Asst Retail Service Mgr-NS

Interested in a career with both meaning and growth? Whether your abilities are in direct patient care or one of the many other areas of healthcare administration and support, everyone at Parkland works together to fulfill our mission: the health and well-being of individuals and communities entrusted to our care. By joining Parkland, you become part of a diverse healthcare legacy that's served our community for more than 125 years. Put your skills to work with us, seek opportunities to learn and join a talented team where patient care is more than a job. It's our passion.

Primary Purpose

Assists with the day-to-day Retail Operations of the Nutrition Services Department in a cost-effective manner with the overall objectives of operational excellence, executing programs, waste/shrinkage control, Safety, Regulatory Compliance and maintaining excellent products and services for retail customers.

Minimum Specifications

Education

Must have a two-year degree in Food Service Management

Experience

Must have a minimum of five (5) years of experience in food service industry.

Must have (3) years of supervision or management experience in food service retail operations.

Restaurant, Hotel or Healthcare nutrition services background preferred.

Equivalent Education and/or Experience

May have an equivalent combination of education and experience to substitute for both the education and the experience requirements.

Certification/Registration/Licensure

Must be certified as a Food Service Manager by the City of Dallas, Department of Health and Human Services or

Certified Food Safety Manager by the National Registry of Food Safety Professionals or

Certified ServSafe Food Safety Manager by the National Restaurant Association or obtains one of the above certifications within 90 days of placement into job.

Required Tests for Placement

None

Skills or Special Abilities

Must be able to communicate effectively both orally and in writing with departmental personnel, hospital staff and the public.

Must have exceptional customer service skills.

Must have proficient knowledge of institutional kitchen operations and equipment.

Must demonstrate knowledge in food safety.

Must be willing to work flexible hours (i.e. weekends, evenings).

Must be able to demonstrate good basic computer skills with a working knowledge of personal computers, food management software programs, database programs, and data report analysis.

Must be able to effectively manage people and accommodate all cultural and environmental nuances.

Must be able to solve problems and create resolution satisfactory to all parties.

Responsibilities

1. Partners with department manager to manage and provide oversight to all areas of the department. Assesses, prioritizes and delegates tasks and production.

2. Partners with department manager to ensure satisfactory in-stock conditions in department. Maintains appropriate inventory levels to achieve sales and margin goals.

3. Demonstrates a solid understanding of labor, sales and margin goals and factors that influence them.

4. Partners with department manager to meet labor and margin goals.

5. Reads and understands merchandising information.

6. Partners with department manager to develop and execute merchandising plans to promote products, drive sales and create an optimal customer shopping experience.

7. Assists with providing menu items and products that are popular with customers, that are produced cost effectively and priced to attain targeted profit margins.

8. Collaborates with the Executive Chef and Retail Manager in analyzing food production and service demands, reducing the incidence of menu item run outs and left over waste to maximize sales and minimize loss.

9. Responds to customer feedback through surveys and personal interactions. Responds to customer requests whenever possible to improve customer satisfaction.

10. Handles escalated difficult customer service situations and seeks solutions to delight the customer. Trains and coaches' staff to do the same.

11. Selects, trains, schedules, motivates, supervises, evaluates, and makes recommendations for disciplinary actions up to and including termination, to ensure maximum utilization of individual and group capabilities.

12. Works as a partner with other Nutrition Services managers in improving department services.

13. Serves as the departmentAs liaison in improving business relationships by networking with other hospital departments and campus partners. Participates in applicable hospital committees in achieving Nutrition Services and PHHS goals.

Parkland Health and Hospital System prohibits discrimination based on age (40 or over), race, color, religion, sex (including pregnancy), sexual orientation, gender identity, gender expression, genetic information, disability, national origin, marital status, political belief, or veteran status.As part of our commitment to our patients and employees' wellness, Parkland Health is a tobacco and smoke-free campus.