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Oregon State University
Corvallis, Oregon, United States
2 days ago

Description

Position Details

Department
Univ Housing and Dining (MHD)

Position Title
Manager 1-Food

Job Title
Retail Manager

Appointment Type
Administrative/Professional Faculty

Job Location
Corvallis

Position Appointment Percent
100

Appointment Basis
9

Faculty Status
Regular

Tenure Status
Fixed-Term

Pay Method
Salary

Recommended Full-Time Salary Range
Salary is commensurate with education, training and experience.

Position Summary

The University Housing & Dining Services ( UHDS ) is seeking two Retail Managers. This is a full-time 1.0 FTE , 9-month, professional faculty position.

Positions in this job profile manage the day-to-day operations of food services and/or satellite retail operations. They provide ideas and subject matter expertise while ensuring effective, efficient workflow and adherence to policy and standards. They may contribute to the development of the budget and are accountable for managing the budget and activities of staff.

University Housing and Dining Services’ ( UHDS ) vision is to engage our students, enrich their lives and help them thrive. UHDS recognizes the importance of learning both in and out of the classroom, and supports the concept of education as an individual as well as a community experience. UHDS strives to provide students, faculty, staff, and guests with safe, economical, convenient, and comfortable living and dining options, and the department works to maintain the highest educational and service standards. UHDS houses over 4,800 students and offers a variety of living and dining options in 15 residence halls, three dining centers, 10-14 retail and coffee shop locations across campus, a market, and a limited number of family apartments. UHDS is an auxiliary enterprise which is funded solely by customers who use our services — we receive no State or General fund allocation.

UHDS is committed to an appreciation for diversity, and fosters an open, respectful and enjoyable living, learning and working environment. A personal and professional commitment to providing excellent customer service and creating inclusive environments is a core value of UHDS .

UHDS is a full-service, self-operated food service operation to include residential dining, catering, and a retail grocery and café locations. Dining Services focuses on local and sustainable products/ingredients healthy food options and cooking from scratch.

The position reports to the Associate Director of Dining – Retail. This is a professional faculty, fixed term, 9-month position.

This position works with the Dining Leadership to plan, develop, evaluate and implement strategic revenue generating programs and services that move the department towards its goals as defined by the Dining Leadership and/or UHDS leadership team, to develop annual budgets and to monitor and act on the monthly profit and loss reports.

This position provides leadership and oversight of assigned satellite retail operations for University Housing and Dining Services including promoting a healthy workplace culture, budget management, short and long term planning and menu/services development; Plans, evaluates and revises procedures and practices to ensure efficient, effective workflow and quality standards; Interprets and ensures compliance with federal, state, local and University regulations which impact operation of the dining concept/unit. Supervision including plan, assign and approve work; rewards/discipline; respond to grievances; hire/fire (or effectively recommend); prepare and sign performance evaluations/reviews of employees including classified (unionized) and/or professional faculty, and students. May serve on the leadership team assisting in creation and implementation of long term strategies, goals, staffing plans, and fiscal planning. Establishes and maintains collaborative relationships with internal and external stakeholders. Develop, implement, and provide mentoring and training opportunities for staff.

Assists in the short and long range planning of the Retail Operations within Dining Services, spends time in assigned Retail locations as business needs demand to ensure business continuity.

Develops and implements processes for effective and efficient workflow and adherence to safety and quality standards, provides structure and leadership to staff.

Assists in the management of the unit budget (or portions of) and keeps leaders informed of fiscal needs and results. Prepares reports as requested and monitors sales and labor of each assigned unit(s).

This position handles personnel matters, prepares schedules and time sheets for the classified union staff and student employees, and approves/denies leave for classified employees (potentially) per policy and contract. This position is responsible for the hiring and orientation of student employees, and year round student training; is part of the hiring process for classified staff (as needed) at the unit level and is responsible for working with a team of various unit managers/chefs to move the Dining Unit forward. This position is responsible for the training and evaluation of each employee reporting to her/him and for setting expectations for employee success.

This position assists with the development and implementation of a Succession Plan that ensures UHDS is developing the leaders needed for the future.

This position provides the leadership, mentoring and coaching necessary for lead staff to achieve the goals that have been mutually determined or assigned.

This position is responsible for setting performance expectations and for providing the necessary leadership to ensure that those expectations are met and customer satisfaction is ensured.

This is a team oriented staff and there will be occasions when it is necessary to support other areas of Dining Services beyond those assigned as a primary responsibility.

