Job Description
Forefront is dedicated to enhancing lives through exceptional culinary and support services. As a leader on our team, you play a vital role in driving operational success within a healthcare environment. Through our core values Tenacity, Integrity, Creativity, Service Excellence, Safety, and Caring, you will lead teams, ensure high-quality service delivery, and help create a clean, safe, and healing environment for all. If you are passionate about leading people, developing teams, and making a meaningful impact, we invite you to join us. Why You'll Love Leading With Us: Supportive Culture: Collaborate with a leadership team that values input, accountability, and continuous improvement Growth-Focused: Access to leadership development, Lean Six Sigma opportunities, and career advancement pathways Comprehensive Benefits: Medical, dental, vision, life insurance, 401(k), pet insurance, and unlimited PTO Compensation: $56,000-$60,000 yearly The Manager Retail is responsible for the daily management and performance of retail food service operations at assigned client locations. This role oversees retail dining venues to ensure quality food offerings, efficient service, and a positive customer experience. The Manager Retail manages staff, financial performance, merchandising, and operational standards while maintaining compliance with safety and regulatory requirements. This position collaborates with culinary, clinical, and operational leaders to align retail services with organizational goals. The Manager Retail reports to a Director Culinary Services or designated operational leader and provides direct leadership within the operation. Essential Functions and Duties Manage daily retail food service operations to ensure service quality and efficiency. Oversee staffing, scheduling, training, and performance management of retail employees. Monitor financial performance including sales, labor, and cost controls. Ensure compliance with food safety, sanitation, and regulatory standards. Coordinate merchandising, product mix, and promotional activities. Maintain point of sale systems and ensure accurate cash handling practices. Partner with culinary and operational leaders to support menu and service initiatives. Respond to customer feedback and implement service improvements. Conduct regular operational audits and inspections. Maintain accurate records related to sales, staffing, and compliance. Travel Occasional travel by car to other accounts in the region may be required as needed for meetings or professional development training. This is an exempt salaried position, with expected hours to include: days, evenings, weekends, and holidays. General Responsibility as Required for Position Responsible for acting in conformance with all facility and departmental policies and procedures including those relating to Human Resources, Code of Ethics and Business Conduct, Health and Safety regulations, Compliance requirements, Patient Rights, Confidentiality, and HIPAA. Responsible for acting in conformance with accrediting agency standards. Attends department meetings as required. Demonstrates accountability to accept responsibility for personal/professional growth and any required certification/licenses, if applicable. Completes mandatory training and competencies annually. Requirements: Education/Experience/Training High school diploma or equivalent. Associate degree or bachelor degree in hospitality management, business, culinary arts, or a related field. Minimum of three years experience in retail food service or hospitality management. Experience managing staff, budgets, and point of sale operations. Experience working in healthcare or senior living retail environments. License and Certification ServSafe Food Protection Manager Certification Required or Must be obtained within 90 days of employment