Food Service Manager Jobs in Pennsylvania
Food Service Manager jobs in Pennsylvania are concentrated in Philadelphia, Pittsburgh, and Allentown, where healthcare systems, university dining operations, and contract food service companies maintain steady demand for managers across fast casual, institutional, and catering environments. Employers with a lasting hiring presence in the state include Aramark, Sodexo, and Penn Medicine, which collectively operate cafeterias, catering units, and patient dining programs throughout the commonwealth. The most in-demand specialties are healthcare food service, university and K-12 dining management, and high-volume catering operations. See the openings below and apply to the ones that match your experience.
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Showing 5 of 130+ Food Service Manager jobs
Position Summary
The Food Service Manager is responsible for leading the front-of-house food service operations of the Erie Yacht Club, with primary responsibility for the Grill Room and the service execution of catered events, banquets, and Club functions.
This hands-on leadership position ensures that members and guests consistently receive professional, attentive, and welcoming service. The Food Service Manager recruits, trains, schedules, supervises, and develops the service crew while maintaining the high standards expected within a private club environment.
The position requires a strong working knowledge of beverage service, including wine, beer, spirits, responsible alcohol service, and proper service techniques. However, this position is not responsible for purchasing, ordering, or maintaining the inventory of alcoholic beverages. The Food Service Manager works collaboratively with the individual responsible for beverage operations to ensure coordinated and efficient food and beverage service.
Essential Duties and Responsibilities
Grill Room Operations
- Direct the daily front-of-house food service operations of the Grill Room.
- Maintain a visible, hands-on management presence during meal periods and peak service times.
- Welcome members and guests and regularly visit tables to monitor satisfaction.
- Ensure that service is professional, timely, accurate, and consistent.
- Address member concerns promptly, professionally, and discreetly.
- Coordinate reservations, seating, table assignments, and service flow.
- Monitor dining room readiness, cleanliness, organization, lighting, music, and overall presentation.
- Conduct pre-shift meetings to review reservations, menu features, special events, service expectations, and member needs.
- Coordinate closely with the culinary team regarding ticket times, menu availability, special requests, dietary restrictions, and service concerns.
- Ensure proper opening, shift-change, and closing procedures are completed.
- Monitor point-of-sale activity and ensure orders, member charges, discounts, voids, and adjustments are entered accurately.
- Assist with service whenever necessary, including greeting, seating, serving, clearing, resetting tables, and supporting the service crew.
Catering and Event Service
- Oversee the service execution of weddings, banquets, meetings, member events, private parties, and other catered functions.
- Work closely with the Director of Catering and Club Events, culinary leadership, and other managers to review event requirements.
- Review banquet event orders, timelines, room layouts, menus, attendance guarantees, special requests, and service expectations.
- Develop staffing plans and assignments for catered events.
- Lead pre-event service meetings and clearly communicate the responsibilities of each crew member.
- Ensure event spaces are properly set according to approved specifications.
- Supervise table settings, service stations, buffets, meal service, clearing, room resets, and post-event breakdown.
- Serve as the primary service leader during assigned events and maintain communication with the event host.
- Monitor event timing and coordinate food service with the kitchen, catering team, entertainment, and other vendors.
- Anticipate guest needs and resolve service concerns before they affect the overall event experience.
- Complete post-event reports and communicate relevant feedback, incidents, or follow-up needs to management.
Crew Leadership and Development
- Recruit, interview, onboard, train, schedule, supervise, and evaluate front-of-house service crew.
- Create schedules that support business levels, reservations, catered events, and approved labor budgets.
- Adjust staffing levels when business demands change.
- Train the crew in private-club service, menu knowledge, order accuracy, table service, banquet service, member recognition, and professional communication.
- Establish clear performance expectations and hold crew members accountable.
- Provide regular coaching, recognition, and constructive feedback.
- Address attendance, appearance, conduct, and performance concerns consistently and document issues when required.
- Promote teamwork and respectful communication between the front-of-house, culinary, catering, marina, and administrative teams.
- Ensure crew members comply with uniform, grooming, and name-tag requirements.
- Help create a positive workplace culture centered on hospitality, teamwork, accountability, and continuous improvement.
Beverage-Service Knowledge and Coordination
- Maintain a working knowledge of wine, beer, spirits, cocktails, nonalcoholic beverages, and proper beverage-service techniques.
