Housing and Food Service Manager

Penn State University

Penn State Erie, The Behrend College
Campus City:
Erie, PA
Date Announced:
Date Closing:
open until filled
Job Number:
Level/Salary Band:
  • 01 – I – Exempt
  • 02 – J – Exempt
Work Unit:
Auxiliary and Business Services
Housing and Food Services
Full/Part Time:


The Housing, Foods, and Ancillary Services Manager operates, manages, and administers housing and/or food service operations at one or multiple locations; supervises assigned staff that may include full time, part time, student, and temporary employees to provide exceptional customer service through products and services; implements new policies, procedures, products and services; participates in the financial success of the operation; oversees safe preparation of products and provides a safe and secure environment for employees, students, and customers; and maintains inventories and facilities. This individual would have retail food service as their main focus. Duties are performed at various levels within the defined title. Manage and direct daily operations of housing and/or a food service operation. Hire, train, coach, supervise, schedule, evaluate, and discipline assigned employees. Ensure standards are met as it relates to safety, sanitation, and quality of products, facilities, and services. Responsible for financial success through cost containment and business growth; analyze budgetary items, prepare reports and make recommendations. Order inventory of food and/or operational supplies. Oversee and schedule maintenance requests and care of equipment; may research, plan, and recommend equipment purchases and participate in facility renovations. Manage, plan, execute, and meet with clients regarding special events, conferences, and catering functions. Complete special projects as assigned. Ensure quality customer service, for both internal and external customers, through effective communication, problem solving, and training of assigned staff. May research, develop, and market new products, menus, recipes, and/or concepts. May participate in renovation, new construction, or maintenance projects. May lead or participate in departmental and University-wide initiatives and committees. This job will be filled as a level 1 or level 2, depending upon the successful candidate's competencies, education, and experience. Typically requires a Bachelor's degree or higher in a hospitality, business, or a nutrition related discipline or higher plus one year of related experience, or an equivalent combination of education and experience for a level 1. Additional experience and/or education and competencies are required for higher level jobs.

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

Salary Band Minimum Midpoint Maximum
A $16,584 $24,456 $32,328
B $18,240 $26,904 $35,556
C $19,728 $29,592 $39,456
D $21,708 $32,568 $43,416
E $24,312 $36,468 $48,612
F $27,228 $40,848 $54,456
G $30,012 $45,744 $61,500
H $34,188 $52,140 $70,080
I $38,988 $59,424 $79,908
J $43,716 $67,740 $91,812
K $50,712 $78,600 $106,488
L $58,836 $91,176 $123,528
M $68,232 $105,756 $143,292
N $80,508 $124,788 $169,068
O $93,492 $147,252 $201,024
P $110,340 $173,760 $237,192
Q $126,396 $199,056 $271,728
R $151,668 $238,872 $326,088