Assistant Retail Service Manager

Parkland Health; United States; On-site; USD 55,000 - 75,000; Full time

Job summary

Parkland Health is seeking an Assistant Retail Service Manager to support the Nutrition Services Department's retail operations, ensuring cost-effective management, quality products, and excellent service for patients and visitors.

The role requires a two-year degree in Food Service Management, 5+ years in food service, and 3+ years in supervision or management. Certifications in food safety are preferred.

Qualifications

• Must have strong communication skills, both oral and written.
• Exceptional customer service skills.
• Proficient knowledge of institutional kitchen operations and equipment.
• Knowledge of food safety standards and practices.
• Willingness to work flexible hours including weekends and evenings.
• Basic computer skills and experience with food management software/databases.
• Ability to manage people and adapt to diverse environments.
• Adept at solving problems and delivering resolutions.

Responsibilities

• Assist department manager with oversight of all Retail Operations areas.
• Prioritize and delegate tasks and production as needed.
• Maintain inventory levels to meet sales and margin goals.
• Understand labor, sales, and margin drivers and work to meet goals.
• Collaborate with department manager to promote products and enhance customer experience.
• Assist in offering menu items produced cost-effectively and priced for margins.
• Work with Executive Chef and Retail Manager to minimize waste and maximize sales.
• Handle customer feedback and resolve escalated service issues.
• Train and coach staff to uphold standards.
• Schedule and supervise staff while supporting disciplinary actions when needed.
• Collaborate with Nutrition Services managers to improve department services.
• Liaise with hospital departments and campus partners to strengthen business relationships.
• Participate in hospital committees to achieve goals.

Skills

Communication

Customer service

Kitchen operations

Food safety

Flexible hours

Computer skills

People management

Problem solving

Education

Two-year degree in Food Service Management

Job description

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.

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.