Assistant Director, Campus Dining

Vanderbilt University - Nashville, TN4.0

Full-timeEstimated: $40,000 - $53,000 a year
The Assistant Director is a part of the Campus Dining team within the division of Administration at Vanderbilt University and assumes a strategic role in the overall planning and management of Campus Dining’s large scale, self-operated dining program. The Assistant Director provides Campus Dining with expertise in dining and hospitality management, procurement and purchasing, sustainability, nutrition initiatives, culinary trends and overall program development.

The Assistant Director will be responsible for the daily operations of multiple dining facilities, which combined have annual operating budgets of up to 9.5 million and management of 150+ full time, unionized staff and 50+ student employees, serving over 5,000 meals daily. This position is responsible for monitoring financial and budgetary transactions to ensure efficient operations and expenditures within budget guidelines. Reporting directly to the Director of Operations, this position leads their management team and staff by example and plays a large role in supporting productive leadership and 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 Responsibilities

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 management team
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 operations 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
Manage the daily operations of multiple dining facilities, which include a management team (5+) and hourly employees (150+)
Determines strategies for achieving department goals; promotes quality performance and financial feasibility.
Ability to read, interpret and implement long and short term planning in response to data.
Develop strategic plans that include financial targets, innovative dining concepts and service-delivery strategies.
Creates, directs and alters operations to meet financial goals and objectives, audits fiscal performance continually.
Provides strong hands-on leadership in developing and directing a cohesive, respectful team.
Assures services and products offered by Campus Dining meet high quality standards.
Develops and implements policies and procedures for operations, which include purchasing guidelines, hours of operations and daily job training to improve operational success.
Lead staff in the department’s commitment to continually maximizing the procurement of local and sustainable products, minimizing waste, introducing green initiatives, and reducing the impact on our environment.
Prepare retail menus, pricing and operational guidelines that maintain customer satisfaction and a positive budgetary balance.
Monitor computerized food service systems in menu planning, purchasing, inventory, recipe development, payment and accounting.
Actively participate in the student employment program, which includes recruiting, training and scheduling effectiveness.
Consult with administrative staff to develop policies and procedures, evaluate existing policies and procedures, and develop measures of continuous improvement.
Direct the education, training and professional development of management and hourly staff.
Assess and establish efficient workflow and organization of foodservice locations to ensure maximum productivity, safety and sanitation. This includes developing systems to oversee health code compliance, maintenance and repairs.
Assess customer feedback of service quality. Respond to findings with continuous improvement in processes and programs.
Know, understand, and ensure compliance with Collective Bargaining Contract. This includes direct supervision and documentation of all disciplinary processes.
Responsible for all administrative and human-resource functions of the business, including recruiting new employees, job training and monitoring employee performance.
Profile of an Ideal Candidate
High school diploma is necessary, however,
Bachelor’s degree from an accredited institution is preferred
At least 8 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.


Commitment to Equity, Diversity and Inclusion
Vanderbilt University is committed to achieving the goal of a diverse and inclusive academic community of faculty, staff, and students. We seek individuals who are committed to this goal and our campus values.

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

Job: Fiscal Affairs Professionals
Primary Location: United States-Tennessee-Nashville
Organization: 36510 - Campus Dining: Business Affairs