Food Service Manager - Assistant Manager - Residential Dining -

Penn State University•University Park, IL

2d•$46,400 - $67,300

About The Position

The Food Services Assistant Manager is responsible for overseeing daily food service operations to ensure high-quality food production, exceptional customer service, and compliance with health and safety standards. This role involves supervising staff, coordinating workflow, maintaining operational efficiency, and supporting financial and service objectives. The Assistant Manager plays a leadership role in maintaining a positive team environment and delivering a consistent dining experience.

Requirements

Bachelor's Degree
3+ years of relevant experience; or an equivalent combination of education and experience accepted
Applicants must be authorized to work in the U.S.

Responsibilities

Supervise daily food service operations, including staffing schedules, work assignments, food preparation, service, sanitation activities, and operational workflows to ensure adequate coverage and service quality.
Ensure food quality, portion control, presentation, and service standards are consistently met.
Assist with opening and closing procedures.
Supervise food service operations staff, including training, development, and performance management; provide ongoing coaching and feedback.
Enforce policies related to attendance, safety, and workplace conduct.
Assist with recruitment and onboarding of new employees.
Address customer concerns and resolve service issues promptly and professionally; follow-up and/or escalate as necessary.
Promote a culture of hospitality and teamwork.
Monitor inventory levels and assist with ordering food and supplies.
Support cost control initiatives, including minimizing waste and managing labor hours.
Maintain accurate records of production, temperatures, and cash handling as required.
Ensure compliance with all local, state, and federal health and sanitation regulations.
Enforce food safety practices, including proper storage, handling, and preparation.
Conduct routine sanitation checks and support inspection readiness.
Promote workplace safety and proper equipment use.
Under management guidance and direction, research, develop, market, and implement new products, menus, recipes, and concepts.
May meet with special event and catering customers; manage, plan, and execute functions to customer satisfaction.
Follow Collective Bargaining Agreement provisions; participate in labor relations activities as required, in coordination with Human Resources.