This position works side by side with the Assistant Director of Dining – Executive Chef to ensure departmental goals related to food quality are achieved, food safety standards are followed and to ensure business culinary continuity.

This position will work with the Dining Leadership team to ensure the policies and procedures agreed upon within the SEIU / OPEU union contract are followed, when supervising classified employees.

This position will be required to work a flexible schedule to ensure the work within the unit is completed and the goals of the department are met. Dining Services is a year round operation, open from early in the morning to very late at night.

This position will adhere to all OSU and UHDS policies and procedures. OSU Administrative Policies and Procedures, State of Oregon Health and Sanitation requirements, Departmental directives and the SEIU union contract are used as guidelines and/or reference materials.

This position is deemed essential and the incumbent is expected to report to work during inclement weather, emergency and other University work curtailments or closures.

This position is required to have direct access to, or control over, cash, checks, credit card account information and care, safety, and security of people or property. This position may be required to work in and have access to community areas of student residences while occupied by students. In addition, this position will potentially serve as a back-up person for the delivery of food and beverage items into access-secured residence halls, where there may be minors present; and/or this position may need to regularly access storage areas in a residence hall without an escort. These security sensitive tasks will require passing a Criminal History Check prior to hire.

Position Duties

35% UNIT LEADERSHIP AND OPERATIONS
  • Provides operational level management for day to day decisions in one or more subsections of the Retail Operations within UHDS , including ensuring beverages are prepared according to quality standards defined by the Associate Director of Dining – Retail, food preparation is occurring to the quality standards defined by the Assistant Director of Dining – Executive Chef, giving input on menu development, inventory management, ordering products, customer seating area presentation, cleanliness, customer service and vendor communication and management.
  • Meets weekly as part of the Retail Leadership team to provide operational, staffing and business updates. Utilizes this meeting as an opportunity to get guidance on problems and issues the assigned unit(s) face.
  • Provides hands on participation in daily operations for multiple areas and instruct staff as needed.
  • Provides leadership and support to the entire operational and customer service needs of the assigned retail unit(s), including presentation and cleanliness of the facility, within both the Front of House and Back of House areas.
  • Works closely with the Associate Director of Dining – Retail, other Retail Managers, and other Dining Leadership to develop Retail operations strategies, service expectations, monotony breakers, special events and promotions for all Retail Units.
  • Provides outstanding customer service to all internal and external clients, and pursues open dialog with clients and guests to ensure high satisfaction.
  • Has a physical presence in the assigned unit(s) during peak periods that occur during shift so that customer service, cleanliness, beverage and food quality and business issues can be observed and addressed as needed.
  • Recommends assigned units hours in response to customer needs and staffing allocations.
  • Coordinate and plan special events in collaboration with the Associate Director of Dining – Retail, other Retail Managers, Building Administrators, Building Managers, and Lead Personnel. This includes special props and entertainment.
  • Plans, evaluates and revises procedures and practices to ensure efficient, effective workflow and quality standards.
  • Promote efficient use of time, equipment, technique and ingredients.
  • Purchase food and supplies within the purchasing guidelines of OSU and UHDS , purchasing local, sustainable, and seasonal, as needed.
  • Ensures the departments safety and sanitation goals are begin exceeded on a daily basis. This includes ensuring daily temperature logs are maintained accurately and filed for agreed upon time frames, staff are trained and following the established safety and sanitations policies, all allergen and dietary labels are maintained, HACCP procedures are being followed and exceeded, daily inspections are made to ensure all internal and exterior areas are clean and debris free. Unit has no critical violations on the 6 monthly health department inspections.
  • Oversee the development and implementation of all customer service standards and trainings including new employee/student onboarding.
  • Collaborates with the Assistant Director of Dining – Executive Chef to ensure the highest quality food, production, presentation, flavor and customer service.
  • Role model and ensure cleanliness in personal appearance, hygiene, food handling, work areas, and food storage.
  • Create a work environment that is welcoming to all employees, focused on motivating employees to do better and open to input from all.
  • As a member of the Retail Leadership team ensures operational decisions are in line with the department’s strategic direction.
  • Keeps the Associate Director of Dining – Retail informed of new developments.
  • Assists the Dietician in accommodating guests and students with dietary needs and allergens.
  • Ensure that dishes have proper labels regarding allergens and dietary preference (i.e. vegan, Halal, gluten free friendly).
  • Monitor Starship Robot delivery and pick up program. Train staff on operating procedures, evaluate menu offerings, and analyze the financial impacts of the program.
  • Meet regularly with student customers/customers to listen and respond to suggestions as needed.




