review operational and sales reports to improve profitability and satisfaction.
Oversee merchandising, marketing, and promotional standards.
Ensure compliance with food safety, sanitation, Joint Commission, and health department requirements.
Maintain required operational, safety, training, and compliance documentation.
Serve as a preceptor for dietetic interns.
Perform other duties as assigned.