Retail Operations Manager - ATT

Retail Manager

The Retail Manager oversees retail operations and services at Braiden Dining Center and Mini Market locations across campus. This location operates on the residential campus in Fort Collins. This position has operational oversight of retail dining operations. Duties include hiring and training, food preparation, product selection, enforcing defined policies and procedures, recipe and concept development, inventory management, documentation, quality standards, and standard operating procedures. This position ensures adherence to health department regulations for licensed retail establishments.

This posting will remain open until filled.

Essential Job Duties

• Direct and oversee front-of-house service; manage the food ordering platform and ensure accuracy during service.
• Address customer complaints and ensure compliance with all food safety standards to reduce risk to customers and staff.
• Responsible for personnel management, including interviewing, making hiring recommendations, evaluating performance against job duties to determine merit, and creating and championing disciplinary recommendations.
• Develop, implement, and lead training on policies, procedures, inclusivity, customer service, risk management, emergency response, and departmental training programs.
• Lead and promote customer service initiatives, address customer concerns and questions, manage meetings, communicate with stakeholders, and perform other duties as assigned.

Conditions of Employment

• Pre-employment Criminal Background Check (required for new hires).
• Pre-employment Physical.
• Valid Driver's License.
• Essential Services Designation.

Minimum Qualifications

Minimum Required Degree:

• Degree from an accredited college, university, or academic institution with a major or minor emphasizing business and/or hospitality, or a related field associated with the duties of the position.

OR

• High School Diploma or GED with four full-time years of dining services experience in a commercial kitchen.

Minimum Years of Experience and/or Skills:

• Two years of progressive supervision and leadership experience in food service.

Preferred Qualifications

• Bachelor's Degree.
• Experience in a high-volume food production and service operation serving at least 250 customers per meal.
• Possess two full years of full-time oversight of a staff of 10 or more people.
• Experience with mobile food ordering platforms.
• Demonstrate working knowledge of food ordering, menus, and inventory management systems.
• Experience training employees on food production and/or customer service.
• Possess a current ServSafe certification or equivalent

Application Instructions

To apply, please upload a cover letter and resume that clearly outline your work experience, education, certifications, and any other relevant information demonstrating how your qualifications align with the required and preferred qualifications listed in the posting. Because the application system does not provide a separate cover letter upload field, both documents must be uploaded under the section labeled Resume. Multiple document uploads are accepted, and applicants may upload their cover letter and resume as separate files.

$69,000 - $74,000