35% EMPLOYEE LEADERSHIP AND SUPERVISION :
  • Utilizes UHDS’s Vision and Values statements as part of the assigned units’ shared leadership style.
  • Supervise student staff (and potentially classified staff), including effectively recommend hires/fires, orients, plan/assign/approve work, discipline/reward, train, coach, and prepare/sign performance appraisals.
  • Meet weekly with lead staff to review financial reports, assess staffing needs, and make course corrections as necessary. Utilizes these sessions to educate leads on leadership principals and techniques.
  • Identify, develop, and implement training programs, including, but not limited to, coaching and mentoring, customer service, safety, and sanitation, for fulltime and student members to address these needs.
  • Schedule student staff (and potentially fulltime staff) according to business needs and by collaboration with key managers as needed.
  • Provides leadership, mentoring, coaching and advising to all staff. Works with all staff to identify their career goals and provides guidance on how they can achieve them.
  • Monitors all staff on an ongoing basis and provides daily coaching.
  • If supervising fulltime staff: Prepares and conducts performance evaluations for all staff at least once per year. Uses annual performance appraisals to help staff set career goals for the coming year and evaluate success in achieving goals set during the previous performance appraisal. Updates job descriptions annually during performance appraisal period.
  • Meet at least once per term one-on-one with each lead staff member to provide performance feedback.
  • Complete annual performance evaluation for student staff, providing professional feedback and goals.
  • Determine appropriate leave usage per contact and university policy.
  • Complete Worker’s Compensation required documentation within set time frames.
  • Evaluates and makes recommendations to the Associate Director of Dining – Retail on appropriate staffing levels (both position classification desires and actual number of staff).
  • Follow progressive discipline as necessary. Use as an educational tool if appropriate.
  • Understand and train the advantages of developing and supporting a diverse workgroup.
  • Ensure staff is in proper uniform and appearance.


20% ADMINISTRATIVE , FISCAL AND COMMUNICATION :
  • Administrative decisions include a strong understanding of the Retail financial goals including food cost, labor cost and menu pricing with the ability to recommend and implement cost saving processes.
  • Attend and participate in weekly Retail and regular Department meetings; ensuring confidentiality when needed but communicates appropriate information to dining staff as needed.
  • Create and update weekly student staff (and potentially classified staff) schedules using When-to-Work website. Make daily changes to When-to-Work schedules to reflect actual hours, call outs or other labor/scheduling issues. Review with the Retail Leadership team and student leads.
  • Use When-to-Work software to gather labor reports. Evaluate and share with the Associate Director of Dining – Retail any recommended actions to address financial goals and/or business needs.
  • Uses line item reports, financial reports (including CORE reports), production reports, other previous history and working knowledge to forecast future scheduling, assigned units hours and any other business needs.
  • Uses menu engineering and merchandising best practices to increase revenue.
  • Evaluate hours of operation each term to recommend changes for the next term using past traffic counts and sales.
  • Review labor costs with Associate Director of Dining – Retail. Minimize overtime of non-exempt professional faculty, classified, and student staff by following Departmental policies, guidelines and budget.
  • Review daily sales reports to determine if operating within budgeted guidelines.
  • Work with Associate Director of Dining – Retail and others to establish and adjust assigned units schedule and staffing for summer conferences and term breaks, as needed.
  • Payroll: Maintain/Update Time-clock data on a daily basis. Review hours worked for assigned workers, approve all employee time sheets using EmpCenter software program within set time frames. Approve/disapprove requests for leave. Maintain payroll records for assigned employees. Explain or clarify rules, processes and procedures.
  • Communicate all relevant information to staff in a timely manner on relevant information related to labor, schedules, customer service or business needs and changes.
  • Seek assistance and logistical support for busy periods from other Managers and Dining Leadership team when needed.
  • Provide recommendations to the Associate Director of Dining – Retail for equipment changes and/or additions.
  • Actively seeks feedback and ideas from staff and customers.
  • Develop staff training/inspirational days with fellow Managers, Associate Director of Dining – Retail and other Dining Leadership.
  • Ensures the completion of the monthly inventory and data entry within the set timelines. Hands on leadership and/or assistance may be required for this task.
  • Manage and approve staff leave requests and timesheets.
  • Monitors and approves invoices for agreed upon pricing. Forwards invoices for processing within departmental guidelines.
  • Forwards requests for donations to the Associate Director of Dining – Retail. All donations must follow UHDS guidelines and processes.
  • Assist with cash handling as required.
  • Keeps the POS system within assigned unit(s) up to date adjusting buttons as needed by partnering with the Procurement and Business Systems Manager.
  • Co-ordinate with the Associate Director of Dining – Retail the adherence to the departments Payment Card Industry Data Security Standards ( PCI DDS ) training and compliance policies. Ensures that all staff working as a cashier are given the required documented training. Repeat training as and when required.
  • Expected to communicate clearly with, compassion and respect to all employees, including students.
  • Expected to lead by example, role model a positive attitude and instill a positive attitude.
  • Acts as a liaison between UHDS and the administrators and building managers where assigned units reside. Provide schedule updates, building concerns and any other necessary communications.
  • Actively participates in the coordination of department’s response to emergency situations, disruptions, power outages, severe weather, campus closures and other potential events that impact operations.


