Penn State Job Catalog

Additional levels that exist for this job profile can be seen below.
Missing levels within the leveling matrix can be added based on business need.

The defined natural career progression within or between job profiles.

Food Services

The Food Services Supervisor is responsible for overseeing daily food service operations to ensure high-quality food production, exceptional customer service, and compliance with health and safety standards; supervises staff, coordinates workflow, maintains operational efficiency, and supports financial and service objectives; plays a leadership role in maintaining a positive team environment and delivering a consistent dining experience.

• Supervise daily food service operations, including staffing schedules, work assignments food preparation, service, sanitation activities, and operational workflows to ensure adequate coverage and service quality
• Ensure food quality, portion control, presentation, and service standards are consistently met
• Assist with opening and closing procedures
• Supervise food service operations staff, including training, development, and performance management; provide ongoing coaching and feedback.
• Enforce policies related to attendance, safety, and workplace conduct
• Assist with recruitment and onboarding of new employees
• Address customer concerns and resolve service issues promptly and professionally; follow-up and/or escalate as necessary
• Promote a culture of hospitality and teamwork
• Monitor inventory levels and assist with ordering food and supplies
• Support cost control initiatives, including minimizing waste and managing labor hours
• Maintain accurate records of production, temperatures, and cash handling as required
• Ensure compliance with all local, state, and federal health and sanitation regulations
• Enforce food safety practices, including proper storage, handling, and preparation
• Conduct routine sanitation checks and support inspection readiness
• Promote workplace safety and proper equipment use
• Under management guidance and direction, research, develop, market, and implement new products, menus, recipes, and concepts
• May meet with special event and catering customers; manage, plan, and execute functions to customer satisfaction
• Follow Collective Bargaining Agreement provisions; participate in labor relations activities as required, in coordination with Human Resources

Level:

– Senior Supervisor

Base Description:

– Supervises direct reports, but primarily completes activities, tasks, and/or projects of a functional nature.

Level Summary:

– Demonstrates comprehensive knowledge to perform own work; spends majority of time on tasks related to own job responsibilities. May demonstrate subject matter expertise. Demonstrates intermediate to advanced planning, organizing, directing, and facilitating skills. Demonstrates the ability to coach assigned employees. Assigns and reviews completed work to verify accuracy, quality, and adherence to professional standards. Trains, coaches, mentors, and motivates staff. Anticipates potential problems, issues, and opportunities; researches and recommends solutions within defined policies. May develop creative recommendations for solving problems.

Supervisory Responsibilities:

– Typically oversees at least 2 full–time direct reports or equivalent team of part–time and/or student workers (for Professional track, performs work at the Senior Professional level or higher)

Fiscal Responsibilities:

– May validate and pay invoices
– Monitors and tracks budgets for specific area and/or grant(s)
– May assist in planning and forecasting budgets

Problem Solving:

– Encounters moderately complex problems
– Applies general precedents and practices and specialized knowledge and skills to resolve problems
– Understands benefits, limitations and impact of potential solutions
– Anticipates potential problems and recommends possible solutions within general guidelines

Independence of Action:

– Works independently on moderately complex work assignments, reviews progress, and evaluates results
– Organizes work of direct reports and sets team priorities
– Reviews the work of others to verify accuracy, quality, and adherence to professional standards

Communication and Collaboration:

– Communicates internally within working unit and the University
– Communicates with external audiences for scheduling/coordination
– May communicate with external audiences for business purposes
– Collaborates closely with team members; may interact with other staff outside of area
– Utilizes a communication style that is appropriate for a given situation
– Interprets and communicates information, ideas and instructions clearly, accurately and persuasively both verbally and in written materials intended for distribution

• Comp Grade – 8
• Minimum – $51,000.00
• MidPoint – $62,500.00
• Maximum – $74,000.00

• Conflict Resolution
• Cost management
• Customer Service
• Event management
• Inventory management
• Operations management
• Presentation Skills
• Regulatory compliance
• Research methods
• Scheduling
• Training needs analysis
• Trend analysis