Assistant Retail Service Manager

**Assistant Retail Service Manager** **Primary Purpose** Assists with the day-to-day Retail Operations of the Nutrition Services Department in a cost-effective manner with the overall objectives of operational excellence, executing programs, waste/shrinkage control, Safety, Regulatory Compliance, and maintaining excellent products and services for retail customers.   **Minimum Specifications**   **Education** * Must have a two-year degree in Food Service Management   **Experience** * Must have a minimum of five (5) years of experience in the food service industry. * Must have (3) years of supervision or management experience in food service retail operations. * Restaurant, Hotel, or Healthcare nutrition services background preferred.   **Equivalent Education and/or Experience** * May have an equivalent combination of education and experience that substitutes for both the education and experience requirements.   **Certification/Registration/Licensure**   * Must be certified as a Food Service Manager by the City of Dallas, Department of Health and Human Services, or * Certified Food Safety Manager by the National Registry of Food Safety Professionals, or * Certified SERV Safe Food Safety Manager by the National Restaurant Association, or obtain one of the above certifications within 90 days of placement into the job.   **Required Tests for Placement** **Skills or Special Abilities** * Must be able to communicate effectively both orally and in writing with departmental personnel, hospital staff, and the public. * Must have exceptional customer service skills. * Must have proficient knowledge of institutional kitchen operations and equipment. * Must demonstrate knowledge in food safety. * Must be willing to work flexible hours (i.e., weekends, evenings). * Must be able to demonstrate good basic computer skills with a working knowledge of personal computers, food management software programs, database programs, and data report analysis. * Must be able to effectively manage people and accommodate all cultural and environmental nuances. * Must be able to solve problems and create a resolution satisfactory to all parties.   **Responsibilities** * Partners with the department manager to manage and provide oversight to all areas of the department. * Assesses, prioritizes, and delegates tasks and production. * Partners with the department manager to ensure satisfactory in-stock conditions. Maintains appropriate inventory levels to achieve sales and margin goals. * Demonstrates a solid understanding of labor, sales, and margin goals and factors that influence them. * Partners with the department manager to meet labor and margin goals. * Reads and understands merchandising information. * Partners with department manager to develop and execute merchandising plans to promote products, drive sales, and create an optimal customer shopping experience. * Assists with providing menu items and products that are popular with customers, that are produced cost-effectively, and priced to attain targeted profit margins. * Collaborates with the Executive Chef and Retail Manager to analyze food production and service demands, reducing menu item run-outs and leftover waste to maximize sales and minimize loss. * Responds to customer feedback through surveys and personal interactions. * Responds to customer requests whenever possible to improve customer satisfaction. * Handles escalated difficult customer service situations and seeks solutions to delight the customer. * Trains and coaches' staff to do the same. * Selects, trains, schedules, motivates, supervises, evaluates, and recommends disciplinary action up to and including termination to ensure maximum utilization of individual and group capabilities. * Works as a partner with other Nutrition Services managers in improving department services. * Serves as the department's liaison in improving business relationships by networking with other hospital departments and campus partners. * Participates in applicable hospital committees in achieving Nutrition Services and PHHS goals.