Grocery Store Manager
ABOUT STANFORD UNIVERSITY AND RESIDENTIAL & DINING ENTERPRISES:
Stanford University, located between San Francisco and San Jose in the heart of California's Silicon Valley, is one of the world's leading teaching and research universities. Since its opening in 1891, Stanford has been dedicated to finding solutions to big challenges and to preparing students for leadership in a complex world.
Residential & Dining Enterprises (R&DE), the largest auxiliary organization at Stanford University, supports the academic mission of the University by providing the highest quality services to students and other members of the university community in a sustainable and fiscally responsible manner. The department is the steward for a $1.8 billion asset portfolio covering 1/3 of Stanford's campus and has a $272 million annual operating budget for FY17. R&DE comprises 800+ staff in the following divisions: the Office of the Senior Associate Vice Provost (SAVP Office), Student Housing, Stanford Dining, Stanford Hospitality & Auxiliaries, Stanford Conferences, and a team of four R&DE strategic business partners: Finance & Administration, Human Resources, Information Technology, and Strategic Communications. R&DE houses 13,000+ students and their dependents while serving over 6.5 million meals annually to students, conference, catering, retail, and concession guests and annually hosts a combined 52,000 guests in the Stanford Guest House and on-campus in Stanford Conferences.
ABOUT STANFORD HOSPITALITY & AUXILIARIES:
Stanford Hospitality & Auxiliaries, a division within R&DE at Stanford University is committed to excellence and the highest level of customer service. It is recognized nationally for operating at “the cutting edge” of the industry receiving exceptional service ratings and numerous awards, including the Restaurant & Institutions Magazine Ivy Award for excellence in food service and hospitality. The Ivy Award is one of the industry's most prestigious and coveted awards, give to those operations that meet the highest standards of food, hospitality and service. With R&DE's vision “to be the best in the business” Stanford Hospitality and Auxiliaries is a Certified Green Business practicing sustainability in its purchasing and using equipment and processes that reduce solid waste and preserve natural resources. The highest Acterra Sustainability Award was received in 2006, in recognition of these initiatives.
Ensure customer service, and participate in the daily operational oversight of residential dining, retail, or catering services. Act as sole leadership presence in some smaller scale operations; will typically be the leader for a standalone unit with less than $750,000 in revenue targets and less than 5 FTE. May also be part of the overall leadership team responsible for a large or multiple units with more than $750,000 in revenue targets and a combined size of 15 or more FTE.
CORE DUTIES*: Assign duties to staff based on their areas of expertise, to ensure that they make use of their knowledge to render best services in the store Create a work schedule for staff to follow, seeing to it that they adhere strictly to their shifts and execute disciplinary actions to members of staff who are absent on their shifts and duty posts, to promote seriousness among staff Increase sales by carrying out market surveys, researching consumer needs, to identify products that are high in demand, and make them available in the store to customers who are likely to purchase them Visit competing stores to get information relating to products, styles, prices, and services, and implement details of useful findings in the store to improve the quality of service delivery Observe market prices of goods to ensure that prices of goods sold at the store are not higher compared to what is obtainable outside. The manager must look for ways to reduce prices of goods, making them lower than those of competitors so as to attract more customers and be ahead of other stores in sales Increase sales by embarking on sales promotions, showcasing products to customers at good rates to make them aware of all products available, and entice them to buy more while promotions last. The store manager must also promote sales of new products by outlining their uses and benefits to customers, and putting them at discount prices Handle customer complaints and returns in a cordial manner, creating mutual benefits to both the store and customers, and implement customer suggestions on how to render better services in the store Answer customers' questions about products and supervise the loading of products bought Maintain good hygiene by ensuring that the store is constantly cleaned by workers designated to the task, putting away dirt Create a safe atmosphere by implementing safety measures for the protection of workers and customers, and handle emergencies promptly to prevent loss of lives and properties. Uphold customer service standards, and ensure client expectations are met by receiving and resolving customer inquiries, concerns, and/or complaints; perform daily interactive customer discussions. Contribute to business optimization by collecting, inputting, and reviewing data and reviewing reports to guide daily operational decisions, implementing and overseeing the control, tracking, and accounting of department revenue and expenses, and suggesting programming to retain and expand customer base. Contribute to effective employee and staff relations by maintaining management presence for service periods in a specific location, identifying and resolving daily operational problems and appropriately escalating to management, and training, scheduling, and supervising all front-of-the-house food service workers and kitchen staff as required. Participate in menu and marketing development by contributing suggestions for concept development, special event planning, and seasonal and custom menus. Ensure health and safety standards are met by conducting regular on-site food quality, merchandising, sanitation, equipment maintenance, real-time safety and food handling practices, and staff and facility appearance inspections at assigned unit; ensure health code compliance and organizational sanitation standards are met in assigned location.
* - Other duties may also be assigned
Education & Experience:
Associate degree in restaurant management, business, or related field or equivalent. Three to five years of successful institutional food service experience.
Knowledge, Skills and Abilities: Previous supermarket/grocery store management experience preferred Merchandising, Marketing and Promotions experience preferred Knowledge of food service management and techniques for an institutionalized food service operation. Ability to effectively supervise and train a diverse work staff. Exposure to and success with key customer service competencies, such as the ability to communicate clearly, listen, and empathize with customers while simultaneously adhering to protocols and guidelines.
Certifications and Licenses: ServSafe CA Certification.
PHYSICAL REQUIREMENTS*: Ability to exert up to 50 pounds of lifting force occasionally and/or a negligible amount of force constantly to move objects. Ability to bend, stoop, and perform extensive walking. Ability to see and taste food for quality. Ability to exert well-paced mobility to move quickly to the different areas of the facility as service and production demands require.
* - Consistent with its obligations under the law, the University will provide reasonable accommodation to any employee with a disability who requires accommodation to perform the essential functions of his or her job.
WORKING CONDITIONS: Work flexible and demanding hours. Frequently work long hours completing widely diverse duties. Subjected to wet floors, temperature extremes, and excessive noise.
WORK STANDARDS: Interpersonal Skills: Demonstrates the ability to work well with Stanford colleagues and clients and with external organizations. Promote Culture of Safety: Demonstrates commitment to personal responsibility and value for safety; communicates safety concerns; uses and promotes safe behaviors based on training and lessons learned. Subject to and expected to comply with all applicable University policies and procedures, including but not limited to the personnel policies and other policies found in the University's Administrative Guide, http://adminguide.stanford.edu.
Job: Food Services
Location: Residential & Dining Enterprises
To be considered for this position please visit our web site and apply on line at the following link: stanfordcareers.stanford.edu
Stanford is an equal opportunity employer and all qualified applicants will receive consideration without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability, veteran status, or any other characteristic protected by law.