- Ensure beverage orders are served accurately, responsibly, and in accordance with Club standards and applicable laws.
- Train and support the service crew in beverage presentation, glassware, responsible alcohol service, and basic beverage knowledge.
- Coordinate with the individual responsible for beverage operations regarding event needs, service concerns, product availability, and member feedback.
- Monitor beverage service during dining periods and catered events as part of the overall member experience.
- Immediately report product shortages, inventory concerns, or service issues to the appropriate manager.
This position is not responsible for alcoholic-beverage purchasing, vendor selection, product ordering, receiving, inventory management, pricing, or beverage cost controls unless specifically assigned by the General Manager.
Financial and Administrative Responsibilities
- Manage front-of-house labor efficiently and in accordance with approved operating budgets.
- Review schedules, timekeeping records, and payroll-related information for accuracy.
- Monitor overtime and obtain approval when required.
- Assist with departmental budgets, forecasts, operating procedures, and service goals.
- Review daily service activity, member counts, event information, and operational reports.
- Maintain accurate records related to training, scheduling, service incidents, member feedback, and crew performance.
- Assist with menu rollouts, seasonal promotions, special dining programs, and member events.
- Recommend service equipment, supplies, repairs, and operational improvements.
- Help control operating expenses and minimize waste, breakage, and unnecessary labor costs.
Safety, Sanitation, and Compliance
- Maintain clean, organized, and safe dining rooms, service stations, storage areas, and event spaces.
- Ensure compliance with food-safety, sanitation, liquor-control, occupancy, and workplace-safety requirements.
- Verify that required certifications and training remain current for applicable crew members.
- Ensure food is handled, transported, displayed, and served safely.
- Report accidents, injuries, property damage, member incidents, and safety concerns promptly.
- Assist with emergency procedures and support the Club’s safety and security policies.
- Protect the privacy of members and maintain appropriate confidentiality regarding Club business.
Member Service Expectations
- Learn and appropriately use members’ names, preferences, and relevant service information.
- Provide personalized service while maintaining professionalism and appropriate boundaries.
- Treat all members, guests, and crew members with courtesy, respect, and discretion.
- Respond to feedback without becoming defensive and take prompt action to resolve concerns.
- Follow up on significant service issues and communicate them to the General Manager.
- Support the traditions, policies, and standards of the Erie Yacht Club.
- Recognize that consistent service, attention to detail, and member relationships are essential to success in a private club.
Qualifications
- Three or more years of progressive front-of-house restaurant, banquet, catering, hotel, resort, or private-club management experience preferred.
- Experience supervising both à la carte dining and catered events strongly preferred.
- Demonstrated ability to recruit, train, schedule, motivate, and hold service teams accountable.
- Strong knowledge of dining-room operations, banquet service, hospitality standards, and food safety.
- Working knowledge of wine, beer, spirits, and responsible alcohol service.
- Familiarity with point-of-sale, reservation, scheduling, and event-management systems.
- Strong organizational, communication, problem-solving, and interpersonal skills.
- Ability to remain calm, professional, and decisive during busy service periods.
- Ability to handle member and guest concerns with discretion and sound judgment.
- RAMP certification, food-safety certification, or the ability to obtain required certifications within an established period.
- High school diploma or equivalent required; hospitality or business education preferred.
Schedule Requirements
This position requires a flexible schedule based on Club operations and event needs. The Food Service Manager must be available to work:
- Days and evenings
- Weekends and holidays
- Weddings, banquets, and special events
- Extended hours during peak operating periods
- Additional hours as needed to support the Club’s operations
Physical Requirements
The employee must be able to:
- Stand and walk for extended periods.
- Move throughout the Clubhouse and event areas during service.
- Bend, reach, carry, push, and pull items required for dining and event operations.
- Regularly lift and carry up to 25 pounds and occasionally lift up to 50 pounds with assistance.
- Work in a fast-paced environment that may include exposure to heat, cold, noise, wet surfaces, and outdoor weather conditions.
Performance Standards
Success in this position will be evaluated based on:
- Member and guest satisfaction
- Consistency and professionalism of service
- Grill Room readiness and operational efficiency
- Quality and execution of catered events
- Crew training, development, attendance, and retention
- Responsiveness to member feedback
- Labor management and schedule effectiveness
- Accuracy of member charges and service-related records
- Communication and cooperation between departments
- Compliance with Club policies, safety requirements, and service standards
Additional Responsibilities
The responsibilities listed in this description are representative of the position and are not intended to be all-inclusive. The Food Service Manager may be assigned other duties consistent with the operational needs of the Erie Yacht Club.
