Under general supervision of the Operations Manager, provides first-line supervision over Food Services employees in the cafeteria and retail areas. Coordinates work-flow, assigns tasks to employees, and responds to problems which may occur. Enforces departmental policies and procedures to ensure that goals and standards are achieved and excellent customer service is delivered to patients, visitors, and staff. Holds daily team meetings with staff to support them in providing the highest quality service. As a cohesive member of the management team, this individual is responsible for maintaining a high morale and positive culture in the department by consistently modeling behaviors that demonstrate the UMMC Midtown Campus core values.
Principal Responsibilities and Tasks
The following statements are intended to describe the general nature and level of work being performed by the individual assigned to this classification. They are not to be construed as an exhaustive list of all job duties performed by the individual so classified.
Oversees cafeteria staff to assure that food is made available for customers timely, of high quality, nicely displayed and safe.
Performs human resources functions to include: monitoring performance of staff; preparing performance appraisals; counseling staff and issuing disciplinary action when necessary in accordance with HR guidelines; and interviewing and selecting staff to fill vacant positions.
In coordination with manager, prepares work schedules, vacation, holiday or other schedules for employees. Schedules employees to fill positions as designated by a master schedule.
Approves and documents time deviations. Ensures that timekeeping records are completed correctly.
Orients new employees to department and hospital policies and procedures. Ensures that employees are adequately trained to perform duties.
High School Diploma or equivalency (GED).
ServSafe certification preferred.
Three years’ experience in food/cafeteria service. Minimum one year of supervisory experience required.