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The Director of Campus Dining at Vanderbilt University plays a crucial leadership role in delivering a comprehensive, student-centered dining program that supports the university’s mission. This position is responsible for managing multiple revenue centers, ensuring efficient and innovative operations across diverse dining venues, which are open seven days a week. The Director ensures operational excellence, enhances guest experiences, and meets the evolving needs of the Vanderbilt community, which includes students, faculty, staff, and guests. This position also oversees key functions, including menu management, training and development, operational effectiveness, and budgetary adherence.
This role involves direct oversight of key leaders managing dining halls, retail dining, and culinary production. Key responsibilities include ensuring food safety compliance, fostering employee engagement, managing fiscal performance, and driving dining program innovation. The Director also plays a strategic role in capital planning and operational improvements to align with university policies and cultivate a culture of respect and servant leadership.
About the Work Unit:
Vanderbilt Campus Dining takes pride in the culinary creations served from our kitchens. Recognized by The Princeton Review in its Great Campus Food list, Vanderbilt Campus Dining consistently ranks as one of the top collegiate food service operators in the nation and has even earned the prestigious Ivy Award. Our globally inspired menu, with delicious new cuisines and healthy options, supports a diverse array of dietary preferences and restrictions. Our program includes multiple residential dining halls, retail locations, markets, and cafes. Our team consists of 50+ management personnel, 300+ hourly team members and 100 part-time student employees.
Key Functions and Expected Performance:
Business Operations & Administration:
Evaluate current operational and business practices to drive efficiency, accountability, and excellence across all dining venues.
Develop and implement dining programs that meet the financial and operational needs of the university, with a focus on optimizing hours of operation, location variety, and service offerings.
Research and integrate emerging technology trends to advance dining programs, improve operational efficiency, and enhance the guest experience.
Ensure comprehensive and accurate data management in menu management and point-of-sale systems, using these systems for recipe development, menu planning, forecasting, pricing, and purchasing.
Collaborate with the Senior Director to leverage vendor contracts, conduct effective negotiations, and align purchasing decisions with campus protocols.
Oversee the day-to-day operations of dining services, ensuring proper food preparation, exceptional service, and adherence to staffing models that maximize efficiency.
Partner with cross-functional teams to address staffing, equipment, facilities, and health concerns, and analyze staffing levels to justify necessary changes.
Ensure compliance with food safety regulations, certifications, and religious dietary needs while continuously seeking improvements in satisfaction and service quality.
Support the academic mission and student wellness through collaboration with other university departments.
Increase employee retention by always working to create and improve the work environment and engaging in proactive efforts to address turnover. Develop initiatives to boost employee satisfaction – both management and hourly team members.
People Management:
Lead and mentor the dining management team, instilling the mission, vision, and values of Campus Dining, and fostering a culture of servant leadership.
Collaborate with the Training Manager to develop and implement comprehensive training and development programs for dining associates, focused on skill-building and career growth.
Serve as a strategic advisor on personnel matters, including performance management, staffing needs, and advocating for resources to enhance departmental capabilities.
Create and maintain an operational schedule that reflects academic terms, break periods, and special events, ensuring timely communication and planning.
Support the professional development of direct reports by setting clear goals, providing regular feedback, and offering opportunities for stretch assignments.
Strategic Planning & Innovation:
Lead strategic initiatives, such as crisis management, contingency planning, and continuous improvements in dining operations and guest experiences.
Foster partnerships and explore new strategies to enhance operational efficiency, including innovations in sustainability and labor management.
Collaborate with the Card Services team to ensure seamless integration of technology in dining operations, including payment systems and reusable container programs.
Training & Development:
Oversee onboarding and training programs that ensure employees are well-prepared and aligned with performance standards, and that they feel a sense of belonging.
Regularly review and update training materials, staff handbooks, etc. to ensure they reflect the latest best practices and organizational goals.
Food Safety & Quality:
Lead the development and implementation of a streamlined audit platform to ensure food safety and operational compliance.
Continually assess and improve processes related to food safety, quality control, and regulatory adherence.
Financial Management:
Communicate financial goals and maintain accountability for operational efficiency, including labor and food costs.
Conduct financial reviews and forecasts to guide decision-making and ensure budgetary compliance, presenting data clearly to stakeholders.
Set data-driven financial targets and foster an environment of transparency and collaboration in meeting these goals.
Continuously explore opportunities to improve cost-efficiency, including capital equipment upgrades and facility management improvements.
Supervisory Relationships:
The Director of Campus Dining reports to the Senior Director of Campus Dining and oversees a leadership team of 5+ direct reports, including managers responsible for dining operations, menu management, and training initiatives.
Education and Certifications:
Experience and Skills:
Minimum of 7-10 years of progressive experience in food service management, preferably in higher education or large-scale dining operations.
Extensive knowledge of food safety regulations, labor management practices, and financial management in the food service industry.
Demonstrated experience in strategic planning, budget management, and driving innovation in dining services.
Exceptional leadership, communication, and interpersonal skills with a commitment to diversity, inclusion, and sustainability.
Proven ability to work collaboratively with a wide range of stakeholders, including students, faculty, staff, and vendors.
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.