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Job Location (Full Address): 740 Library Rd, Rochester, New York, United States of America, 14627 Opening: Worker Subtype: Regular Time Type: Full time Scheduled Weekly Hours: 40 Department: 200810 Cash Ops/UR Hospitality Services Work
UR - Rotating Range: UR URG 111 Compensation Range: $64,200.00 - $96,200.00 The referenced
represents the minimum and maximum compensation for this job. Individual annual salaries/hourly rates will be set within the job's compensation range, and will be determined by considering factors including, but not limited to, market data, education, experience, qualifications, expertise of the individual, and internal equity considerations.
Oversees the daily operations of a retail location, ensuring the delivery of high-quality services to students, faculty, and staff. Recruits, interviews, hires, trains, and supervises lower-level supervisors and other staff members, including represented (Union) staff, depending on location. Ensures food safety compliance, oversees budget management, and provides excellent customer service.
Collaborates with dining services and other department leadership to develop programs and events that enhance the student, faculty, and staff customer experience.
Manages day-to-day operations of a retail location, including tracking appropriate inventory levels, monitoring cost control, and service delivery. Collaborates with the culinary team to plan a broad array of nutritious menus. Ensures food quality standards, presentation, and portion control are maintained consistently across all dining locations (dependent upon retail location).
Ensures the retail location provides exceptional customer service. Addresses and resolves customer complaints, feedback, and concerns to maintain high satisfaction levels. Develops initiatives to improve the retail experience based on customer needs.
Plans and coordinates special promotions to engage students and enhance the program’s visibility. Works closely with student groups, faculty, and other departments to support University-wide events. Recruits, interviews, approves hiring decisions, orients and trains new employees, including supervisors and student employment staff (may include union-represented staff depending on retail location).
Provides leadership and support to supervisors responsible for student employees, ensuring effective guidance and development of student staff. Identifies and promotes professional growth opportunities for both supervisors and students. Serves as the primary performance manager for supervisory staff, setting clear expectations and fostering accountability.
Cultivates a positive, inclusive, and student-centered work environment. Recognizes employees. Develops and maintains measures of accountability for supervisors and other staff.
Maintains adequate supervisory staffing coverage. Provides leadership and guidance to supervisory staff, ensuring they are effectively managing their teams. Identifies and facilitates development opportunities for both supervisors and their direct reports.
Serves as the primary performance evaluator for supervisory personnel, setting clear expectations and holding them accountable for team outcomes. Champions a positive, inclusive, and high-performing work culture across all levels. Addresses personnel issues and actions, including corrective discipline up to and including discharging subordinate staff when necessary, of supervisory, student, and agency staff in accordance with University policies and procedures and Collective Bargaining Agreements, where applicable.
Collaborates with department leadership and Labor Relations on all Collective Bargaining Agreement (CBA) matters pertaining to represented staff where applicable. Attends employee grievances and NYS unemployment hearings as needed. Conducts routine operational meetings with staff.
Ensures student employment staff provide documentation and complete training programs in alignment with the University of Rochester’s Student Employment Office. Ensures appropriate employee selection and training in all aspects of food production and customer service. Assists in the development and maintains established Key Performance Indicators (KPIs).
Monitors and manages the location's budget, ensuring adherence to financial goals and cost controls. Assists with data collection and evaluation of data as needed, related to all operating and capital budgets. Analyzes financial reports, identifies areas for improvement, and implements strategies to optimize profitability while maintaining quality service and meeting department goals.
Forecasts and orders food and supplies from external vendors using both manual and computer systems. Ensures that adequate supplies are received (or appropriate alternate arrangements are made) in a timely manner to meet the needs of respective customers while controlling food waste, as applicable. Ensures strict adherence to all health, safety, and food sanitation regulations, including the appearance and cleanliness of employees.
Ensures sanitation requirements, quality standards, and department goals are met and the work is completed in a timely and cost-effective manner. Conducts regular audits of kitchen and dining facilities to guarantee compliance with university and local health standards. Promotes sustainability initiatives within dining operations, such as waste reduction, composting, and sustainable sourcing of food products.
Promotes effective communication with other support service areas, including Housekeeping, Facilities, and Environmental Health and Safety, to ensure the sanitation and safety of the work environment. Participates in the department’s Quality Assurance program by ensuring records of quality control are maintained. Manages relationships with food and supply vendors, ensuring timely delivery and quality of products.
Manages inventory levels and implements strategies to reduce waste and improve supply chain efficiency. Resolves customer complaints regarding product quality and customer service. Identifies and implements strategies to retain and attract customers.
Addresses food service issues that cannot be resolved through standard procedures or within typical timeframes. Other duties as assigned. Minimum Education &
Associate's degree in Hospitality Management, Culinary Arts, Business Administration, or related field and 3 years of experience in retail or food service management required Bachelor's degree preferred Or equivalent combination of education and experience Experience in a leadership role within a university, food service, or related environment required Experience working with students required Knowledge, Skills & Abilities: Ability to lead and supervise staff required Ability to engage in team-building activities with effectiveness required Excellent communication and interpersonal skills required Knowledge of food safety and sanitation regulations required Ability to develop and implement strategies to enhance the dining experience required Ability to manage budgets, analyze financial data, and optimize operations required Strong problem-solving skills and the ability to be adaptable required Ability to work flexible hours, including evenings and weekends, based on operational need required Knowledge of sustainability practices preferred Licenses and
ServSafe and other applicable certifications within 1 year required The University of Rochester is committed to fostering, cultivating, and preserving an inclusive and welcoming culture to advance the University’s Mission to Learn, Discover, Heal, Create – and Make the World Ever Better. In support of our values and those of our society, the University is committed to not discriminating on the basis of age, color, disability, ethnicity, gender identity or expression, genetic information, marital status, military/veteran status, national origin, race, religion, creed, sex, sexual orientation, citizenship status, or any other characteristic protected by federal, state, or local law (Protected Characteristics).
This commitment extends to non-discrimination in the administration of our policies, admissions, employment, access, and recruitment of candidates, for all persons consistent with our values and based on applicable law.