The Operations Manager (Retail) is responsible for providing working leadership in the daily operations of all food and beverage offerings in all retail establishments. The manager must ensure proper staffing and focus on service, operating efficiencies, and maintain guest satisfaction levels in accordance with Campus Dining standards in order to deliver the highest quality service to all of the University community.

Campus Dining is a dynamic and progressive department responsible for the food program management in residential dining halls, retail venues, and catering across campus. The residential dining program consists of seven colleges, the graduate school, and a kosher facility. Catering offers the campus community a broad range of services including high profile receptions, full-service dinners, catering delivery service, and a Food Truck, which currently offers two separate menus. The retail dining program consists of eight cafes, a food gallery located in the Frist Campus Center, a convenience store, Prospect House—the University’s faculty and staff club, Palmer House—a nine-bedroom guest house, and athletic concessions.

Nutrition and sustainability are important initiatives of Campus Dining. Menus provide options for a healthy diet and promote well-balanced meals. Campus Dining also operates an Allergy Awareness Program to assist guests with special dietary needs. In addition, through Campus Dining’s Sustainability Initiative, thoughtful consideration is given to the broader context of social and environmental issues surrounding food production, distribution, and preparation.

The Campus Dining food program is culinary-driven based on culinary principles of healthy and sustainable menus. The food program focuses on scientific research, innovative menu concepts, and food and ingredients. Menus are globally inspired and plant-centric which celebrate cultural diversity and discovery. Campus Dining’s Culinary Council and a team of Food and Beverage Professionals develop unique memorable experiences for our students, faculty, and staff. Campus Dining’s vision for the future engages our campus community in activity-based learning.

Our guiding principles are:

• Team and People: to inspire our team of hospitality professionals.
• Service Excellence: to deliver excellence in food and beverage service and food and beverage production.
• Efficiency and Effectiveness: to continually develop innovative solutions that are fiscally responsible while being sustainable for our community, health, well-being, and the environment.

A full job description will be furnished prior to interview.

General Operations:

• Involved in purchasing, receiving inventory, and distribution of food and non-food products for retail venues.
• Ensure proper inventory, billing, payroll, cash handling, and other business office procedures are effectively and efficiently implemented in compliance with university policies and procedures.
• Maintains standards for service levels and hospitality at all times, with special attention to signage, digital signage, set up, and preparedness at opening and closing of operations. Ability to deliver a consistent high standard service experience.
• Monitors customer satisfaction through table touching, being present on the floor during functions, focus groups, and responding to customer inquiries. Develops and maintains client relations.
• Drives innovation for retail operations by conducting research on global food trends, retail trends, food marketing, and conscious eating habits to support expansive multi-dimensional retail experience that supports the community by providing variety.
• Supports all Retail Operations and Tiger Refreshments, as required.

Team & Training:

• Provides guidance and feedback to the associates. Supervises union employees to ensure compliance with the collective bargaining unit agreement and adherence to University policies and procedures. Administers performance appraisals; counsels and disciplines employees as required.
• Provides continual positive leadership to motivate and engage the team. Ensures associates ideas are heard and solutions are provided.
• Responsible for the hiring process of production associates, proper on-boarding, training.
• Ensures efficient and effective staffing levels. Establish baseline expectations for associates and provides guidance and feedback.
• Assists with planning, organizing, directing, coordinating, scheduling, and delegating responsibility to the staff, ensuring the goals and objectives of the operation are met on a daily basis.
• Must be effective at listening to, understanding, and clarifying concerns and issues raised by team members and guests.
• Attends and assist in coordinating meetings/trainings as required.

Food & Work Place Safety:

• Maintains high level of food safety and sanitation standards. Provides training (to include safe and proper equipment handling) and supervision to all staff for these standards. Maintains quality facilities through regular inspections of dining facilities.
• Ensures compliance with all state, local, and university food safety, work place safety, and HACCP policies and procedures. Ensures a safe work environment through addressing safety concerns to eliminate safety hazards; investigates and reports incidents, enforces safety work rules and procedures, chairs the unit safety committee, and works with EHS to provide training programs.
• Assists students and guests with food allergies and special needs.

Other:

• Monitors systems for controlling costs.
• Supports and takes leadership in the department’s sustainability and wellness initiatives.
• Supports Campus Dining events as needed.
• Collaborates with colleagues in Campus Venue Services on day-to-day operations and large scale events.

ESSENTIAL QUALIFICATIONS:

• Associate’s Degree or equivalent experience, with emphasis on Hospitality.
• Minimum of 4-6 years of progressive experience in the hospitality and service industry. Prior experience managing a team of associates is preferred.
• General knowledge and ability to learn health department’s rules and regulations including HACCP and ServSafe.
• Knowledge of culinary techniques: hot, cold, ambient, aspic, garde manger, display cooking, and buffet presentations.
• The ability to work independently with a high level of accuracy, manage multiple priorities, and delegate tasks efficiently.
• Excellent interpersonal and communication skills with the ability to interact with a diverse population.
• Strong organizational and problem solving skills, attention to detail, and the ability to meet firm production deadlines.
• Basic knowledge of computerized food production systems.
• Knowledge and experience with the use and maintenance requirements of kitchen equipment.
• Ability to develop and implement training programs for employees to promote quality services.
• Clearly projects the vision of the department and measures progress.
• Knowledge and experience with understanding a budget and financial statements in order to operate a fiscally responsible operation.
• Ability to work flexible schedule, including nights and weekends.
• Basic proficiency in Word, Excel, Outlook, and food ordering systems.
• Must be able to function in an essential personnel role, which may include an extended on-campus presence during local, regional, or national emergencies. (https://hr.princeton.edu/policies/essential-services-during-emergencies-or-other-conditions)
• Valid Driver’s License.

PHYSICAL REQUIREMENTS:

• Stand or walk up to 2 hours at one time for a total of 6-8 hours per day;
• Sit for no more than 2 hours during an 8 hour day;
• Lift or carry up to 30 pounds frequently (34 – 66% of the workday);
• Lift or carry up to 50 pounds occasionally (less than 33% of the workday);
• Push or pull using forces up to 50 pounds occasionally (less than 33% of the workday);
• Frequently use hands for simple grasping, fine manipulation, pushing or pulling with forces up to 30 pounds (34 – 66% of the workday);
• Bend, squat, kneel, climb stairs, reach overhead, lift overhead occasionally (less than 33% of the work day);
• Lift up to 30 pounds in a range of motions from floor to overhead; lift 50 pounds in a range of motions from floor to chest height;
• Work under a range of temperature conditions (e.g., kitchens, walk-in refrigerators and freezers, etc.);
• Possess physical agility, full range of motion, and ability to maintain balance.

PREFERRED QUALIFICATIONS:

• Experience with FoodPro.
• Knowledge of Local, State, and Federal Nutritional guidelines.
• Managing in a Union Environment.

Princeton University is an Equal Opportunity/Affirmative Action Employer and all qualified applicants will receive consideration for employment without regard to age, race, color, religion, sex, sexual orientation, gender identity or expression, national origin, disability status, protected veteran status, or any other characteristic protected by law. EEO IS THE LAW

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