Job Overview
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Retirement Plan
Employee Discounts
Professional Development
Paid holidays
Job Description
Vanderbilt Campus Dining is a vital part of Vanderbilt University's vibrant community, offering diverse and high-quality food service experiences to students, faculty, staff, and visitors. Committed to excellence and sustainability, Vanderbilt Campus Dining operates multiple dining halls and retail locations across campus, serving a wide range of nutritious meals daily. With a focus on promoting health, wellness, and community engagement, the team is dedicated to creating enjoyable dining environments that cater to diverse tastes and dietary needs. This commitment is supported by a strong leadership team that prioritizes integrity, respect, and collaboration in every aspect of its operations. Vanderbilt Campus Dining also emphasizes sustainability initiatives, food safety compliance, and continuous improvement to enhance the customer experience.
The Manager of Vanderbilt Campus Dining plays a critical role in overseeing the daily operations of dining halls ranging from small-scale venues serving 500 meals per day to large-scale facilities accommodating up to 2,500 meals per day. This leadership position requires hands-on management of food service activities, staff supervision, and menu planning to ensure that every meal meets or exceeds the university's quality standards. The Manager is responsible for directing hourly staff, organizing labor schedules, and maintaining strict compliance with health, safety, and sanitation regulations.
In addition to technical expertise, the Manager fosters an inclusive and professional atmosphere by developing strong relationships with employees, guests, university departments, and external partners. They serve as a vital communication link between leadership and hourly employees, championing accountability, performance feedback, and ongoing training. Consistent monitoring of food production, portion control, and inventory processes are essential duties, along with managing labor costs and facilitating smooth operational workflows.
The role requires strong leadership capabilities, exceptional organizational skills, and a passion for delivering outstanding customer service. The Manager also maintains the physical condition of the dining unit, overseeing the operational status of kitchen equipment and reporting any maintenance needs promptly. Integral to the position is supporting the implementation of sustainability goals and ensuring all policies and procedures align with Vanderbilt Campus Dining’s high standards.
Reporting directly to the General Manager, the Manager works closely with a diverse team, including other management staff, students, and faculty members. This position demands a proactive approach to problem-solving and continuous improvement, helping to position Vanderbilt Campus Dining as a leader in collegiate food service management. The role not only contributes to the university’s mission by enhancing campus life through quality food experiences but also develops staff through coaching and mentorship to foster a culture of excellence. This is a rewarding opportunity for a motivated professional with food service management expertise to make a meaningful impact within a prestigious academic environment.
The Manager of Vanderbilt Campus Dining plays a critical role in overseeing the daily operations of dining halls ranging from small-scale venues serving 500 meals per day to large-scale facilities accommodating up to 2,500 meals per day. This leadership position requires hands-on management of food service activities, staff supervision, and menu planning to ensure that every meal meets or exceeds the university's quality standards. The Manager is responsible for directing hourly staff, organizing labor schedules, and maintaining strict compliance with health, safety, and sanitation regulations.
In addition to technical expertise, the Manager fosters an inclusive and professional atmosphere by developing strong relationships with employees, guests, university departments, and external partners. They serve as a vital communication link between leadership and hourly employees, championing accountability, performance feedback, and ongoing training. Consistent monitoring of food production, portion control, and inventory processes are essential duties, along with managing labor costs and facilitating smooth operational workflows.
The role requires strong leadership capabilities, exceptional organizational skills, and a passion for delivering outstanding customer service. The Manager also maintains the physical condition of the dining unit, overseeing the operational status of kitchen equipment and reporting any maintenance needs promptly. Integral to the position is supporting the implementation of sustainability goals and ensuring all policies and procedures align with Vanderbilt Campus Dining’s high standards.
Reporting directly to the General Manager, the Manager works closely with a diverse team, including other management staff, students, and faculty members. This position demands a proactive approach to problem-solving and continuous improvement, helping to position Vanderbilt Campus Dining as a leader in collegiate food service management. The role not only contributes to the university’s mission by enhancing campus life through quality food experiences but also develops staff through coaching and mentorship to foster a culture of excellence. This is a rewarding opportunity for a motivated professional with food service management expertise to make a meaningful impact within a prestigious academic environment.
Job Requirements
- High school diploma
- at least 3 years of management experience in food service management
- proficiency in Word, Outlook, Excel, PowerPoint, and POS system
- strong communication skills including verbal, written, and interpersonal
- ability to communicate effectively with a diverse population
- strong time management, organizational and multi-tasking skills
- eye for detail
- demonstrated ability to deliver exceptional customer service
- ability to manage people and be accountable for Vanderbilt assets
Job Qualifications
- High school diploma
- associate’s degree from an accredited institution preferred
- at least 3 years of management experience in food service management
- proficiency in Word, Outlook, Excel, PowerPoint, and POS system
- strong communication skills including verbal, written, and interpersonal
- ability to communicate effectively with a diverse population
- strong time management, organizational and multi-tasking skills
- eye for detail
- demonstrated ability to deliver exceptional customer service
- ability to manage people and be accountable for Vanderbilt assets
Job Duties
- Promote the vision and core values of Vanderbilt Campus Dining
- ensure compliance with Vanderbilt Campus Dining policies, procedures, collective bargaining unit agreements and employment programs
- develop and maintain positive, professional relationships with employees, guests, support partners and other departments within the operation and university community
- manage organizational changes and own messages being delivered to the team, serving as a link between hourly employees and leadership to communicate concerns and ideas
- reinforce individual and team accountability for assigned tasks, monitor staff performance, coach hourly employees to effect changes in behavior, and implement appropriate action plans with deliverables when needed
- provide open honest feedback and complete performance evaluations for hourly team members
- develop and maintain professional relationships with Union Stewards
- assist with implementation of new policies, procedures, and trainings
- ensure performance expectations and work rules are clearly communicated and followed
- facilitate and support successful onboarding and training initiatives for team members
- create, review, and manage labor schedules to ensure best labor management practices are implemented
- review, submit and manage the Oracle time management system, ensuring leave requests like PTO are entered and approved on a weekly basis
- understand, monitor, and supervise hourly employees’ adherence to dining’s menu management processes including ingredient, recipe and menu compliance, and inventory processes
- provide guidance, direction, and coaching on production sheets and portion control to ensure accurate results are used and recorded at assigned stations
- record and turn in production sheets immediately after each meal period
- perform food and labor audits consistently, manage, and support any action plans to improve efficiencies
- maintain high level of food safety and sanitation standards and conduct regular inspections of dining facilities
- review menu boards, signage, and website postings for each meal period to ensure accuracy of published menus
- ensure unit’s physical building is organized and in good repair and ensure kitchen equipment is operational, reporting any needed repairs
- implement and manage unit-specific sustainability goals and programs
Job Criteria
Experience
Mid Level (3-7 years)
Job Location
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