RETAIL DINING MANAGER, BENCH - HOSPITALS

Compass Group•Dearborn Heights, MI

About The Position

As a Bench Retail Manager of Food & Nutrition, you will provide leadership and operational support for retail dining services across hospital accounts, floating between locations based on business needs such as vacancies, new business launches, or operational support. You will oversee retail café operations, coffee shops, physician dining areas, and catering programs while ensuring financial performance, regulatory compliance, and high levels of customer satisfaction. This role is ideal for an energetic, adaptable, and entrepreneurial leader who is constantly seeking improved ways to deliver exceptional retail dining experiences in a healthcare environment.

Requirements

Three (3) or more years of supervisory experience in foodservice operations
Demonstrated leadership, management, and team‑coaching skills
Excellent written and verbal communication skills
Proven financial, budgetary, accounting, and analytical capabilities
Proficient in Microsoft Office applications, email, internet‑based tools, and relevant foodservice systems

Nice To Haves

Culinary degree preferred, or Associate’s degree with related foodservice management experience
Prior leadership experience in healthcare, senior living, retirement, or similar environments preferred
Strong knowledge of retail foodservice, merchandising, and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation
ServSafe® Certification required or preferred

Responsibilities

Oversee daily administrative and operational functions for assigned retail dining units
Lead all aspects of staff management, including hiring, training, scheduling, coaching, and performance management of hourly team members
Manage financial performance, including budgeting, forecasting, payroll oversight, cash controls, and financial reporting
Plan and supervise special events, physician dining services, and catering functions
Maintain strong knowledge of retail foodservice trends, marketplace innovations, and customer expectations
Manage food, labor, and supply costs to meet established financial and operational targets
Ensure compliance with sanitation, safety, and regulatory standards for all assigned units
Purchase, manage, and control inventory to support operational needs and minimize waste
Support the rollout of new culinary and retail programs in partnership with Company culinary and marketing teams
Serve as the primary point of contact and liaison with hospital clients and stakeholders
Foster positive customer relations through exceptional service delivery and efficient use of resources
Additional duties as assigned