Hospital Food Service Manager
The University of California, San Diego
About this position
Position Description
The Food Service Manager is responsible for the total operations in a food service installation. Responsible for front-line food service staff, production staff, sanitation staff, retail service staff, and other personnel as needed. Performs a wide-variety of duties related to the management of food production, patient meal and retail service in accordance with established policies, procedures and quality standards. Responsible for ensuring staff is compliant with department and organization standards. Responsible for training and monitoring of staff with infection prevention practices (sanitation, hand-hygiene, food safety), job performance, customer service standards, conducting annual performance evaluations, initiation of disciplinary action with (consultation by manager and labor relations) and department opening or closing duties. Assists in the development, revision, and monitoring of staff work flows, training, and coaching new and current staff. Performs cash handling procedures, monitors and is responsible for the cash handling competency of retail staff, and supports department compliance efforts with regard to campus cash handling guidelines. Utilizes department specific tools to maintain regulatory compliance and provide excellent customer service and service recovery. Performs other related Food Service Manager tasks as required.
Qualifications
Three (3) or more years of relevant experience/education. Experience and working knowledge in food service and sanitation regulations.