At Utah Valley University, you'll play an important role in creating a welcoming and high-quality dining experience for students, employees, and visitors. This position offers the opportunity to develop leadership and operations management skills while assisting with the day-to-day oversight of a busy retail dining operation. You'll help coordinate staffing, support customer service excellence, maintain facility standards, and contribute to the success of restaurant locations that serve the campus community throughout much of the year. As part of a collaborative team, you'll gain valuable experience supervising and mentoring student employees, helping them develop workplace skills and achieve success in a supportive environment. This role is ideal for someone who enjoys a fast-paced setting, thrives on solving problems, and takes pride in delivering exceptional service while making a meaningful impact on the campus experience at UVU. Manages daily operations of retail fast-food restaurants in accordance with operations manual guidelines. Screens operational issues for management attention. Trains employees in proper procedures for customer service and cash handling in accordance with operational standards. Assists in developing work schedules for all cash operations personnel. Enforces adherence to schedules. Hires and schedules employees to perform functions of cash operations. Audits cash receipts, follows cash handling procedures by tracking overages/shortages, and takes appropriate action as necessary. Responds to customer problems that arise and focuses on client satisfaction and service. Inspects food handling and safety standards and ensures that all established standards are followed. Maintains appropriate/cost-effective staffing to ensure smooth workflow. Performs other job-related duties as assigned. Graduation from an accredited institution with an associate's degree or any combination of education and/or experience related to the position summary totaling a minimum of two years. Must have a valid driver's license. Food handlers permit within 14 days of hire. Knowledge Knowledge of local Health Department requirements pertaining to sanitation and food safety. Knowledge of kitchen equipment. Knowledge of cooking and food service methods. Knowledgeable with Microsoft Excel and Work computer software programs. Skills Skill in recipe cost management, cost controls, and record keeping. Interpersonal, problem-solving, and decision-making skills. Skill in interpersonal communication. Abilities Ability to plan, create, and compute menus. Ability to supervise twelve to eighteen employees. Ability to communicate verbally and in writing. Must be able to lift 45 lbs to waist height. Must be able to work on the feet in standing positions for up to seventy percent of work time. Must be able to handle the mental pressure and stress of a multi-unit food service operation in a fast-paced and temperate environment.