Job Summary
The Retail manager is responsible for managing retail cafe operations. The Retail manager under the guidance of the director of food and nutrition services director will be responsible for overall retail operations and catering. The candidate should be able to design recipes, perform cost analysis, should have knowledge of forecasting and menu planning. The Retail manager should perform quality assurance activities and maintain safety/sanitation guidelines. Works collaboratively with employee wellness and clinical nutrition team to provide healthy menu offerings The candidate should have extensive retail and catering experience to implement in house catering program under the supervision of foodservice director. Works with nutrition administration and clinical team to promote wellness and other activities.

Minimum Qualifications

Degrees: Bachelors Degree in Hospitality management, Food Service Management or related field, or Associate Degree in Culinary Arts from an accredited program or related field.

Work Experience: Three (3) years of managing food production operations or healthcare foodservice management. Two (2) years of experience in culinary leadership and catering experience required.

License & Certifications: Food Managers Certificate

Management Experience: Two (2) years of foodservice management experience preferred, knowledge of Hazard Analysis and Critical Control Point (HACCP) Guidelines required, Knowledge of Food and Drug Administration Food Code (FDA) required. Experience using electronic food service management software preferred.

Communication Skills: Above Average Verbal (Heavy Public Contract), Exceptional Verbal (e.g., Public Speaking), Writing / Correspondence, Writing / Reports

Proficiencies: MS Word, MS Excel, P.C.

Job Attributes

Knowledge/ Skills/ Abilities: Analytical, Mathematics, Statistical

Work Schedule: Flexible

Equipment Operated: Ability to operate all kitchen equipments