Erie Yacht Club is an equal opportunity employer.
Pay: $20.50 - $22.50 per hour
Expected hours: 45.0 – 50.0 per week
Benefits:
- 401(k) matching
- Dental insurance
- Health insurance
- Paid time off
- Vision insurance
Work Location: In person
Position Summary
The Food Service Manager is responsible for leading the front-of-house food service operations of the Erie Yacht Club, with primary responsibility for the Grill Room and the service execution of catered events, banquets, and Club functions.
This hands-on leadership position ensures that members and guests consistently receive professional, attentive, and welcoming service. The Food Service Manager recruits, trains, schedules, supervises, and develops the service crew while maintaining the high standards expected within a private club environment.
The position requires a strong working knowledge of beverage service, including wine, beer, spirits, responsible alcohol service, and proper service techniques. However, this position is not responsible for purchasing, ordering, or maintaining the inventory of alcoholic beverages. The Food Service Manager works collaboratively with the individual responsible for beverage operations to ensure coordinated and efficient food and beverage service.
Essential Duties and Responsibilities
Grill Room Operations
- Direct the daily front-of-house food service operations of the Grill Room.
- Maintain a visible, hands-on management presence during meal periods and peak service times.
- Welcome members and guests and regularly visit tables to monitor satisfaction.
- Ensure that service is professional, timely, accurate, and consistent.
- Address member concerns promptly, professionally, and discreetly.
- Coordinate reservations, seating, table assignments, and service flow.
- Monitor dining room readiness, cleanliness, organization, lighting, music, and overall presentation.
- Conduct pre-shift meetings to review reservations, menu features, special events, service expectations, and member needs.
- Coordinate closely with the culinary team regarding ticket times, menu availability, special requests, dietary restrictions, and service concerns.
- Ensure proper opening, shift-change, and closing procedures are completed.
- Monitor point-of-sale activity and ensure orders, member charges, discounts, voids, and adjustments are entered accurately.
- Assist with service whenever necessary, including greeting, seating, serving, clearing, resetting tables, and supporting the service crew.
Catering and Event Service
- Oversee the service execution of weddings, banquets, meetings, member events, private parties, and other catered functions.
- Work closely with the Director of Catering and Club Events, culinary leadership, and other managers to review event requirements.
- Review banquet event orders, timelines, room layouts, menus, attendance guarantees, special requests, and service expectations.
- Develop staffing plans and assignments for catered events.
- Lead pre-event service meetings and clearly communicate the responsibilities of each crew member.
- Ensure event spaces are properly set according to approved specifications.
- Supervise table settings, service stations, buffets, meal service, clearing, room resets, and post-event breakdown.
- Serve as the primary service leader during assigned events and maintain communication with the event host.
- Monitor event timing and coordinate food service with the kitchen, catering team, entertainment, and other vendors.
- Anticipate guest needs and resolve service concerns before they affect the overall event experience.
- Complete post-event reports and communicate relevant feedback, incidents, or follow-up needs to management.
Crew Leadership and Development
- Recruit, interview, onboard, train, schedule, supervise, and evaluate front-of-house service crew.
- Create schedules that support business levels, reservations, catered events, and approved labor budgets.
- Adjust staffing levels when business demands change.
- Train the crew in private-club service, menu knowledge, order accuracy, table service, banquet service, member recognition, and professional communication.
- Establish clear performance expectations and hold crew members accountable.
- Provide regular coaching, recognition, and constructive feedback.
- Address attendance, appearance, conduct, and performance concerns consistently and document issues when required.
- Promote teamwork and respectful communication between the front-of-house, culinary, catering, marina, and administrative teams.
- Ensure crew members comply with uniform, grooming, and name-tag requirements.
- Help create a positive workplace culture centered on hospitality, teamwork, accountability, and continuous improvement.
Beverage-Service Knowledge and Coordination
- Maintain a working knowledge of wine, beer, spirits, cocktails, nonalcoholic beverages, and proper beverage-service techniques.
- Ensure beverage orders are served accurately, responsibly, and in accordance with Club standards and applicable laws.
