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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 Retail Store Manager is responsible for the overall day-to-day operation of one or more retail cafe, c-store, or pantry operations. Responsibilities include hiring, training, maintaining employee relations, and scheduling of AFSME employees and/or student employees. Also responsible for maximizing sales, menu development, food production standards, food safety compliance, product mix, cash handling, merchandising, inventory control, loss prevention, and store appearance. The Retail Store Manager is charged with achieving budgeted goals for sales, labor, expenses, and net profit for operations generating revenues between $500,000 and 1,500,000 or more.

Responsibilities*

40%

OPERATIONAL LEADERSHIP

  • Serve as a member of Michigan Dining Retail leadership team with responsibility for managing the administrative, operational, and developmental activities of one or more operations of Michigan Dining Retail.
  • Implement the operational policies and procedures, food production standards and methods, and menu/product category guidelines for assigned retail operations.
  • Manage 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.
  • Manage the operations of one or more retail units by supporting supervisory, AFSCME and student staff.
  • Administer and maintain health and safety standards in compliance with University, State and Federal codes and regulations.

20%

HUMAN RESOURCE MANAGEMENT

  • Manage the recruitment, selection, training, development, evaluation and discipline of retail staff.
  • Maintain positive working relationships with AFSCME leadership and employees.

15%

FINANCIAL LEADERSHIP

  • Manages revenues and expenses, analyzes food, labor and administrative costs.
  • Assist in budget projections for assigned Michigan Dining Retail unit(s) for review and approval of the Michigan Dining Director of Retail.
  • Manage proper cash handling, financial, and accounting practices and procedures.
  • Manage operational budgets for assigned Michigan Dining Retail units and provide feedback to the Michigan Dining Director of Retail.
  • Utilize financial data and statistics to aid informed decision making. Provide information to the Michigan Dining Director of Retail in the preparation of special and periodic reports for University administration.

10%

PLANNING AND COMMUNICATION

  • 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.
  • Plan and develop marketing efforts for retail dining utilizing the marketing department and other Michigan Dining operations.
  • Assist the Michigan Dining Director of Retail in evaluating the 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.

10%

PROGRAMMATIC LEADERSHIP

  • Implement programs, policies and procedures in the areas of sustainability, inclusive excellence, student learning and engagement, academic partnerships, and community engagement.

5%

OTHER

  • Represent Michigan Dining Services as a member of University, Division, and Department committees with authority to collaborate on 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 five (5) years of related experience
  • Minimum of four (4) years of operational experience in the retail or hospitality industry at the management level
  • 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*

  • Previous experience working with a bargained for employee population
  • Computer literacy preferred; learn and effectively utilize computer software including Microsoft Excel and Word
  • Bilingual communication skills
  • Previous merchandizing/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 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

 Financial/Budgetary Responsibility

  • Manages revenue and expenses, analyzes food, labor and administrative costs
  • Assist in budget projections for assigned Michigan Dining Retail unit(s) for review and approval of the Michigan Dining Director of Retail
  • Manage proper cash handling, financial, and accounting practices and procedures
  • Manage operational budgets for assigned Michigan Dining Retail units and provide feedback to the Michigan Dining Director of Retail
  • Utilize financial data and statistics to aid informed decision making
  • Provide information to the Michigan Dining Director of Retail in the preparation of special and periodic financial reports for University administration

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 and transport items weighing up to thirty (30) pounds
  • Ability to manipulate and gather objects from various positions, often at low heights and from awkward positions
  • Ability to ascend/descend stairs
  • Ability to maintain a static 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.