Healthcare Retail Manager: Lead Ops & Dining

Compass Group USA; Towson (MD); On-site; USD 60,000 - 85,000; Full time

Benefits offered by this job

Medical

Vision

Life Insurance/AD

Disability Insurance

Retirement Plan

Flexible Time Off

Holiday Time Off

Job summary

Morrison Healthcare, a Compass Group USA company, is seeking a Retail Manager to lead the successful operation of a Food & Retail unit. You will plan and supervise functions, maintain cash controls and payroll records, and hire/train hourly team members while ensuring customer satisfaction and safe, efficient resource use.

Key responsibilities include staff management, budgeting, forecasting, inventory control, and implementing new culinary programs in collaboration with marketing and culinary

Qualifications

• Culinary degree preferred, or A.A. Degree plus related experience.
• Three or more years supervisory experience in food service operations.
• Experience in healthcare/retail dining environments desirable.
• Knowledge of retail, food and catering trends with focus on quality, cost controls and presentation.

Responsibilities

• Oversees daily administrative and operational tasks.
• Handles all aspects of staff management.
• Manages all financials including budget development, forecasting, and financial reporting.
• Maintains knowledge of market trends and opportunities.
• Manages cost controls and control expenditures for the account.
• Oversees sanitation and safety of assigned unit(s).
• Purchases and manages inventory.
• Rolls out new culinary programs with Company marketing and culinary team.
• Acts as the direct liaison with the client.

Skills

Leadership

Management

Coaching

Communication skills

Financial management

Budgeting

Microsoft Office

Retail trends

Customer service

Education

Culinary degree preferred

A.A. Degree plus related experience

Tools

Microsoft Office

Job description

Morrison Healthcare, a Compass Group USA company, is seeking a Retail Manager to lead the successful operation of a Food & Retail unit. You will plan and supervise functions, maintain cash controls and payroll records, and hire/train hourly team members while ensuring customer satisfaction and safe, efficient resource use.

Key responsibilities include staff management, budgeting, forecasting, inventory control, and implementing new culinary programs in collaboration with marketing and culinary