Area Manager - Cabrini Campus

Area Manager - Cabrini Campus

The Dining Services Area Manager for Cabrini Campus provides leadership, operational oversight, and strategic direction for all of Cabrini's dining locations, including Bellissini Dining Hall, Casia Student Center, Holy Grounds, the Grain Bar, the campus convenience store, the Dixon Center Smoothie Bar, the allergen kitchen, and Table 1842 Restaurant. 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 Cabrini's 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: Operational Leadership and Accountability Oversee daily operations for all Cabrini dining units, 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 Cabrini dining units. Address performance concerns constructively and coach employees with empathy, focusing on improved outcomes. Promote teamwork and knowledge sharing across Cabrini 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 Cabrini 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 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. Marketing and Merchandising Assists the Marketing team and the location managers in developing and marketing special promotions for Cabrini Dining locations. Perform additional duties and assists with special projects and events as assigned. Represents the Cabrini operations at all weekly manager meetings for dining services operations.

Minimum Qualifications: Formal Education: 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.