- Train and support the service crew in beverage presentation, glassware, responsible alcohol service, and basic beverage knowledge.
- Coordinate with the individual responsible for beverage operations regarding event needs, service concerns, product availability, and member feedback.
- Monitor beverage service during dining periods and catered events as part of the overall member experience.
- Immediately report product shortages, inventory concerns, or service issues to the appropriate manager.
This position is not responsible for alcoholic-beverage purchasing, vendor selection, product ordering, receiving, inventory management, pricing, or beverage cost controls unless specifically assigned by the General Manager.
Financial and Administrative Responsibilities
- Manage front-of-house labor efficiently and in accordance with approved operating budgets.
- Review schedules, timekeeping records, and payroll-related information for accuracy.
- Monitor overtime and obtain approval when required.
- Assist with departmental budgets, forecasts, operating procedures, and service goals.
- Review daily service activity, member counts, event information, and operational reports.
- Maintain accurate records related to training, scheduling, service incidents, member feedback, and crew performance.
- Assist with menu rollouts, seasonal promotions, special dining programs, and member events.
- Recommend service equipment, supplies, repairs, and operational improvements.
- Help control operating expenses and minimize waste, breakage, and unnecessary labor costs.
Safety, Sanitation, and Compliance
- Maintain clean, organized, and safe dining rooms, service stations, storage areas, and event spaces.
- Ensure compliance with food-safety, sanitation, liquor-control, occupancy, and workplace-safety requirements.
- Verify that required certifications and training remain current for applicable crew members.
- Ensure food is handled, transported, displayed, and served safely.
- Report accidents, injuries, property damage, member incidents, and safety concerns promptly.
- Assist with emergency procedures and support the Club’s safety and security policies.
- Protect the privacy of members and maintain appropriate confidentiality regarding Club business.
Member Service Expectations
- Learn and appropriately use members’ names, preferences, and relevant service information.
- Provide personalized service while maintaining professionalism and appropriate boundaries.
- Treat all members, guests, and crew members with courtesy, respect, and discretion.
- Respond to feedback without becoming defensive and take prompt action to resolve concerns.
- Follow up on significant service issues and communicate them to the General Manager.
- Support the traditions, policies, and standards of the Erie Yacht Club.
- Recognize that consistent service, attention to detail, and member relationships are essential to success in a private club.
Qualifications
- Three or more years of progressive front-of-house restaurant, banquet, catering, hotel, resort, or private-club management experience preferred.
- Experience supervising both à la carte dining and catered events strongly preferred.
- Demonstrated ability to recruit, train, schedule, motivate, and hold service teams accountable.
- Strong knowledge of dining-room operations, banquet service, hospitality standards, and food safety.
- Working knowledge of wine, beer, spirits, and responsible alcohol service.
- Familiarity with point-of-sale, reservation, scheduling, and event-management systems.
- Strong organizational, communication, problem-solving, and interpersonal skills.
- Ability to remain calm, professional, and decisive during busy service periods.
- Ability to handle member and guest concerns with discretion and sound judgment.
- RAMP certification, food-safety certification, or the ability to obtain required certifications within an established period.
- High school diploma or equivalent required; hospitality or business education preferred.
Schedule Requirements
This position requires a flexible schedule based on Club operations and event needs. The Food Service Manager must be available to work:
- Days and evenings
- Weekends and holidays
- Weddings, banquets, and special events
- Extended hours during peak operating periods
- Additional hours as needed to support the Club’s operations
Physical Requirements
The employee must be able to:
- Stand and walk for extended periods.
- Move throughout the Clubhouse and event areas during service.
- Bend, reach, carry, push, and pull items required for dining and event operations.
- Regularly lift and carry up to 25 pounds and occasionally lift up to 50 pounds with assistance.
- Work in a fast-paced environment that may include exposure to heat, cold, noise, wet surfaces, and outdoor weather conditions.
Performance Standards
Success in this position will be evaluated based on:
- Member and guest satisfaction
- Consistency and professionalism of service
- Grill Room readiness and operational efficiency
- Quality and execution of catered events
- Crew training, development, attendance, and retention
- Responsiveness to member feedback
- Labor management and schedule effectiveness
- Accuracy of member charges and service-related records
- Communication and cooperation between departments
- Compliance with Club policies, safety requirements, and service standards
Additional Responsibilities
The responsibilities listed in this description are representative of the position and are not intended to be all-inclusive. The Food Service Manager may be assigned other duties consistent with the operational needs of the Erie Yacht Club.
