Retail and Catering Coordinator – Morristown Medical Center

Retail and Catering Coordinator – Morristown medical Center

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Overview: Atlantic Health System has created a Trusted Network of Caring™, delivering the right care, at the right quality, at the right time, at the right place and at the right cost. We aim to deliver the highest quality, safety and care combined the best experience for our patients and their families. We are confident that you will find success within Atlantic Health System, which has been named for the 7th year in a row to Fortune’s “Top 100 Best U.S. Companies to Work For” list. We believe you’ll find that our culture of collaboration and care exemplifies the value we place on our patients, their families and our employees.Responsibilities:

* Leadership: Leverage the departments coaching model to engage and develop team members to their fullest potential. Reward and recognize employees. Ensure individual and team performance meets objectives and customer expectations. Plan and lead daily team briefings. Ensure safety and sanitation standards in all operations.* Associate and Customer Relationship: Maintain effective associate and customer rapport for mutually beneficial business relationships. Identify needs and communicate operational progress. Demonstrate excellent customer service using the department standard service model.* Financial Performance: Ensure the completion and maintenance of daily, weekly and monthly financial statements. Deliver AHS/MMC financial targets. Adopt all AHS/MMC processes and systems, understand performance metrics, data, order and inventory trends; educate teams on key levers to improve margins.

* Productivity: Create value through efficient operations, appropriate cost controls, and profit management. Comply with the Operational Excellence fundamentals by meeting and maintaining food and labor initiatives. Ensure entire team is trained and able to execute. Supervise team regarding production, quality and control.

* Compliance: Maintain a safe and healthy environment for patients, customers and employees. Comply with all applicable policies, rules and regulations, including but not limited to those relating to safety, health, and wage and hour.

* Manage Front of House (National Brands) dining operations

* Develop and implement retail services plan to improve service, quality and profitability of service areas.

* Maintain effective working relationships with other departments to provide a unified retail experience for customers.

* Marketing, merchandising and cash handling management.

* Contributes to departmental revenue through the implementation of services and creation of opportunities for growth as well as prevention of wastage and over-production to meet/exceed budgetary targets.

* Directs daily operation of food quality and customer service for all catered events and in cash handling retail food operations by delegating, assigning and prioritizing activities and monitoring operating standards.

* Manages cash handling protocols and control procedures according to established standards.

* Plans, advises and assists Manager with menu options and selection and provides job quotes for catered events.

* Reviews and tracks sales of product groups or items to control inventory and for menu and pricing management.

* Ensure that all Catered events and retail operations food and products are consistently prepared and served according to recipes, portioning, cooking and serving standards.

* Ensure employees have appropriate equipment, supplies, and resources to perform their jobs, meet established goals, cost controls and deadlines.

* Ensure that all equipment is kept clean and kept in excellent working condition through personal inspection and by following Friendly Home’s preventative maintenance programs.

* Collaborate with Executive Chef and the Manager to plan and price menu items.

* Control food cost and usage by following proper requisition of products from storage areas, product storage procedures, standardized recipes and waste control procedure.

* Education: Associates Degree in Culinary Arts, or Food and Beverage Management, Hotel and Healthcare Restaurant Management or Business Management.

* Experience: Five (5) years culinary experience in a Healthcare environment, Restaurant, or senior living community

The Food Service Coordinator of Retail is a Management position, responsible for developing and executing dining solutions to meet customer needs and tastes. Oversees and manages dining operations where customers order prepared food from a menu and catering events.

* A combination of experience, education, and/or training which substantially demonstrates the following knowledge and skills:
* Strong employee relations and customer service skills required.

* Computer literacy of office computer programs desired.
Understanding and using metrics to continue improving the department and staff performance.

All qualified applicants will receive consideration for employment without regard to race, national origin, religion, age, color, sex, sexual orientation, gender identity, disability, or protected veteran status.

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