Manage and direct daily operations of housing and a food service operation; Hire, train, coach, supervise, schedule, evaluate, and discipline assigned employees; Ensure standards are met as it relates to safety, sanitation, and quality of products, facilities and services; Responsible for financial success through cost containment and business growth; analyze budgetary items, prepare reports and make recommendations; Order inventory of food and/or operational supplies; Oversee and schedule maintenance requests and care of equipment; may research, plan and recommend equipment purchases and participate in facility renovations; Manage, plan, execute and meet with clients regarding special events, conferences and catering functions; Complete special projects as assigned Ensure quality customer service, for both internal and external customers, through effective communication, problem solving and training of assigned staff. May research, develop and market new products, menus, recipes, and/or concepts. May participate in renovation, new construction or maintenance projects. May lead or participate in departmental and University wide initiatives and committees Typically requires a Bachelor's degree or higher in a hospitality, business or a nutrition related discipline or higher plus three years of related experience, or an equivalent combination of education and experience.
CAMPUS SECURITY CRIME STATISTICS: For more about safety at Penn State, and to review the Annual Security Report which contains information about crime statistics and other safety and security matters, please go to http://www.police.psu.edu/clery/, which will also provide you with detail on how to request a hard copy of the Annual Security Report.
Penn State is an equal opportunity, affirmative action employer, and is committed to providing employment opportunities to all qualified applicants without regard to race, color, religion, age, sex, sexual orientation, gender identity, national origin, disability or protected veteran status.