Retail Operations Supervisor - Food and Nutrition Services

Denver Health • Denver, CO

5d • Onsite

About The Position

Supervises Retail, Catering, Vending and Administrative Support staff in the department and performs routine duties related to the retail and catering operations. Responsible for modeling exceptional customer service for all internal and external customers. Respond to and manage customer complaints, concerns and suggestions for improvement. Provide timely service recovery for any meal errors or customer services concerns. Monitors cash flow, makes cash deposits and handles payroll. Performs Performance Improvement audits as requested to ensure compliance to regulatory and quality standards. Compiles and maintains records of food use and expenditures. Follows and implements HACCP guidelines. Complies with regulatory agency requirements. Supervises the Retail Food Services Operations and day-to-day activities of employees. General cleaning and stocking as assigned.

Requirements

• High School Diploma or GED required
• Three years of experience performing food preparation and/or service for an establishment such as an educational, restaurant, hotel, correctional, military, or medical institute required
• 1-3 years lead experience required
• ServSafe Food Handle - ANSI - American National Standards Institute required
• Knowledge of supervisory theories and methods sufficient to be able to perform a variety of supervisory functions.
• Knowledge of food safety techniques and HACCP guidelines.
• Knowledge of safety hazards and necessary safety precautions sufficient to be able to establish a safe work environment.
• Knowledge of methods and procedures specific to maintaining sanitary food preparation conditions sufficient to be able to direct, coordinate and participate in the preparation of food.
• Knowledge of techniques and equipment for preparing food for consumption, including storage/handling techniques.
• Knowledge of addition, subtraction, multiplication, division, and fractions sufficient to be able to perform mathematical calculations.
• Skill in prioritizing and coordinating activities to ensure effective and efficient completion of the work assignments.
• Skill in analyzing and resolving problems related to the work assignment.
• Skill in communicating and establishing effective working relationships with other employees, organizations and the public.
• Skill in applying the principles of staff development to provide staff training and cross training.
• Knowledge and computer skills to access and process information.
• Microsoft Systems.

Responsibilities

• Provide excellent customer service to customers, visitors, and employees.
• Offer assistance to customers needing help, including but not limited to serving, carrying tray, filling beverages, and escorting to cash register and table.
• Use AIDET in all customer interactions.
• Learn customers’ preferred names and use in conversation.
• Promotes positive interpersonal relationships with fellow employees, customers, and visitors.
• Treats everyone with courtesy, dignity, empathy and respect; consistently models courteous and respectful verbal and non-verbal communications.
• Assist customers in making meal selections, ordering and suggestive selling appropriate add-on items.
• Organizes, directs, and coordinates functions and activities in the food service department to ensure regulatory compliance.
• Plans, schedules, coordinate, and assign work and establish goals and priorities for employees.
• Monitors the preparation and serving of food and beverages for retail, catering, vending and Starbucks and prepares as required.
• Prepares food according to recipes, menus, special dietary or nutritional restrictions, or number of portions to be served.
• Ensures standards of quality, hygiene, and efficiency are met throughout the food service operation.
• Resolves problems encountered by employees during the course of the assignment.
• Uses a variety of kitchen utensils and equipment including a food processor, meat slicer, mixers, buffalo chopper, and blenders.
• Alerts Manager to problems and needs concerning equipment and supplies.
• Conducts monthly inventory as required.
• Detects and reports spoiled or unattractive food, defective supplies and equipment or other unusual conditions.
• Maintains and establishes departmental policies, procedures, objections, quality assurance programs and health and safety standards.
• Ensures that necessary sanitary levels are maintained throughout the food preparation process, and that all foods prepared meet existing standards for quality, freshness, taste, and appearance.
• Ensures overall department cleanliness, including sweeping, mopping, trash and cardboard removal, floor drains, washing and sanitizing dish ware, and compliance with the master cleaning schedule.
• Directs activities of one or more workers who assist in preparing and serving food and beverages.
• Reviews work upon completion for adherence to standards.
• Develops the performance evaluation program for functions within the unit, monitors and document employees’ performance, provides ongoing feedback regarding levels of performance and formally evaluates employees in relation to performance.
• Receives formal and informal grievances and conducts preliminary discussions for settlement when necessary.
• Initiates and recommends disciplinary action for employees as necessary.
• Develops and implements initial staff training and ongoing development plans, cross training of employees, specific job-related training and other approaches to provide opportunities for staff flexibility and development.
• Functions as a team player in the department, knowing when to ask for assistance as needed and being willing to assist others when requested.
• Provides coverage as needed at all retail locations, including Outpatient Medical Center (OMC) Café.
• Attends meetings to coordinate work with other functional areas and resolve problems specifically related to the supervised function including department specific committees and leadership development courses.
• Uses manual and automated methods to prepare regularly scheduled or special reports, and to compile data for reports.
• Manages digital menus to ensure compliance and accuracy of nutritional information.
• Provides clerical and technical support to the Food Services Department.
• Enforces proper cash handling policies and procedures according to standards.
• Exercises independent judgment.

Benefits

• Generous paid time off
• Fully paid parental leave
• Exceptional retirement contributions
• Comprehensive health coverage
• Nationally recognized well-being programs
• Tuition assistance
• Career advancement pathways
• Professional development
• Meaningful financial advantages
• Loan forgiveness eligibility
• Employer contributions
• Paid time off starting at 28 days per year, inclusive of vacation, personal/sick, and 7 Holidays
• 100% paid parental leave up to 6 weeks
• Immediate eligibility for retirement plans with employer contribution up to 9.5%
• Generous medical, dental, vision plans in addition to employer paid disability and life insurance.
• Comprehensive well-being programs including on-site employee fitness center located on Denver Health main campus and nationally recognized RESTORE Center
• Free RTD EcoPass (public transportation)
• Childcare discount programs & exclusive perks on large brands, travel, and more
• Tuition reimbursement & assistance
• Education, coaching, and professional development opportunities through the Workforce Development Center (WFDC) that support internal career growth and advancement pathways
• Professional clinical advancement program & shared governance
• Public Service Loan Forgiveness (PSLF) eligible employer+ free student loan coaching and assistance navigating the PSLF program
• National Health Service Corps (NHCS) and Colorado Health Service Corps (CHSC) eligible employer

What This Job Offers

• Job Type: Full-time
• Career Level: Mid Level
• Education Level: High school or GED