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Co-op Campus Manager

MOSCOWMOSCOW FOOD CO-OP


Moscow Food Co-op Job Title: Campus Manager Reports to: General Manager Purpose The purpose of this position is to supervise the operations of the Co-op Campus Location including supervision of staff, coordination of service and inventory management, while meeting department goals for sales, margin, labor and customer service. This position will assist the GM in achievement of strategic goals and ends policies as set forth by the Board of Directors. Essential Functions Managing Retail Execution Department Operations Ensure customers are served in a prompt, friendly courteous manner by: Greeting every customer, smiling and making eye contact. Assisting customers with questions, in a prompt, friendly, courteous manner, referring them to others when necessary. Above all, making difficult situations right with the customer Offering suggestions for purchases and ways to prepare products. Ensure proper production and storage of all prepared food; including proper rotation and dating of deli, bakery, and sandwich items. Maintain cleanliness, including routine daily cleaning and regularly scheduled deep cleaning. Ensure proper labeling for ingredient and allergen information. Set and maintain expectations for employees on waste and efficiency. Place timely orders with kitchen buyer and other suppliers to ensure adequate inventory. Ensure that out-of-date or damaged items are properly disposed of and recorded in waste logs. Prioritize sales of P6 items, cultivating positive vendor relationships and merchandising and marketing P6 items effectively. Ensure a proper mix of P6 products are offered in our store. Plan attractive displays with uniform signage; ensure displays are fully stocked and rotated to ensure outstanding freshness. Ensure that all items are accurately labeled with price and ingredients. Financial Performance Monitor overall location conditions, sales, labor, and profitability to ensure goals for the operating budget are met. Participate in the preparation of the annual budget. Monitor deviations from budget, course correct, and report actions taken. Hold staff accountable for meeting expectations for product standards, inventory control processes, and receiving procedures. Lead physical inventories according to established inventory protocol in coordination with IT, Finance, and Store Manager. Comply with all financial policies and procedures. Department Maintenance & Safety Ensure that equipment (e.g. displays, coolers, aisles, storage areas) is clean, orderly, and in working condition, meeting safety and health department standards. Advise the Facilities of equipment repair and replacement needs. Ensure that employees follow safe and sanitary handling procedures. Ensure that employees are well trained on all equipment that they may use. Ensure that employees wear clothing that is safe for their working environment and in accordance with Co-op policy. Ensure that employees know the best practices for long-term safety in their work environment (e.g. back safety, wrist safety, burn safety, etc.). Ensure that employees are trained to follow the Emergency Action Plan. Ensure equipment, cooking and food storage areas are regularly maintained in sanitary, orderly condition exceeding Health Department standards by following and maintain a HACCP Plan and Protocol for the kitchen. Building an Exceptional Team Supervise and encourage staff, aligning supervision strategies with our strategic initiative to create and maintain a workplace of choice. Ensure staffing is adequate at all times by: Coordinating hiring with the Human Resources department following established policy. Maintaining accurate and up to date schedules for employees as well as their PTO use. Ensuring that employees' hours are accurate and up to date for payroll purposes, including correcting and approving timecards. Coordinate a schedule that addresses the business needs and employee requests. Ensure and provide on-the-job training by: setting expectations and clearly communicating them to staff. reviewing expectations with staff regularly. ensuring staff receive required store-wide training. ensuring staff receive food safety & sanitation education and that they obtain an Idaho food handler's certification. Conduct and document performance evaluations according to policy based on clearly communicated expectations. Provide input for other Store department staff evaluations as requested. Document performance issues and take corrective action as needed following established policy. Attend store team meetings. Ensure staff are informed of policy changes. Uphold organizational goals and expectations with regard to Performance Management. Organize and conduct staff meetings. Being an Organizational Leader Customer Service Ensure that systems are in place to promptly address customer service needs; ensure that any new customer service expectations are communicated and implemented by staff. Report customer suggestions, comments and complaints to appropriate manager/supervisor. Take special orders. Professional Conduct Abide by Management Team agreements. Maintain professionalism. Model supportive and participatory leadership qualities, promoting team-building. Be an active part of the management team and continue to develop as a leader and supervisor in alignment with the Co-op Mission and Vision. Submit articles for Rooted or other promotions when requested by the General Manager. Perform other tasks as assigned by General Manager. Adhere to Board policies that govern store operations. Uphold and abide by the policies outlined in the Co-op's Personnel Handbook Maintain excellent attendance and punctuality; Take breaks according to department and store policy. Open Book Management Regularly organize store OBM huddles. Motivate employees through use of OBM tools provided by the General Manager. Ensure that employees understand the incentives for achieving financial goals. Maintains consistent and productive communication. Maintain professional standards for written and verbal communication.

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