The General Manager is responsible for the leadership, operational oversight, and financial
performance of a diverse campus dining portfolio that includes a allergen friendly dining location and multiple retail locations
(markets/cafes). This role provides hands-on, visible leadership to ensure a high-quality, inclusive dining program that meets guest
expectations while maintaining strict adherence to food safety, allergen controls, operational standards, and University
policies.
The General Manager fosters a culture built on integrity, accountability, respect, and continuous improvement while
balancing the unique operational needs of retail convenience dining and allergen-aware food service. This position manages managers and
hourly staff, oversees budgets and labor, and partners closely with culinary, nutrition, facilities, HR, and central dining
leadership.
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 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 350 employees.
Key Functions and
Expected Performance:
Leadership
- Provide strategic vision and leadership for assigned campus
dining hall and all campus market/retail locations, ensuring alignment with Campus Dining goals, student needs, and financial
objectives. - Own the overall concept, design direction, and guest experience strategy for the campus markets, ensuring they are
visually appealing, intuitive to navigate, and supportive of convenience, inclusivity, and quality. - Lead the development and
execution of market and dining hall concepts, including new openings, renovations, redesigns, seasonal refreshes, and continuous improvement
initiatives. - Use student and customer feedback, sales trends, and utilization data to shape offerings, layouts, and service models
that meet evolving needs. - Communicate expectations clearly and consistently, ensuring managers understand the vision for both dining
halls and markets and are equipped to execute it. - Develop, coach, and support managers responsible for dining hall and market
operations, fostering accountability, professional growth, and strong team engagement. - Serve as a collaborative partner with Campus
Dining leadership, culinary, nutrition, marketing, facilities, and finance teams to advance long-term retail and dining
strategies. - Champion an inclusive dining culture by ensuring allergen-aware principles, accessibility, and guest trust are embedded
into both residential and retail dining programs.
Operational Management
- Oversee daily operations of
assigned dining halls and campus markets, ensuring consistent execution of service, food quality, safety, and customer experience
standards. - Ensure markets are effectively designed and merchandised, including layout, product mix, signage, menu boards, and
displays, to drive usability, aesthetics, and financial performance. - Maintain accountability for the financial performance and
budget management of both dining halls and markets, aligning product assortment, labor models, pricing, and operating hours with budgetary
goals. - Analyze food, retail, and labor data to identify opportunities for efficiency, sales growth, and cost control without
compromising quality or service. - Ensure strict compliance with food safety, sanitation, allergen controls, and regulatory
requirements across all service models. - Monitor inventory management, ordering, receiving, and waste-reduction practices to support
operational efficiency and sustainability goals. - Ensure dining halls and markets are clean, organized, visually appealing, and
well-maintained, both front and back of house. - Oversee equipment functionality, space utilization, and facility condition; submit
and track maintenance and capital requests as needed. - Ensure accuracy and consistency across POS systems, pricing, menus, signage,
and digital platforms. - Implement operational audits and action plans to improve efficiency, service consistency, and guest
satisfaction across both retail and residential dining environments.
Supervisory Relationships:
This
position has management responsibility over managers in location; this position reports administratively and functionally to the Assistant
Director (or other position, depending on location)
Qualifications
- Bachelor’s degree from an
accredited institution or equivalent combination of education and relevant experience is necessary. - 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.
Required Skills
- Cooking – VU
- Cost Control -
VU - Customer Support – VU
- Dietary Restriction Management – VU
- Food Quality Assurance And Control – VU
- Inventory Control – VU
- Inventory Management System – VU
- Kitchen Management – VU
- Process Improvement – VU
- Sanitation – VU
- Service Improvement – VU
About Us
At Vanderbilt University , our work – regardless of title or role – is in service to an important and
noble mission in which every member of our community serves in advancing knowledge and transforming lives on a daily basis. Located in Nashville, Tennessee, on a 330+ acre campus and arboretum dating back to 1873, Vanderbilt is proud to have been
named as one of “America’s Best Large Employers” as well as a top employer in Tennessee and the Nashville metropolitan area by Forbes for
several years running. We welcome those who are interested in learning and growing professionally with an employer that strives to create,
foster and sustain opportunities as an employer of choice.
We understand you have a choice when choosing where to work and pursue a
career. We understand you are unique and have a story. We want to hear it. We encourage you to apply today so that you might become a part
of our story.
Vanderbilt University is an equal-opportunity employer. All qualified applicants will receive consideration for
employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability, or status as a
protected veteran, or any other characteristic protected by law.
Job Info
- Job Identification 10008207
- Posting Date 04/24/2026, 09:17 AM
- Locations Nashville, TN, United States (On-site)
- Job Schedule Full time
- Job Category University Operations
- Job Function Dining Services
- Management Level Management 2
