Housing, Foods, and Ancillary Services Manager
Summary
- Job Category:
- Housing, Foods, and Ancillary Services
- Job Title:
- Housing, Foods, and Ancillary Services Manager
- Job Category Definition:
- Jobs in this category are responsible for, or supporting, the operation, administration and management of student residence facilities and services.
- Job Title Definition:
- The Housing, Foods, and Ancillary Services Manager operates, manages, and administers housing and/or food service operations at one or multiple Commonwealth Campus locations; supervises assigned staff that may include full time, part time, student and temporary employees provides 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; maintains inventories and facilities. Duties are performed at various levels within the defined title.
- Working Conditions:
- Specific physical requirements and effort are outlined in Job Responsibilities Worksheet (list of essential job duties and responsibilities specific to a particular job at the unit level) in accordance with the Americans with Disabilities Act of 1990 (ADA).
- Other Requirements:
Levels
Level 1
| Job Code | Salary Band | FLSA Status |
|---|---|---|
| HFHF9201 | I | Exempt |
Level 1 positions typically demonstrate baseline planning, organizing, directing, and facilitating skills along with baseline knowledge of routine work applications, employment regulations, policies, and procedures necessary to perform assigned managerial/supervisory tasks; follow recommended approach to assigned work to facilitate achievement of desired results and review completed work of others to verify accuracy and conformance to required procedures and special instructions; ensure employees practice respect for the opinions of others and an awareness of the value of diversity, safety, and environmental consciousness in the workplace; utilize a communication style that is appropriate for a given situation; practice positive approaches to problem solving for basic issues; evaluate recommended changes/improvements to quality improvement processes, procedures, policies, and plans; supervise assigned staff and coordinate routine activities to ensure successful completion of tasks.
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1+ years related experience Bachelor’s Degree or higher in hospitality, nutrition, or business related discipline Or an equivalent combination of education and experience |
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This profile is intended to indicate the kinds of tasks and levels of work difficulty that will be required of positions in this job title and should not be construed as declaring what the specific duties and responsibilities of any particular position shall be. It is not intended to limit or in any way modify the right of any supervisor to assign, direct, and control the work of employees under his/her supervision. The use of a particular expression or illustration describing duties should not be held to exclude other duties not mentioned that are of a similar kind or level of difficulty.
Level 2
| Job Code | Salary Band | FLSA Status |
|---|---|---|
| HFHF9202 | J | Exempt |
Level 2 positions typically demonstrate intermediate planning, organizing, directing, and facilitating skills along with intermediate knowledge of employment regulations, policies, and procedures necessary to perform assigned managerial/supervisory tasks; define work objectives, plans, priorities and deadlines and delegate routine tasks appropriately; review completed work of others to verify technical soundness and adherence to deadlines; coach, mentor, and motivate staff in a fair and consistent manner to achieve goals; coach employees on practices that promote the value of diversity, safety, and environmental consciousness in the workplace; demonstrate intermediate ability to communicate using more complex terms relevant to specific discipline; develop creative recommendations for solving problems that are varied and somewhat difficult in nature but with limited scope; identify and implement changes/improvements to quality improvement processes, procedures, policies, and plans; supervise staff and coordinate activities to ensure successful completion of tasks.
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3+ years related experience Bachelor’s Degree or higher in hospitality, nutrition, or business related discipline Or an equivalent combination of education and experience |
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This profile is intended to indicate the kinds of tasks and levels of work difficulty that will be required of positions in this job title and should not be construed as declaring what the specific duties and responsibilities of any particular position shall be. It is not intended to limit or in any way modify the right of any supervisor to assign, direct, and control the work of employees under his/her supervision. The use of a particular expression or illustration describing duties should not be held to exclude other duties not mentioned that are of a similar kind or level of difficulty.
