can include maintaining brand standards, student engagement, and representing the department on campus.ResponsibilitiesServe as a member of Dining leadership with responsibility for planning and managing the administrative, operational, and developmental activities of multiple operations of Retail Dining. Plan, develop, and administer the operational policies and procedures, for National and Local Brands to include food production standards, methods, menu guidelines, and development for dining operations as well as front house. Collaborate with the Director in planning and implementation of objectives and short and long-term programs for Retail Dining Services consistent with comprehensive strategic planning, goals, and objectives of the University, University Housing and Dining (UHD), and University Unions. Provide assistance and support in developing and implementing plans for operational improvements. Manage the operations of multiple concepts through supporting supervisory staff. Supervise national and internal brand concepts, ensuring food and service quality and compliance with all brand standards. Administer health and safety standards in compliance with University, State, and Federal codes and regulations. Participate in the analysis of current and future needs of Retail Dining Services. Establish an environment of team and individual accountability. Support departmental initiatives including student engagement. Participate on committees. Utilize a computerized food management system to control costs. Prepare and plan for reports and budgets. Utilize financial reports. Coordinate with support resources to assist the team in the development of projects and strategies using industry best practices to enhance current programs for students and clients that increase the value, flexibility, responsiveness, convenience, and accessibility of products and services including extended hours of service, improved and expanded menu options, and continuing enhancement of Dining operations. Evaluate current and potential operations for growing sales and satisfaction. Monitor trends in retail foods, to guide teams in menu and concept development. Develop programs to drive student engagement and utilization of multiple retail locations that may include: Sabor, WCP Longhorn Coffee, Hook Em Hut, PCL Prufrocks, and Welch Up and Atom from both on and off-campus students. Provide awareness about services and/or programs to students, faculty, staff, the public, and the university at large and assess how to align with the mission and goal of the university. Create, coordinate, and implement marketing plans and efforts for dining, utilizing the marketing department and other UHD dining operations. Assist the Director in evaluating the effectiveness of food services activities and provide assistance and support in the implementation of organizational changes, policy and procedure revisions and new equipment applications to meet the constantly changing needs of the population served. With Marketing, create an annual report of the departments year in review, including objectives and goals for the coming year. Meet regularly with direct reports to review operations and planning. Ensure team is aware and informed as changes are taking place and that the teams have a voice.Ensure that front-line staff participate in monthly informational meetings with unit leadership, allowing for feedback and engagement of staff. Maintain safety and sanitation standards. Maintain the location and equipment. Participate in the preparation of the budget projections for Dining retail operations for review and approval of the Director. Train, coordinate, and direct proper cash handling, financial, and accounting practices and procedures. Review and monitor operational budgets for Retail Dining. Utilize financial data and statistics to aid informed decision-making. Provide information to the Director in the preparation of special and periodic reports for University and ining administration. Develop and support initiatives for growth and increased efficiency of the dining operations. Support and hold team accountable for financial success of the operations. Reconcile cash reports and banks. Participate with the Director in the recruitment, selection, training, development, evaluation, and corrective action of staff. Train and develop staff on university policy and procedures, implementation techniques, and strategy. Establish an environment of accountability for performance, commitments, and professionalism. Maintain positive working relationships with UT departmental leadership, staff, students, and employees. Other duties as assigned.