Assistant Manager - Retail Food Services - 40hr bei Connecticut Children's Medical Center

Employee Relations and Engagement:   Assists with formulating Human resource strategy recommendations and maintains a proactive human resource function to ensure employee motivation, training and development.  Conducts employee rounding for retail staff, and department employee communication board updating. Fosters a cooperative and collaborative work environment.

Retail Operational Performance:  Assists in the examination and execution of department operations policies and procedures.  Assists in formulating policy and develops and implements new strategies and procedures in response to customer feedback, service needs or regulatory changes to ensure to meet the highest levels of customer services as well as to meet budget objectives.

Ensure that all appropriate ARAMARK retail marketing programs are in place and followed in accordance to specification.  Ensures point of sale items are set at the right price point and appropriate pricing margins are achieved.

Manages all Cash handling procedures for the Food service Department

Voice of the Customer:   Collaborates with Department Manager to ensure Customer Satisfaction is measured, and improvement plans are maintained for the Retail and Patient feeding Operations.    The Retail manager ensures timely and appropriate customer follow up is applied to any and all customer complaints.   Ensures appropriate recognition takes place in response to positive customer feedback.  Actively maintains customer engagement thru out the day.

Ensures quality outcomes and continuous improvement of work processes. Assists Food Service Manager with all aspects associated to retail initiatives identified within the Daily Management System.

Participates in the Hospital’s Safety Program as the Food Services Safety Champion.  Adapts and implements hospital initiatives at the department level.  

Demonstrates knowledge of age-related differences and needs of patients, in appropriate, specific populations from neonate thru adolescence and applies them to practice.

Demonstrates support for the mission, values and goals of the organization through behaviors that are consistent with Ct. Children’s Standards.

Performs other related responsibilities as assigned.

Maintains established systems and training programs to provide a safe working environment.  Complies with all OSHA regulations and other local, state and federal regulations.  Identifies, enters and investigates incident reports in the spirit to mitigate safety risks.

SUPERVISORY RESPONSIBILITIES

Responsible for the direct management of Customer Service 1’s and 2’s , representing 18 FTE’s.  Indirectly responsible for production and Tray Line production staff, 10 additional FTE’s.

Conducts employee related tasks and issues such as interviewing, hiring, orientating, disciplining, evaluating, and the development of employee professional development plans to ensure appropriate employee motivation, training and development takes place. Responsible for wage/benefit administration and compliance with established labor regulations and personnel policies and procedures.

 Maintains Retail operational schedules, payroll processing, and attendance tracking competency and validation training and record keeping

Directly responsible for the enforcement of nutrition and sanitation standards for the hospital’s servery .  Actively monitors daily performance to these standards and designs and implements action plans when deficiencies are identified.

Monitors cashier compliance to cash handling procedures.  Creates corrective actions when variances are observed outside acceptable variances. Performs unscheduled cash audits per department specification. Ensures cash reports are created and accurately submitted to the hospital’s Cash office.   

Manages our “Your Voice Counts” process and creates and implements action plans to address improvement opportunities identified via Customer Surveys. Actively solicits customer feedback by conducting patient rounds and ensures Voice of the customer participation levels are achieved quarterly.    
 

Participates in the planning and coordination of retail operation, ensuring proper menu costing and forecasting is achieved.  Ensures appropriate forecasting is identified, taking into account probable number of guests, marketing conditions, popularity of various menu items and menu cycle.  Maintains inventory at established levels to meet budget objectives.  Obtains competitive analysis data, at a minimum of two time annually and makes recommendations for pricing changes. 

Observes methods of food preparation and cooking, sizes of portions and garnishing of foods to ensure food is prepared in prescribed manner and to control costs.  Tests cooked foods by tasting and smelling

Assists with scheduling special events and assist with the necessary coordination within other departments is needed.  Schedules retail employees as needed, and directs and coordinates their activities. Participates in preparation, set-up, delivery and breakdown of catered events.  Communicates special event needs to the production manager to ensure food production for catered events are accurately reflected in production sheets. 

Indirectly supervises production and other personnel and coordinates their assignments to ensure high quality, economical and timely food production for the Retail, Catering and Patient Feeding programs.  Ensures safe food handling procedures are followed in compliance with Federal, state and local food regulations.

Monitors the patient food process and participates in CCMC’s QI meetings.  Works along the Diet Techs to ensure the most options are available for CCMC’s Patients.

 

Education Required: Bachelor’s degree plus 2 years supervisory experience or Associate’s Degree 

Experience Required: Plus 3 to 4 years supervisory experience or 6-8 years’ supervisory experience.

License and/or Certification Required: Must maintain current Qualified Food Operator license 

Knowledge, Skills and Abilities Required

Safe Food Handling 
Effective verbal and written communication skills with clients, customers, and support staff.
Work with mathematical concepts such as probability and statistics.
Demonstrated management and leadership skills.
Intermediate Computer skills, specifically windows bases applications.