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Retail Catering Operations Manager
1 month ago
The Retail Catering Operations Manager is responsible for overseeing and leading Fraser Health's retail catering operations at all FH sites. This role plans, coordinates, monitors, implements, and evaluates all aspects of retail catering operations and the systems that support it.
Key Responsibilities- Leads and oversees retail catering operations across Fraser Health by planning, coordinating, monitoring, implementing, and evaluating all aspects of the catering operations outside of retail spaces, based on operational needs.
- Works with Team Leads to ensure there are enough staff resources to support catering requests, provides work direction to food services staff at site during functions, manages food preparation while ensuring that food preparation standards are adhered to, and ensures site has appropriate catering equipment to handle any booked catering events in advance of the scheduled date.
- Leads projects and initiatives to ensure retail catering operations meet cost savings strategies and quality control measures, including but not limited to technology and equipment improvements and innovations.
- Maintains online ordering platforms to ensure updated menus and offerings are available to users and makes recommendations to food service leaders on what menus and offerings should be available to meet customer needs.
- Coordinates marketing of food and beverage products, vendor partnerships, special events through market research, integration and coordination of digital and print advertising at sites, web design, social media channels, content and email marketing, to staff and customers, sponsorships and events.
- Gathers and prepares statistics on search engine optimization to better understand traffic to websites and ordering platforms and identifies shortfalls in traffic and develops ways to better optimize use.
- Conducts market research through surveys and menu item analysis to identify potential marketing opportunities by determining current and future trends in the retail food market, including food offerings, pricing, and customer satisfaction.
- Provides regular and ongoing feedback to the management team to inform decisions related to retail food service strategies, systems, and programs.
- Contributes to the creation of print and digital media, including media boards, posters, banners, and email blasts, and collaborates with FHA Communications to ensure marketing materials meet FH standards and branding.
- Forecasts and recommends long and short-term fiscal planning, including resource allocations for existing and new programs.
- Manages and monitors budget for supplies, staffing, and equipment related to catering and marketing initiatives.
- Provides leadership and input for operational practice by seeking out and identifying best practice in service delivery and ensuring that procedures and policies developed by the organization reflect standardization and best practice and, once complete, are communicated and implemented throughout FH.
- Works collaboratively with the Lead, Culinary Food Services, and liaises with internal key partners and participates on committees to identify retail catering/marketing food services requirements and to plan effective services and programs to meet the needs of FH and ensures alignment with FH strategic plan.
- Performs duties in accordance with all sanitation and safety requirements, including HACCP and WHMIS, in compliance with federal, provincial, and local food safe regulations.
- Responds to and/or reports injuries and safety hazards to Director or designate immediately, taking action required to minimize any potential risks.
Diploma in Marketing, Hospitality, or related discipline, plus a minimum five years' recent related experience in a retail food operations role, or an equivalent combination of education, training, and experience. Current Food Safe Certificate 1 & 2.