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General Manager

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Please see Special Instructions for more details.

Schedule: Sunday thru Thursday 12 PM to 9 PM *Schedule subject to change based on the needs of the operation and department.

Posting Details

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Posting Details (Default Section)

Posting Number: 20171492S
Position Title: General Manager
Position Type: Staff
Recruitment Type: Internal/External Applicants
Work Schedule: FT/12 Month
Avg Hours Week
Department: 412-Dining Services Operations
Position Summary:

This position leads and manages the overall operations of St. Mary’s Hall and The Second Storey Market. Responsible for the vision of the operation that are in alignment with Villanova Dining Services which includes a warm welcoming for anyone who enters. This includes but is not limited to: personnel management, financial responsibility for both operations, food safety and sanitation, overall safety, ordering/inventory, presentation of food, equipment/supplies and product mix. This person will work with management, co-workers, and staff to instill and foster the value of the Villanova Mission Statement and the Dining Services Mission Statement. This person will focus on our Core Values: Safety and Sanitation, Friendly Courteous Service, Quality, Meticulous Attention to Detail, and Safety. All of our employees should improve our systems and overall operation by evaluating all work processes.

Villanova is a Catholic university sponsored by the Augustinian order. Diversity and inclusion have been and will continue to be an integral component of Villanova University’s mission. The University is an Equal Opportunity/Affirmative Action employer and seeks candidates who understand, respect and can contribute to the University’s mission and values.

Duties and Responsibilities:
  • Personnel – Responsible for the overall supervision of all staff which includes hiring, scheduling, training, discipline and termination. Monitors and evaluates all staffing levels and performance expectations. Responsible for posting all schedules 2 weeks in advance. Coordinates department training of employees with Training Manager and management team. Responsible for all unit specific training. Responsible for employee morale and maintaining friendly, courteous customer service. Maintains payroll for all full and part time associates and student staff. This includes updating and monitoring time, sick time, holiday and vacation. Monitors and schedules all management coverage of both operations. Provides supervision and coverage of operations as required. Responsible for the safety of staff and all accident reporting. Conducts weekly meetings with staff. Responsible for yearly evaluation of employees.
  • Financial – Responsible for the timely processing of all invoices and Cbord requisitions, daily revenue reports, maintain proper cash handling procedures, conducting cashier audits, maintaining the safes in each operation. Operates cash registers. Manages in order to meet and/or exceed financial targets. Reviews budget updates on a weekly basis and stays within guidelines set by target budgets. Responsible for bringing recommendations to the directors for any negative variances in food/labor/expense.
  • Food Safety and Sanitation – supervises food prep and production. Responsible for the maintaining of all accurate production sheets and temperature logs. Ensures that all products are wholesome and all products produced on premises follow our food safety and sanitation guidelines. Routinely inspects operations to be in compliance with all board of health regulations. Enforces safety and sanitation policies and procedures including daily, weekly, and monthly cleaning assignments. Responsible for all organization in kitchen.
  • Menu guidelines and presentation of food – responsible for adherence to all menu guidelines and presentation of food at all times. Quality checks are needed on a routine basis throughout the meal service. Proper portioning and food handling must be monitored.
  • Ordering/Inventory – Responsible for proper ordering and receiving procedures for all vendors. Proper inventory levels are maintained and daily inventories are conducted for ordering and inventory compilation is conducted during breaks as directed by the production manager. Responsible for organization in all storerooms and walk ins. Maintains and updates Cbord with correct par levels including forecasting and post-casting. Production meetings must be conducted on a weekly basis.
  • 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. Responsible for dining room tables and chairs.
  • 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 along with the GM of the C-Stores. Runs daily and monthly product reports to track sales and compare to purchases.
  • Marketing and Merchandising – Assists the Marketing team and the GM of C-Stores in developing and marketing of special promotions for St Mary’s and Second Storey.
  • Perform additional duties and assists with special projects and events as assigned. Represents the operation at all weekly manager meetings for the department.
Minimum Qualifications:
  • Bachelor’s Degree with a preferred major in the area of hospitality or business or equivalent work experience.
  • Knowledge of food safety, sanitation and allergy awareness
  • Knowledge in human relations – training, coaching, evaluating performance, counseling, disciplining and motivating.
  • Knowledge of food quality and presentation which includes marketing and nutritional trends with a focus on sustainability initiatives.
  • Knowledge of payroll, scheduling, attendance tracking.
  • 7 years minimum food service management experience in supervising managers and a culinary team in a multi concept operation.
  • Experience in leadership and management.
  • Awareness of and sensitivity to a diverse population (customers and staff).
  • Effective written and oral communication skills.
  • Ability to work independently under general supervision.
  • Self-motivated with a sense of urgency.
  • Proven ability to be flexible, deal with rapid change and to meet deadlines.
  • Effective decision making and conflict resolution skills using good judgement.
  • Proven ability to delegate and follow up while managing time effectively for the desired outcomes and objectives.
  • Excellent levels of customer service and ability to handle complaints and/or concerns.
  • Knowledge of preventive maintenance on all equipment.
  • Ability to set-up, operate, break down, and clean all kitchen equipment.
  • Computer skills necessary.
  • POS technology – Micros/C-BORD.
Preferred Qualifications:
  • Current ServSafe Certification preferred. If certification has expired, it must be updated within 3 months of accepting the position.
    Allergy awareness training preferred.
Physical Requirements and/or Unusual Work Hours:
  • Ability to sit/stand for extended periods of time.
  • Ability to lift, push pull up to 30 lbs independently.
  • Ability to use chemicals.
  • Ability to withstand extreme temperatures.
Special Message to Applicants:

Sunday thru Thursday 12 PM to 9 PM
*Schedule subject to change based on the needs of the operation and department.

Posting Date: 08/29/2017
Closing Date (12am ET):
Salary Posting Information:

Salary commensurate with experience.

Salary Band: I
Job Classification: Exempt

References Needed

References Needed

Minimum Number of References Needed 3
Maximum Number of References Needed 3

Supplemental Questions

Required fields are indicated with an asterisk (*).

  1. * How did you first hear of this employment opportunity?
    • HERC Website
    • Professional Affiliation/Trade Website
    • Diversity Association/Publication Website
    • Other Internet Advertisement
    • Advertisement in Local Newspaper
    • Advertisement in Academic or Professional Publication
    • Referred by a current or former employee
    • Referred by a friend or family member
    • Heard about it at a conference or career fair
    • Browsing the Villanova website
    • Other
  2. * If your answer to the above question is "Other", please specify the source below. If this question does not apply to you, enter N/A.

    (Open Ended Question)

Documents needed to complete your application:

Required Documents
  1. Cover Letter / Letter of Interest
  2. Resume / Curriculum Vitae
Optional Documents
  1. Other Document