Manager, Systemwide Retail Food Operations - La Jolla

This is a full-time, salaried leadership position based out of our Scripps Memorial campus in La Jolla. Must be available to travel to all Scripps Hospital sites systemwide. This position will primarily be Monday-Friday, with flexibility and availability to support operational needs after hours or weekends if needed. This position is eligible to participate in our Management Incentive Compensation Plan for FY27.

Join the Scripps Health team and work alongside passionate caregivers and provide patient-centered healthcare. Receive endless appreciation while you build a rewarding career with one of the most respected healthcare organizations nationwide.

Why join Scripps Health?

At Scripps Health, your ambition is empowered, and your abilities are appreciated:

• Nearly a quarter of our employees have been with Scripps Health for over 10 years.
• Scripps is a Great Place to Work Certified company for 2025.
• Scripps Health has been consistently ranked as a top employer for women, millennials, diversity, and as an overall workplace by various national publications.
• Beckers Healthcare ranked Scripps Health on its 2024 list of 150 top places to work in health care.
• We have transitional and professional development programs to create a learning environment that enables you to thrive in your specific field as well as in your overall career.
• Our specialties have been nationally recognized for quality in areas such as cardiovascular care, oncology, orthopedics, geriatrics, obstetrics and gynecology, and gastroenterology.

The Manager of Systemwide Retail Food Operations manages, plans, and oversees operational and financial performance (including budgeting, expense control, and revenue optimization) for multiple retail food service locations at primary site, ensuring alignment with organizational goals. Takes direct supervision from site FNS Director. Collaborates with the Systemwide Culinary Director and site Food Service Directors to optimize systemwide menus, pricing strategies, and marketing initiatives. Collaborates with Senior Director of Food and Nutrition Services for implementation of systemwide projects to support organizational strategies and goals. Leads systemwide merchandising, pricing, and marketing processes, providing oversight, coaching, and guidance to site Retail/FNS Supervisors to ensure consistency, brand standards, and policy compliance across all locations. Serves as the developer of systemwide training program for retail staff onboarding and standardized retail practices. Provides systemwide oversight and standardization for Physician Meal Services across hospital sites, partnering with Physicians of Excellence (POEs) and department advocates to support program management, quality assurance, and continuous improvement. Executes the systemwide strategic food service plan, including inventory management standards, point-of-sale operations, and menu compliance, in collaboration with site Retail Supervisors to ensure consistent implementation and operational effectiveness.

Ensures, systemwide, highest standards of food quality, safety, and sanitation across all retail operations, maintaining full compliance with local, state, and federal health and safety regulations, accreditation standards, and organizational policies. Monitors site-specific performance metrics and proactively identifies operational, financial, and service-related challenges, utilizing data, KPI trends, and site feedback to implement sustainable solutions that improve efficiency, financial performance, and guest satisfaction. Supports systemwide compliance for monitoring data at other sites. As well as oversee equipment operation and preventive maintenance standards across site retail locations, ensuring equipment is used and maintained in accordance with manufacturer guidelines, safety requirements, and operational needs. Supports systemwide compliance for equipment review and maintenance. Champions an exceptional customer experience by setting high standards for presentation, service, and responsiveness; modeling service excellence; and ensuring effective resolution of customer concerns and service issues. Ensures site and systemwide compliance.

Required Qualifications:

• Bachelor's degree in Food/Nutrition Science or related field

• ServSafe Manager Food Safety Certification or equivalent

• Active California Driver's License

• Minimum 3 years experience in management/supervision in a retail food service setting.

• Proficient in Microsoft suite. Proficiency in TJC, HACCP, Food Code and other applicable regulatory requirements with ability to translate into practice.

Preferred Qualifications:

• *Experience in management of retail setting in profit and loss, including retail marketing and merchandising experience. Analyzing sales to optimize menu planning and product selection.

• Experience in creating, implementing, and facilitating customer service training initiatives.

• Excellent verbal and written communication skills, complex problem solving, team development, strategic planning and systems planning/development.

• Understanding and experience with information systems, data analysis and data management (POS, food cost, menu displays, online ordering).

• Maintains effective vendor relationships