Director of Operations - Retail & Convenience Stores

Rochester Institute of Technology•Rochester, NY

3d•$81,600 - $90,000•Onsite

About The Position

The Director of Operations will manage the preparation, assembly, and service of various food and dining options in a professional manner. This role involves overseeing sanitation of food service facilities and equipment, supervising dining operations to maintain quality customer service, and managing food and beverage sales including cash management. The Director will also collaborate with team members on inventories, supply orders, and budgets, and will be responsible for training and coaching team members to uphold university values and provide excellent customer service. This position is at the Management and People Leadership Level 3, integrating strategic thinking to drive cross-functional initiatives for efficiency, performance, and innovation.

Requirements

Knowledge of food service production and service techniques and standards
Knowledge of food sanitation and safety standards and protocols
Knowledge of point-of-sale (POS) systems operation and management
Skill in time management, organization, and multi-tasking in high volume environments
Skill in identifying, evaluating, developing, and implementing solutions to resolve complex problems
Ability to plan, delegate, train, and coach the work of others
Bachelor's degree in related field
7 years of supervisory experience
Equivalent combination of experience and education may be considered
Candidates must be eligible to work in the United States.

Responsibilities

Manages the preparation, assembly, and service of various food and dining options in a professional manner.
Assists with steaming, frying, reheating, and garnishing food displays as needed.
Ensures food service stations are set up, stocked, and maintained.
Oversees sanitation of food service preparation facilities and equipment in compliance with applicable standards and protocols.
Inspects equipment to ensure proper working condition.
Supervises dining operations to maintain quality customer service.
Leads by example when greeting and welcoming students, faculty, staff, and other diners.
Promotes a warm and hospitable atmosphere.
Adheres to university values with every interaction.
Manages food and beverage sales.
Ensures cash management, including sales, cash drawers, and deposits is compliant with university procedures in the department point-of-sale (POS) system.
Collaborates with team members to manage inventories, order supplies, and manage budgets and revenue.
Trains and coaches team members.
Encourages and empowers staff to maintain positive attitudes, provide quality customer service, and uphold university values.
Other duties as assigned.