10% COLLABORATION AND OTHER DUTIES
  • In our team oriented operation there will be occasions when it is necessary to support other areas of Dining (within both retail locations and the dining centers), housing and/or campus beyond those assigned as a primary responsibility.
  • Builds and maintains collaborative working relationships with partners, and a high level of internal and external customer service.
  • Resolves concerns or complaints received via email, phone or in person when required.
  • Assist with monotony breakers (monthly), theme meals, cooking classes or educational programs for guests, staff and/or students as needed;
  • Assume the role of Associate/Assistant Director of Dining or Duty Manager whenever business needs require.
  • Provide staffing support by shifting employees as needed to cover workload.
  • Communicate daily regarding staffing, menu, and equipment issues.
  • May be required to assist with cashiering, dish room, cleaning, food production and/or service whenever business needs require.
  • Collaborate with other campus and UHDS departments as needed to preform duties, problem solve, explore new solutions and monitor systems performances.
  • Participate in search committees as assigned.
  • Actively participate in the coordination of department’s response to emergency situations.
  • Complete various projects assigned by the supervisor.
  • Create and provide appropriate opportunities to have fun in the workplace through meetings, trainings, events, etc.
  • May occasionally be assigned to assist at other retail and dining operations or to work different shifts both short and long term as business needs demand or to ensure business continuity.
  • May support the development and education of undergraduate and graduate students in the form of committee involvement, internship supervision, and/or being in the classroom.


Minimum/Required Qualifications
  • Requires Associate’s degree in Hospitality, Culinary or Food Service Management, Nutrition, Business Administration, Public Administration, Finance, Education; or a five-year equivalent combination of education and experience In these areas.
  • Five years of progressive experience in a commercial retail operation/restaurant, hotel, institutional food service or catering business.
  • A minimum of three years of full time work experience as a supervisor in a commercial retail operation required.
  • Demonstrated hands-on management, working in a cooperative and supportive fashion with all staff, assisting as appropriate with identifying problems and creating solutions.
  • Demonstrated ability to relate well to individuals and groups with widely varying backgrounds, perspectives, education and skills.
  • Demonstrated passion for retail operations, hospitality, food and the food service industry.
  • Demonstrated commitment to provide outstanding customer service.
  • Demonstrated knowledge of financial management.
  • Demonstrated ability to teach others.
  • Experience in the development and implementation of training programs.
  • Demonstrated organizational skills.
  • Demonstrable ability to work with and/or lead diverse groups of employees. University Housing and Dining workforce values the rich diversity of its workforce, which includes people with and without disabilities, people for whom English is a second language, people who are military veterans, and people from a wide range of countries, races, ethnicities, cultures, colors, age groups, socioeconomic statuses, locations, sexes, sexual orientations, gender identities and expressions, and religious backgrounds.
  • Effective oral, written, and non-verbal communication skills.
  • Successfully handle multiple tasks simultaneously and make sound decisions.
  • Must have strong problem solving skills.
  • Must have thorough knowledge of safety and sanitation principles and procedures.
  • Ability to use a Windows-based personal computer daily, learn new software, and use MS Word, Excel and Outlook.
  • Demonstrated commitment to promoting and enhancing diversity.
  • This position may be designated as a critical or security-sensitive position; therefore, the incumbent must successfully complete a Criminal History Check and be determined to be position qualified as per OAR 576-055-0000 et seq. Incumbents are required to self-report convictions and those in Youth Programs may have additional Criminal History Checks every 24 months.
  • Must obtain an Oregon Food Handlers Certificate within 30 days of the hire date and maintain throughout employment with UHDS / OSU .
  • Working knowledge of ServSafe principles; certification required within 90 days of employment or when training becomes available. Training is provided at department expense.
  • Pursuant to UHDS Policy, this position is required to maintain current Cardiopulmonary Resuscitation and Automated External Defibrillator ( CPR / AED ) certification (if cognitively and physically able to do so) within 90 days of employment or when training becomes available by the department. Training is provided at department expense. Duty to act ends at summoning professional emergency assistance.




