RETAIL FOOD SERVICE MANAGER

Compass Group•Town of Hempstead, NY

1d•Onsite

About The Position

The Retail Manager role is an exciting opportunity for an energetic, entrepreneurial leader who is passionate about delivering excellent service and continuously improving operations within a healthcare setting. This position is responsible for the successful oversight of retail dining and cafeteria operations, ensuring a high‑quality experience for patients, visitors, and hospital staff. The Retail Manager oversees daily operations, financial performance, staff leadership, and customer satisfaction while ensuring food safety, sanitation, and regulatory compliance. This role also partners closely with hospital leadership and company support teams to implement programs, manage resources, and drive operational excellence.

Requirements

Minimum of three (3) years of supervisory experience in foodservice operations
ServSafe® Certification required or strongly preferred

Nice To Haves

Culinary degree preferred, or Associate’s degree with relevant foodservice or retail experience
Prior experience in a healthcare, senior living, or institutional foodservice environment strongly preferred
Knowledge of retail foodservice and catering trends, with a focus on quality, production, sanitation, food cost controls, and presentation
Strong leadership, management, and team‑building skills
Effective written and verbal communication skills
Financial and analytical skills, including budgeting and basic accounting
Proficiency with Microsoft Office applications, email, internet‑based tools, and foodservice systems

Responsibilities

Oversee daily administrative and operational functions of assigned retail dining locations
Lead all aspects of staff management, including hiring, training, coaching, scheduling, and performance management of hourly team members
Manage financial performance, including budget development, forecasting, expense control, and financial reporting
Monitor marketplace trends and customer preferences to enhance menu offerings, service models, and retail concepts
Implement and maintain cost control measures to manage labor, food costs, and overall expenditures
Ensure compliance with food safety, sanitation, and workplace safety standards in accordance with healthcare regulations and company policies
Purchase, manage, and control inventory to ensure availability while minimizing waste
Support and roll out new culinary and retail programs in collaboration with company marketing and culinary teams
Serve as the primary liaison between foodservice operations and facility leadership, maintaining strong client relationships
Promote customer satisfaction and positive public relations through efficient operations and appropriate use of resources