Retail Dining Coordinator

About Roanoke College

Roanoke College is a place where every student who works hard has the opportunity to succeed. We champion potential, providing essential learning and leadership through innovative academic programs and transformative educational experiences, giving students the mettle, mindset, and empathy to pursue lives of purpose, build meaningful careers, and meet society’s most pressing needs. Located in scenic Salem, Virginia, Roanoke College is an intimate, welcoming community that has served the local region and beyond for nearly 200 years. Now, we’re building on momentum and offering a Roanoke experience for today’s students and a legacy that belongs to every Maroon. Learn about the College's new strategic plan, Imagine Roanoke: A Strategic Plan for Roanoke College and the 21st Century Learner.

Roanoke College is a nationally ranked residential liberal arts college affiliated with the Lutheran Church (ELCA), located in the beautiful Roanoke Valley of Virginia. A Phi Beta Kappa institution, Roanoke College is an equal opportunity employer and actively seeks diversity among its faculty, staff, and students; women and members of under-represented groups are especially encouraged to apply.

The Position

The Retail Dining Coordinator serves as the primary manager for Concessions and the Food Truck at Roanoke College and serves as a hospitality leader and member of the Dining management team. This working manager serves in a visible role supervising and participating in the daily operations for two of our community-facing hospitality experiences. Given the flexible scheduling of these businesses, this supervisor will also support other Roanoke College Dining operations during Concessions and the Food Truck’s less active times. This position serves an essential role in supporting student success by providing training, coaching, and helping develop transferable skills for student employees. The Retail Dining Coordinator is a point-of-contact for guests, helps to ensure facility readiness to accept guests during hours of operations and supervises student staff.

Key Responsibilities:

• Manages Concessions and Food Truck operations including scheduling/staffing.
• Use a Point-of-Sale register and mobile tablets to obtain payment transactions from customers including cash, credit, and tap-to-pay, student meal plan, and other payment options.
• Ensure compliance with food and workplace safety, sanitation, regulatory, and college policies.
• Maintains health inspections and business licenses and displays necessary credentials.
• Manages unit financials by filing daily deposit, generates and evaluates reporting, maintains sales and inventory records, and supports other financial tasks to meet the operation’s financial goals.
• Provides direct customer interaction and excellent culinary and hospitality experiences.
• Conduct Human Resources tasks including: interviewing/hiring, training, performance planning, and coaching and evaluation of student staff
• Report and follow-up on equipment, facilities, or maintenance issues as they are identified.
• Accurately record temperatures, sales data, inventory levels, and other pertinent data as needed.
• Manages and controls inventory: places orders, receives stock; checks invoices, maintains quality control, takes periodic physical inventories of food and equipment.
• Drives, parks, cleans and organizes a large food truck.
• Prepare signage, announcements, and other communication and marketing collateral. Performs and/or coordinates various public relations activities.
• Creates a positive environment and successfully motivates and manages team.
• Receives and plans responses to customer feedback.
• Provide rotational or floating support in other dining locations as needed and as capacity permits.
• Other duties as assigned.

Minimum Qualifications:

• Strong verbal and written communication skills, including proficiency in the English language, demonstrates active listening, and demonstrated ability to interact with various stakeholders.
• Ability to think critically, make decisions that positively impact operations, and solve problems.
• Ability to multi-task and ensure effectively manage time.
• Strong knowledge of food service operations
• Familiarity with business and management principles involved in planning, leadership techniques, and coordination of people and resources.
• Ability to effectively teach others how to do something.
• Demonstrate flexibility in duties, work schedule, and work location.

Preferred Qualifications:

• Experience with computerized menu management systems and knowledge of office and industry software applications, including point-of-sale systems, mobile technology, word processing, spreadsheets, database management, e-mail and web-based applications. Ability to learn new programs.
• Experience managing college & university food service operations.
• Experience working with menu management and time clock software.

Education & Experience:

• Ability to compute basic math and read and write the English language.
• 1+ years' experience in a food service leadership/supervisory role.
• Familiarity with safe food service principles and VA Dept. of Health guidelines.

Special Conditions of Employment:

• Satisfactory conviction history background check.
• Maintain a valid VA driver’s license, a clean DMV record and successful completion of required Roanoke College driver training programs.
• Current Serve Safe Certification or within 6 months of employment and renew as needed.
• Dining services staff are considered essential personnel. In the event of a university closure, modification, or suspension due to weather or other emergency conditions, this position is expected to make all reasonable attempts to report to work as scheduled for the duration of the closure/suspension.
• Availability to work flexible hours, including evenings, weekends, and holidays as needed to accommodate operational needs.
• Operate a food truck, including driving, cleaning (interior and exterior), fueling (gasoline and propane), water (managing waste water and potable water), and scheduling repairs and maintenance.