Food Services Manager 4 (Director of Food & Beverage)

University Park Campus
Date Announced:
Date Closing:
open until filled
Job Number:
Level/Salary Band:
04 – L – Exempt
Work Unit:
Penn State Hospitality Services
Food and Beverage
Full/Part Time:


The Director of Food & Beverage is a new role added to support The Penn Stater's expanding Food & Beverage Department and reports directly to the hotel General Manager. The department successfully executes Penn State, corporate, social, sporting, conference and transient events which impacts Penn State University’s image; positively influencing business, budget and alumni engagement across the University. The Penn Stater routinely hosts high level events in-house and off premise including the luxury suites and other events at Beaver Stadium, the Club and suites at Pegula Ice Hockey Arena, the President's home and other locations. Primary responsibilities include: leading daily operations and long-term planning for all Food & Beverage divisions including Banquet/Catering Operations, Restaurants (The Gardens, Legends Pub and Room Service), Culinary, Stewarding, Receiving and Refreshment Break Services. Responsible for consistently meeting high standards of service, quality, performance and best practices. Ensure that requirements for food safety and appropriate sanitation levels are met and all Pennsylvania, Penn State and house policies are followed for alcohol controls and service and general inventory/purchasing processes and controls are optimized. Direct organizational strategies for optimizing performance of the Food & Beverage Department and determine investment priorities related to revenue growth opportunities, budgeting, forecasting, capital planning and labor management. Coordinate marketing efforts for all areas. Responsible for workforce long and short term planning for the department to include hiring, training, professional development and evaluation of staff and oversee all training curriculum and implementation. Unify the Food & Beverage management team to ensure sharing of resources, successful communication, shared goals and proactive planning. Typically requires a Bachelor's degree or higher in a hospitality, business or a nutrition related discipline or higher plus seven years of related experience, or an equivalent combination of education and experience. The incumbent must be energetic, communicative, ability to see the big picture as well as the finest details, a devotion to continuous learning on all levels, a passion for hospitality and service, creativity and fiscal responsibility. Experience with organized labor is helpful.

These salary bands have been established to provide salary guidelines for staff positions.

Salary Band Minimum Midpoint Maximum
A $16,104 $23,748 $31,392
B $17,712 $26,124 $34,524
C $19,152 $28,728 $38,304
D $21,072 $31,620 $42,156
E $23,604 $35,400 $47,196
F $26,436 $39,660 $52,872
G $29,136 $44,412 $59,712
H $33,192 $50,616 $68,040
I $37,848 $57,696 $77,580
J $42,444 $65,772 $89,136
K $49,236 $76,308 $103,392
L $57,120 $88,524 $119,928
M $66,240 $102,672 $139,116
N $78,168 $121,152 $164,148
O $90,768 $142,968 $195,168
P $107,124 $168,696 $230,280
Q $126,396 $199,056 $271,728
R $151,668 $238,872 $326,088