General Manager, Campus Dining

The General Manger for Vanderbilt Campus Dining is responsible for the for the leadership and oversight of a medium-scale (1000 meals a day) to a large-scale (2,500 meals a day) dining hall. The General 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 the management of the unit’s annual budget. 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 General Manager position reports to the Assistant Director and has interactions with staff, students, faculty, and external entities on a regular basis.

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.
• Accountable for financial management of the unit including developing and managing the annual operational budget while encouraging creative approaches to improve financial sustainability. 
• 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 managers and leadership to communicate concerns and ideas.
• Reinforce individual and team accountability for assigned tasks, monitor staff performance, coach employees and managers to effect changes in behavior, and implement appropriate action plans with deliverables when needed. 
• Ensure unit managers are providing open honest feedback to hourly team members and are completing performance evaluations for team members. 
• Develop and maintain professional relationships with Union Stewards. 
• Assist with the development and 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.
• Oversee the Kronos time management system in the operation, ensures leave management requests like PTO are entered and approved on a weekly basis. 
• Understand, support, and monitor unit adherence to Dining’s Menu management processes including ingredient, recipe and menu compliance, menu costing, inventory, ordering and receiving practices.
• Perform food and labor audits in operation on a consistent basis, create action plans to ensure location is continuing to improve efficiencies.
• Analyze food and labor data, and associated performance metrics, to identify opportunities for efficiency and cost reductions.
• Maintains high level of food safety and sanitation standards and conduct regular inspections of dining facilities. 
• Review menu boards, signage, and website postings 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. Submits requests for repair if necessary.
• Implement and manage unit-specific sustainability goals and programs.
• Ensure unit maintains a clean and organized appearance both front and back of house. 

Supervisory Relationships:

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

Qualifications

• High school diploma is necessary. 
• Bachelor’s degree from an accredited institution is preferred.
• At least 5 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. 

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