Retail Manager

WHAT MOVES YOU

WHAT YOU WILL DO

• Reporting to the Food Service Director, the Retail Manager oversees seven retail food service locations, including franchise concepts, proprietary concepts, catering support activities, and a mobile food trailer. The Retail Manager is responsible for operational excellence, financial performance, food safety compliance, team development, customer satisfaction, and business growth across all assigned locations.
• Education - Aramark
• Culinary experiences and well-maintained environments are fundamental to student success.
• From brain-powering ingredients to comforting flavor combinations, nutritious food doesn’t have to be boring. Aramark chefs and dietitians are constantly reviewing the latest insights and food trends to find the next culinary innovation and help students discover their love of food.
• We partner with you to enhance the student experience, support parents, and collaborate with administration, all while delivering on the expectations of parents and the community.

Job Responsibilities

• Responsible for the smooth day-to-day operation of all assigned locations and provide hands-on leadership. • Implement and maintain compliance with Aramark standards, franchise standards, health and safety legislation, and food safety requirements. • Oversee staffing, scheduling, recruitment, onboarding, training, coaching, performance management, and succession planning. • Responsible for inventory controls, ordering, receiving, food costs, labour costs, and direct operating expenses. • Support catering operations and special events, ensuring service excellence and operational readiness. • Oversee the operation, transportation, setup, licensing compliance, and maintenance of the mobile food trailer. • Conduct routine audits and site visits to ensure consistency in food quality, cleanliness, service standards, and operational execution. • Partner with Marketing to execute promotions and drive sales growth. • Monitor equipment maintenance and capital needs across all locations. • Accountable for financial performance, including sales growth, profitability, food cost, labour cost, and controllable expenses. • Develop budgets, periodic forecasts, and action plans to achieve financial targets. • Monitor daily, weekly, and period financial performance and pivot when needed to hit targets • Lead labour planning initiatives that balance guest service expectations with labour budgets. • Maintain all cash handling, banking, deposit, reconciliation, and audit procedures.