Campus Dining Manager at Vanderbilt University

The Manager for Vanderbilt Campus Dining oversees food service, staff, menu processes, labor scheduling, food safety, sanitation, equipment, sustainability, and customer service in a dining hall serving 500 to 2,500 meals per day. The role reports to the General Manager, manages hourly employees and other managers, conducts audits and inspections, and maintains compliance with policies, union agreements, and health and safety regulations. A high school diploma and at least three years of food service management experience are required; an associate’s degree is preferred, along with proficiency in Microsoft Office, Excel, PowerPoint, and a point-of-sale system.