Retail Operations Manager at Southern Foodservice Management Inc – Frankfort, Kentucky

Southern Foodservice Management, a national contract food service company, is now looking to hire a Retail Operations Manager at our Kentucky State University location in Frankfort, KY.

Job Summary

The Retail Operations Manager oversees the daily Retail operations and supports the Dining areas of the university. This role is responsible for overseeing daily operations of multiple fast casual outlets along with concessions, ensuring client satisfaction, and maintaining high food safety and service standards. During non-peak operation times, this position supports the dining program through duties including staff supervision, inventory control, and ensuring operational excellence.

Duties and Responsibilities Retail & Café Operations (Primary):

• Assist with daily retail operations as demand requires.
• Support opening/closing procedures, transaction handling, and service delivery.
• Train, supervise, and schedule retail employees.
• Monitor product quality, service times, cleanliness, and compliance with policies.
• Maintain inventory levels and assist in placing orders for retail items.
• Fill in as shift leader or assistant manager during peak hours or staff shortages.

Dining Service Operations (Secondary):

• Assist with concession operations as scheduled.
• Perform duties related to inventory control.

Southern Foodservice Management’s Culture

We have a philosophy for each and every one on our service team to give something extra. A Southern Foodservice Management employee

• Exhibits a positive, friendly and respectful attitude towards guests and other team members
• Arrives to work on time and in correct uniform, clean shoes, clean and pressed black pants and shirt, apron, name tag, and a SMILE
• Understands job duties and responsibilities, as well as having an eagerness to learn more and develop new skills
• Promotes a fun and efficient work environment, focusing on guest satisfaction

Qualifications

• 3+ years of experience in foodservice operations with at least 1 year in a supervisory role.
• Strong leadership and organizational skills.
• Excellent communication and customer service abilities.
• Proficient in using catering/event software and POS systems.
• Knowledge of food safety and sanitation regulations (ServSafe certified preferred).
• Flexibility to work nights/weekends based on event scheduling.

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Physical Requirements

• Strength: Lift up to 50lbs
• Posture: Standing 90%, Walking 10%
• Movement of objects: Frequent
• Heavy Lifting, Heavy Carrying, Pushing, Pulling, Climbing or Balancing: Occasional
• Stooping: Frequent
• Reaching: Frequent
• Handling: Frequent
• Talking/Hearing: Frequent
• Seeing: Frequent
• Temperature Variation: Frequent