Dining Retail Manager

Overview Tufts Dining is a self‑operated, mission‑driven organization serving the Medford/Somerville and SMFA/Fenway campuses. We provide high‑quality, contemporary, and inclusive dining and hospitality services to a diverse community of more than 10,000 students, faculty, staff, and guests. Our program includes two residential dining centers, seven retail venues, a central production kitchen, and a robust catering program. Tufts Dining is committed to culinary excellence, cultural diversity, sustainability, and fiscal responsibility. Our menus reflect the lived experiences and dietary needs of our community, and our operations are grounded in innovation, collaboration, and service excellence. What You'll Do Manages multiple retail dining units with responsibility for financial accountability, staff management and development, hospitality, guest satisfaction, marketing and promotional initiatives, and program development. Provides leadership, driving quality and efficiency in the areas of guest service, food production, menu development, product selection, quality control, sanitation, housekeeping, merchandising, marketing, and promotions. The Retail Manager is responsible for supervising and leading employees to serve in a high‑volume, fast‑paced environment in an efficient and organized manner. Ensure customers are being provided with exceptional customer service and great food & beverages. Supervises the preparation and presentation of food served in the Retail location/s, and the appearance and utility of all food service stations, cashiering, general cleaning, and housekeeping, executing opening and closing procedures and all other assignments related to delivering an outstanding customer experience. The Retail Manager works closely with management, acting as a shift leader and resource to employees, coordinating the work of all food service employees (benefited, temporary, and student) on assigned shifts. The Retail Manager engages in job‑specific training and coaching of front‑of‑the‑house staff and promotes efficiency, morale, and teamwork. The Retail Manager personally and through others attends to the needs of a high volume of customers while maintaining excellent customer service. The Retail Manager is able to handle cash appropriately and operates the department POS system. They are able to teach others how to operate the system and learn how to navigate the back‑of‑the‑house POS system. In addition, the Retail Manager may be responsible for counting cash drawers and enforcing cash handling procedures, monitoring cash handling staff for accuracy and accountability (assigning cash drawers, verifying cash fund daily). The Retail Manager teaches and coaches service employees to work at the various stations within the unit. The Retail Manager ensures all workstations and dining areas are properly cleaned and sanitized at all times during their shift. The Retail Manager is responsible for ordering, forecasting, and inventory as directed by the retail manager. Other duties include assisting with scheduling, product evaluation, and attending meetings. The Retail Manager assists with proper merchandising and marketing materials within the unit. The Retail Manager is able to work at the service areas such as front of house, several food stations, cashier, etc., and perform other duties in the unit as needed in support of customer service and the needs of the unit. Basic Requirements Associate's Degree 2‑3 years’ experience as a retail manager in a fast‑paced dining services environment. Must be able to learn and operate the QuadPoint Cloud, Transact, and POS system. Previous cash handling experience is also required. Ability to prioritize, delegate, multi‑task as well as troubleshoot and resolve issues in a timely manner. Must speak and understand English. Must possess excellent interpersonal skills and be able to effectively communicate and coach others. Tufts Dining is a hospitality‑oriented service provider; all employees are expected to be customer service sensitive. Preferred Qualifications Prior leadership experience is preferred. Work Schedule Requirements This is an on‑site position. Dining Centers and Catering are open 7 days a week. Working weekends, evenings, and holidays will be expected. A 50 hour work week is anticipated. This schedule is typically completed in five days with two days off. We require flexibility in scheduling, which may change based on business needs. Some travel may be required for training and seminars to advance professional development. Pay Range Minimum $55,600.00, Midpoint $69,500.00, Maximum $83,400.00. Salary is based on related experience, expertise, and internal equity; generally, new hires can expect pay between the minimum and midpoint of the range. #J-18808-Ljbffr Tufts University