Retail Operations Supervisor - San Diego Zoo Safari Park

San Diego Zoo Safari Park•Escondido, CA

1d•Onsite

About The Position

The Retail Operations Supervisor is responsible for the day-to-day oversight of diverse food services, merchandise, shared revenue and banquet operations at assigned departments and assists managers with functional activities. This position reports to the assigned Retail Operations Manager.

Requirements

1-2 years of supervisory experience working in merchandise, restaurant, and/or banquet operations required
Able to communicate effectively (verbal and written)
Able to effectively lead, motivate, and train a team in a busy food/retail environment
Able to use Point of Sale (POS) system
Able to identify and evaluate safety risks
Knowledge of inventory management and display techniques
Knowledge of merchandising operations
Able to handle situations with a high level of tact and diplomacy
Able to operate moderately complex computer software programs
Understanding of budgets and profit and loss statements

Nice To Haves

1-2 years of supervisory experience working in theme park or multiunit quick service operation preferred
1-2 years of experience working with represented labor preferred
A degree in business management, hospitality, or related field is desirable
Servesafe Manager Certification within 90 Days
Safe Food Handling Certification within 90 Days

Responsibilities

Provides day-to-day retail operations support and team member oversight. This day-to-day oversight may include quick service food/retail, full service restaurants, and/or banquet operations.
Collaborates with other departments as needed in effort to provide the highest quality guest experience.
Maintains facilities and equipment to ensure facility is in top operational capacity and within regulatory agencies standards. Implements and monitors equipment cleaning logs and check sheets.
In collaboration with senior leadership, helps with budget development. Supervises assigned complex revenue streams that generate upwards of a million dollars of revenue annually. Communicates changes and makes appropriate adjustments to daily operations to meet budget goals.
Oversees point of sale and inventory software solutions for revenue and data integrity and functionality. Oversees and manages multiple venues’ inventory accuracy and operating costs.
Fosters an environment of safety by helping develop and manage safety programs with the goal of preventing employee and guest injury, ensures compliance with food and beverage health and safety regulatory requirements, ensures kitchen/culinary best practices are established and followed, and acts as department representative for state and local compliance reviews.