Director of Retail Operations at Villanova University in Villanova, Pennsylvania

Job Description:

Villanova University

Posting Details

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Posting Details (Default Section)

Posting Number:	20244219S
Position Title:	Director of Retail Operations
Position Type:	Staff
Location:	Villanova, PA
Recruitment Type:	Internal/External Applicants
Work Schedule:	full-time/12-months
Avg Hours Week
Department:	411-Dining Services Administration
Position Summary:	Reporting Directly to the Executive Director of Dining Services, the Director of Retail Operations will oversee and support the operational managers across Villanova University’s 16 retail dining locations. This role is crucial in providing strategic guidance and ensuring operational excellence across various aspects of Dining Services to enhance the dining experience for students, faculty, and staff and provide the highest level of quality, service and customer satisfaction. This position will be responsible for ensuring that operational managers effectively handle personnel management, financial oversight, food safety and sanitation, ordering and inventory, food presentation, and equipment and supplies management. The Director of Retail Operations will work collaboratively and effectively with the management team to uphold the Villanova Mission Statement and Dining Services Mission Statement, emphasizing our Core Values: Safety and Sanitation, Friendly Courteous Service, Quality, Meticulous Attention to Detail, and Safety. Villanova is a Catholic university sponsored by the Augustinian Order. Diversity and inclusion have been and will continue to be an integral component of Villanova University’s mission. The University is an Equal Opportunity/Affirmative Action employer and seeks candidates who understand, respect and can contribute to the University’s mission and values.
Duties and Responsibilities:	Personnel Oversight: Monitor and support operational managers in overseeing staff, including hiring, scheduling, training, discipline, and termination. Ensure staffing levels and performance expectations are met. Guide department training initiatives and maintain employee morale. Review and provide feedback on payroll, scheduling, and safety reporting. Financial Oversight: Oversee financial processes managed by operational managers, including invoice processing, daily revenue reports, and cash handling. Ensure adherence to financial targets and budget guidelines. Review financial reports and provide recommendations for addressing any variances Food Safety and Sanitation Oversight: Ensure that operational managers are effectively supervising food preparation, maintaining accurate logs, and complying with food safety guidelines. Conduct periodic inspections and ensure enforcement of cleaning and safety policies. Menu Guidelines and Presentation Oversight: Monitor adherence to menu guidelines and food presentation standards by operational managers. Ensure routine quality checks and proper handling of food. Oversee allergy awareness and signage. Ordering/Inventory Oversight: Support operational managers in overseeing ordering and receiving procedures, maintaining inventory levels, and managing storerooms and walk-ins. Ensure that Cbord is updated correctly and assist in inventory forecasting. Equipment and Supplies Oversight: Ensure operational managers are effectively managing equipment maintenance, preventative contracts, and custodial issues. Oversee supply levels and dining room maintenance to meet operational standards. Product Mix Oversight: Monitor operational managers’ efforts in maintaining the correct product mix, gathering feedback, and tracking industry trends. Oversee Micros computer Marketing and Merchandising: Assist with marketing efforts and special promotions for St Mary’s, Second Storey, and the Law School, including any specials for Legal Grounds. Additional Duties: Assist with special projects and events as assigned. Represent the dining operations at weekly manager meetings.
Minimum Qualifications:	Five to seven years of food service management experience, including experience overseeing managers and a culinary team in a multi-concept operation. Strong leadership and management skills, effective communication, ability to work independently, flexibility, decision-making, and conflict resolution. Proven customer service skills. Familiarity with preventive maintenance, kitchen equipment, computer skills, and POS technology (Micros/C-BORD). Knowledge of food safety, sanitation, allergy awareness, human relations, food quality, and sustainability. Experience with payroll, scheduling, and attendance tracking.
Preferred Qualifications:	Bachelor’s Degree in hospitality, business, or related field preferred. ServSafe Certification preferred or to be updated within 3 months. Allergy awareness training preferred.
Physical Requirements and/or Unusual Work Hours:	Familiarity with preventive maintenance, kitchen equipment, computer skills, and POS technology (Micros/C-BORD). Minimum lifting requirement of 30 pounds or more Standing for extended period of time Ability to withstand extreme weather conditions (hot and cold) Ability to push/pull up to 30 pounds independently
Special Message to Applicants:
Posting Date:	11/21/2024
Closing Date (11:59pm ET):
Salary Posting Information:	Commensurate with experience
Salary Band:	18
Job Classification:	exempt

References Needed

References Needed

Minimum Number of References Needed	3
Maximum Number of References Needed	3

Supplemental Questions

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1. * How did you first hear of this employment opportunity?
   • Indeed.com
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   • Chronicle Vitae
   • Academic Keys
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   • Professional Affiliation/Trade Website
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   • Referred by a current employee
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