Retail Director-Norfolk State University

Overview: Who We Are: Thompson Hospitality is the nation’s largest minority-owned food and facilities management company.
Our services include hospitality, full dining and quick service restaurants, campus dining, diversity consultation, facility operations and maintenance management.
We are a family-run organization with more than thirty years providing services built on our core mission to provide a positive experience to every relationship we are involved in: one guest, one client, one team member at a time.
As a fast growing company, we have a growth plan to more than double in size over the next three years.
We are looking for team members who are interested in developing their careers to the next level while joining our team of over 4,000 employees, serving clients in over 40 states to include more than 1.
9 million guests each year.
Thompson Hospitality focuses on three core areas in everything we do: Purpose Give back to our communities Celebrate diversity People Do the right thing Treat people the way you want to be treated Always do your best Be accountable for our actions Performance Serve the highest quality food Provide world-class service Maintain flexibility to better serve our clients Competitive Benefits: Health/Dental/Vision Paid Time Off 401(k), matched up to 4% Short and Long Term Disability Tuition Reimbursement Employee Referral Program Pet Insurance Discounts: Hotels, Travel, Tickets, Restaurants Employees and their relatives are eligible for a discounted meal plan at any of our HBCU client locations while they are attending school Basic Function/Scope: The Retail Manager serves as the company manager in the cash operations.
These primarily include ordering food and supplies, secure receipt and quality assured storage, menu adjustment and execution under the Food Service Director’s guidance, recipe and production quality assurance, proper storage and review of the day’s activities and future menus and functions, financial control of products used and menu implemented, housekeeping program, safety program, and procedures adherence.
The Retail Manager assists in supporting the highest possible client/customer satisfaction levels, associate relations and unit retention program effectiveness.
Assists the Food Service Director in the achievement of mutual company and client financial goals.
Responsibilities: Client and Customer Satisfaction/Relations Maintain client satisfaction at a level that ensures unit retention.
Ensure compliance with the provisions of client contracts.
Follow up to customer/client/associate surveys.
Prepare a special events calendar to be in place on a monthly, weekly and daily basis.
Primary Duties/Responsibilities Responsible for compliance with company standards.
Provide positive feedback to associates when programs are implemented with success.
Take necessary actions to ensure all company quality and service standards are met.
Ensure compliance with all regulatory agencies.
Encourage associate creativity and innovation within agreed upon company standards.
Business Growth and Marketing Responsible for implementation and compliance with the agreed-upon company marketing programs.
Identify and recommend new sales and revenue opportunities.
Financial Responsible for attainment of financial goals for the retail areas.
Control expenses within the retail areas.
Responsible for accuracy and timeliness of financial data and statistics.
Responsible for productivity and staffing that is appropriate for cash operation needs.
Monitor and audit the cash control process within the retail areas.
Conduct contribution analysis biannually.
Leadership and Managerial Skills Demonstrate and promote company culture, values and management philosophy.
Demonstrate a proactive and enthusiastic attitude in striving for and meeting company business goals and objectives.
Recognize the need for and demonstrates good communication and listening skills with customers and associates.
Follow the principal of Management by Walking Around to maintain contact with customers and associates.
Promote teamwork within the unit.
Represent the company professionally and ethically at all times.
Act as a role model.
Qualifications: At least 2 years of management experience at a contract food service account.
Experience working at a college/university is preferred.
Excellent verbal and written communication skills.
Excellent interpersonal and customer service skills.
Excellent organizational skills and attention to detail.
Ability to function well in a high-paced and at times stressful environment.