Convenience Store Manager
$40,300 - $69,600
Under the direction of the General Manager, the Convenience Store Manager (C-Store Manager) plans, organizes, manages, and directs the day to day activities, work assignments, customer service and maintenance functions in a Dining, Retail or Residential facility. The position participates in the selection, training, supervision and performance evaluation of assigned staff (including custodial and maintenance functions). Plans, develops, prepares and manages unit budgets to ensure proper fiscal controls. Supervises the ordering, receiving, storage, and issuing of all assigned products, along with the planning and service of all assigned menu items. Participates in the sourcing of products in category management, develops creative methods of displaying and merchandising products to generate revenue. Maintains the proper product identification utilizing shelf tags. Provides other administrative and operational support to Dining Services as needed. This position is Exempt; the hours of work are Monday - Friday from 9:00 am - 5:30 pm. Hired incumbent must be flexible to work a variable schedule as needed, including evenings, weekends, holidays and special events.
Solid decision making and reasoning skills, and ability to develop original ideas to solve problems, and perform operations analysis and quality control analysis.
Solid verbal and written communication in the English language, including active listening, dynamic flexibility, and critical thinking, and ability to multi-task and ensure effective time management.
Solid knowledge in food service and sanitation regulations.
Mathematical and cash control skills to accurately complete drawer counts and prepare deposits.
Solid and effective interpersonal and work supervision skills to provide guidance to other personnel and work effectively with partners on joint projects.
Intermediate computer applications skills to include food service applications such as point of sale and inventory control software.
Skill and ability to plan, organize and coordinate the work of assigned staff to accomplish daily operational goals in multiple locations, with ability to lead a staff in the execution of all menu items.
Ability to use communication skills, verbal and written, to effectively and professionally communicate with staff, management and customers using tact and diplomacy at all times. Ability to create written documentation, manuals and written protocols using correct spelling, grammar and punctuation.
Ability to direct, organize, and prioritize workload to meet required deadlines and departmental objectives.
Ability to work effectively as an individual and as part of a team; working effectively with diverse groups, departmental staff, the campus community and visitors.
Skill in identifying the customer's perspective and maintaining a commitment to excellence in customer service.
Skill and ability to perform inventory control functions, including physical inventory counts, receiving, and the storage of materials. Skill in analyzing inventory data and identifying discrepancies between the physical inventory counts and the recorded inventory counts.
Knowledge of menu management systems food service software, with ability and skill in creating spreadsheets and reports using Word, Access, Excel, or other software applications. Skill in creating and editing documents in word processing applications using moderately advanced features.
Knowledge of Production Management principles and food production, including sanitary and safety standards, cost control and expense analysis, food selection and ordering.
Knowledge of current food trends and food preparation in large multi-unit operations. Skill and ability to supervise food production staff in the basic principles of food preparation and handling, including standardized recipes, batch cooking, and proper temperatures for storage and service.
Knowledge of financial systems, including financial analysis and budget preparation systems, online purchasing systems, and timekeeping systems.
Knowledge and/or involvement with the National Association of College and University Food Services (NACUFS).
In the Heart of Inland Southern California, UC Riverside is located on nearly 1,200 acres near Box Springs Mountain in Southern California; the park-like campus provides convenient access to the vibrant and growing Inland region. The campus is a living laboratory for the exploration of issues critical to growing communities'air, water, energy, transportation, politics, the arts, history and culture. UCR gives every student, faculty and staff member the resources to explore, engage, imagine and excel.
UC Riverside is recognized as one of the most ethnically diverse research universities in the country boasting several key rankings of which we are extremely proud.
- Washington Monthly (August 2016) ranked UC Riverside 12th in the nation in its annual University and College Survey. \
- Education Trust placed UC Riverside 9th in the nation for closing the graduation gap between black and white students by 1.7 percentage points.
- In QS World University Rankings 2016/2017, UC Riverside's Department of Philosophy is #1 in the world for the frequency with which published papers are cited by other philosophers.
- U.S. News and World Report Survey (September 2016) ranked UC Riverside 118th overall; earns "Great Schools, Great Prices."
- Shanghai Jiao Tong University (August 2016) Academic Ranking of World Universities ranked UC Riverside among the top 151 to 200 institutions. This survey bills itself as "the most trustworthy precursor of global rankings of the world's top 500 universities."
- U.S. News and World Report's Best Graduate Schools (2016) including:
- Graduate School of Education - 62nd among ranked schools
- Bourns College of Engineering - 71st among ranked schools
For information about our generous employee benefits package, visit: Employee Benefits Overview