The Manager Retail oversees daily retail food service operations within a healthcare setting, ensuring quality, efficiency, and a positive customer experience.
They manage staff scheduling, training, and performance, monitor financials including sales and costs, and ensure compliance with safety and regulatory standards.
The role involves merchandising, promotional activities, and maintaining POS systems and cash handling procedures.
The manager collaborates with culinary and operational leaders to support menu and service initiatives, responds to customer feedback, and conducts audits.
Travel to regional locations may be required.
This exempt position requires a high school diploma, relevant hospitality or management degree, and at least three years of experience in retail food service or hospitality management, preferably in healthcare.
ServSafe certification is required or must be obtained within 90 days.
The role emphasizes leadership, operational excellence, and adherence to safety and compliance standards.