The Retail Lead Food Service Worker acts as a working team leader in a retail operation with responsibilities to include merchandizing, stocking, barista, customer service, food production, on-the-job training and quality control in a front of the house environment. Basic responsibilities will include any or all of the following: problem-solving in a timely manner, food production, customer service and complaints, data entry, use of Outlook for email and scheduling, placing orders online and by phone, handling staff shortages, equipment and personnel. Will follow established procedures in the absence of the supervisor. In coordination with their supervisor, will be responsible for food production, customer service, controlling labor hours and merchandising. QUALIFICATIONS

Skill to interact and communicate positively with other staff, and customers.

Ability to handle stressful situations, multiple deadlines, and difficult people in a calm professional manner.

Knowledge and ability to effectively utilize employees and equipment in daily routines as well as unforeseen emergencies.

Knowledge and skill in teaching and delegating of tasks to subordinates, and effectively monitoring and evaluating their performance.

Demonstrated organizational skills to effectively manage time.

Writing skills to communicate procedures, evaluations, and recommendations to management.

Demonstrated initiative to:

1) identify unit level problems and/or needs 2) develop solutions and/or needs proposals 3) Implement action plans with limited assistance and input. Basic computer knowledge and skills to perform data entry of usage and waste tracking into online data base.

Knowledge and background in placing online product orders, following par levels

SPECIAL CONDITIONS

This position is subject to furlough (June-September and could be scheduled up to 90 days) and curtailment periods (spring and winter holiday breaks where operations are suspended up to 21 days due to the academic calendar).

Operating needs of the department require varied work schedules (i.e., a.m., p.m., and/or weekend shifts and/or 10 hour workday).

Employees may be required to take off (vacation or temporary layoff) during scheduled operational shutdown periods, such as Christmas, Spring & Summer breaks.

Health codes require prescribed uniform, hair covering, and good personal hygiene.

Meal schedules require extreme attention to promptness and excellent attendance. Meal perquisite is required for all Food Service employees.

Employees may be required to change work location on a daily basis as needed or for an indefinite time period. Must be able to work flexible hours to accommodate Catering schedule.