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 Manager is responsible for the leadership, coordination, and day-to-day management of one or more large dining operations; ensures high-quality food service delivery, exceptional customer experience, operational efficiency, compliance with health and safety standards, and alignment with the university's mission, goals, and strategic priorities; works collaboratively with students, staff, vendors, and campus partners to promote sustainable and fiscally sound dining programs.

• Oversee one or more daily dining operations including retail, residential dining, markets, catered events, and special functions
• Coordinate staffing schedules, work assignments, and operational workflows to ensure adequate coverage and service quality
• Maintain consistent service standards for food preparation, presentation, and customer interactions
• Lead efforts to enhance customer satisfaction, including responding to feedback, managing service delivery, and facilitating student engagement initiatives
• Investigate and resolve problems related to internal and external customer service, product quality, and personnel performance
• Plan and implement programs that support diverse dietary needs (e.g., vegetarian/vegan, allergen-friendly, cultural preferences)
• Partner with student organizations and campus groups to integrate dining services into campus life
• Monitor and manage operating budgets, labor costs, inventory control, and revenue targets
• Analyze financial reports, recommend pricing strategies, and identify opportunities to optimize profitability and cost control
• Collaborate with procurement on contract negotiation and vendor performance evaluation
• Recruit, train, mentor, and evaluate dining operations staff and supervisors
• Establish performance expectations and drive a culture of excellence, accountability, and teamwork
• Organize professional development and food safety training in compliance with regulatory requirements
• Ensure all food service operations comply with federal, state, and local health codes, environmental and safety regulations, and university policies
• Oversee sanitation inspections, corrective action plans, and documentation
• Maintain rigorous standards for food handling, storage, equipment maintenance, and emergency response
• Work with senior leadership to implement long-term strategic initiatives related to dining services, sustainability, and campus well-being
• Evaluate trends in higher education dining, consumer preferences, and industry best practices to guide program enhancements
• Promote sustainable practices such as waste reduction, local sourcing, energy efficiency, and recycling initiatives
• Adhere to Collective Bargaining Agreement provisions; participate in labor relations activities in coordination with Human Resources

Level:

– Manager

Base Description:

– Manages direct reports where primary duty is the management of a working unit.

Level Summary:

– Demonstrates proficient ability in work design, project management, financial planning and development of goals for accomplishing unit assignments. Reviews and guides work to ensure conformity to policy and effective approaches. Evaluates employee performance and recommend development opportunities. Demonstrates ability to coach employees. Presents and communicates key university indicatives and connects it to unit contributions. Provides broad guidelines. Develops, evaluates, enhances, and/or implements quality improvement practices. Recommends innovative solutions.

Supervisory Responsibilities:

– Oversees a team (typically 4 or more; no fewer than 2) full
– time direct reports of individual contributors and/or first level supervisors.

Fiscal Responsibilities:

– Monitors and tracks department/area budget
– May plan, forecast, and/or assist in developing budgets
– May have final signature authority for specific area

Problem Solving:

– Encounters varied and complex problems
– Helps to develop creative and/or novel approaches to resolve problems that are difficult in nature but within limited scope
– Modifies, adapts, or refines guidelines if necessary to resolve issues or problems

Independence of Action:

– Works independently on complex or strategic assignments
– Uses existing practices and advanced working knowledge to determine appropriate work methods for the team
– Reviews completed work of others for conformity to policy, and effectiveness of approach
– Delegates advanced tasks to others

Communication and Collaboration:

– Communicates with both internal and external audiences
– Collaborates closely with team members and various areas across the University
– Prepares written and/or verbal presentations or proposals on complex issues and delivers to a broad variety of audiences
– Communicates key university initiatives and how unit’s work contributes to their achievement
– Presents ideas, concepts and instructions in a clear manner, and uses persuasion and negotiation to build consensus and cooperation
– Establishes and maintains networks to facilitate successful communication among units

• Comp Grade – 11
• Minimum – $68,200.00
• MidPoint – $85,200.00
• Maximum – $102,300.00

• Customer Service
• Event management
• Inventory management
• Operations management
• Presentation Skills
• Project Management
• Regulatory compliance
• Research methods
• Scheduling
• Strategic Planning
• Training needs analysis
• Trend analysis