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A cover letter is required for consideration for this position and should be attached as the first page of your resume. The cover letter should address your specific interest in the position and outline skills and experience that directly relate to this position.

Job Summary

The Assistant Retail Store Manager is responsible for the overall daily operation of a single retail store and reports to the Retail Store Manger assigned to that unit. They have responsibility for staffing, discipline, and scheduling of employees for the store. They maintain inventories at adequate levels, promote local sales/specials, and maintain the appearance of the store. They are responsible to complete accounting and paperwork associated with cash receipts, prices, and physical inventories. The incumbent typically has supervisory responsibility for AFSCME and/or Student Temp employees.

Responsibilities*

Operational Leadership (50%)

• Serve as a member of Michigan Dining Retail leadership team with responsibility for assisting in the administrative, operational, and developmental activities for assigned Retail operation.
•  Assist in the Implementation and operational policies and procedures, food production standards and methods, and menu/product category guidelines for assigned retail operation.

•  Assist in the implementation of objectives and short and long term programs for Michigan Dining Retail consistent with the comprehensive strategic planning, goals and objectives of the University, Student Life and Dining Services.
 
•  Implement plans focused around operational improvements, renovations, and changing retail trends to respond to the needs and expectations of faculty, staff, and students that patronize our retail units.

• Support student staff through training and on the job feedback.

• Administer and maintain health and safety standards in compliance with University, State and Federal codes.
 
 
Financial Leadership (15%)

• Assists in managing revenue and expenses, analyzing food, labor and administrative costs.

• Assist in budget projections for assigned unit for review and approval of the Michigan Dining Director of Retail.

• Assist in managing proper cash handling, financial, and accounting practices and procedures.

• Utilize reporting tools for financial data and statistics to aid informed decision making.
 
Planning and Communication (10%)

• Assist in the development of projects and strategies using best industry practices to enhance current programs for students and clients that increase the perception of value, flexibility, responsiveness, convenience and accessibility of products and services including extended hours of service, improved and expanded menu/product category options, and continuing enhancement of the retail and cash operations.

• Confer with and interpret Michigan Dining programs and services to students, faculty, staff and the public and university at large.
• Assist in the planning and development of marketing efforts for retail dining utilizing the marketing department and other Michigan Dining operations.

• Assist the Retail Store Manager in evaluating the effectiveness of food service activities, and provide assistance and support in the implementation of organizational changes, policy and procedure revisions and new equipment applications to meet the constantly changing needs of the diverse population served.
 
Human Resource Management (10%)

• Assist in the recruitment, selection, training, development, evaluation and discipline of retail staff.

• Maintain positive working relationships with AFSCME leadership and employees.
 
Programmatic Leadership (10%)

• Assist in the implementation of programs, policies and procedures in the areas of sustainability, inclusive excellence, student learning and engagement, academic partnerships, and community engagement.
Other (5%)
• Represent Michigan Dining Services as a member of University, Division, and Department committees with authority to make decisions.

Required Qualifications*

  • Bachelor’s degree in Business, Food Service Management, or Culinary Arts from an accredited institution or a combination of some higher education and a minimum of three (3) years of related experience.

  • Minimum of two (2) years of operational experience in the retail or hospitality industry at the management level.

  • Ability to lift thirty (30) pounds, twist and bend frequently, climb stairs and work in a standing position for extended periods of time with or without reasonable accommodations.

  • Must be able to work a flexible schedule with variable weekday hours. Some weekends and holiday work may be required.

  • Position is considered “critical employee” and will be expected to be onsite during any emergency closure of the University.

  • Work Authorization: You must be eligible to work in the United States of America.

 

Desired Qualifications*

  • Bachelor’s degree in Business, Food Service Management, or Culinary Arts from an accredited institution

  • Previous experience working with a bargained for employee population

  • Basic proficiency in Microsoft Word, Excel, Power Point

  • Bilingual communication skills

  • Previous merchandising/marketing experience

Additional Information

PLEASE NOTE:  Relocation will not be offered for this position.

 

Position Criteria:

These are the criteria that the hiring team will be evaluating the candidate for

  • Demonstrated oral and written English communication skills, including presentation skills

  • Demonstrated ability to manage and provide leadership for a diverse workforce

  • Ability to analyze financial and other data

  • Ability to anticipate and solve problems

  • Professional appearance, attire and demeanor; strong hospitality orientation

  • Demonstrated strong organization and time management skills

  • Demonstrated ability to maintain consistent and regular attendance

  • Demonstrated personal and professional integrity

  • Competencies include:

    • Drive for Excellence

    • Innovation

    • Business and Industry Knowledge - Strategic Planning and Leadership - Operational Management

    • Fiscal Stewardship

    • Customer Satisfaction and Communication

    • HR Management and Development - Working with Diverse Constituencies - Sustainability

 

Working conditions

 

  • Must be able to work a flexible schedule with variable weekday hours. Some weekends and holiday work may be required

  • Position is considered “critical employee” and will be expected to be onsite during any emergency closure of the University

 

Physical Requirements

 

  • Ability to move thirty (30) pounds, twist and bend frequently, ascend/descend stairs and maintain a stationary position for extended periods of time with or without reasonable accommodations

U-M EEO/AA Statement

The University of Michigan is an equal opportunity/affirmative action employer.