Area Manager - West Campus

Villanova University, United States

Updated: about 1 hour ago
Location: Villanova, PENNSYLVANIA
Deadline: ;

Posting Details

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Posting Details (Default Section)


Posting Number: 20260410S
Position Title: Area Manager - West Campus
Position Type: Staff
Location: Villanova, PA
Recruitment Type: Internal/External Applicants
Work Schedule: full-time/12-months
Avg Hours Week
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 2026 “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 .


The Dining Services Area Manager for West Campus provides leadership, operational oversight, and strategic direction St Mary’s Dining Hall, Law School Café, Legal Grounds, and The Second Storey Market and indirectly with Donahue Market and Cabrini C-store. This role ensures exceptional food quality, safe operations and strong financial performance in alignment with Villanova University’s mission and core values in order to enhance our student experience. This role is key to fostering a welcoming environment for students on campus.
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:
ESSENTIAL JOB FUNCTIONS:
Operational
Leadership and Accountability-
  • Oversee daily operations for all dining units on west campus, demonstrating ownership, reliability, and initiative in resolving issues.
  • Ensure service and food quality meet established standards, taking responsibility for outcomes and seeking feedback to improve operations.
  • Identify opportunities to enhance efficiency, customer satisfaction, and revenue, and follow through on improvements with clear accountability.


Staff Management and Development-
  • Train, schedule, supervise and evaluate the performance of staff while fostering a positive, respectful, and inclusive work environment in all dining units.
  • Address performance concerns constructively and coach employees with empathy, focusing on improved outcomes.
  • Promote teamwork and knowledge sharing across all dining units, encouraging collaboration, accountability and continuous learning.

Collaboration and Communication-
  • Work closely with dining leadership, culinary teams, campus partners, and vendors to coordinate seamless operations.
  • Communicate expectations, updates and goals regularly to all dining staff.
  • Support an environment where every team member feels valued and empowered to do their best work.

Customer Engagement and Service Quality
  • Engage with guests respectively and responsively, modeling service that reflects the interconnectedness of the campus community.
  • Respond to customer feedback professionally and constructively.
  • Collaborate with culinary teams to refine menus and service operations.

Financial and Inventory Management-
  • Responsible for the timely processing of all invoices and C-Bords requisitions, daily revenue reports, and maintaining the safes in each operation.
  • Oversee budgets, cost controls, labor planning and financial performance across units. 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.
  • Responsible for proper ordering and receiving procedures for all vendors. Proper inventory levels are maintained and daily inventories are conducted for ordering.
  • Responsible for organization in all storerooms and walk ins. Maintains and updates Cbord with correct par levels including forecasting and postcasting.

Food Safety, Sanitation and Workplace Safety-
  • Ensure compliance with all food safety regulations, sanitation requirements, and allergen-safe protocols. Supervises food prep and production. Responsible for maintaining accurate production sheets and temperature logs.
  • Conduct regular safety inspections to be in compliance with all board of health regulations. Maintain clean, safe and compliant environments across all Cabrini dining locations.
  • Act as a trustworthy steward of university resources by ensuring proper handling, maintenance, and care of equipment and facilities.

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.
  • Maintains par level for all supplies including towels, aprons, and mop heads.
  • Coordinates all maintenance and repairs with facilities and/or outside contractors through the Senior Director of Operations.
  • Responsible for fire extinguisher monthly check.
  • Coordinates all custodial issues maintaining our standards of a clean operation.

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.
  • Runs daily and monthly product reports to track sales and compare to purchases.

NONESSENTIAL JOB FUNCTIONS:
Marketing and Merchandising-
  • Assists the Marketing team and the location managers in developing and marketing special promotions for Dining locations.
  • Perform additional duties and assists with special projects and events as assigned. Represents the operations at all weekly manager meetings for dining services operations.
Minimum Qualifications:
Minimum Requirements:
  • Bachelor’s degree in Hospitality Management, Business Administration or related field preferred. Equivalent work experience considered.
  • Current ServSafe Certification preferred. If certification has expired, it must be updated within 3 months of accepting the position.


Work Skills:
  • Strong leadership, communication, interpersonal and problem-solving skills.
  • Awareness of and sensitivity to a diverse population (customers and staff).
  • Ability to work independently under general supervision
  • Self-motivated with a sense of urgency
  • Consistently demonstrated adaptability and the ability to respond flexibly to rapid change while effectively meeting deadlines.
  • Demonstrates effective decision-making and conflict-resolution skills grounded in good judgment.
  • Proven ability to delegate and follow up while managing time effectively for the desired outcomes and objectives.
  • Experience providing consistently high levels of customer service while resolving complaints and concerns promptly and professionally.
Preferred Qualifications:
· Allergy awareness training preferred.
Physical Requirements and/or Unusual Work Hours:
Special Message to Applicants:
Schedule during normal operating hours:
Sunday – Thursday 12pm – 9pm
special events as needed
Posting Date: 08/26/2026
Closing Date (11:59pm ET):
Salary Posting Information:
This position falls within salaried grade 16 and the range is $73,100-91,400. 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.
Salary Grade: 16
Job Classification: exempt

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