Retail & Training Coordinator

Retail & Training Coordinator

The Retail & Training Coordinator is responsible for delivering exceptional guest service and employee engagement across Layers, Café 1968, Gold Market, and Concessions. This position oversees daily front-of-house operations, coordinates onboarding and training for new employees, and enhances workplace culture by developing contests, recognition programs, and staff events. The Coordinator plays a key role in maintaining brand standards, driving service consistency, and cultivating a positive team environment. Flexibility to work evenings, weekends, and special events as needed is required.

Hours of Work: The typical schedule is Monday - Friday – 7:00 a.m. to 4:00 p.m. Occasional evenings and weekends. The schedule may be adjusted as needed to support institutional and Dining Services operations.

Screening will begin ASAP and continue until the position(s) is filled. Start date to be determined, but as soon as practicable after the hiring/interview process.

Salary and Benefits: This is a full-time, benefited Staff S27 level position. Starting wage range: $19.38 - $23.74/hourly, depending upon experience. Educational benefits for the employees and dependents, tuition reimbursement, 17 paid holiday/closure days, three paid personal days, healthcare/dental/vision/life insurance, generous retirement benefits - 14.62% employer paid/4% employee paid, paid vacation and sick leave, onsite childcare center, professional development opportunities.

Principal Responsibilities and Results, KSA's:

Essential Functions: This position is non-exempt and is eligible for compensatory or overtime pay provisions of the FLSA. This listing of essential duties is not all-inclusive, but representative, other duties may be assigned.

• Ensure efficient satellite operations by supervising staff, monitoring inventory, maintaining quality standards, and optimizing service workflows to enhance customer experience.
• Foster a positive workplace culture and employee engagement by planning and coordinating events, facilitating team-building activities, and promoting staff recognition initiatives.
• Ensure consistency in brand standards by overseeing dress standards, enforcing service protocols, and maintaining compliance with established quality and aesthetic guidelines.
• Optimize inventory management for satellite areas by monitoring stock levels, coordinating ordering processes, and generating reports to ensure efficiency, cost control, and product availability.
• Support staff development by overseeing hiring, scheduling, training, and mentorship to ensure a well-prepared, efficient, and high-performing dining services team.

Knowledge, Skills, and Abilities:

• Front-of-House Operations: Knowledge of food service operations including guest service, cash handling, food safety, and POS systems.
• Training & Onboarding Best Practices: Familiarity with adult learning principles, onboarding frameworks, and employee development strategies.
• Inventory Management: Understanding of inventory systems, ordering procedures, cost tracking, and basic foodservice procurement.
• Event Planning & Coordination: Basic knowledge of planning team events, appreciation initiatives, or promotional campaigns.
• Health and Safety Standards: Awareness of health codes, sanitation practices, and compliance expectations in food service environments.
• Inventory & Supply Chain Management: Knowledge of purchasing, inventory control, and supplier management to maintain appropriate stock levels, ensure freshness, and minimize waste.

• Leadership & Staff Development: Ability to lead, train, and mentor kitchen staff, fostering a positive work environment while ensuring that all team members are performing at high standards.
• Strategic Planning & Execution: Strong skills in planning and executing dining services strategies, from daily operations to special events, ensuring consistency and quality at all times.
• Time Management & Organization: Skill in managing multiple projects, stations, and staff schedules to ensure efficient and timely meal service across different dining periods (breakfast, lunch, dinner).
• Communication: Strong communication skills to liaise with kitchen staff, front-of-house teams, and dining services management, ensuring clear and effective coordination.
• Problem-Solving & Crisis Management: Ability to quickly identify problems, such as equipment malfunctions or personnel shortages, and find effective solutions under pressure.
• Recipe Standardization & Portion Control: Skill in developing and standardizing recipes to ensure consistency in taste, quality, and portion size, while maintaining cost controls.
• Interpersonal & Communication Skills: Strong ability to communicate effectively across teams, build positive relationships, and support a collaborative workplace culture.

• Work Collaboratively: Ability to work closely with unit leads, student employees, and management to align on goals and operations.
• Create an Inclusive Culture: Ability to support and celebrate diversity, promoting equity and inclusion across all service areas.
• Develop Engaging Programs: Creativity in designing staff engagement events, contests, and recognition strategies that boost morale.
• Adapt to Change: Flexible and responsive to schedule adjustments, new programs, or seasonal demands.

Physical/Mental Demands:

• Follow OSHA, regulations, and college safety practices and procedures at all times.
• May be required to climb ladders, maneuver in confined spaces, squat, crawl, bend, twist, kneel, sit, stand, and extend arms over head.
• Comply with highly inflexible deadlines is required to successfully perform the essential functions of this position; there will be multiple occurrences of sudden, urgent task completion required.
• Work a variable work schedule may be required including long workdays, evenings, weekends and response to emergencies as needed.
• Interact with employees and/or students, past employees and/or students, members of the general public, and others who express opinions, may exhibit strong emotions, which will require the employee to interact professionally, diplomatically, and appropriately in such situations.
• Frequently be required to move around the assigned work areas as well as within hallways, meeting rooms, and other parts of the campus facilities.
• Multiple/daily instances of prolonged sitting, standing, and personal computer use, which would include keyboard and/or mouse usage as well as viewing a computer monitor.
• Frequently lift and/or move up to 25 pounds and occasionally lift and/or move up to 50 pounds; a team lift technique is required for lifts exceeding 50 pounds.

Education and Experience Requirements:

• Minimum Qualifications:
• Associate's degree in Hospitality Management, Business, or a related field OR equivalent professional experience in hospitality or food service management.
• 2+ years of experience in a customer service, front-of-house, or hospitality leadership role.
• Experience with employee training, onboarding, or team development.
• Experience with computers, including Microsoft Office and web-based training tools.
• Preferred Qualifications:
• Bachelor's degree in Hospitality, Organizational Leadership, or related field.
• Experience working in a college/university dining setting or multi-unit food service operation.
• Certification in Guest Services, Train-the-Trainer, or similar leadership programs.
• Experience using POS systems, scheduling software, and digital onboarding platforms.
• Bilingual abilities and cultural competency in a diverse workplace.

Notes:

If you are selected for the position, your appointment is contingent upon successful completion of a background check. LCCC reserves the right to end this employment agreement should the results of your background investigation not be successful. LCCC DOES NOT SPONSOR H1B VISAS.

Equal Opportunity Employer

Laramie County Community College is an EEO/Title VI/Title IX/Section 504/ADA/ADEA institution in the provision of its education and employment programs and services. All qualified applicants will receive equal consideration for employment without regard to, and will not be discriminated against on the basis of, race, color, national origin, religion, sex, pregnancy, marital status, age, physical or mental disability, or covered veteran status.

The college has a designated person to monitor compliance and to answer any questions regarding the college's nondiscrimination policies. Please contact: Title IX, Title VI, and ADA Coordinator, Suite 205, Clay Pathfinder Building, 1400 E College Drive, Cheyenne, WY 82007, View phone number on click.appcast.io, View email address on click.appcast.io . Contact information for the regional Office for Civil Rights is: Office for Civil Rights, Denver Office, U.S. Department of Education, Cesar E. Chavez Memorial Building, 1244 Speer Boulevard, Suite