Vanderbilt University General Manager, Campus Dining Department (Retail Division) in Nashville, Tennessee

General Manager, Campus Dining Department (Retail Division) (Job Number: 1800298)

Description

About this Role:

Join an award-winning, self-operated, fine collegiate dining team! Vanderbilt Campus Dining has a passion for providing excellent food at the highest levels of quality, value, convenience, and service; and we are seeking to hire a dynamic individual to fill a full time General Manager position in our Campus Retail Division. If you’re great at managing a staff and provoking greatness in others, have a passion for providing great customer service, and enjoy connecting with students in a collegiate environment, this would be a great opportunity for you.

Under the supervison of the Director of Operations, the General Manager is responsible for assisting in the overall management of multiple markets on campus with annual revenue exceeding seven (7) million. Responsibilities include supervision of retail market clerks, culinary personnel and service periods, assisting with merchandising, interacting with customers and supporting the management team in personnel matters. The Manager will also oversee all aspects of departmental policies and procedures, while planning, organizing and directing unit level services in an efficient and cost-effective manner.

The successful candidate will have the opportunity to schedule and train staff, ensuring customer satisfaction and managing labor productivity while minimizing excessive overtime hours; maintain quality assurance for production and service; order and control inventory and menu accuracy. The Manager will also complete unit payroll, and input/analyze related weekly financial reports; recommend improvements in product presentation and service; lead change initiatives and model the expected change of others; instruct employees in proper sanitation, and communicate facility repairs and maintenance concerns to appropriate individuals. This position will be responsible for the supervision of supervisors, unionized staff and student employees.

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 in the Nation, Best Food Service Operator, the prestigious Ivy Award, and many more. We have 2 main dining centers, 7 retail locations and 3 specialty dining venues, and we employ over 260 employees. Click here to see first-hand, our award-winning and fine collegiate dining. We like to call ourselves "The Student's Kitchen Away From Home" https://spark.adobe.com/page/iDRsi7dKbRU5X/

About Vanderbilt University:

Vanderbilt is a renowned private institution founded in 1873 located a little more than a mile from downtown Nashville, TN. The university’s students, faculty, staff and visitors frequently cite Nashville as one of the perks of Vanderbilt. VU is a place where your expertise will be valued, your knowledge expanded and your abilities challenged. It is a place where your diversity is sought and celebrated. It is a place where employees know they are part of something that is bigger than themselves, take exceptional pride in their work and never settle for what was good enough yesterday. Vanderbilt was recently ranked #1 in the Princeton Review at https://news.vanderbilt.edu/2017/08/01/vanderbilt-has-happiest-students-again-according-to-2017-princeton-review-best-colleges-rankings/ among 382 top colleges and universities for “happiest students” — as well as #2 for “best quality of life” and “great financial aid,” #5 for “best run colleges” and “beautiful campus,” and #6 for both being in a “college city that students love” and having “great campus/city relations.”

Benefits:

In addition to offering a lively community that encourages learning and celebrates diversity, VU offers a competitive, flexible benefits package including health, dental, vision, life, accidental death & dismemberment, disability insurance, paid time off, and a 403(b) retirement plan with employer match. Vanderbilt offers tuition assistance to employees, spouses and dependent children. Also, after five years of service, Vanderbilt will pay up to 55% of the tuition for up to three dependent children to earn a bachelor's degree. Learn more about Vanderbilt's benefits at VU Benefits Overview at https://hr.vanderbilt.edu/benefits/2018-Benefits-Overview_Future-Employees.pdf

Requirements of an Ideal Candidate

  • Bachelor's degree in hospitality management or related field is preferred; experience can be substituted for education.

  • At least five years of progressive experience in collegiate or high volume, retail environment , hotel/restaurant management or the equivalent combination of education and experience required

  • Experience in management of dining operations in a college/university is preferred

  • A high degree of flexibility, energy, initiative, problem solving and resourcefulness

  • The ability to understand and implement contract language

  • Strong problem solving and computer skills

  • Skills in prioritizing, ordering, planning, staffing, and safety/sanitation techniques are expected competencies

  • Demonstrated sensitivity to, successful management and understanding issues of stewardship of budgeted expenditures, helping grow a sustainable dining program and a track record of building relationships are essential

  • Prior supervisory experience showing strong leadership, customer service and communication skills, along with knowledge of staff training

  • A background in computer applications in food service, such as inventory database, menu management and nutrition, is also important for success in the position.

  • Individuals must be able to work a variable schedule (including days, nights and weekends), be self-motivated and have the ability to work in a collaborative team environment

  • Serve Safe certification preferred or required within 6 months of hire.

Technical Capabilities :

  • Restaurant Management : Demonstrates restaurant/retail management in practical applications of a difficult nature. Possesses sufficient knowledge, training, and experience to be capable of successfully delivering results without requiring support and instruction from others. Able to train and educate by setting the example, giving instruction, providing leadership, and generally raising the level of performance of others while on the job.

  • Customer Service : Takes personal responsibility to ensure external and internal customer satisfaction is met despite pressures and/or significant obstacles. Discusses options with customer for alternative ways to meet expectations cost-effectively and efficiently. Deals with unexpected customer demands smoothly and without conflict.

  • Employee Management : Successfully resolves conflicts and disciplinary problems. Provides counseling and career development planning to subordinates. Constructively gives timely positive and negative feedback, confronting individual performance problems in a professional and sensitive manner. Aware of the values, abilities and needs of others. Demonstrates the ability to create a positive work climate, establishing a feeling of partnership and empowering others. Has set, coached and assessed the assignment objectives of subordinates. Practices and rewards behaviors supportive of company values.

  • Budget Preparation and Reporting : Demonstrates the ability to adjust or adapt the organization's expense reporting systems based on the current requirements of the department and its customers. Familiar with a variety of budget types such as sales, production, cash flow/cash, marketing, project, revenue, and expenditure.

  • Merchandising : Supervise and coordinate activities of vendor services.

Licensure, Certification, and/or Registration (LCR):

Primary Location: United States-Tennessee-Nashville

Organization: 36581 - Markets Administration

Job: Facilities Professionals