Dining Supervisor- Cabrini Campus

Position Summary

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 has been included among the nation’s best colleges and universities, most recently in U.S. News & World Report’s 2026 “Best Colleges” rankings. Villanova’s most precious asset is our people. 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.

The Dining Supervisor directly supervises the daily operation and ensures that daily schedules of activity are established and quality standards are maintained. The Supervisor assumes all manager responsibilities and authority in the manager’s absence, works with management and co‑workers to instill and foster the Villanova Mission Statement and the Dining Services Mission Statement, and focuses on the Core Values of Safety, Sanitation, and Excellence.

Duties and Responsibilities

Essential Job Functions

• Demonstrates complete understanding of departmental requirements.
• Monitors daily performance of staff, including quality of products and service, sanitation, and food‑handling practices, ensuring compliance with established standards.
• Accurately inventories supplies daily and requisitions items needed to meet par levels; may have additional ordering responsibilities depending on the unit.
• Assists managers with daily schedules and work assignments; shifts staff to complete essential duties when need arises.
• Coordinates work of staff to promote efficiency of operations.
• Trains staff, assists with orientation of new associates, recommends actions for staff discipline, terminations, promotions, and provides input to annual performance.

Nonessential Job Functions

• Responsible for register procedures, including operating the cash register and running all reports.
• Monitors customer needs and responds to concerns or questions in a friendly, courteous manner.
• Routinely inspects areas of assigned responsibility and reports substandard safety, sanitation, security, or equipment conditions to the manager.
• Consistently monitors standards and makes recommendations for change to managers.
• Performs other duties as assigned (daily/weekly cleaning) and special projects.

Minimum Qualifications

• Formal Education: High School diploma required or GED equivalent.
• Work Experience: Minimum 3 years experience in food and/or customer service; combination of post‑secondary education/certifications and experience may also be considered.
• Specific Job Knowledge: Background in food service industry including preparation, production, safety, and sanitation.
• Equipment Knowledge: General knowledge of kitchen equipment such as slicers, dish machines, ovens, fryers, mixers, knives, etc.

Preferred Qualifications

• Formal Education: ServSafe certification preferred.
• Work Experience: 5 years experience in food and/or customer service with at least 1 year in institutional food service.
• Work Skills: Demonstrated organizational skills with excellent written and oral communication; ability to work with a diverse workforce and in a group; self‑motivated with ability to work under general supervision; ability to teach and train; inventory and ordering skills preferred.

Physical Requirements

• Tools, machinery, and equipment used: Any of the kitchen equipment listed above as needed.
• Environmental Conditions: Exposure to extremes in temperature and cleaning chemicals.
• Physical Requirements: Must be able to lift 10 pounds, up to 30 pounds with assistance; standing and walking for extended periods of time.

Schedule

Tuesday – Friday 6 am – 3 pm; Saturday 7 am – 4 pm (normal operating hours). Start date on or after June 1 2026.

Pay

This position falls within hourly grade 12 with a salary range of $23.37 – $26.11 per hour. Final salary will be determined based on qualifications, department budget, market data, and internal equity.