About Company:

For over 40 years, Quest Food Management Services has been a leading food service provider serving K-12 schools, higher education institutions, corporate dining programs, and event venues. Quest is consistently ranked among the top food service management companies in the United States for its commitment to fresh, scratch made menus, local sourcing, and intensely personal service. At the heart of our success is our “Quest Ready” culture, built on integrity, responsiveness, accountability, respect, and excellence.

Being Quest Ready means serving with purpose and care, creating experiences that are nourishing, welcoming, and reliable. This mindset empowers our teams to build lasting relationships and continually raise the standard for great hospitality in every community we serve.

About the Role:

The Retail Supervisor in the educational services sector plays a pivotal role in overseeing daily retail operations to ensure a seamless and high-quality customer experience. This position is responsible for managing food ordering processes, coordinating food production, and maintaining strict adherence to food safety and sanitation standards. The supervisor will lead and motivate the food and beverage team, ensuring compliance with standard operating procedures while implementing effective marketing plans to drive sales growth. Financial knowledge is essential to monitor budgets, control costs, and optimize profitability within the retail environment. Ultimately, the Retail Supervisor ensures operational excellence, customer satisfaction, and the successful execution of all retail activities within the educational institution.

This is a Monday - Friday operation located in a University setting.

10 month position (Aug. 1st. thru mid May)

Hours may vary depending on needs 7a. to 3:30p or 9a to 5:30p

Minimum Qualifications:

Proven experience in food and beverage leadership or retail supervision, preferably within an educational or similar institutional setting.
Strong knowledge of food safety and sanitation standards with relevant training certifications.
Demonstrated ability to manage food ordering, production, and inventory control effectively.
Basic financial acumen including budgeting, cost management, and sales reporting.
Excellent communication and team leadership skills.

Preferred Qualifications:

Experience with specialty coffee preparation and service.
Familiarity with developing and implementing marketing plans in a retail environment.
Previous experience working in educational services or institutional food service operations.
Advanced certifications in food safety or hospitality management.
Proficiency with point-of-sale systems and inventory management software.

Responsibilities:

Manage and coordinate daily food ordering and inventory to maintain optimal stock levels and minimize waste.
Supervise food production activities to ensure quality, consistency, and compliance with food safety regulations.
Lead and develop the food and beverage team by providing training, guidance, and performance feedback.
Implement and monitor adherence to standard operating procedures and food safety and sanitation protocols.
Develop and execute marketing plans to promote retail offerings and increase customer engagement and sales.
Oversee financial aspects including cost control, and sales analysis to meet financial targets.
Collaborate with educational staff and administration to align retail services with institutional goals and events.
Safety standards execution
Leading and directing team members to deliver outstanding service, food quality and quality assurance
Ensure cleaning schedules are followed and completed

Skills:

The required skills such as food ordering and food production are utilized daily to ensure that inventory levels meet customer demand without excess waste, maintaining operational efficiency. Marketing plan skills help the supervisor to design and implement strategies that attract and retain customers, boosting sales and enhancing the retail brand within the educational environment. Food safety and sanitation training are critical to uphold health standards, protect customers, and comply with regulatory requirements. Financial knowledge enables the supervisor to monitor expenses, analyze sales data, and make informed decisions to optimize profitability. Leadership skills are essential to motivate and manage the food and beverage team, ensuring high performance, adherence to standard operating procedures, and a positive workplace culture.

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