Preferred (Special) Qualifications
  • Culinary degree from an accredited culinary program or completion of a certified apprenticeship program or a bachelor’s degree with a focus on culinary management, nutrition or hospitality.
  • Emphasis on a café setting, full line Coffee/Espresso programs and multi-unit retail locations.
  • Experience within a college or university dining setting.
  • Demonstrated knowledge of food allergens and special dietary needs.
  • Knowledge of retail food service.
  • Experience managing a multi-decision, multi-cultural fast-paced environment.
  • Experience working in a union environment.
  • Working knowledge of computerized menu, recipe and Point of Sale Systems.


Working Conditions / Work Schedule

This position will potentially serve as a back-up person for the delivery of food and beverage items into access-secured residence halls, where there may be minors present; and/or this position may need to regularly access storage areas in a residence hall without an escort. These security sensitive tasks will require passing a CHC .

Physical Working Conditions: This is a physically active job in an institutional retail/kitchen environment. Incumbent will experience long periods of standing on a hard floor; working with commercial kitchen and beverage equipment; fluctuation in work flow, temperature, noise level.

Dining Services is a seven-day-a-week operation, so weekends, evenings, and occasional holiday work will be required so must be able to work a flexible schedule based on the needs of the business.

The employee in this position will often be required to lift/carry/push/push/pull objects weighing up to 50 pounds.

This position is deemed essential and the incumbent is expected to report to work during inclement weather, emergency and other University work curtailments or closures.

Must be able to work in hot and cold environments (working around cooking and other heat producing equipment in the summer and transporting items during the winter months to other locations on campus).

Shift is subject to change due to the needs of the department. Shift and/or work assignment may be changed based on operational needs.

OSU is a smoke free campus. For more information, visit Smoke Free OSU at http://oregonstate.edu/smokefree/

This position requires a clear and unambiguous commitment to compliance of all National Collegiate Athletic Association (NCAA) regulations for Division I (FBS) universities.
No

Posting Number
P04619UF

Number of Vacancies
2

Anticipated Appointment Begin Date
09/15/2021

Anticipated Appointment End Date

Posting Date
07/22/2021

Full Consideration Date
08/01/2021

Closing Date
08/08/2021

Indicate how you intend to recruit for this search
Competitive / External - open to ALL qualified applicants

Special Instructions to Applicants

To ensure full consideration, applications must be received by August 1, 2021. Applications will continue to be accepted after the full consideration date, until a sufficient applicant pool has been achieved or the position is filled. The closing date is subject to change without notice to applicants.

When applying you will be required to attach the following electronic documents:

1) A resume/CV; and
2) A cover letter indicating how your qualifications and experience have prepared you for this position.

You will also be required to submit the names of four professional references, their e-mail addresses and telephone numbers as part of the application process.

For additional information please contact: Debbie Kuehn at debbie.kuehn@oregonstate.edu

OSU commits to inclusive excellence by advancing equity and diversity in all that we do. We are an Affirmative Action/Equal Opportunity employer, and particularly encourage applications from members of historically underrepresented racial/ethnic groups, women, individuals with disabilities, veterans, LGBTQ community members, and others who demonstrate the ability to help us achieve our vision of a diverse and inclusive community.

  • Starting salary within the salary range will be commensurate with skills, education, and experience.




This position is designated as a critical or security-sensitive position; therefore, the incumbent must successfully complete a criminal history check and be determined to be position qualified as per OSU Standard 576-055-0000 et seq. Incumbents are required to self-report convictions and those in youth programs may have additional criminal history checks every 24 months. Offers of employment are contingent upon meeting all minimum qualifications including the criminal history check requirement.

Supplemental Questions

Required fields are indicated with an asterisk (*).
  • *
    Describe what a diverse work environment means to you. What types of diversity have existed in your past experiences?

    (Open Ended Question)

  • Documents Needed to Apply
    Required Documents
  • Resume
  • Cover Letter
  • Optional Documents

    Job Information

    • Job ID: 57885301
    • Location:
      Corvallis, Oregon, United States
    • Position Title: Retail Manager
    • Company Name: Oregon State University
    • Job Function: Academic Administration
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