Supv, Food Service Operations-Atlantic Health Hackettstown Medical Center-Per Diem

Food Service Manager

Responsible for directing and coordinating the total operation of retail food operations, food preparation, food service, vending and catering for an assigned full service campus. Provides independent leadership in the areas of customer service and staff supervision, quality control, food safety and cleanliness, sustainability, food and supply ordering and requisitions and recordkeeping with accountability for profit and loss of assigned food service units.

Principal Accountabilities:

• Supervises employees engaged in the production of food, catering and beverage service, ensuring a consistent level of service for all shifts and special events.
• Hires or recommends hiring of staff; resolves employee and/or customer complaints and disciplines as necessary.
• Manages and coordinates the daily food production, vending and catering activities at an assigned campus.
• Participates in menu preparation, ensuring menus are updated and recipes are revised as necessary.
• Ensures all applicable local, state and federal food handling policies are complied with pertaining to food safety and handling.
• Obtains feedback from customers regarding the quality of food served and services provided, and takes steps necessary to ensure customer satisfaction.
• Leads sustainability and recycling efforts at an assigned campus food services location ensuring daily composting collections; purchase of compostable disposables and procurement of local and organic foods.
• Analyzes and monitors food and supply costs and revenue data on daily, weekly and monthly basis. Prepares financial reports such as profit and loss statements as needed to ensure food service operations stay within allotted budget.
• Performs other related duties as assigned.

Qualifications:

• Required: 1. High School Diploma or equivalent. 2. 2 years of food handling experience related to area of assignment, including one year of lead or supervisory experience. Preferred: 1. Associate's degree in Culinary Arts or related field. 2. Three or more years of relevant experience preferred.