Manager - Food Services - Full Time

Elliot Health System; Manchester (NH); On-site; USD 85,000 - 105,000; Full time

Benefits offered by this job

Health insurance

Dental insurance

Vision insurance

Disability & life insurance

Tuition reimbursement

403(b) retirement plan

Welliot Health Center access

Job summary

Elliot Health System is seeking a Manager of Food Services to lead the Elliot Kitchen, cafeterias, and off-site food needs. You will oversee menus, staff, and budgets to deliver high-quality nutrition and excellent service.

The role requires a Bachelor’s degree or equivalent experience, 3–5 years of management in a large food service setting, and Safe Handling Food Service certification. This position is based in Manchester, NH and involves on-site leadership.

Qualifications

• Bachelor's Degree or equivalent experience required.
• 3-5 years of management or supervisory experience in restaurant or large institution.
• Safe Handling Food Service certification required.

Responsibilities

• Develop and coordinate policies, standards, and procedures for nutrition care with leadership.
• Maintain and monitor department budgets and capital equipment within guidelines.
• Oversee Retail Program financials, including cash management and achieving financial objectives.
• Design menus and procure products with collaboration across teams to ensure nutrition and cost targets.
• Ensure cafeteria and dining areas are clean, safe, and attractive, coordinating with Environmental Services and vendors.
• Lead department meetings and promote productive, meaningful discussions.
• Lead staff development, hiring, discipline, performance appraisals, and training.
• Schedule staff within budget; coordinate with diet office and IT/vendor as needed.

Skills

Leadership

Budgeting

Staff development

Customer service

Education

Bachelor's Degree or equivalent experience

Job description

Manager - Food Services

About the Job:

The Manager of Food Services is responsible for managing food production and staff for the Elliot Health System (EHS), including daily operations management of the Elliot Kitchen, Cafeterias, Event Planning Functions, Off-Site Food needs and non-clinical Diet Aides. The incumbent is accountable for customer satisfaction, food and beverage quality, and financial performance and will work collaboratively with members of the food and nutrition management team, kitchen staff, and clinical nutrition team, as well as various EHS staff and managers to accomplish objectives.

What You'll Do:

• In conjunction with leadership and supervisory staff, develop and coordinate policies, standards, and procedures for effective nutrition care.
• Maintain and monitor department expenses and capital equipment budgets and operate within the guidelines of department budget, containing and minimizing costs while maintaining established departmental standards.
• Participate in short-and-long term budgetary planning for the department with the Director of the Hospitality. Oversee the financial aspects of the Retail Program including cash management and the attainment of financial objectives.
• Develop the Retail Programs in conjunction with Director, Production Manager, Clinical Nutrition Manager, or their designees.
• Maintain the physical appearance of the Cafeteria, including the server and the dining rooms, ensuring that it is consistently clean, safe, and attractive. Contract with resources, including Environmental Services, FNS staff, and outside contractors to accomplish objective.
• Facilitate department meetings, participating appropriately to aid in making meetings productive and meaningful.
• Exhibit leadership behaviors in accordance with EHS Guiding Principles and Beliefs.
• Design menus and bring in products in a collaborative, team-based environment to ensure high customer satisfaction and good nutrition while at the same time meeting or exceeding financial objectives for the department.
• Ensure that meal presentation and service is of optimal quality and results in high level customer satisfaction.
• Manage and lead FNS staff ensuring staff are well-trained, motivated, team-oriented, and highly customer focused. Ensure consistent management of staff including hiring, disciplining, performance appraisal delivery, training, team building, and other interventions as necessary.
• Function as a member of FNS Management Team by maintaining a concern for the entire department, its customers, and outcomes achieved. Work collaboratively with other staff, managers, and supervisors to achieve goals and objectives.
• Oversee the scheduling of staff within budgetary constraints. Provide staff to other areas such as diet office and production ensuring a staffing pool large enough to address known and predictable areas of need.
• Supervise the department ensuring that all procedures are followed and that problems are resolved or deferred to the appropriate person for resolution.
• Oversee the diet ordering system ensuring all staff are appropriately trained and working with IT and vendor on technical issues, as needed.
• Responsible for assisting staff with rounding ensuring a positive customer focused operation.
• Perform other duties as assigned.

Qualifications:

• Education: Bachelor's Degree or equivalent experience required.
• Experience: A minimum of three-five (3-5) years of management or supervisory experience in restaurant or large institution required.
• Certification/Licensure: Safe Handling Food Service certification required.

Why You'll Love Us:

• Health, dental, prescription, and vision coverage for full-time & part-time employees
• Short-term disability, long-term disability, and life insurance coverage
• Competitive pay and earned time accrual plan
• Tuition Reimbursement and career advancement opportunities
• 403(b) Retirement Savings Plan
• Supplemental benefits, including access to the Welliot Health Center
• And more!

Monday - Friday