The Manger for Vanderbilt Campus Dining is responsible for supporting the leadership and oversight of a small-scale (500 meals a day) to a large-scale (2,500 meals a day) dining hall. The Manager will provide hands-on leadership to facilitate a quality dining program with dining experiences that meet or exceed guest expectations and will be responsible for menu management processes and procedures, labor management, providing direction to hourly team members, and interacting with customers. This leader will create and influence an operation built on integrity, respect, and excellence while maintaining relationships with employees, guests, support partners and other departments within the operation and university community. The Manager position reports to the General Manager and has interactions with staff, students, faculty, and external entities on a regular basis.  

About the Campus Dining Department: 

Vanderbilt Campus Dining takes pride in the culinary creations served from our kitchens. Our Dining program is highly decorated, the winner of many prestigious awards in the food service industry, including Best On-Site Food Service Operation the Nation, Best Food Service Operator, the prestigious Ivy Award, and many more. We have main dining centers, restaurants and cafes, convenience stores, and we employ over 350 employees. 

Key Functions and Expected Performance: 

Leadership 

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 employees, guests, support partners and other departments within the operation and university community.  Manage organizational changes and own messages being delivered to the team and 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. 

Operational Management 

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 in the operation, ensures 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 station(s).  Responsible to record and turn in production sheets immediately after each meal period.  Perform food and labor audits in operation on a consistent basis, manage, and support any action plans to ensure location is continuing to improve efficiencies.  Maintains 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 (i.e.: dishwasher, ovens, refrigeration, exhaust, and ventilation systems) is operational. Reports any needed repairs to General Manager if necessary.  Implement and manage unit-specific sustainability goals and programs. 

Supervisory Relationships: 

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

Qualifications 

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