*Supervises and controls all functions in Retail Operations including staffing, scheduling, payroll, food quality and quantity and facilities maintenance and service. Programing/Cybercafe in conjunction W/CCAL.
*Reviews and oversees all inventory items and sets control standards for all food products and beverage items.
*Sets and maintains highest quality standards for dining services area including service, food quality, kitchen sanitation, orderly operation and staff service for dining unit.
*Completes all necessary reports for service unit, ensuring accuracy of information and timely completion.
Trains employees in the use of and monitors all point of sale and time keeping systems.
Coordinates and controls all resources including repair and maintenance within food service unit.
*Approves all employee relations issues such as hiring, firing, counseling, etc. of all staff.
*Reviews all employee relations situations with supervisors.
*Recommends changes in methods and procedures to Director.
*Controls food costs by establishing purchasing specifications, storeroom requisition systems, product storage requirements, standard recipes and waste control procedures.
Establishes maintenance, cleaning, stock rotation schedules and sanitary controls.
*Recruits and trains managers, cooks, counter workers, bartenders, wait staff, and student staff in proper procedures, work habits, use and maintenance of all equipment and cash registers.
*Train employees in the use of CBORD and MMS.
*Provides shift coverage for direct reports with responsibilities of supervision in all Retail Operations as necessary.
*Prepares work schedules for Retail Operations’ supervisors and Roundsperson.