Manager, Tu Mercado

Details•San Diego, CA

2d•Onsite

About The Position

Join the University of San Diego culinary team! Be an integral part of our award-winning, nationally recognized culinary program. We are proud to provide 2.5 million meals each year for our campus community of over 8,000 students, in addition to faculty, staff and visitors. Our diverse portfolio of dining locations and services includes; a full service restaurant and pub, retail outlets (four cafes and a coffeehouse), a market and deli, a food court featuring an array of global cuisine, outstanding catering services, athletic concessions at multiple locations, and food service for the child development center. USD Dining is a not-for-profit department within Auxiliary Services that proudly serves the campus community and annually allocates earnings back to the University of San Diego and students. USD Dining is consistently ranked among the best university dining programs in the nation. Tu Mercado is a convenient one-stop-shop that offers a market, groceries, deli, and espresso bar - all the essentials for home and campus living. The Spirit Shop features USD clothing, gifts, cards, Torero merchandise, and more. The Manager is responsible for the coordination and execution of the functional operation of a Dining Services Unit that is open 7 days a week. Responsible for envisioning, executing, and sustaining a dining department with high quality experiential and programmatic standards—including robust grab-and-go, grocery, and take-home meal offerings—for the campus and its guests. The manager will ensure the financial health of the operation by monitoring inventory, financial data and staffing levels. They are responsible for the training, coordination, and evaluations of all staff in the unit. This position is responsible for providing excellent quality products in a safe and aesthetically pleasing dining environment. Assures quality customer service and guest satisfaction and assists in the development of departmental goals. In partnership with the Unit’s staff, supports daily operations including employee scheduling, data-driven inventory management and menu forecasting via menu management software, menu execution, promotional marketing opportunities, staff safety, and equipment and facility maintenance. Other duties as assigned.

Requirements

Bachelor’s degree in business, food management or related field required.
A high school diploma and two years of additional experience may substitute for Bachelor's degree, at the rate of one year of work experience is equivalent to two years of education.
Minimum 4 years of related experience required
Minimum 3 years of supervisory experience required.
Supervisory and leadership experience in commercial or university retail operations required.
Food Service Manager Certification required by the State of California
Must be flexible on schedule to work nights, weekends and/or special events as directed by the department Director
Must complete the University’s Hazard Communication program
Successful completion of a pre-employment background check.
Persons offered employment in this position will be required to provide official education transcripts for degree verification purposes.

Nice To Haves

Nutritional background preferred but not required
Experience with Food Menu Management Software, Scheduling Software, and/or food safety software (or equivalent enterprise platforms) is preferred.

Responsibilities

Ensures prompt, friendly, and exceptional customer service; fosters a high level of customer awareness among staff, and develops innovative, experiential programming to elevate the guest experience.
Maximizes customer satisfaction by ensuring the retail market is consistently clean, organized, fully stocked, and visually appealing throughout all operating hours.
Resolves customer complaints promptly and proactively responds to guest input from store interactions, comment cards, and supervisor logs.
Meets directly with customers regarding dietary restrictions to ensure their specific allergen and nutritional needs are seamlessly accommodated.
Develops and maintains positive, collaborative relationships with other dining services units and the broader University community.
Coordinates with the team to plan food preparation according to sales volume; ensures all products meet strict appearance, taste, cooking, and portion specifications.
Utilizes menu management software (to accurately forecast production needs, minimize food waste, track item movement, and generate efficient inventory orders based on historical data.
Maintains optimal stock levels and controls costs by evaluating vendor pricing and developing strategic relationships with brokers and sales representatives.
Drives revenue by implementing promotional strategies, introducing timely retail trends, and managing the Unit’s campus take-home meal program.
Conducts routine, unannounced evening and weekend audits to guarantee food quality, presentation, and product availability never drop during off-peak hours.
Maintains financial spreadsheets; compiles expense figures for weekly reports, coordinates monthly billing, and conducts accurate monthly inventories.
Utilizes scheduling software to align weekly schedules with projected sales and labor budgets.
Ensures strict compliance with department guidelines by posting employee schedules at least two weeks in advance.
Maximizes profitability by identifying deviations from financial targets, developing corrective action plans, creating revenue-driving goals, and ensuring product offerings meet campus needs cost-effectively.
Analyzes daily operations to resolve product shortages, staff deficits, or equipment failures; enforces proper cash handling, POS procedures, and timely deposits; ensures secure storage of inventory and assets.
Partners with the Director to develop operational policies, set departmental goals, and delegate authority appropriately to meet organizational objectives.
Organizes facilities, reviews equipment needs, and coordinates routine repairs or redesigns for maximum efficiency and profitability.
Enforces department food safety systems, ensuring staff strictly adhere to handwashing protocols, log daily food/equipment temperatures, and complete required task lists.
Implements and maintains workplace safety and sanitation standards; coordinates daily cleaning schedules and oversees extensive deep-cleaning during shutdown periods.
Conducts daily audits of sanitation logs, operational checklists, and preventive maintenance metrics to guarantee continuous compliance with County Health Department regulations; ensures timely accident reporting.
Attractively markets products through consistent signage, effective displays, and promotions.
Ensures hot/cold cases, grab-and-go items, and grocery selections remain continuously fresh, fully stocked, and available throughout all operating hours while monitoring shelf-life to minimize waste.
Provides mentorship and sets a positive example for the dining team; promotes teamwork, maintains open communication lines, and implements employee recognition programs.
Manages and maintains necessary staffing levels by conducting thorough interviews, checking references, and selecting qualified personnel.
Maintains training manuals, instructs and trains staff on non-negotiable performance standards, and conducts individual or group training sessions.
Provides regular feedback on performance, administers formal performance reviews, and documents corrective actions or discipline as required.
Manages scheduling for all employees and actively connects with all shifts by making routine, targeted evening and weekend site visits to support staff and reinforce standards.
Enforces proper timekeeping and timeclock usage (minimizing missed punches) and actively monitors staff to ensure all legally mandated rest and meal breaks are taken at appropriate times to avoid labor penalties.
Enforces department safety systems by ensuring staff log daily food/equipment temperatures, execute mandatory handwashing protocols, and complete required task lists.
Conducts daily audits of sanitation logs to guarantee strict compliance with County Health Department regulations.
Coordinates daily employee cleaning schedules and supervises deep-cleaning operations during shutdown periods.
Conducts preventive maintenance inspections, oversees routine equipment repairs or upgrades, and ensures timely accident reporting.
Drives retail sales by developing consistent signage, effective product displays, and attractive promotions.
Guarantees that hot/cold cases, grab-and-go selections, and grocery items remain continuously fresh and fully stocked across all operating hours.
Monitors shelf-life and food aesthetics to maximize visual appeal while minimizing waste.

Benefits

medical
dental
vision
a retirement contribution given to you by the University
access to on-campus Fitness Centers
Tuition opportunities supporting the education of employees and eligible dependents.
Professional development.
Culinary Institute of America Accredited Trainings.
Advancement opportunities.
Complimentary tasting meals.
Uniform, including (slip resistant) shoe reimbursement, provided.
Attractive Shifts: Minimal late night hours.
Ten paid holidays.
No Christmas Day or New Year’s Day shifts.
Discounts: USD Torero Store, Bartell Hotels, local event tickets.
Free tickets to most USD sporting events.