Ranked the No. 1 Hospital in Oregon by the U.S. News & World Report, we pride ourselves in not only serving our community with the highest of accolades, but pushing a multifaceted mission that strives of excellence within the OHSU Culture. Find out more here: https://www.ohsu.edu/about/ohsu-vision-mission-and-values and https://youtu.be/6C-lws1q5cY

 

OHSU is hiring! We offer a variety of benefits on top of joining a thriving organization:

• Full Time Benefits
  • Covered 100% for full-time employees and 88% for dependents
• Several retirement plans to choose from! – Oregon Public Service Retirement Plan and University Pension Plan, voluntary savings plans (403b and 457b)
• Up to 200 hours (equal to 25 full days) a year of paid time off 
• 96 hours of sick leave a year (prorated for part-time employees) 
• Commuter subsidies
• Tuition reimbursement 
• Access to group life insurance, disability insurance and other supplemental benefits
• Annual Raises
• Employee discounts to local and major businesses
• Growth/Development Opportunities

We want you, apply and work with us today! https://www.ohsu.edu/

 

This position is responsible for 24/7 management of retail food operations on Marquam Hill campus at Oregon Health & Science University and one location at the Center of Health and Healing Building 2.

 

The retail food services program consists of 12 retail venues (cafes, espresso bars, healthy food store and gift shop) generating 3.2 million transactions and serves the dining and nutritional needs of faculty, staff, and guests across all Oregon Health & Science University missions. 

 

The position oversees an annual operating budget of $15 million, which generates $15 million in annual revenue. The position oversees a management team of five supervisors and a staff of 130 full time employees, including cooks, baristas, cashiers, and food service workers.

 

This position is responsible for development and implementation of the annual operating plan for retail operations that supports the Food & Nutrition Services Strategic Plan. 

 

This position is responsible for establishing and maintaining systems and procedures, developing and monitoring the budget for retail food service operations, and for ensuring that food safety and outstanding guest experiences are maintained in all locations.

Retail Leadership

 

• Responsible for 24/7 management of retail operations on Marquam Hill.
• Leads, mentors, trains and develops existing managers, new managers and lead workers.
• Prepares and implements the Food & Nutrition Services Retail strategic operating plan as it aligns with the Food & Nutrition Services Departmental Strategic Plan.
• Assigns management staff to implement tactics identified in the strategic operating plan. Monitors performance to the strategic plan and the individual tactics.
• Responsible for retail menu selection, pricing, merchandizing strategy, and coffee strategy.
• Develops, measures, and ensures quality standards. Works with Executive Chef to develop and maintain café menu items, vendor selection, and food safety policy and procedures.
• Works with Director of Food and Nutrition Services to develop new business opportunities and locations. 
• With the Executive Chef, identifies new products for implementation and negotiates with vendors on price, delivery issues, and outlet placement.
• Participates in Oregon Health Science 9th floor retail operation planning for new retail café (replacing 3rd floor café in 4-5 years).

Safety & Quality

• Develops and monitors food quality standards of all retail operations.
• With Food Safety Coordinator and Executive Chef, develops and monitors safety standards, food safety programs, practices, requirements, equipment, and retail premises.
• Ensures all Institutional and regulatory food safety standards are followed.
• Fulfill responsibilities to the organization through performance that promotes the service excellence philosophy.
• Performs requirements for department managers as outlined in "Compliance Roles and Responsibilities in Oregon Health & Science University Hospitals and Clinics."    

Service & Hospitality

• Demonstrates exceptional customer service at all times.
• Assesses customer satisfaction during meal times by visiting with guests and staff and anticipates customer’s needs.
• Leads the retail team to provide a memorable guest experience.
• Develops and monitors retail supervisory rounding of all operational facilities.
• Develops and monitors service standards.
• Develops measurement and metrics to monitor guest satisfaction levels.
• Fulfills responsibilities to the organization through performance that promotes the service excellence philosophy.

Employee Engagement

• Recruits, hires, orients, and assesses performance of management team (retail supervisors).
• Establishes operational and professional development goals for leadership staff.
• Completes annual performance review appraisals.
• Leads disciplinary action process and all investigatory meeting for all retail operations.
• Develops and promotes candidates for certified trainer and other key positions.

Financial Management

• Provides financial oversight for approximately $10-15 million in annual revenue generated from 12 Cafes, Espresso Bars, Natural Foods Stores, Catering Services and Gift Shop.
• Manages $10-15 million expense budget. Assists in retail budgets, forecasts and accounting with the support of the Food Service Director.
• Sets goals and standards of quality, cost controls, labor scheduling, staffing and employee training. Develops and implements benchmarking systems in the department for all retail operations.
• Monitors monthly expenditures for all Retail Operations. Identifies retail wide problems and areas of concerns and then develops and implement solutions.
• Develops annual and 5 year capital budgets.
• Budgeted numbers are 50% of pre-Covid totals.

• Bachelor’s Degree. 5 years experience as General Manager of a high volume ($2 million + annual revenue) may be substituted for the Bachelor Degree.
• 8 years General Manager or Assistant General Manager experience in a high volume ($2 Million+ Annual revenue) restaurant or retail foodservice operation.
• Demonstrated ability to proficiently manage retail operations, including: budget and forecasting, cost of goods sold, labor costs, hiring and performance management of employees, customer service, menu development and leadership.
• Current ServSafe certification or equivalent.
• Must be able to perform the essential functions of the position with or without accommodation.

• Previous experience managing staff in an organization subject to a collective bargaining agreement.
• National Restaurant Association Foodservice Management Professional Certification.

Oregon Health & Science University values a diverse and culturally competent workforce. We are proud of our commitment to being an equal opportunity, affirmative action organization that does not discriminate against applicants on the basis of any protected class status, including disability status and protected veteran status. Individuals with diverse backgrounds and those who promote diversity and a culture of inclusion are encouraged to apply. To request reasonable accommodation contact the Affirmative Action and Equal Opportunity Department at 503-494-5148 or aaeo@ohsu.edu.


As an organization devoted to the health and well-being of people in Oregon and beyond, OHSU requires its employees to be fully vaccinated against COVID-19.