Retail Manager- Cabrini Campus (Late Night)

Retail Manager - Cabrini Campus (Late Night) Start Date: on or after June 1, 2026 Work Schedule: Friday, Saturday, Sunday, Monday 3pm - 2am Posting Details Posting Number: 20260130S Position Title: Retail Manager - Cabrini Campus (Late Night) Position Type: Staff Location: Radnor, PA Recruitment Type: Internal/External Applicants Work Schedule: full‑time/12‑months Average Hours/Week Department: 837‑Dining Services‑Cabrini Campus 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’s reputation. 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. Our most precious asset. 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. Essential Job Functions People Operations – Leads all aspects of team management for Cabrini locations: hiring, onboarding, scheduling, training, performance coaching, payroll oversight, and annual evaluations. Supports daily operations, ensures schedule adherence, coordinates development with the Training Manager, and maintains open communication through regular staff meetings. Food Safety and Sanitation – Supervises food preparation and production, ensuring accurate production sheets, temperature logs, and adherence to all food safety and sanitation guidelines. Conducts routine inspections, enforces sanitation procedures, and promotes a safe dining environment. Ordering and Inventory Management – Ensures proper ordering procedures with all vendors, maintains appropriate inventory levels, updates order books, and compiles monthly inventory reports. Utilizes problem‑solving skills to adjust inventory strategies and improve processes. Product Mix & Analysis – Gathers feedback from students and staff, monitors industry trends, benchmarks against local markets, and collaborates cross‑functionally. Oversees menu management and product pricing, and runs daily and monthly product reports to compare sales against purchases. Financial Management – Processes all invoices, requisitions, and daily revenue reports. Manages resources responsibly and works proactively to exceed financial targets. Marketing and Merchandising – Works on marketing initiatives, special promotions, and advertising in partnership with the Area Manager and experience team. Ensures all retail spaces are merchandised, visually appealing, and reflect university values. Nonessential Job Functions Monitors equipment and records maintenance, oversees preventative maintenance contracts, arranges outside contractors for repairs, coordinates maintenance and custodial issues, and assists with special projects as assigned. Qualifications Formal Education High school diploma with 4 years of experience in food service fields. 2‑ or 4‑year degree preferred. Current ServSafe certification preferred. Specific Job Knowledge Basic knowledge of food service safety and sanitation. Minimum Work Experience At least one year basic food service experience. Work Skills Basic reading and writing proficiency needed to complete daily tasks. Excellent personal hygiene and adherence to uniform and appearance standards. Accurate execution of instructions and timely completion of responsibilities. Clear and appropriate communication with team members, customers, and supervisors. Independent work with minimal supervision while maintaining accountability. Effective interaction with others in a dynamic, customer‑facing environment. Equipment Knowledge Basic knowledge of operating kitchen equipment: knives, slicer, soft‑serve machine, pizza ovens; ability to set up, operate, break down, and clean. Preferred Qualifications 2‑ or 4‑year degree preferred. Current ServSafe certification preferred. Physical Requirements and Unusual Work Hours Uses kitchen equipment: knives, oven warmers, grill, serving line. Ability to use chemicals daily as required and use proper protective equipment. Minimum lifting requirement of 30 pounds or more. Standing for extended periods of time. Salary Position falls within salaried grade 14. Salary range: $57,200 – $71,700. Final salary will be determined based on qualifications, budget availability, market data, and internal equity. Application Notes Document(s) needed: Cover Letter / Letter of Interest, Resume / Curriculum Vitae. Optional documents: (list may be added). #J-18808-Ljbffr VILLANOVA UNIVERSITY