Job Details

Valid Ohio driver's license and proof of auto insurance is required by hospital policy. Must pass a motor vehicle background inspection, insurance eligibility, driving qualifications and training set forth by Nationwide Children's Hospital and must maintain qualification of insurance guidelines. (Create Job Requisition Event)

Plans, administers, and coordinates all retail activities of the Cafeteria, Food Court, 255 Cafe, Vending and Coffee Bar areas of the Hospital. Performs staff management, goal development, menu planning, monitoring all cash handling activities and budget management. Demonstrates a thorough organizational and operational knowledge of retail dining experiences and must be able to function independently and also function effectively as a member of the department management team. Demonstrates a thorough knowledge of effective merchandizing, quality assessment of market place conditions, customer expectations and product selection to maximize customer satisfaction.Essential Functions:

• Identifies short-term and long-range goals and objectives of the retail area, consistent with hospital and department mission statements. Ensures timely completion of goals through effective management of available resources.
• Strong written and verbal skills are demonstrated in reports, correspondence and presentations. Ensures all staff is kept informed of Hospital and Departmental priorities, communicates vision statement and demonstrates commitment towards their achievement.
• Participates in conferences, workshops and other professional development activities to maintain food-handling certification and/or to remain current with advances in the field of expertise.
• Ensures staffs receive required in-service training in safety, sanitation, QI, risk management, customer service, infection control, food production, HACCP program specifications and other areas/subjects that may apply.
• Recommendations and decision making reflects strong analytical skills in relation to quality, cost containment and impact of changes on other departments.
• Incorporates the Hospital Customer Service guidelines in developing and/or revising department policies and systems. Continually reviews product quality, palatability and nutritional composition to ensure all food exceeds customer expectations. Is perceived as a model by staff, and peers in Customer Service Leadership.
• Participates in Multi-disciplinary task forces, committees and projects, demonstrating team spirit and ability to work with different views and skills toward timely and effective completion of project objectives.
• Recruits, interviews, hires, trains, schedules, supervises, evaluates and, as necessary, disciplines and/or terminates staff in all areas of the department. Fosters positive and productive work environment and team work.
• In consultation with the department Executive Chef/Mgr, develops menus for all areas with consideration of customer population base and preferences. Works closely with the production personnel to ensure the highest level of service with regards to quality, quantity wholesomeness and overall presentation. Continually reviews the service delivery process to exceed customer expectation.
• Consult with engineering, environmental and other support services regarding all problems and concerns; work for solutions to problems and follow through to completion.
• Establishes and maintains an effective quality improvement program for areas of responsibility. Identifies customer base and ensures area's customer service levels are exemplary. Documents effectiveness of quality improvement measures, following up on any identified problems. Ensures area's compliance with requirements established by TJC, Ohio Department of Health, and other regulatory agencies, and with NCH Quality Improvement guidelines.
• Develops, recommends, implements and maintains area policies and procedures. Recommends and implements changes as appropriate.
• Forecasts, develops, monitors and controls annual operating budget for area salaries, expenses, capital expenditures and revenues. Identifies meaningful financial goals and objectives and ensures that established goals are met.
• Provide exemplary leadership for areas of concentration. Continually evaluates organizational structure and options for improvement.
• Ensures that staff participates in and attends in-services and continuing education meetings to maintain up-to-date knowledge/skills in all areas of job responsibilities.
• Plans, organizes, monitors and controls operational activities for retail operations through the use of area coordinators. Maintains all appropriate standards in the main areas of concentration.
• Oversees scheduling of management and employees of assigned areas of concentration to assure compliance with budgeted hours, and approves utilization of excess hours and overtimes.
• Ensures that HACCP principles are adhered to and maintained throughout all areas of the department.
• Adheres to the hospital and department policies on cooperate compliance, which includes completion of cooperate compliance certificate on an annual basis.

Education Requirement:

Bachelor's Degree in culinary or management fields, required.

Licensure Requirement:

(not specified)

Certifications:

(not specified)

Skills:

• Organizational analytical skills necessary to manage cafeteria food production and service, ensure appropriate product levels, develop policies/procedures, and resolve issues related to the cafeteria.
• Effective interpersonal skills required in interactions with department staff, other CHI employees, vendors, patients, families' cafeteria customers, and other agencies and institutions.

Experience:

Three years of managerial experience in the hospitality industry, required.

Physical Requirements:

OCCASIONALLY: (none specified)

FREQUENTLY: (none specified)

CONTINUOUSLY: (none specified)

Additional Physical Requirements performed but not listed above:

(not specified)

"The above list of duties is intended to describe the general nature and level of work performed by individuals assigned to this classification. It is not to be construed as an exhaustive list of duties performed by the individuals so classified, nor is it intended to limit or modify the right of any supervisor to assign, direct, and control the work of employees under their supervision. EOE M/F/Disability/Vet"

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