Assistant Manager Operations - Food Services - TMC Rincon

SUMMARY:

Responsible for all TMC retail operations. In collaboration with Executive Chef, develops retail menus, pricing, live well specials, food purchase specifications. Supervises retail staff. Ensures sanitation standards, food quality, and food presentation standards are consistently met by collaboratively working all members of the foodservice department.

ESSENTIAL FUNCTIONS:

Effectively manages retail staff. Interviews, hires, onboards and trains; provides effective feedback and evaluates employee performance; appropriately handles performance issues; delegates work assignments for the greatest amount of efficiency and productivity.

Holds retail meetings a minimum of monthly, to keep retail staff informed, engaged and educated.

Ensures all foods prepared meet existing standard for quality, freshness, taste and appearance.

Establishes menu-selling prices.

Establishes and monitors food waste management techniques in order to minimize food and supply waste and theft.

Analyzes sales of each retail outlet and provides report on monthly sales data to management team. Develops and implements action plans based on sales reports to increase revenue for TMC Healthcare.

Develops, implements, and monitors standards of service in all retail service areas.

Implements marketing techniques to improve net revenues.  Ensures accurate prices are displayed.

Assists in the selection of equipment and supplies that will improve the quality and level of services provided to patients, visitors and staff.

Assists in the development and administration of the department’s budget, cost controls, and sales. 

Ensures that appropriate cash management processes are implemented and enforced.

Serves as system administrator for POS system.

Analyzes sales records and trends, current market conditions and develops pricing structures, marketing promotions, and other food retail special events for TMC HealthCare.  

Ensures all retail equipment and utensils are inspected and maintained for cleanliness and proper operation; ensures required sanitary levels are maintained throughout food preparation process.

Adheres to TMC organizational and department-specific safety, confidentiality, values, policies and standards.

Adheres to and supports team members in exhibiting TMCH values of integrity, community, compassion, and dedication. 

Performs related duties as assigned.

MINIMUM QUALIFICATIONS

EDUCATION:   Associates degree in culinary arts or culinary school certification or an equivalent combination of relevant education and experience.

EXPERIENCE:   One (1) year of food services supervisory experience required.  Development and food cost management; high volume healthcare, hotel/resort, restaurant experience preferred.

LICENSURE OR CERTIFICATION: ServSafe certification or ability to pass ServSafe examination within one (1) year of hire required

KNOWLEDGE, SKILLS AND ABILITIES:  

·       Ability to interact positively with management, supervisors, and all other coworkers.

·       Ability to produce a high volume of accurate, complete and high quality work in a timely manner.

·       Knowledge of menu creation and cooking principles.

·       Knowledge of food storage and best practices for preventing spoilage.

·       Skill in creating menus and cooking a variety of standardized items.

·       Ability to read and interpret documents such as recipes, safety rules, operating and maintenance instructions, and procedure manuals.

·??      Ability to complete routine reports and logs.

·       Ability to listen and accurately interpret others’ communication or instructions to take appropriate action.

·       Ability to speak effectively before groups of customers or employees of organization.

·       Ability to add and subtract two-digit numbers.

·       Ability to read a clock and accurately document time.

·       Ability to apply common sense understanding to carry out instructions furnished in written, oral, or diagram form.

·       Ability to deal with problems involving several concrete variables in standardized situations.

·       Knowledge of Food Costing and Inventory Systems