Level 3
| Job Code | Salary Band | FLSA Status |
|---|---|---|
| HFHF9203 | L | Exempt |
Level 3 positions typically demonstrate proficient ability in work design, project management, financial planning and development of goals for accomplishing difficult unit assignments; demonstrate awareness of emerging trends, and changes in employment regulations, policies and procedures to proactively address issues; review completed work of others for conformity to policy, and effectiveness of approach; delegate more advanced tasks to others; facilitate optimal group dynamics and evaluate employee performance on difficult work assignments and recommend appropriate developmental opportunities; develop and implement practices that promote a culture of diversity, safety, and environmental consciousness and that is conducive to effective relationships among diverse groups of employees; use diplomacy and advanced communication skills in unstructured settings; modify, adapt, or refine guidelines, if necessary, to resolve issues or problems; develop, evaluate, enhance, and/or implement quality improvement practices, processes, procedures, or policies that have an impact on unit operations.
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5+ years related experience Bachelor’s Degree or higher in hospitality, nutrition, or business related discipline Or an equivalent combination of education and experience |
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This profile is intended to indicate the kinds of tasks and levels of work difficulty that will be required of positions in this job title and should not be construed as declaring what the specific duties and responsibilities of any particular position shall be. It is not intended to limit or in any way modify the right of any supervisor to assign, direct, and control the work of employees under his/her supervision. The use of a particular expression or illustration describing duties should not be held to exclude other duties not mentioned that are of a similar kind or level of difficulty.
Level 4
| Job Code | Salary Band | FLSA Status |
|---|---|---|
| HFHF9204 | M | Exempt |
Level 4 positions typically demonstrate advanced skills in budget management, business development, communications, and leadership and execution of objectives critical to unit's success; provide detailed plans for changes to specific policies and procedures that may result from trends and changes in overall direction of functional and/or organizational responsibilities; monitor completed work of others to ensure soundness of approach, effectiveness in meeting requirements, the feasibility of recommendations and adherences to requirements; evaluate and enhance practices that promote a strong commitment to inclusionary practices which support diversity, safety, and environmental consciousness throughout the University; demonstrate diplomacy in persuading and influencing a variety of people to achieve results; resolve complex, controversial or unprecedented issues and problems, and demonstrate sound judgment by considering values, risks, impact and implications of actions throughout organization; set clear expectations and hold management team accountable for effectively coaching, mentoring and motivating their respective staffs; develop, evaluate, enhance, and/or implement quality improvement practices, processes, procedures, or policies that have an impact on University operations.
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7+ years related experience Bachelor’s Degree or higher in hospitality, nutrition, or business related discipline Or an equivalent combination of education and experience |
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This profile is intended to indicate the kinds of tasks and levels of work difficulty that will be required of positions in this job title and should not be construed as declaring what the specific duties and responsibilities of any particular position shall be. It is not intended to limit or in any way modify the right of any supervisor to assign, direct, and control the work of employees under his/her supervision. The use of a particular expression or illustration describing duties should not be held to exclude other duties not mentioned that are of a similar kind or level of difficulty.
Level 5
| Job Code | Salary Band | FLSA Status |
|---|---|---|
| HFHF9205 | N | Exempt |
Level 5 positions typically demonstrate awareness of broad issues and management trends and evaluate the impact of policy and procedure changes and adjust accordingly; apply management principles to ensure optimal performance throughout organization; ensure appropriate skills are developed and maintained at all levels of responsibility and realign staff responsibilities to meet desired changes in organization and/or University mission; develop plans, practices and efforts to ensure optimal support or diversity, safety, and environmental consciousness throughout the University; demonstrate high level of diplomacy in persuading and influencing a wide variety of people at various levels and locations to achieve results; develop and implement solutions to highly complex and often controversial problems that may have University-wide impact and establish new precedents for solving problems; develop and articulate broad goals and objectives for unit with multi-functions or University-wide impact; develop, evaluate, enhance, and/or implement quality improvement practices, processes, procedures, or policies that have a strategic impact on University operations.
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12+ years related experience Bachelor’s Degree or higher in hospitality, nutrition, or business related discipline Or an equivalent combination of education and experience |
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This profile is intended to indicate the kinds of tasks and levels of work difficulty that will be required of positions in this job title and should not be construed as declaring what the specific duties and responsibilities of any particular position shall be. It is not intended to limit or in any way modify the right of any supervisor to assign, direct, and control the work of employees under his/her supervision. The use of a particular expression or illustration describing duties should not be held to exclude other duties not mentioned that are of a similar kind or level of difficulty.