Location
Villanova, PA
Work Schedule:
full-time/12-months
Department: 412-Dining Services Operations
Position
Summary
Why work at Villanova?
- Join a mission-driven organization. Since
Villanova University’s founding in 1842,
we have been inspired by the values of truth, unity, and love, and are a community dedicated to service to others. - Villanova
has been included among the nation’s best colleges and universities. VU’s inclusion again in U.S. News &
World Report’s 2025 “Best Colleges” rankings is another indication of the University’s continued prominence and forward
momentum. - Villanova’s most precious asset is our people. As an employee, you will receive a holistic benefits
package, generous paid time off, a competitive retirement savings plan, flexible work options, wellness programs including gym membership,
professional development, tuition assistance, and more.
Responsible
for the operation of Dining Services’ two Convenience Stores plus the addition of Cabrini Cstore. , The Second Storey , and the Donahue
Market. This includes but is not limited to: financial reporting, ordering, personnel management, sanitation, marketing, merchandising,
product mix, vendors, conducting inventory. Responsible for the leadership and management of the operation of 2nd Storey Convenience Store
on a daily basis covering shifts. This person will work with management and co-workers to instill and foster the value of the Villanova
Mission Statement and the Dining Services Mission Statement. This person will focus on our Core Values: Safety and Sanitation, Friendly
Courteous Service, and Excellence. All of our employees should improve our systems and overall operation.
Villanova is a Catholic
university sponsored by the Augustinian Order. The University is an equal opportunity employer and seeks candidates who understand, respect
and can contribute to the University’s mission and values.
Duties and
Responsibilities
- Personnel-Responsible for the overall supervision of all staff which includes hiring,
scheduling, training, discipline and termination. Monitors and evaluates all staffing levels and performance expectations. Responsible for
posting all schedules 2 weeks in advance. Coordinates department training of employees with management team. Responsible for all unit
specific training. Responsible for employee morale and maintaining friendly, courteous customer service. Maintains payroll for Second Storey
staff and is the back up to the GM of St Mary’s/Second Storey for payroll. This includes updating and monitoring time, sick time, holiday
and vacation. Monitors all management coverage for the C Stores and makes adjustments as needed. Provides supervison and coverage of
operations as required. Responsible for the safety of staff and all accident reporting. Conducts weekly meetings with staff. Responsible for
yearly evaluation of employees.
- Financial-Responsible for the pricing module including all updates.
Responsible for the timely processing of all invoices and C-Bords requisitions, daily revenue reports, maintain proper register procedures.
Manages in order to meet and/or exceed financial targets. Reviews budget updates on a weekly basis and stays within guidelines set by target
budgets. Responsible to bring recommendations to the directors for any negative variances in food/labor/expense.
- Marketing and Merchandising – Develops and communicates all marketing and merchandising of all products for the C
stores including special promotions. Reviews product mix in order to allocate correct space for shelves. Responsible for working with the
Food and Beverage Manager to introduce new items to the operations. Product Mix – ensures that the correct product mix is being offered,
seeks student and staff feedback, track industry trends and benchmarks within the local area and markets. Responsible for the Micros
computer menu management and product pricing. Verifies all C stores are running same specials and promotions. Runs daily and monthly product
reports to track sales and compare to purchases. Discusses and recommends changes to the product mix with the directors
- Food Safety and Sanitation– supervises food prep and production in Second Storey. Responsible for the maintaining
of all accurate production sheets and temperature logs. Ensures that all products are wholesome and all product produced on premises follow
our food safety and sanitation guidelines. Routinely inspects operations to be in compliance with all board of health regulations. Enforces
safety and sanitation policies and procedures including daily, weekly, and monthly cleaning assignments. Reviews these practices with The
Donahue Market and Cabrini C store.
- Menu guidelines and presentation of food – responsible for adherence
to all menu guidelines and presentation of food at all times. Quality checks are needed on a routine basis throughout the meal service.
Proper portioning and food handling must be monitored. Responsible for lunch/dinner/after hour menus in Second Storey. Ordering/Inventory-
Responsible for proper ordering and receiving procedures for all vendors. Proper inventory levels are maintained and daily inventories are
conducted for ordering and inventory compilation is conducted during breaks as directed by the food and beverage manager. Responsible for
organization in all storerooms and walk ins. Maintains and updates Cbord with correct par levels including forecasting and postcasting.
Assists the Food and Beverage manager with the Cbord files and updates for new products.
- Equipment and
Supplies – Monitors and ensures all equipment and records are maintained in the unit. Responsible for all preventative maintenance
contracts for equipment and pest elimination. Coordinates all maintance and repairs with facilites and/or outside contractors through the
Senior Director of Operations and each GM of the units. Coordinates all custodial issues maintaining our standards of a clean
operation.
- Perform additional duties and assists with special projects and events as assigned.
Minimum
Qualifications
- Bachelor’s Degree with a preferred major in the area of hospitality or business or equivalent work
experience. - C store experience preferred.
- 5 – 7 years minimum food service management experience with a preferred emphasis
in retail operations.
Preferred Qualifications
- Current ServSafe Certification preferred. If certification
has expired, it must be updated within 3 months of accepting the position. - Allergy awareness training preferred. Must be completed
within 3 months of accepting the position.
Physical Requirements and/or Unusual Work Hours
Minimum lifting
requirement of 30 pounds or more
Standing for extended period of time
Ability to withstand extreme weather conditions (hot and
cold)
Ability to push/pull up to 30 pounds independently
Special Message to Applicants
SCHEDULE during
normal operating hours
Sunday – Thursday 5:30pm – 2am
Salary Posting Information
This position falls
within salaried grade 15 and the range for this position is $64,000-80,000. The final salary will be determined with consideration of
several factors including the selected candidate’s qualifications, department budget availability, market data, and internal equity.
Source ⇲
