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:

– Supervisor

Base Description:

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

Level Summary:

– Demonstrates appropriate knowledge to perform own work; spends majority of time on tasks related to own job responsibilities. Demonstrates baseline planning, organizing, directing, and facilitating skills. Reviews completed work of others to verify accuracy and quality. Follows recommended approaches to assigned work. Supervises assigned staff and coordinates routine work activities. Monitors employee interactions and facilitates a productive working environment. Communicates instructions and policies in a consistent, effective and timely manner. Identifies and addresses concerns appropriately. Makes recommendations for possible solutions.

Supervisory Responsibilities:

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

Fiscal Responsibilities:

– May validate and pay invoices
– May monitor/track budgets for specific area and/or grant(s)

Problem Solving:

– Encounters generally routine problems with progressively more complex and/or varied problems
– Typically follows standard operating procedures to resolve problems
– May apply specialized knowledge and skills to resolve complex and/or varied problems
– Applies proven and tries new approaches when solving problems

Independence of Action:

– Works with minimal supervision on difficult work assignments, conferring with manager on unusual matters
– Follows precedents and procedures
– Organizes work of direct reports and may set priorities within general guidelines established by manager
– Reviews the work of others to verify accuracy, quality, and conformance to required procedures and special instructions

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 and accurately both verbally and in written materials

• Comp Grade – 7
• Minimum – $46,400.00
• MidPoint – $56,800.00
• Maximum – $67,300.00

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