DINING SERVICES - Retail Manager - COGS/MICROS

Job Classification

  Hourly Full-time (35-40)

Position summary

This Manager is responsible for the overall success of the Gazebo Operation, retail and vending operations.  This position oversees the daily administrative and operational tasks, including financial forecasting, management and analysis, sanitation and safety.   This position also motivates trains, develops and directs all employees to accomplish the objectives of the operation to the satisfaction of the customers, and maintains a working relationship with the Client. The Retail Manager directly manages 55% of the total department sales volume. 

Qualifications summary

Education: College degree or degree in HRI, or equivalent work experience. 

Experience:

Possesses general hospitality knowledge and interest in sustainability and sustainable food practices

• Has the ability to operate Web based ordering systems, process customer requests, changes to orders, menu updates and client profiles.


• Proficient with word processing and spread sheet applications.

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

Duties and responsibilities

In the performance of their respective tasks and duties all employees are expected to conform to the following:

• Perform quality work within deadlines with or without direct supervision. In some circumstances, this position is required to assume the role of the other retail managers (in the absence of the same).


• Interact professionally with other employees, customers and suppliers.


• Work effectively as a team contributor on all assignments, including marketing, fiscal management (labor, food, indirect costs), and policy creation/ modification.


• Work independently while understanding the necessity for communicating and coordinating work efforts with other employees and organizations. This role requires interaction with all other department managers and supervisors and the client.

Supervisory responsibilities

Supervision and Development of Staff

• Trains and supervises daily conduct of the cook staff.


• Supervises the adherence to proper uniform standards following the employee handbook and established account guidelines.


• Helps conducts staff reviews, coaching sessions, and disciplinary actions.

Qualifications

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below 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.

Education: College degree or degree in HRI, or equivalent work experience. 

Experience:

• Possesses general hospitality knowledge and interest in sustainability and sustainable food practices


• Has the ability to operate Web based ordering systems, process customer requests, changes to orders, menu updates and client profiles.


• Proficient with word processing and spread sheet applications.


• Possesses the ability to meet Bon Appétit unit specific uniform standards for this position. 


• Utilize all Personal Protective Equipment’s per Bon Appétit guidelines.


• Wear a cut resistant glove whenever using a sharp or potentially sharp tool or instrument.

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

Technical competencies

N/A

Interpersonal interactions

Customer Service and Client Relations

• Represents the company in a courteous, efficient, and friendly manner in all customer, client and employee interactions


• Responds to all comments and complaints within 24 hours and follows up with a written response to the General Manager


• Interacts with customers and resolves customer complaints in a friendly and service oriented manner


• Communicates with the Client honestly, accurately and in a timely manner.

Physical demands

While performing the duties of this job, the employee is regularly required to:

• Stand, talk or hear, and taste or smell. 


• Walk; use hands or fingers, handle, or feel; stoop, kneel, crouch, or crawl; reach with hands and arms. 


• Regularly lift and/or move up to 25 pounds and may occasionally lift up to 40 pounds. 


• Push and Pull carts weighing up to 100 pounds


• Specific vision abilities required by this job include close vision, color vision, depth perception, and ability to adjust focus.


• Must consistently utilize all Personal Protective Equipment per Bon Appétit guidelines.


• Must wear a cut resistance glove whenever using a sharp or potentially sharp tool or instrument.

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.