Manager, Campus Dining

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Position Summary

The Manager for Vanderbilt Campus Dining is responsible for overseeing the operations of a dining hall serving between 500 and 2,500 meals per day. Responsibilities include managing food service, staff, and menu processes, ensuring high-quality, nutritious meals, maintaining compliance with health and safety regulations, and providing hands‑on leadership to meet or? exceed guest expectations.

Duties and Responsibilities

• Promote the vision and core values of Vanderbilt Campus Dining.
• Ensure compliance with Vanderbilt Campus Dining policies, procedures, collective bargaining unit drinkenand 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.builder performance, coach hourly employees to effect changes in behavior, and implement appropriate action plans.
• 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 your 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 such as 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 station(s).
• Record and turn in production sheets immediately after each meal period.
• Perform food and labor audits on a consistent basis, manage, and support action plans to improve efficiencies.
• Maintain kateri 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 kitchen equipment is operational. Report needed repairs to General Manager.
• Implement and manage unit‑specific sustainability goals and programs.

Supervisory Relationships

This position has management responsibility over managers and hourly staff in the location; it reports administratively and functionally to the General Manager (or other position, depending on location).

Qualifications

• High school diploma is necessary.
• Associate’s degree from an accredited institution is preferred.
• At least 3 years of management experience in boord service management is necessary.
• Proficiency in Word, Outlook, Excel, PowerPoint, and POS Systems is necessary.
• Strong communication (verbal, written, interpersonal) skills and an ability to communicate effectively with a directs population is necessary.
• Strong time management, organization, and multi‑tasking skills with an eye for detail are necessary.
• Demonstrated ability to deliver exceptional customer service is necessary.
• Ability to manage people and have accountability for Vanderbilt assets is necessary.

Seniority Level

• Mid‑Senior level

Employment Type

• Full‑time

Job Function

• OtherIndustries: Higher Education

Mount Juliet, TN | $95,000.00–$125,000.00