RETAIL MANAGER II

Compass Group•New York, NY

2d•$65,000 - $70,000•Onsite

About The Position

An industry leading hospitality food service group, Unidine Healthcare is driven by its exceptional people sharing their passion, creativity and talent to craft memorable patient and guest experiences. Unidine Healthcare's commitment to scratch cooking, innovative programs, venue concepts and services continues to push boundaries and modernize dining programs for hundreds of clients around the nation. Our cafeterias and dining outlets offer a place for guests to enjoy something extraordinary. That is why we believe that using the freshest ingredients makes for the best dishes, staying ahead of industry trends pushes us to be innovative, and giving team members the right tools and resources helps them to perform their best. Come and join our award-winning team!Job SummaryThe retail unit operates within a hospital setting, serving approximately 140-160 patients daily in addition to hospital staff and visitors. The operation includes a full-service café offering hot and cold food options, grab-and-go items, beverages, and daily specials aligned with seasonal and promotional themes.The unit functions Monday through Friday from 7:30 am to 2:30 pm, with variable volume and requires flexibility for occasional evenings, weekends, and holidays based on operational needs. The café supports both retail revenue goals and patient service standards, requiring strong coordination between culinary production, purchasing, inventory control, merchandising, and customer service. Key operational components include:• Daily menu planning and execution• Food production and batch cooking aligned with demand• Inventory management and cost control• Cash handling and POS oversight• Compliance with food safety, sanitation, and regulatory standards• Staff supervision within a unionized environment• Collaboration with hospital leadershipThe operation emphasizes efficiency, food quality, financial performance, customer satisfaction, and adherence to healthcare regulatory requirements.

Nice To Haves

Culinary degree preferred, or A.A. Degree plus related experience
Experience working with a union
Three or more years supervisory experience in food service operations
Supervisory experience in a healthcare, senior living, retirement or related environment desirable
Knowledge of retail, food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation
Leadership, management and coaching skills
Communication skills both written and verbal
Financial, budgetary, accounting and computational skills
Proficient computer skills including Microsoft Office programs, e-mail, the Internet and other necessary computer programs
ServSafe® Certified