The Manager Nutritional Services-Retail works to ensure that the expectations of the client and Nutrition & Food Services Director are met and/or exceeded, while responding to market trends and customer demands, producing desired outcomes in a fiscally responsible manner. Works professionally and cooperatively as a valued member of the Nutrition & Food Services management team, assisting with any aspect of the program necessary. Responsibilities

Trains and manages all retail staff. Participates in hiring, scheduling, timekeeping, performance appraisals, and disciplinary actions of retail staff. Under the direction of the Nutrition & Food Services Director, supervises and coordinates all retail sales activities in all operations. With the assistance of the Chef/Manager Food Production selects appropriate vendors. With the assistance of the Chef/Manager Food Production makes retail food and supplies purchases, controlling inventory in a fiscally responsible manner. With the assistance of the Chef/Manager Food Production develops and implements the retail menu, costing and pricing the menu appropriately. Estimates and forecasts food consumption in the retail operation, monitoring production volumes, and adjusting future production as needed; and maintains budgetary controls. Maintains an organized system of comprehensive retail record keeping. Maintains established food presentation standards. Participates in Department meetings. Plans for and implements retail marketing initiatives, maintains complete records of special events and pace changes in the retail operation, providing marketing summaries to the Director upon completion. Ensures that all retail equipment works and is maintained properly, servery and office are organized. Ensures the servery and retail production area are always safe and sanitary. Maintains good public relations with all customers, clients, staff, vendors, and the community; achieves high levels of customer and client satisfaction. Conducts continuing analysis of retail operation, recommending any operational changes necessary to the Nutrition & Food Services Director. Physical Demands/Work Environment

The Manager position involves working in an office environment operating standard office equipment and technology along with physical work in a commercial kitchen environment. Responsibilities include moving inventory, product, carts, tables, etc. as well as using kitchen utensils and commercial kitchen equipment. Must be able to lift and carry 25 lbs. Environment may include hot, humid, or cold temperatures. May require extended working hours at times. Qualifications

Education – Skills - Expectations High school diploma or equivalent required; Bachelor’s degree preferred Retail sales experience ServSafe Certification

Must possess a positive, can-do attitude, be detail-oriented, and possess a well-rounded knowledge of the food service industry. Must maintain professionalism at all times, and work with others in a cooperative manner, even while working under pressure. Willing to engage actively in the physical work of a high-quality hospitality service operation. As a representative of Nutrition and Food Services, must function in accordance with our corporate Mission, Vision, and Core Values statements.