RETAIL MANAGER, FOOD AND NUTRITION

The Retail Manager is responsible for the overall success of the hospital’s retail café, patient dining, physician lounges, and catering operations within a 400-bed acute care hospital. This role oversees daily operations, financial performance, customer satisfaction, and team development while ensuring high standards of food quality, safety, and service. The Retail Manager directly supervises 6 team members/leaders and serves as a key liaison between Food & Nutrition Services and hospital leadership.

Key Responsibilities:

• Oversees daily operations of the retail café, physician lounges, and catering services, ensuring exceptional customer service, hospitality, and operational excellence.
• Provides leadership for a team of six direct reports, including hiring, training, scheduling, coaching, performance management, engagement, and retention.
• Manages departmental budgets, forecasting, financial reporting, productivity, and retail performance while implementing effective food, labor, and supply cost controls.
• Monitors sales, customer satisfaction, and operational metrics to identify opportunities for growth, service enhancements, and continuous improvement.
• Oversees purchasing, inventory management, and vendor relationships to maintain product quality and availability.
• Ensures compliance with all regulatory, sanitation, safety, and infection prevention standards.
• Coordinates catering services and special events across the hospital campus.
• Partners with culinary, marketing, and operational teams to implement new programs, promotions, and retail initiatives.
• Serves as the primary liaison with hospital administration, clinical leaders, and key stakeholders, promoting a culture of safety, accountability, and service excellence.

Preferred Qualifications:

• Three or more years of progressive leadership experience in foodservice, dietary, retail dining, or hospitality operations.
• Healthcare foodservice experience, including retail dining, catering, and/or physician hospitality services, strongly preferred.
• Knowledge of retail dining trends, customer engagement strategies, food production, sanitation standards, food cost controls, and presentation.
• Demonstrated leadership, coaching, team development, and employee engagement skills.
• Strong written and verbal communication skills with the ability to build relationships across all levels of the organization.
• Financial acumen, including budgeting, forecasting, labor management, and financial analysis.
• Proficient in Microsoft Office Suite, email, point-of-sale systems, and other operational software.
• ServSafe® Certification required or obtained within an established timeframe.
• Ability to manage multiple priorities in a fast-paced healthcare environment while maintaining high service and quality standards.