Lead, Retail Catering & Marketing Services - Surrey

Detailed Overview

Supporting the Vision, Values, Purpose and Commitments of Fraser Health including service delivery that is centered around patients / clients / residents and families : Reporting to the Director, Retail Food Operations, the Lead, Retail Catering & Marketing Services is responsible for overseeing and leading Fraser Health’s retail catering operations at all FH sites.

Working with site leaders and team leads across all FHA sites, the position plans, coordinates, monitors, implements and evaluates all aspects of retail catering operations and the systems that support it.

The Lead is responsible for implementing and monitoring initiatives and key performance indicators, and general strategic input into retail catering services across the health authority to ensure they are being a value added service to the organization.

The Lead also coordinates the marketing of retail food and beverage products, vendor partnerships, special events and the Retail Food Operations Planetary Strategy, working closely with the Director, and in collaboration with Communications and other key partners, both internal and external to the organization.

Responsibilities Leads and oversees retail catering operations, across Fraser Health (FH) by planning, coordinating, monitoring, implementing, and evaluating all aspects of the catering operations outside of retail spaces, based on operational needs.

Works with Team Leads to ensure there are enough staff resources to support catering requests, provides work direction to food services staff at site during functions manage food preparation while ensuring that food preparation standards are adhered to and ensures site has appropriate catering equipment to handle any booked catering events in advanced of the scheduled date.

Works with Team Leads and serves as a resource to team leads to help coach and mentor food service staff to ensure effective and efficient delivery of catering requests.

Leads projects and initiatives to ensure retail catering operations meet cost savings strategies and quality control measures including but not limited to technology and equipment improvements and innovations.

Maintains online ordering platforms to ensure updated menus and offerings are available to users and makes recommendations to food service leaders on what menus and offering should be available to meet customer needs.

Coordinates marketing of food and beverage products, vendor partnerships, special events through market research, integration and coordination of digital and print advertising at sites, web design, social media channels, content and email marketing, to staff and customers, sponsorships and events.

Gathers and prepares statistics on search engine optimization to better understand traffic to websites and ordering platforms and identifies shortfalls in traffic and develops ways to better optimize use.

Conducts market research through surveys and menu item analysis to identify potential marketing opportunities by determining current and future trends in the retail food market including food offerings, pricing and customer satisfaction.

Provides regular and ongoing feedback to the management team to inform decisions related to retail food service strategies, systems and programs.

Contributes to the creation of print and digital media including media boards, posters, banners and email blasts and collaborates with FHA Communications to ensure marketing materials meet FH standards and branding.

Forecasts and recommends long and short-term fiscal planning including resource allocations for existing and new programs.

In consultation with the Director, manages and monitors budget for supplies, staffing and equipment related to catering and marketing initiatives.

Provides leadership and input for operational practice by seeking out and identifying best practice in service delivery and ensuring that procedures and policies developed by the organization reflect standardization and best practice and, once complete, are communicated and implemented throughout FH.

Works collaboratively with the Lead, Culinary Food Services and liaise with internal key partners and participates on committees to identify retail catering / marketing food services requirements and to plan effective services and programs to meet the needs of FH and ensures alignment with FH strategic plan.

Performs duties in accordance with all sanitation and safety requirements (e.g., HACCP and WHMIS) in compliance with federal, provincial and local food safe regulations.

Responds to and / or reports injuries and safety hazards to Director or designate immediately, taking action required to minimize any potential risks.

Performs other related duties as assigned Qualifications Diploma in Marketing, Hospitality or related discipline plus a minimum five years' recent related experience in a retail food operations role or an equivalent combination of education, training and experience.

Current Food Safe Certificate 1 & 2. COMPETENCIES : Demonstrates the leadership practices of the Fraser Health Leadership Framework of Clear, Caring and Courageous and creates the conditions for people to succeed.

Professional / Technical Capabilities Proven ability to build a shared sense of purpose with clear priorities and expectations.

Invests in team growth and development, and makes an honest effort to see, hear, and value all perspectives. Takes smart risks to find new solutions and has the ability to make tough decisions when needed for meaningful impact.

Leadership ability and highly developed interpersonal, communication and time management skills. Commitment to client focused services and teamwork.

Ability to develop and nurture an environment where quality improvement principles are embraced and used on a continuous basis.

Ability to utilize related equipment such as various word processing and spreadsheet applications including all MS Office applications.

Physical ability to perform the duties of the position.