Food and Nutrition Retail Supervisor

Day in the life of a Food Nutrition Retail Supervisor:

Works under the supervision of the Director of Food & Nutrition Services (FNS) and the Retail Manager. Responsible for supervising daily operations in the retail food service area of FNS department.

What you will be doing:

Supervises and directs daily operations of FNS Retail areas. Supervises Retail Staff. Responsible for scheduling retail staff and adjusting schedules to meet department need. Conducts Pre-Service Meal huddles as needed.

Assists with hiring, training, scheduling, evaluating, counseling, and discipline of staff.

In the absence of supervisors and managers in other areas of Food Services Department- supervises and leads retail, catering, transport, sanitation, Room Service and safety activities. Acts as primary leadership team member when manager or director are unavailable.

Maintains Food and Nutrition Services quality standards. Responsible for following Hazard Analysis Critical Control Point (HACCP)/ServSafe to ensure proper sanitation and safety standards. Records and maintains HACCP records according to established department guidelines. Ensures workstations & equipment are clean & sanitized.

Coordinates data collection and tracking for Retail Areas. Responsible for ensuing all required audits and data are completed and documented and actions requiring attention are corrected.

Coordinates and participates in patient and customer satisfaction surveys to ensure high level of service by FNS Retail and tray line areas.

Provides coverage on tray line as needed and weekend rotation coverage for Patient Services and FNS department.

Coordinates staff training & new staff orientation for Retail Areas.

Works with Director of FNS to complete annual competencies & performance evaluations for Retail Staff.

Communicates effectively with other staff members, within and outside of the department, to ensure the effective preparation and flow of food production, tray assembly, tray delivery and pick up. Reports to FNS management team, keeping the leadership informed of daily work-related items.

Responsible for retail signage and pricing. Responsible for ensuring recipes are prepared according to standards and to ensure all allergens, nutritionals, etc. are listed on signage.

Assists and leads staff in food prep and side duties as assigned; aids staff with patient ticket orders and assembling patient trays according to written instructions; and ensures accuracy of tray to patient's physician ordered diet, stocks and maintains tray line supplies, aids with tray delivery/pick up and in the dish room when needed, assists in inventory, daily inspections, receiving, and storage of supplies.

Responsible for ensuring proper cash handing procedures and controls, cash counting, cash deposits and change orders.

The above statements are intended to describe the general nature and level of work performed by people assigned to this job. They are not intended to be an exhaustive list of all responsibilities, duties and skills required of personnel so classified and employees may be required to perform other duties as assigned.

 

Desired skills:

Excellent verbal, written and interpersonal communication skills

Ability to lead others

Ability to read and follow written instructions and recipes

Ability to use proper phone etiquette, scripting calls and following protocols

Intermediate computer skills

Knowledge of Point-Of-Sale (POS)/cash register systems

Knowledge of hospital therapeutic diet orders

Ability to problem solve and perform basic mathematic calculations

Ability to work independently with excellent organizational skills, sound judgment and attention to detail

Ability to handle multiple tasks simultaneously

Ability to work in a high volume and high stress environment with varying hours and shifts

Ability to effectively promote stewardship through inventory and food waste control

 

 

Need to have:

High school diploma (or Equivalent Certificate from an accredited program) or higher degree

Two (2) or more years of experience in restaurant, or hotel, or foodservice, or hospital setting experience

90 Days: ServSafe Certification within 90 days of start date

 

Nice to have:

Associate’s degree in culinary arts, nutrition, or related field

Two (2) or more years of leadership of supervisory experience