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Directs retail operations for the Universities campus cafes, and Â鶹´«Ã½ center restaurants.

• Utilizes the menu management system. Analyzes historical data to forecast and order all needed products, manages receiving processes, controls inventory, and establishes production schedules.
• Ensures the dining center and retail food environment attracts customers. Provides an efficient and valued service while meeting financial goals. Ensures adherence to brand standards for retail restaurants.
• Responsible for handling all payment methods per University procedures. Follows procedures for the security of funds and assets. Oversees all reporting associated with operations. Monitors reports associated with the budget and business functions for the foodservice retail locations and the dining center.
• Reviews and approves payable vouchers for invoices. Responsible for accurate application of costs to retail operations. Adjusts expenditures based on revenue fluctuations. Plans annually for a budget. Allocates food and labor expenses to appropriate revenue centers.
• Responsbile for employee compliance with all policies and procedures and ensure appropriate record retention. Effectively direct subordinate supervisory staff members in management functions. Responsible for the upkeep of facilities and equipment.
• Ensures compliance with Federal, State, County and University food safety, sanitation, and environmental safety regulations. Provides appropriate services during emergencies or special situations. Responds to University needs as a conditional essential service.
• Partners with stakeholders and departments for mutual success. Serves on various dining service planning committees to upgrade services and facilities. Participates in the planning of Dining Services facilities, programs, and services.
• Participates in professional development and continuing education. Mentor employees in professional development.
• Assures production is completed for retail menus and packaged products per schedule and volume demand.
• Hires, trains, evaluates, and supervises staff and Â鶹´«Ã½ employees.

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.

• Three years' relevant experience.
• Supervisory or lead experience.
• Strong interpersonal, written and verbal communication skills.
• Strong organizational and logistical skills.
• Ability to work effectively and collaboratively with a diverse team.

• ServSafe certified or equivalent or able to obtain within 90 days of hire. Ability to work irregular shifts and extended hours, including weekends and holidays.

Moderate work occasionally working in difficult position or with physical demands such as continuously lifting or moving materials from 25 to 50 pounds and occasionally lifting or moving materials greater than 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.

Revised: 2024-04-24