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:

– Principal Manager

Base Description:

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

Level Summary:

– Demonstrates awareness of broad issues and management trends. Applies exemplary management principles. Evaluates impact of policy and adjusts accordingly. Ensures appropriate skills are developed and maintained within team/unit. Realigns staff responsibilities to meet desired changes. Provides administrative and policy direction. Develops and articulates broad goals. Fosters collaboration between units. Engages in written and verbal communications that reach a university-wide and/or broad external audience. Develops and implements solutions to highly complex and often controversial problems.

Supervisory Responsibilities:

– Oversees teams of other supervisors/managers
– Leads a business unit

Fiscal Responsibilities:

– Plans, forecasts, develops, and/or approves budgets
– Typically has final signature authority for business unit

Problem Solving:

– Encounters highly varied and complex problems that may have a significant impact on multiple units and/or the University
– Regularly develops creative and/or novel approaches to resolve the most difficult problems
– Creates an environment that encourages imaginative solutions to problems

Independence of Action:

– Work results are not clearly defined and may be frequently changing
– Sets own goals and determines how to accomplish results with few or no guidelines to follow
– Oversees completed work of others and is accountable for unit results
– Delegates advanced tasks to others and provides guidance to team members

Communication and Collaboration:

– Communicates with both internal and external audiences
– May represent the University externally
– Collaborates closely with team members and other leaders across the University
– Communicates a compelling vision that inspires and motivates others

• Comp Grade – 14
• Minimum – $97,100.00
• MidPoint – $121,400.00
• Maximum – $145,700.00

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