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DINING SERVICES - Asst Retail Manager

Job Classification

  Hourly Full-time (35-40)

Position summary

The assistant manager for Andrews University is responsible for the successful operation of the café.  This means adhering to the client’s culture and guidelines, the HACCP regulations, and the University’s expectation of food quality, freshness, and presentation.  This position is responsible for motivating, training, developing, and directing all employees to accomplish the objectives of the operation to the satisfaction of the customers, and to maintain a working relationship with the client.  

Qualifications summary

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed in the full position description are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.


Must be a Seventh-day Adventist in good and regular standing.

Duties and responsibilities

Order, inventory, and maintain appropriate levels of retail items for sale in the Gazebo.

Direct, coordinate, and participate in preparation and distribution of food served; pre-made, pre-packaged, and made to order.

Oversee the cashiers and maintain cash handling standards

Schedule student workers, assign tasks at each shift, manage worker activity during duration of managed period of time

Train full time and student employees in variety of jobs to be efficient and follow prescribed food and workplace safety regulations.

Manage the overall sanitation and equipment maintenance of the café.

Adjust schedule and staffing levels to meet varied daily business volume.

Complete other tasks as requested by supervisor

Cooperate with supervisor in adjusting job duties as circumstances require.

Supervisory responsibilities

Directly supervises student employees.  Carries out supervisory responsibilities in accordance with the organization's policies and applicable laws. Responsibilities include planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems.

Qualifications

College degree, associate’s degree, or six-months to one year related experience.                                      

Ability to read and comprehend elaborate instructions, event request, correspondence, and memos written in English.  Able to speak clearly and listen attentively to staff, peers, supervisors, guests, and client.  Able to read and write to facilitate the communication process.  Ability to write professional and efficient emails to clients and customers. Ability to effectively present information in one-on-one and small group situations to customers and clients.

Ability to solve practical problems and deal with a variety of concrete variables in situations where only limited standardization exists. Ability to interpret a variety of instructions furnished in written, oral, diagram, or schedule form.

 Familiar with Excel and Word.                                             


Must be a Seventh-day Adventist in good and regular standing.

Technical competencies

N/A

Interpersonal interactions

N/A

Physical demands

While performing the duties of this job, the employee is regularly required to: stand for long periods of time, talk, hear, taste and smell. Walk, use hands or fingers, handle, feel, stoop, kneel, crouch, or crawl.  The employee is regularly required to lift 25 pounds and occasionally lift up to 50 pounds and push and pull carts up to 100 pounds.

Work environment

The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

 

While performing the duties of this job, the employee comes in contact with the standard Food Service equipment but not limited to the following: freezers, refrigerators, storage area, slicers, grills and cooking kettles. Exposed to extreme heat in cooking environments and extreme cold in freezers and coolers. Moves equipment inside and outside in all weather conditions. The noise level in the work environment is usually moderate.  Personnel in the Food Service Industry must be able to stand for long hours. Peaks of high production are demanded both daily and seasonally, depending on job location.