Full Time - Aztec Market Manager

Pay Rate: $26.00–$28.00 per hour. This represents the good faith estimate of the hourly wage range we reasonably expect to pay for this position upon hire, depending on factors such as the selected candidate's experience, training, education, job-related skills, internal equity, and operational needs. In select cases, and depending on market conditions or exceptional candidate qualifications, compensation may exceed this range, provided it aligns with applicable law and our compensation policies.

About the role

Manages 1–5 subordinate Crew Leads/Assistant Managers and approximately 2–20 employees in store operations. Responsible for the overall direction, coordination, and evaluation of the market. Carries out supervisory responsibilities in accordance with the organization’s policies and applicable laws. Additional responsibilities include interviewing, hiring, and training employees; budgeting, forecasting, planning, assigning, and directing work, appraising performances; rewarding, coaching and disciplining employees; addressing complaints and resolving problems.

Responsibilities

• Operate the market successfully through outstanding customer service provided by staff to achieve customer satisfaction and financial goals.
• Interview, select, and hire store personnel while utilizing Aztec Shops approved practices and training.
• Develop and maintain employee schedules to adequately cover staffing needs to ensure customer satisfaction while maintaining cleanliness.
• Perform all administrative duties accurately and completely within a timely manner.
• Manage and develop designated market operations staff, including hiring, terminating, and disciplining employees, setting work priorities, conducting staff meetings, coordinating training, evaluating performance, and directing work assignments to ensure effective operations.
• Formulate pricing recommendations on purchased inventory items according to requirements for profitability of store operations and marketplace comparability.
• Participate in the development of the annual operating budget.
• Implement operational plans to achieve profit and growth goals.
• Prepare daily sales reports to determine profitability and make adjustments to staffing and production levels based on sales volume.
• Plan and prepare work schedules and assign employees to specific duties and tasks.
• Assist in generating sales promotional activities for the market.
• Order food and/or inventory items to be sold or prepare requisitions to replenish food on hand, using an inventory management system.
• Manage daily market operations to ensure proper procedures and guidelines are in place and followed for provision of quality products and services.
• Recommend menu items that respond to customer needs and meet profitability goals.
• Resolve customer issues and complaints to ensure customer satisfaction.
• Monitor and ensure compliance for proper inspections, handling, and storage of all inventories of food, supplies, linens, and equipment; establish security/internal controls and sanitation.
• Ensure all market audit results score “meets standards” or better.
• Supervise and train employees engaged in food preparation, cash registers, taking inventories, reconciling cash with sales receipts, keeping operating records, or preparing daily records of transactions.
• May perform work of subordinates as needed.
• Develop and maintain working relationships with customers, coworkers, vendors, student organizations, faculty, staff, and university personnel.
• If responsible for a licensed operation, adhere to the company's systems, guidelines, and standards.
• Comply with and ensure continued, consistent compliance with all company policies, and federal, state, and local laws/regulations including but not limited to: employment, safety, and health.
• Other duties as assigned.

Requirements

• High School Diploma or a General Education Development (GED) degree; an Associate's degree from an accredited college or university in Business or Hotel/Restaurant Management is preferred but not required.
• At least two years of experience in high-volume food service operations and at least one year of supervisory experience; or equivalent combination of education and experience.
• Strong communication, computer literacy, and mathematical skills.
• Serve Safe Certified and Management Food Handler Certificate from the County of San Diego preferred.

Qualifications

• Language Skills: Must be able to read, write, and understand English. Ability to follow verbal and written instructions, guidelines, and objectives. Ability to read, comprehend, analyze, and interpret general business information, governmental regulations, and technical/trade journals. Ability to write reports, business correspondence, and procedure manuals. Ability to effectively present information and respond to questions from employees, subordinates, vendors, other departments, customers, and the general public.
• Mathematical Skills: Ability to calculate figures and amounts such as discounts, portions, percentages, and volume. Ability to apply concepts of basic math. Ability to prepare and analyze numerical figures, create, and interpret spreadsheets.
• Reasoning Ability: Ability to apply common-sense understanding to carry out general written or oral instructions. Must be able to multitask, prioritize work, and pay attention to detail. Requires good analytical, quantitative skills, organizational, and management skills.
• Manual Dexterity: Ability to utilize a computer and use a variety of office machines and food service equipment.
• Physical Demands: Ability to operate food service equipment (e.g., slicers, mixers, knives, ovens, steamers) and office equipment (e.g., computers, copy machines, fax machines). Frequently required to walk, sit, and stand for prolonged hours; handle objects, cooking tools, and controls. Must be able to move, lift, or carry heavy objects or materials up to 50 pounds. Specific visual abilities include close vision, peripheral vision, distance vision, and color vision.
• Physical Communication: Ability to talk, express, and exchange ideas, and hear/perceive sounds.

Working Conditions

• Work is regularly performed in a food production area with frequent exposure to food fumes or airborne particles.
• Occasional work near moving mechanical parts and exposure to humid, hot conditions, as well as cleaning chemicals.
• Moderate noise level in the work environment.
• This position requires on-site presence and is not eligible for remote work.
• Available to work a flexible schedule based on operational needs, including opening, mid-day, and closing shifts, as well as night shifts, weekends, and holidays throughout the year.

A background check will be conducted after a conditional offer of employment is extended and accepted. The background check includes verification of education and employment histories, criminal records, national sex offender registry check, and references. Depending on the position, it may also include a credit report, motor vehicle report, and verification of professional licenses.