- Retail managers are hired by contract food service operations in businesses, schools,or hospital cafeteria settings to manage the operations of these businesses.
- Retail managers are responsible for the successful retail/cafeteria operations usually under the guidance of the director.
- Retail managers perform a variety of duties, including the planning and supervision of special functions,maintaining cash controls, payroll records, and hiring and training of hourly team members.
- The retail manager ensures customer satisfaction and good public relations through the safe and efficient use of resources.
- This is a mid-level position.
- A bachelor’s degree is required along with three to five years of experience in the industry, usually in a management role.
- Certifications are not required but are available through National Restaurant Association
- Retail managers should have knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and marketing and presentation.
- They are also expected to possess supervisory, leadership, management, and coaching skills as well as good communication skills, both written and verbal.
- Retail managers should be knowledgeable of financial, budgetary, accounting, and computational practices.
- Staff members at a retail location will report to there retail manager. Depending on the size of the company, additional managerial and executive positions may be available.
