Retail Brand Location Manager - UCI Retail

Aramark•Irvine, CA

2d•Onsite

About The Position

Management position, responsible for developing and executing retail dining solutions to meet customer needs and tastes. Oversees and manages dining operations where customers order prepared food from a menu. Retail location examples: Halal Shack and BB.Q Chicken.

Requirements

Requires at least 4 years of experience
Requires 1-3 years of experience in a management role
Previous experience in retail required
Requires a bachelor’s degree or equivalent experience
Strong communication skills
Requires occasional lifting, carrying, pushing, and pulling up to 50 lb.
Must be able to stand for extended periods of time
Ability to demonstrate excellent customer service using Aramark's standard service model

Responsibilities

Leverages Aramark's coaching model to engage and develop team members to their fullest potential
Ensures individual and team performance meets objectives and client expectations
Ensures safety and sanitation standards in all operations
Maintains effective client and customer rapport for mutually beneficial business relationships
Identifies client needs and communicates operational progress
Ensures the completion and maintenance of profit and loss statements
Deliver client and company financial targets
Adopts all Aramark processes and systems, understand performance metrics, data, order and inventory trends; educate teams on key levers to improve margins
Creates value through efficient operations, appropriate cost controls, and profit management
Complies with the Operational Excellence fundamentals by meeting and maintaining food and labor initiatives
Ensures entire team is trained and able to execute
Supervises team regarding production, quality and control
Maintains a safe and healthy environment for clients, customers and employees
Primarily responsible for food service at an assigned retail food location
Assists manger in establishing and maintaining systems and procedures for the ordering, receiving, storing, preparing and serving of food & related products, as well as menu planning & development
Ensures that requirements for appropriate sanitation and safety levels in respective areas are met
Directly supervises two or more employees with responsibility for hiring, discipline, performance reviews and initiating pay increases
Assists in location forecast and accounting
Conducts period inventory; performs other functions such as maintaining records to comply with ARAMARK, government and accrediting agency standards
Coordinates activities with other internal departments
Interfaces with vendors and key service users within client organization
Manages Front of House (Cafeteria, Food Court, Quick Service) dining operations
Develops and implements retail services plans to improve service, quality and profitability of service areas
Maintain effective working relationships with other departments to provide a unified retail experience for customers