Erie Yacht Club is an equal opportunity employer.
Pay: $20.50 - $22.50 per hour
Expected hours: 45.0 – 50.0 per week
Benefits:
- 401(k) matching
- Dental insurance
- Health insurance
- Paid time off
- Vision insurance
Work Location: In person
See All 130+ Food Service Manager Jobs in Pennsylvania
Find roles in Pennsylvania that match your experience and apply in just a few clicks.
Find Food Service Manager JobsFood Service Manager Jobs by City in Pennsylvania
Where Pennsylvania roles are concentrated, by current openings.
Food Service Manager Job Market in Pennsylvania
A snapshot from current Pennsylvania openings, updated as new roles post.
Who's Hiring
- Aramark43
- ELIOR8
- Commonwealth of Pennsylvania5
- Chartwells K124
- Healthcare Services4
Top Industries Hiring
- Science & Research
What Pennsylvania Employers Look For
The qualifications that appear most often in food service manager jobs across Pennsylvania.
- ServSafe Manager Certification or equivalent food protection manager credential recognized in Pennsylvania
- Associate or bachelor's degree in hospitality management, culinary arts, or a related field
- Proven experience supervising kitchen or dining staff in a high-volume setting
- Familiarity with Pennsylvania Department of Agriculture food safety regulations and inspection standards
- Demonstrated ability to manage food and labor cost budgets within established targets
- Experience with inventory control systems and vendor ordering for institutional or commercial kitchens
Food Service Manager Jobs in Pennsylvania: Frequently Asked Questions
How do you become a food service manager in Pennsylvania?
Pennsylvania does not issue a state license specific to food service managers, but the Pennsylvania Department of Agriculture requires that each food establishment have at least one certified food protection manager on staff, typically satisfied by holding a ServSafe Manager Certification or an equivalent accredited credential. Most employers also expect an associate or bachelor's degree in hospitality, culinary arts, or food service management, along with several years of supervisory experience gained in institutional, commercial, or contract dining settings.
Which companies hire food service managers in Pennsylvania?
Companies currently hiring food service managers in Pennsylvania include Aramark, ELIOR, and Commonwealth of Pennsylvania, per current listings on Migrate Mate as of September 2026. Pennsylvania's large healthcare networks, public university systems, and contract dining providers such as Aramark and Sodexo are among the most consistent sources of open positions across the state.
Which Pennsylvania cities have the most food service manager jobs?
Philadelphia, Pittsburgh, and Indiana lead Pennsylvania for food service manager openings. Philadelphia dominates because of its dense concentration of hospital systems, universities, and convention-level catering operations, while Pittsburgh's strong healthcare and higher-education sector drives demand there, and smaller markets like Allentown reflect the growth of regional hospital campuses and contract dining accounts serving suburban employer parks.
Are there remote food service manager jobs in Pennsylvania?
Yes, but they're rare. Food service management is an inherently on-site role that requires direct oversight of kitchen staff, food safety compliance, and daily service operations. About 6% of food service manager openings tied to Pennsylvania are remote or hybrid as of September 2026, and those positions typically involve regional or district management responsibilities where planning, vendor negotiations, and reporting can be handled off-site.
How can I get hired as a food service manager in Pennsylvania with little or no experience?
The most realistic entry path is moving into a shift supervisor or assistant manager role within a Pennsylvania institution that promotes from within, such as a university dining program or a hospital food service department. Aramark and Sodexo both operate management development programs in Pennsylvania that accept candidates with a hospitality or culinary degree and limited direct management experience. Earning your ServSafe Manager Certification before applying gives you a concrete credential that satisfies Pennsylvania's food protection requirement and signals readiness to hiring managers.
Where can I find and apply to food service manager jobs in Pennsylvania?
You can find and apply to food service manager jobs in Pennsylvania on Migrate Mate, which lists current openings across the state. Search the listings, identify the roles that fit your experience and location, and apply directly to the ones that match.
See All 130+ Food Service Manager Jobs in Pennsylvania
Find roles in Pennsylvania that match your experience and apply in just a few clicks.
Find Food Service Manager Jobs