Manager, Campus Dining

The Manager, Campus Dining is a key member of the Campus Dining Team within the Division of Administration at Vanderbilt University. The Manager is responsible for assisting in the leadership and oversight of menu management processes and procedures, labor management, providing direction to hourly team members, interacting with customers, and supporting the management team in all personnel matters. This position is responsible for all operational aspects of a quality dining program and for providing maximum customer satisfaction to students, faculty, staff and University guests. Reporting directly to the Unit General Manager, this position is responsible for assisting in managing staff and plays a large role in supporting productive employee relationships which embrace sustainability and influence a positive team environment.

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 in 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 300 employees.

Duties and Responsibiliti es

• Provide leadership and direction to encourage and maintain a positive and collaborative working environment that promotes efficient and effective operations and provide exceptional customer service
  • Provide timely feedback and encourage two-way communication by checking in with team members on every shift
  • Perform job bidding, schedule timely interviews and encourage growth for hourly team members
  • Work with team and direct report to complete performance evaluations for hourly food staff employees
  • Maintain high-level product knowledge by taking initiative in acquiring education in order to train, coach, and develop direct reports
  • Train the staff in delivering excellent customer service
  • Promote sustainability efforts
  • Engage customers about the quality of their service and handle any concerns while maintaining a positive attitude and smile
  • Perform and assist with administrative tasks, scheduling, ordering, inventory and any other additional responsibilities
  • Oversee staffing in operation and redirect labor as needed
  • Responsible for opening and closing operations according to expectations of the management team
  • Work closely with operational excellence team to create labor schedules to ensure best labor management practices are implemented
  • Approves hourly labor using Oracle time management system, ensures leave management requests like PTO are entered and approved on a weekly basis.
  • Must be able to work off of a Calendar and be proactive when communicating and scheduling
• Manage and supervise the menu management system, processes, and procedures by evaluating and clarifying process expectations while supporting the sustainability efforts of Vanderbilt University
  • Provide guidance, direction, coaching, and management of Fusion recipes and production sheets with team members to ensure accurate results are recorded at assigned station(s)
  • Convey feedback to Executive Chef and Operational Excellence group about accuracy of recipes and forecasts
  • Manage portion control based on recipes at assigned station(s), menu rotations and special events
  • Oversee the cooking and preparation of food items for the day according to recipe packets
  • Responsible for making sure staff properly dispose and record waste using Lean Path
  • Ensure food is properly dated and labeled in coolers and storage areas
• Ensure performance expectations and work rules are clearly communicated and implemented by leading, coaching and mentoring to promote a culture of stewardship, high performance and growth
  • Plan ahead to best manage and communicate information at line-ups.
  • Review handbook guidelines with staff
  • Maintain a safe work environment by modeling, enforcing, and communicating all safety standards
  • Delegate tasks to employees as necessary
  • Manage attendance logs, performance evaluations, and maintain up to date contact information
  • Adhere to progressive discipline: verbal, written, termination and reviews all disciplinary actions with your direct report before administering
  • Ensure uniform compliance and professional appearance of staff members
  • Serve as link between staff and management to communicate concerns and ideas
  • Manage escalating employee conduct issues
  • Provide on-going coaching and performance feedback to staff members
• Manage work stations, cash management, and point of sale(POS) by evaluating and coaching employees to ensure proper processes and procedures are being met to assure that quality standard internal controls are being practiced
  • Adapt operational standards across diverse food service operations
  • Manage the setting up and breaking down of work stations
  • Supervise the sanitation of work stations including floor care, worktables, walls, hoods, refrigerators, equipment and utensils
  • Ensure each station has the equipment and supplies needed to serve customers
  • Confirm staff complete daily temperature logs and cleaning lists
  • Directs the cashiers on duty and ensure that they are properly trained and adhere to the cashier policy
  • Reconcile cash sales and perform safe audits
  • Complete Daily Deposit Work Sheets (DDWS)
  • Responsible for cash handling, safe verifications, preparing deposits and cashier audits
  • Constantly review and ensure accuracy of menu boards, signage, published menus and website postings
  • Ensure menu rotation is set-up correctly in point of sale system.
  • Conducts yearly PCI compliance training

Supervisory Relationships

This position has direct supervisory responsibility over hourly food service employees; this position reports administratively and functionally to the General Manager (or other position, depending on location).

Qualifications

• A high school diploma or GED is necessary. An associate's degree is preferred.
• At least four years of food service management experience 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.
• Manage people, maintain confidentiality and be accountable for Vanderbilt assets is necessary.

Commitment to Equity, Diversity, and Inclusion

At Vanderbilt University, we are intentional about and assume accountability for fostering advancement and respect for equity, diversity, and inclusion for all students, faculty, and staff. Our commitment to diversity makes us who we are. We have created a community that celebrates differences and lets individuality thrive. As part of this commitment, we actively value diversity in our workplace and learning environments as we seek to take advantage of the rich backgrounds and abilities of everyone. The diverse voices of Vanderbilt represent an invaluable resource for the University in its efforts to fulfill its mission and strive to be an example of excellence in higher education.

Vanderbilt University is an equal opportunity, affirmative action employer. Women, minorities, people with disabilities, and protected veterans are encouraged to apply.

Please note, all candidates selected for an offer of employment are subject to pre-employment background checks, which may include but are not limited to, based on the role for which they have been selected: criminal history, education verification, social media review, motor vehicle records, credit history, and professional license verification.