"Retail Operations Manager"

Culinary Services at Saint John's University invites applications for a full-time (0.95 FTE), benefit eligible position of Retail Operations Manager.

Why Join Us?

The College of Saint Benedict and Saint John's University offer a competitive and comprehensive benefits package for full-time employees, including:

• Health, Dental, and Vision Insurance
• 18 Paid Holidays Annually
• Generous Vacation and Sick Leave
• Life and Long-Term Disability Insurance
• Tuition Remission for Eligible Dependents
• Employer Contributions to a Retirement Plan
• Employee Assistance Program with access to free or discounted counseling, legal guidance, financial coaching, and more

Join a committed team dedicated to safety, community, and service in a supportive and values-driven work environment.

To learn more about our benefits, visit mycsbsju.edu/jobs.

The Retail Operations Manager provides leadership and oversight for all retail operations within the Saint John's University (SJU) Culinary Department, including Sexton Dining, the Saint John's Prep meal program, Brother Willie's Pub, and The Schu Coffee Shop. Key responsibilities include customer service, food production, staff supervision, food and environmental safety, adherence to established policies and procedures, and financial accountability. This role works collaboratively to support the mission, goals, and objectives of the Culinary Department and Saint John's University.

This position is located on the SJU campus and requires regular, in-person availability Monday-Sunday, with every-other-weekend coverage during the academic year. Culinary Services operates seven days a week. During the summer months, the role shifts to support catering and events operations approximately four days per week in an assigned role.

Institutional Inclusion Visioning Statement

The College of Saint Benedict (CSB) and Saint John's University (SJU) believe that an excellent liberal arts education requires an understanding and appreciation of cultural difference and that everyone deserves to feel safe and morally valued. To that end, we will challenge our own practices and systems. Our commitment to an inclusive environment will be incorporated into all decision-making processes. We dedicate ourselves to cultivating an equitable, inclusive community founded on respect for all persons.

CSB and SJU offer competitive salaries and a comprehensive benefits program. For further information regarding our institutions, visit CSBSJU.

Operations: (65%)

• Lead and manage all campus retail food and beverage operations, including Brother Willie's Pub.
• Oversee daily operations, staffing, scheduling, and provide direct support during peak periods.
• Ensure compliance with food safety regulations and maintain high standards of quality and service.
• Manage budgets, purchasing, inventory, vendor relationships, and cash/credit handling procedures.
• Recommend and implement changes to menus, ingredients, and procedures to improve quality, reduce costs, and boost customer satisfaction.
• Deliver high-quality customer service through direct interactions and by evaluating and responding to feedback received in person, online, or via email.
• Monitor business levels and financial reports; recommend and implement changes to improve efficiency, reduce costs/waste, and enhance customer satisfaction.
• Maintain facilities, equipment, and service areas; coordinate repairs and replacements as needed.
• Collaborate with campus partners and lead annual planning, goal setting, and continuous improvement initiatives.

Supervision and Training (20%)

• Recruit, hire, train, and supervise staff, including student employees and volunteers.
• Foster a positive work environment that coaches, trains, and mentors team members.
• Conduct regular team meetings to communicate updates, reinforce policies, and promote professional growth.

Events Assistance (Summer) (15%)

• Provide excellent customer service as the first point of contact for guests.
• Set up meeting spaces and facilities, including moving and arranging equipment such as tables and chairs.
• Cashier meals and serve beverages (alcoholic and nonalcoholic) at campus events.
• Support summer office operations, including guest registration, data entry, and phone inquiries.
• Assist with all aspects of summer programs and events as needed.

Other duties as assigned.

Summer assignment to begin on Sunday one week after spring commencement and to end one week before the first day of classes.

• Bachelor's degree, completion of a Restaurant/Hospitality/Culinary program, or an equivalent combination of education and experience.
• Minimum of two years in a supervisory role responsible for scheduling, training, and coordinating full-time and part-time employees, or one year in a managerial position.
• ServSafe certification preferred (required within six months of employment if not already certified).
• Strong leadership skills, including the ability to visualize and communicate desired outcomes to a diverse team in a collaborative environment.
• Excellent written, verbal, and interpersonal communication skills.
• Proven ability to plan, organize, prioritize tasks, problem-solve, meet deadlines, and manage multiple responsibilities.
• Proficient in office and technical skills, including data administration, report generation, file management, results monitoring, and use of Microsoft Office or similar software.

PHYSICAL REQUIREMENTS:

• Ability to perform essential job functions, with or without reasonable accommodations.
• Ability to lift up to 40 pounds.
• Ability to tolerate temperature fluctuations.
• Ability to perform physical activities that require considerable use of arms and legs, and moving of the entire body, such as standing, walking, climbing, lifting, balancing, stooping, and handling of materials for extended periods of time.
• Ability to tolerate use of and exposure to products containing detergents, degreasers, and sanitizing solutions, with or without use of single use gloves.