BASIC PURPOSE OF THE JOB

Responsible for customer services for patients, cafeteria, and Coffee Shop, cash register details and reports, and special promotions. Provides supervision to staff serving customers and cashiers. Addresses and resolves service issues and customer complaints.

REPORTS TO

• Director - Food & Nutrition Services

JOB REQUIREMENTS

Supervisory Responsibilities: YES

Minimum Education: Bachelors

Degree: Food Systems, Hotel/Restaurant Management, Business, or related field

License/Certification Required: None

Minimum Work Experience: 3 years of food service management experience preferred

REQUIRED KNOWLEDGE, SKILLS, AND ABILITIES

• Ability to communicate effectively (verbal and written), MS Office and Excel skills. Ability to solve problems. Advanced math skills. Excellent organization and time management skills. Leadership skills. Ability to oversee retail services and staff. Fiscal responsibility. Mentors staff and students.

DUTIES AND RESPONSIBILITIES

• Effectively supervises patient services and the service areas of cafeteria.
• Maintains and improves standards of sanitation, safety, and security in cafeteria and performs food safety, sanitation, and infection control audits for department and assures work areas are clean and sanitary, in accordance with established policies, procedures, and regulations.
• Manages test trays and ensures patient trays meet compliance standards.
• Keeps cafeteria menu monitors up to date. Provides input for menu planning and coordinates special pricing packages and decorations for special events.
• Assists in the development, implementation and evaluation of quality assurance standards for food services; utilizes quality control data to identify problems and implement solutions.
• Manages patient satisfaction for Nutrition department for entire hospital. Follow up with staff and Director.
• Purchases food items, utilizing information from salespeople to identify availability of needed items and maximize contracts. Identifies and solves problems with vendors. Coordinates ongoing as well as the annual physical inventory, including pricing, and completes all paperwork.
• Orders medical nutritional products directly from drug wholesaler on a daily basis, coordinating needs with clinical dietitians.
• Purchases specialty pediatric products, purchases food, beverages, and supplies in the absnce of the Executive Chef
• Establishes goals and oversees implementation of patient food services needs based upon medical direction, patient population and contract
• Manages and resolves all customer complaints and issues quickly and in an effective and appropriate manner and communicates essential information to others (telephone messages, product shortages) in a timely manner.
• Completes monthly cash register reports, prepares monthly statistical and financial reports, ensuring accuracy, and completes weekly cash deposits and takes them to Patient Financial Services to be deposited.
• Ensures all equipment is appropriately maintained and addresses any issues that may arise and utilizes time and other hospital resources appropriately.
• Willingly assists, mentors and motivates staff to pursue excellence and demonstrates teamwork and the spirit of excellence.,

PHYSICAL REQUIREMENTS-Note: Reasonable accommodations may be made for individuals with disabilities to perform the essential functions of this position.

• Medium lifting, pushing and pulling is required for 20-50 lbs occasionally, 10-20 lbs frequently and 10 lbs constantly to move objects. Sudden emergency situations have the potential for exposure to lifting or moving of up to 100 lbs. Frequent bending, walking, sitting, squatting, reaching, and stnding are required. Keyboard/computer use and/or repetitive motions may be required.

Come work where you can make a difference everyday.