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Responsible for managing retail food operations.

• Ensures that the retail food environment is appealing to customers, offers efficient service, and meets financial targets.
• Maintains brand standards for retail restaurants. Ensures that retail locations display appropriate products for purchase.
• Manages cash, credit, and payment methods according to University procedures for multiple retail foodservice operations. Ensures security of funds, assets, and inventories. Monitors budget and business reports.
• Responsible for overseeing hiring, training, scheduling, and performance evaluations of all employees across multiple retail operations. Manages bargaining unit employees in compliance with union contracts. Oversees departmental budgets for multiple foodservice locations, ensuring timely submission of reports.
• Reviews and approves payable vouchers for invoice. Oversees proper business procedures to allocate costs to retail operations accurately. Participates in annual budget planning and adjusts expenditures as needed.
• Maintains the upkeep of facilities and equipment.
• Ensures compliance with food safety, sanitation, and environmental safety regulations. Plan and deliver necessary services during emergencies or special circumstances.
• Participates in dining service planning committees. Contributes to the planning of Dining Services facilities, programs, and services.
• Responds to University needs as an essential service.
• Enhances methods and professional skills through professional development and continued education.

Minimum qualifications based upon job documentation and industry best practices. Any current employees not meeting these qualifications will be grandfathered until they move to a different job.

• Bachelor's degree in related field from an accredited institution.

• Two years' relevant experience.
• Experience in supervision in a large commercial dining operation.

• ServSafe certified or the ability to obtain within 90 days of date of hire.

Light work with some physical demands such as continuously lifting or moving materials less than 25 pounds, but rarely moving more than 25 to 50 pounds.

Work is performed with exposure to any number of elements which may occasionally require some precautions such as safety glasses, protective clothing, ear protection, etc. Required to perform clean-up of potentially hazardous bodily fluids on food contact surfaces.

Revised: 2024-04-30