Retail Operations Manager - San Diego Zoo

San Diego Zoo Wildlife Alliance•San Diego, CA

6d•$77,225 - $81,660•Onsite

About The Position

The Retail Operations Manager provides leadership and oversight of all merchandise and food operations for assigned departments. This position is responsible for but not limited to budgeting, revenue generation, inventory management, merchandising, food services, shared revenue, banquets, ordering, guest service, employee relations, food safety management, facility management and menu development. This position reports to the Associate Director of Retail Operations.

Requirements

Must have at least two years prior management experience in a retail or food setting required
Bachelor's Degree in business administration, hospitality, or related field preferred
Servesafe Manager Certification within 90 Days required
Demonstrated ability to lead and motivate a team in a diverse environment
Able to communicate effectively, both orally and in writing
Able to handle highly complex interactions with employees and guests with a high level of tact and diplomacy
Able to operate Point of Sale (POS) systems
Knowledge of inventory best practices
Able to operate moderately complex computer software programs
Demonstrated ability to work in a fast paced, dynamic environment while producing a high level of results
Understanding of budgets, profit and loss statements

Nice To Haves

Experience working with represented labor preferred

Responsibilities

Leads and inspires quick service food/retail staff and is responsible for hiring, training and development, mentoring, and performance management.
Motivates staff and creates and environment conducive to driving employee engagement.
Oversees quick service food/retail operations including but not limited to: scheduling and staffing, ensuring a high quality guest experience, menu development, safety, cleanliness, and facility maintenance or improvement needs.
Assists with project management of facility(s) as needed.
Acts as Duty Manager of department as scheduled.
Exercises fiscal accountability and responsibility for assigned budget(s) including but not limited to: implementing strategies to maximize revenue, managing cost of goods, managing labor and operating supplies.
Develops and manages shared revenue contracts and business operations that create new business relationships, and increase revenue and enhance the guest experience as directed.
Responsible for inventory management for assigned operations.
Oversees point of sale and inventory software solutions for revenue and data integrity and functionality.
Oversees and manages multiple venue inventory accuracy and operating costs.
Develops and manages safety programs with the goal of preventing employee and guest injury.
Ensures compliance with health, safety, sanitation and alcohol awareness standards.
Ensures kitchen/culinary best practices are established and followed.