Manager, Retail Food Services

3 weeks ago

Burnaby, Canada Fraser Health Full time

Detailed Overview

Supporting the Vision, Values, Purpose and Commitments of Fraser Health including service delivery that is centered around patients/clients/residents and families: Reporting to the Director, Retail Food Operations, the Manager is responsible for the effective and efficient provision of Retail Food Services within an assigned service area; manages the day-to-day operations of retail services and systems such as cafeterias, coffee shops, vending and catering services, ensuring a positive customer experience. Provides leadership and direction to all staff within assigned service area. Ensures the appropriate planning, implementation, monitoring and evaluation of related financial, human and physical resources. Responsibilities Responsible to manage the day-to-day operations for cafeterias, coffee shops, vending and catering at designated retail services sites. Recruits people, provides leadership and mentorship on individual developmental plans, and provides regular, ongoing and meaningful feedback to provide recognition and to address performance improvement. Identifies training and/or educational requirements as needed. Administers Retail Food Services integration and coordination. Participates in strategic planning and evaluation of Retail Food Services within assigned service area. Oversees food supply purchasing and inventories, storage rotation and waste management. Liaises with vendors/contractors on the delivery and receiving of supplies and equipment. Participates in ongoing product evaluation and cost comparison as part of the purchasing process. Investigates suitable substitutes when a product is in short supply or fails to meet the changing requirements. Monitors, analyzes, and reports on quality assurance and control imperatives for Retail Food Services. Implements, manages and conducts audit programs to ensure frontline staff are performing best culinary practices in accordance with provincial food safety guidelines. Reviews effectiveness of audit programs and reviews findings with Director and leadership team. Ensures completion of follow-up actions as required. Reports variances of raw materials and labour costs monthly to the Director, utilizing financial reporting from FH Finance department; ensures purchasing of raw materials is in accordance with guidelines set forth by the Director; follows product pricing in accordance to established pricing policies. Ensures the implementation of current human resource standards and procedures, as well as compliance with applicable acts, regulations and collective agreements. Interprets and administers collective agreements covering all bargaining unit employees. Investigates and responds to grievances as well as routine and confidential employee issues. Disciplines and initiates employee terminations when required. Reviews and evaluates Retail Food Service strategies, systems, programs and outcomes to ensure alignment with Fraser Health (FH) strategic plan. Participates in the development, implementation and monitoring of departmental goals and objectives, policies and procedures whilst ensuring the delivery of effective and efficient services. Forecasts and recommends long and short-term fiscal planning including resource allocations for existing and new programs. Participates in annual capital and operating budgets for Retail Food Services. Is accountable for the operating budget for the assigned area; ensures efficient utilization of financial resources within the objectives, plans and budgets. Completes variance analyses of the allocated budget, reports significant issues and provides recommendations for budgetary adjustments. Develops and recommends organizational structures that reflect the operational needs of Retail Food Services. Works collaboratively with the Lead, Culinary Food Services and liaises with internal key partners and participates on committees to identify Retail Food Service requirements, and to plan effective services and programs to meet the needs of FH. Qualifications Baccalaureate Degree in Business Administration or Hospitality or related discipline plus a minimum five years’ recent related experience in a retail food operations role in a health care environment, including two years in a supervisory capacity or leading a team, or an equivalent combination of education, training and experience. COMPETENCIES Demonstrates the leadership practices of the Fraser Health Leadership Framework of Clear, Caring and Courageous and creates the conditions for people to succeed. Leadership Competencies: Proven ability to build a shared sense of purpose with clear priorities and expectations. Invests in team growth and development, and makes an honest effort to see, hear, and value all perspectives. Takes smart risks to find new solutions and has the ability to make tough decisions when needed for meaningful impact. Professional/Technical Capabilities: Ability to lead, plan, manage, implement, organize and problem solve. Ability to communicate effectively including collaborating within a team environment and to make presentations to groups. Ability to function effectively in a highly dynamic environment. Ability to be effective in an environment subject to continuous change. Working knowledge of applicable regulations, legislation and collective agreements. Computer literacy with word processing, spreadsheets and database programs. Physical ability to carry out the duties of the position.

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