Lead Retail Supervisor

Lead Retail Supervisor

Amherst College invites applications for the Lead Retail Supervisor position. The expected salary range for this job opportunity is: $25.80 to $29.00 per hour. The salary offered will vary based on a number of factors, including but not limited to relevant education, training, and experience, tenure status, and other nondiscriminatory business considerations. Amherst College is pleased to provide a comprehensive, highly competitive benefits package that meets the needs of staff and faculty and their families.

The Lead Retail Supervisor plays a critical multi-unit leadership role within Amherst College Dining Services, ensuring operational continuity, service excellence, and a high-quality guest experience across all campus retail venues. This position serves as a critical point of connection, leadership, and oversight for individual retail operations, providing direct support to retail supervisors, managing the concessions program, and coordinating merchandising efforts.

This role requires a highly flexible, organized, and collaborative leader who is cross-trained to step into any retail environment to maintain seamless service. By developing standardized procedures and fostering cross-functional teamwork, the Lead Retail Supervisor ensures that daily operations align with the department's high standards of quality, safety, and hospitality.

Our work is central to student life, and their needs occur at a variety of times throughout the day, week, and year, and as such, a flexible schedule is required, including evenings, weekends, and event-driven hours. In addition, the position is designated as providing essential services and may be required to report to work or remain on duty even when the College is closed.

Summary of Responsibilities

Operational Oversight

• Conduct daily on-site check-ins and maintain consistent communication with each campus retail location to monitor workflow, appearance, and immediate operational needs.
• Hold regular one-on-one meetings with individual retail supervisors to provide guidance, track progress, and support professional development.
• Maintain a comprehensive knowledge and understanding of purchasing data, stock rotation, and inventory levels across all retail locations to ensure consistency and cost controls.
• Ensure all retail locations meet established standards of cleanliness, organization, food safety, and allergen awareness protocols.
• Maintain complete cross-training across all campus retail environments, and systems.
• Serve as an adaptable operational resource, stepping in to directly manage or cover any retail or Dining Hall unit for short- or extended periods during vacancies, peak times, or emergencies.
• Collaborate closely with the central Dining Hall and Cold Prep Kitchen Culinary and Service teams to share resources, balance labor, and fill operational needs efficiently.
• Assist with the development, implementation, and refinement of Standard Operating Procedures (SOPs) across all retail operations to standardize service, presentation, and efficiency.
• Monitor service flow and customer feedback to ensure high-level hospitality at every location.
• Evaluate compliance with established SOPs, identifying performance gaps and reinforcing training or coaching where necessary to maintain high standards.

Concessions & Merchandising Management

• Actively manage, with the support of the Retail Manager, the campus concessions programs, taking responsibility for operational readiness, equipment setup, and the delegation of resources and staffing required to execute programming successfully.
• Oversee the ordering and procurement of food, beverage, and supply goods specifically for concessions operations.
• Assist with small-scale apparel and merchandise orders for campus cafe locations, ensuring items align with campus preferences and retail branding.

Staffing, Training & Performance Management

• Co-manage the hiring, onboarding, and training for retail staff, casual, and student employees.
• Actively contribute to the performance review process by providing structured feedback, documentation, and evaluation insights to the management team.
• Support employees through comprehensive communication and by fostering an inclusive, motivating, positive, and collaborative workplace environment.

Campus Collaboration

• Coordinate with other departments and stakeholders across campus to support institutional events, student programming, and special initiatives.
• Proactively champion and engineer a positive student and guest experience across all retail venues through strong interdepartmental relationships.

Qualifications

Required

• High School Diploma or equivalent.
• 5 to 7 years of related experience.
• Equivalent combination of education/experience in lieu of minimum education and related experience.
• Demonstrated experience in hiring, training, and contributing to employee performance evaluations.
• Proven background in developing, implementing, and enforcing Standard Operating Procedures (SOPs).
• Strong understanding of multi-unit food service operations, including purchasing systems and inventory controls.
• Exceptional verbal and written communication, interpersonal, and conflict-resolution skills.
• Proven ability to adapt quickly, take initiative, and work both independently and collaboratively across different teams.
• Current ServSafe Manager Certification (or ability to achieve within 6 months of employment).
• Current Allergen Awareness Certification (or ability to achieve within 6 months of employment).
• Successful completion of required reference and background checks.
• An acceptable criminal offender records information (CORI) check.
• Successful completion of pre-employment physical and lift test.
• Valid driver's license and successful completion of Five College Risk Management driver credentialing program.

Preferred

• Experience in Higher Education or institutional multi-unit retail food service.
• Prior experience managing high-volume concessions, catering, or athletic event dining.
• Experience with specialized food service, inventory, or POS software (e.g., NetMenu, Nutrislice, Agilysys or similar systems).
• Proficiency with Google Workspace (Google Docs, Sheets, Drive) or Microsoft Office.