Food Service Manager

SUMMARY

The Manager of Food Services oversees one or more areas in food service, including but not limited to retail operations, catering, purchasing food and supplies, compliancy, food production for cafeteria, cafe, sanitation and dish room functions. Maintains the food quality, customer service excellence, cost control and sanitation standards. Responsible for people management and development and assists in the day to day operations of all areas of the department. This position encompasses Room Service and patient menu oversight.

Shift: Monday - Friday, 11:00am - 7:30pm. Weekends and holidays as needed.

POPULATION SPECIFIC CARE

No direct patient care.

ESSENTIAL FUNCTIONS

An employee in this position may be called upon to do any or all of the following essential functions. These examples do not include all of the functions which the employee may be expected to perform.

1. Oversees people, systems and standards for Food Service operations. May include oversight of retail operations, purchasing food, organizing and managing daily food production, menu planning, or development of recipes and menus.
2. Responsible for food quality and environment cleanliness.
3. Responsible for customer service and safety. Monitors satisfaction survey data, customer service rounding, and adjusting systems wherever needed to achieve customer service goals. Manages the resolution of escalated customer services.
4. Hires and evaluates all new staff and arranges daily coverage. Responsible for new employee orientation, training and coaching. May be asked to help organize and conduct staff meetings, takes lead in communicating decisions and fosters a team environment.
5. Manages staffing levels and schedules on a day to day basis; provides leadership, technical expertise, training and education for all team members. Assists in developing and implementing department goals and objectives. Prepares staff evaluations and implements disciplinary actions as needed
6. Responsible for the fiscal components of monitoring food, labor and supply expenses during the fiscal year. May be responsible for operating the point of sale system and running retail sales reports.
7. Works with management team to set waste reduction goals and to implement practices to track waste.
8. Works with Executive Chef to create and run cafe promotions in order to increase retail sales and develop goodwill with customers.
9. May work directly with Food Service vendors to source new products for Room Service, catering or retail operations.
10. Involved in weekly menu planning meetings with Executive Chef and management team.
11. Assists with supervision of additional areas as needed in the absence of a direct manager.

SCOPE AND LEVEL

Guidelines: Guidelines are in the form of stated goals and objectives for function.

Complexity: Work assignment is unstructured and leader is responsible for implementing and managing a variety of objectives, resources, and initiatives to achieve the goals of the function. Duties performed include operational planning; developing standards, priorities, guidelines, processes, measurement (evaluation) systems; implementation of production and performance management standards; and allocating resources. Work is tactical and operational in nature.

Decision Making: Employee is responsible for planning, organizing, allocating resources, ensuring compliance with procedures, and achieving the objectives of the function.

Communications: Communication at this level is primarily internally focused and involves establishing and maintaining effective working relationships with team members, peers, directors, and executives. Provides guidance and interpretation of the enterprise's policies, procedures, and standards. Provides information to higher-level directors and executives.

Supervision Received: Responsible for achieving the objectives of function within the scope of established guidelines. Employee is expected to resolve problems that arise in the normal course of the work. Work is reviewed for soundness of judgment and feasibility of decisions.

MINIMUM QUALIFICATIONS

• EDUCATION - Associate's degree in Nutrition, Dietetics, Biology or related field.
• EXPERIENCE -Two years of leadership experience required. Nutrition knowledge strongly preferred.
• EQUIVALENCY - Two years of experience in related field, beyond the experience requirements, may substitute for an Associate's degree
  

Salary Information
Pay is dependent on applicant's relevant experience.

Annual Salary Range (Based on 40 hours worked per week): $66,083.89 to $99,125.84

Benefits Information
Here, you matter. As a Children's Hospital Colorado team member, you will receive a competitive pay and benefits package designed to take care of your needs that includes base pay, incentives, paid time off, medical/dental/vision insurance, company provided life and disability insurance, paid parental leave, 403b employer match (retirement savings), a robust wellness program, and access to professional development tools, including an education benefit to help you advance your career.

As part of our Total Rewards package, Children's Colorado offers an annual employee bonus program that rewards eligible team members based on organizational performance. If organizational goals are met for the year, the bonus is paid out the following April.

Children's Colorado delivers annual base pay increases to eligible team members based on their performance over the previous year.

EEO Statement
It is our intention that all qualified applicants be given equal opportunity and that selection decisions be based on job-related factors. We do not discriminate on the basis of race, color, religion, national origin, sex, age, disability, or any other status protected by law or regulation. Be aware that none of the questions are intended to imply illegal preferences or discrimination based on non-job-related information. The position is expected to stay open until the posted close date. Please submit your application as soon as possible as the posting is subject to close at any time once a sufficient pool of qualified applicants is obtained.

Colorado Residents: In any materials you submit, you may redact or remove age-identifying information such as age, date of birth, or dates of attendance at or graduation from an educational institution. You will not be penalized for redacting or removing this information.