The General Manger is part of the Campus Dining team within the division of Administration at Vanderbilt University and is responsible for the overall management, planning and execution of dining operations on campus. This position ensures the delivery of high-quality food services, managing staff, overseeing financial operations, and ensuring compliance with health and safety standards. The General Manager position at the athletics training table in higher education is passionate about nutrition and understands the critical role food plays in athletic performance.

About the Campus Dining Department:

Vanderbilt Campus Dining is a non-profit university-managed auxiliary service. We take pride in our commitment to providing value through the highest quality, best-tasting, most nutritious and diverse menus possible. We embrace our role as builders of community. We offer a comprehensive plan in 23 locations that include 5 residential dining halls, 4 retail dining locations, 7 cafes and 6 markets.

Operational Management:

• Oversee the daily operations of the Athletics Training table, ensuring timely and efficient meal service.

• Coordinate with chefs and culinary teams to ensure meals are prepared according to set nutritional guidelines.

• Continually drive operational innovation and execution to align with SEC counterparts

  Staff Management:

• Recruit, train, and supervise dining staff, including unionized staff, professional staff, and student workers.

• Review weekly timecards and labor schedules to ensure accuracy of payroll and confirm all employees are paid accurately and timely.

• Conduct regular performance evaluations and provide on-going, feedback to staff to ensure an environment of continuous improvement.

• Promote a positive work environment that supports teamwork, communication, and professional growth.

• Follow progressive discipline principles and abide by contract terms when administering discipline or performance documentation.

  Financial Management:

• Develop and manage the annual budget for the Training table.

• Monitor revenue and expenses to ensure financial success and sustainability.

• Implement cost-saving measures without compromising the quality of the program.

• Create labor schedules to align with weekly labor targets.

• Monitor inventory and supplies with a focus on minimal waste.

  Menu Planning and Quality Assurance:

• Collaborate with chefs, registered dietitians, and culinary teams to develop diverse and nutritious menus that cater to the dietary needs and preferences of student athletes.

• Ensure that meals support the training, recovery, and performance goals of athletes across various sports.

  Athlete Engagement:

• Engage with student athletes to gather feedback on meals and identify areas of improvement.

• Address any dietary concerns or preferences of athletes and make necessary adjustments to program.

• Work closely with athletics leadership to ensure program is meeting the expectations and needs of the athletic program.

  Collaboration with Athletic Department:

• Work closely with coaches, dietitians, trainers, and other athletic department staff to stay informed about the training schedules and dietary needs of the teams and program.

• Participate in department meetings and provide updates on dining operations.

• Lead with a proactive approach to maintain relationships and collaboration between athletics and campus dining.

  Health and Safety Compliance:

• Ensure the athletic training table adheres to all local, state, and federal health and safety regulations.

• Implement and oversee food safety training programs for all employees in the work unit.

• Follow all internal guidelines when managing employee work related injuries.

  Supervisory Relationships:

  This position has people management responsibilities, this position reports administratively and functionally to the Senior Director.

  Education and Certifications:

• High school diploma is necessary.

• Bachelor’s degree from an accredited institution is preferred.

  Experience and Skills:

• 5 years of management experience in food service management is necessary.

• Knowledge of sports nutrition and dietary requirements is preferred.

• Strong background in both nutrition and management, with a keen ability to translate nutritional science into practical, performance-enhancing meal plans for athletes.

• Strong leadership and team management skills is necessary.

• Excellent communication (verbal and written) and interpersonal skills is necessary.

• Proficiency in (Word, Outlook, Excel, and POS System) 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.

#LI-Onsite

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.