Merchandise Operations Manager Jobs in Micronesia

Assistant Retail Service Manager

Primary Purpose

Assists with the day-to-day Retail Operations of the Nutrition Services Department in a cost-effective manner with the overall objectives of operational excellence, executing programs, waste/shrinkage control, Safety, Regulatory Compliance, and maintaining excellent products and services for retail customers.

Minimum Specifications

Education

• Must have a two-year degree in Food Service Management

Experience

• Must have a minimum of five (5) years of experience in the food service industry.
• Must have (3) years of supervision or management experience in food service retail operations.
• Restaurant, Hotel, or Healthcare nutrition services background preferred.

Equivalent Education and/or Experience

• May have an equivalent combination of education and experience that substitutes for both the education and experience requirements.

Certification/Registration/Licensure

• Must be certified as a Food Service Manager by the City of Dallas, Department of Health and Human Services, or
• Certified Food Safety Manager by the National Registry of Food Safety Professionals, or
• Certified SERV Safe Food Safety Manager by the National Restaurant Association, or obtain one of the above certifications within 90 days of placement into the job.

Required Tests for Placement

Skills or Special Abilities

• Must be able to communicate effectively both orally and in writing with departmental personnel, hospital staff, and the public.
• Must have exceptional customer service skills.
• Must have proficient knowledge of institutional kitchen operations and equipment.
• Must demonstrate knowledge in food safety.
• Must be willing to work flexible hours (i.e., weekends, evenings).
• Must be able to demonstrate good basic computer skills with a working knowledge of personal computers, food management software programs, database programs, and data report analysis.
• Must be able to effectively manage people and accommodate all cultural and environmental nuances.
• Must be able to solve problems and create a resolution satisfactory to all parties.

Responsibilities

• Partners with the department manager to manage and provide oversight to all areas of the department.
• Assesses, prioritizes, and delegates tasks and production.
• Partners with the department manager to ensure satisfactory in-stock conditions. Maintains appropriate inventory levels to achieve sales and margin goals.
• Demonstrates a solid understanding of labor, sales, and margin goals and factors that influence them.
• Partners with the department manager to meet labor and margin goals.
• Reads and understands merchandising information.
• Partners with department manager to develop and execute merchandising plans to promote products, drive sales, and create an optimal customer shopping experience.
• Assists with providing menu items and products that are popular with customers, that are produced cost-effectively, and priced to attain targeted profit margins.
• Collaborates with the Executive Chef and Retail Manager to analyze food production and service demands, reducing menu item run-outs and leftover waste to maximize sales and minimize loss.
• Responds to customer feedback through surveys and personal interactions.
• Responds to customer requests whenever possible to improve customer satisfaction.
• Handles escalated difficult customer service situations and seeks solutions to delight the customer.
• Trains and coaches' staff to do the same.
• Selects, trains, schedules, motivates, supervises, evaluates, and recommends disciplinary action up to and including termination to ensure maximum utilization of individual and group capabilities.
• Works as a partner with other Nutrition Services managers in improving department services.
• Serves as the department's liaison in improving business relationships by networking with other hospital departments and campus partners.
• Participates in applicable hospital committees in achieving Nutrition Services and PHHS goals.