Area Manager - West Campus
Villanova
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Benefits offered by this job
Job summary
Villanova University seeks an Area Manager for West Campus to lead multiple dining locations, ensure food quality and safety, and drive strong financial performance. The role blends hands-on kitchen leadership with strategic planning and cross‑functional collaboration with campus partners.
You will manage staff, refine menus, and monitor costs, while upholding Villanova’s mission and values. This is a full‑time, 12‑month schedule on campus.
Qualifications
- Bachelor’s degree in Culinary Arts, Hospitality Management, Business Administration, Food Service Management or related field preferred.
- Current ServSafe Certification preferred; expired certification must be renewed within 3 months of accepting the position.
- Minimum of 3 years of professional culinary and/or food service management experience in a high-volume environment.
- Experience with inventory management, food cost control and menu development.
Responsibilities
- Oversee daily operations for West Campus dining units, ensuring quality, efficiency, guest satisfaction and financial performance.
- Provide operational and culinary leadership, adjusting priorities and maintaining a visible presence.
- Train, schedule, supervise and evaluate staff while fostering an inclusive work environment.
- Collaborate with dining leadership, culinary teams, campus partners and vendors to coordinate seamless operations.
Skills
Education
Tools
Job description
Position Title: Area Manager - West Campus
Position Type: Staff
Location: Villanova, PA
Recruitment Type: Internal/External
Work Schedule: full-time/12-months Avg Hours Week
Department: 412-Dining Services Operations
Position Summary: Founded in 1842 and recognized among the nation’s best colleges and universities, we are a mission-driven institution inspired by the values of truth, unity, love, and dedication to serving the common good. At Villanova, we believe our people are our most precious asset. That’s why we offer a vibrant and collaborative campus environment and invest in our employees through competitive compensation and comprehensive benefits that support your professional growth, personal well-being, and long-term success.
Benefits include:
- Generous paid time off and holidays
- Tuition assistance for employees and eligible family members
- Professional development opportunities
- Retirement savings plan with University contributions
- Well-being programs and resources
- Flexible work options where appropriate
We invite you to join a community where your contributions are valued, your growth is supported, and your work makes a meaningful difference. Learn more about the benefits of working at Villanova on our website.
The Dining Services Area Manager for West Campus provides leadership, operational oversight, culinary direction and strategic direction for St Mary’s Dining Hall, Law School Café, Legal Grounds, and The Second Storey Market and indirectly with Donahue Market and the Cabrini convenience store. This role ensures exceptional food quality, safe operations, effective menu management and strong financial performance in alignment with Villanova University’s mission and core values to enhance the student experience. This role is key to fostering a welcoming environment for students on campus.
This is a hands‑on leadership role that provides oversight and direction of the entire operation including culinary and may directly support food preparation, production, and service, including working on the service line, when operational needs of the campus require this. The position is responsible for supporting menu development and execution, managing food costs, monitoring menu performance, and utilizing the menu management system to maintain accurate menu information, pricing, recipes, and related data.
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.
- Oversee daily operations for all dining units on West Campus, ensuring food quality, efficiency, customer satisfaction, and financial performance to meet established standards.
- Provide operational and culinary leadership, adjusting priorities and resources based on campus needs and maintaining a visible presence across dining operations.
- Serve as a hands‑on leader who may directly support food preparation, production, and service, including service‑line coverage, when operational needs require.
- 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.
- 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.
- Engage with guests respectfully 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.
- Responsible for the timely processing of all invoices and menu management system 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 menu management system with correct par levels including forecasting and postcasting.
- 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 follow all board of health regulations. Maintain clean, safe and compliant environments across all West Campus dining locations.
- Act as a trustworthy steward of university resources by ensuring proper handling, maintenance, and care of equipment and facilities.
- 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 and documentation.
- Coordinates all custodial issues maintaining our standards of a clean operation.
- 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.
- Assists the Marketing team and the location managers in developing and marketing special promotions for Dining locations.
- Performs additional duties and assists with special projects and events as assigned. Represents the operations at all weekly manager meetings for dining services operations.
- Bachelor’s degree in Culinary Arts, Hospitality Management, Business Administration, Food Service Management or related field preferred. Equivalent combination of education and relevant work experience considered.
- Current ServSafe Certification preferred; expired certification must be renewed within 3 months of accepting the position.
- Minimum of 3 years of professional culinary and/or food service management experience in a high-volume food service, hospitality, institutional dining, restaurant, or related environment.
- Demonstrated experience with culinary operations, menu planning and development, recipe management, food costing, and food cost control.
- Experience with inventory management and food service technology, including menu management, point-of-sale, or recipe management systems preferred.
- Strong leadership, communication, interpersonal and problem‑solving skills, decision‑making, and conflict resolution skills.
- Ability to provide consistently high levels of customer service and resolve complaints and concerns promptly and professionally.
- Ability to work independently under general supervision, manage time effectively, delegate and follow up, and meet deadlines.
- Self‑motivated, adaptable, and able to respond effectively to changing priorities and a fast‑paced environment.
- Demonstrated good judgment, sense of urgency, and ability to achieve desired outcomes and objectives.
- Awareness of and sensitivity to a diverse population of customers and staff.
- Allergy awareness training preferred.
Schedule during normal operating hours: Sunday - Thursday 12pm - 9pm, special events as needed.
Posting Date: 11/10/2026
Closing Date (11:59pm ET):
Salary Posting Information: The approved range for this position is $76,600-80,900. 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
Minimum Number of References Needed: 3
Maximum Number of References Needed: 3
Required fields are indicated with an asterisk (*).
- * How did you first hear of this employment opportunity?
- Indeed.com
- Higheredjobs.com
- Glassdoor
- Chronicle Vitae
- Academic Keys
- PA CareerLink/JobGateway
- Professional Affiliation/Trade Website
- Diversity Association/Publication Website
- Advertisement in Academic or Professional Publication
- Referred by a current employee
- Referred by a friend, family member, or former employee
- Heard about it at a conference or career fair
- Browsing the Villanova website
- Cabrini University employee
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- * If your answer to the above question is "Other", please specify the source below. If this question does not apply to you, enter N/A.
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Required Documents
- Cover Letter / Letter of Interest
- Resume / Curriculum Vitae
Optional Documents
- Other Document
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