Role Overview: Oversees foodservice operations, ensuring quality food and service for all customers. Assists management in menu development, staff recruitment, training, scheduling, and maintaining safety and sanitation standards.
Key Responsibilities:
- Manage daily staff activities, including scheduling, meetings, performance monitoring, and providing feedback.
- Ensure timely completion of duties according to policies, maintaining quality, safety, and HACCP standards.
- Participate in recruitment, interviewing, and onboarding of foodservice staff; conduct training and orientation programs.
- Serve as a resource for staff, patients, and guests, addressing questions and resolving issues.
- Assist in developing and implementing policies and procedures, and evaluate staff performance.
- Support data collection and analysis for performance improvement initiatives.
- Perform opening and closing duties, and step in for the manager as needed to make timely decisions.
- Handle additional tasks such as cash handling, cooking, patient meal rounds, and menu decisions, based on area requirements.
Qualifications & Skills: High School Diploma or equivalent required; relevant experience or degrees (Associate’s or Bachelor’s) preferred. Strong leadership, communication, and organizational skills are essential.
Work Environment: Typically performed in an office setting, with a focus on compliance with policies and procedures. Emphasizes teamwork, continuous learning, and safety.