Assistant Director, Campus Dining

The Assistant Director, Campus Dining serves as a strategic leader responsible for overseeing the operations of multiple dining facilities and managing a team of General Managers and their respective staff. This role is instrumental in shaping the student dining experience, promoting operational excellence, and driving accountability across work units. With a focus on continuous improvement, staff development, and financial stewardship, the Assistant Director ensures that Campus Dining operates at the highest standards of service, sustainability, and fiscal responsibility while supporting the university’s mission and values.

About the Campus Dining Department:

Vanderbilt University Campus Dining is a top-ranked food service provider, recognized nationally for quality and innovation. We take pride in offering a wide variety of globally inspired dishes with healthy choices and options for every dietary need. Our dining options span across several dining halls, cafés, convenience stores, and even include partnerships with local restaurants.

We serve the Vanderbilt community by creating delicious meals that bring people together and keep them energized for their busy days on campus. From foodies to picky eaters, we have something for everyone, with a commitment to great taste and excellent service. Join us in our mission to make dining an exceptional part of the Vanderbilt Community experience!

Key Responsibilities:

Operational Leadership

• Manage daily/weekly, semester operational, financial, and HR results across multiple dining facilities serving thousands of meals daily 
• In coordination with OpX and Culinary leadership, develop and implement standardized policies and procedures to optimize quality, safety, efficiency, and service delivery.
• Monitor and evaluate operational performance through KPIs and regular assessments, ensuring compliance with health, safety, and financial regulations.
• Drive the improvement of dining concepts and culinary trends to enhance the dining experience.
• Hold direct reports accountable for the of operational, financial and HR performance goals.
• In coordination with HR partners, create and manage development plans for direct reports to support individual and departmental success.

Labor Scheduling and Workforce Management

• Ensure operations strategically schedule labor to meet the financial and operational needs of dining units, balancing efficiency with high-quality service delivery.
• Analyze business trends, customer demand, and seasonal fluctuations to forecast labor needs and adjust schedules accordingly.
• Collaborate with General Managers to implement effective scheduling practices, ensuring optimal coverage while controlling labor costs.
• Partner with OpX team to utilize scheduling software and data analytics to improve labor utilization and achieve financial objectives.

Student Experience

• Ensure dining programs are student-centered, supporting a sense of community and support for diverse dietary needs, including allergies and dietary preferences.
• Ensure GM’s and Chefs in operations design operating hours, menus, and programs that align with student needs and university values, ensuring exemplary customer satisfaction.
• Work with direct reports to actively seek and incorporate student feedback to continuously improve dining services.

Team Development and Retention

• Lead, mentor, and develop a team of General Managers, Chefs, and Managers to build a culture of accountability, respect, and professional growth.
• Work with HR partners to design career progression pathways and offer professional development opportunities for both management and hourly staff.
• Implement strategies to improve staff retention, morale, and engagement, while continuing to focus on diversity and inclusion.
• Work with General Managers to recognize and reward exceptional performance to build a culture of excellence and motivate staff to achieve their best.

Accountability and Performance Management

• Role model and demonstrate consistent accountability by adhering to policies, leading by example and fostering a work environment where expectations, goals and performance metrics are clearly communicated and upheld.
• Regularly evaluate direct reports and ensure they do the same with staff, providing constructive feedback and implementing corrective actions as needed.
• Utilize data-driven decision-making to ensure continuous improvement across all dining operations.
• Maintain regular, structured meetings with direct reports to discuss people, operations, areas of improvement and successes.  
• Ensure direct reports and operations are in compliance with collective bargaining agreement and university policies while addressing employee availability and preferences.

Financial Stewardship

• Work with direct reports to develop and manage budgets for multiple dining facilities, ensuring alignment with financial targets and university guidelines.
• Ensure direct reports and teams are monitoring and control costs, including food, labor, and operations, to achieve sustainable financial performance.
• Work with Financial partners to manage capital planning efforts to maintain well-functioning facilities and equipment, ensuring alignment with long-term strategic goals.

Strategic Planning

• Collaborate with university leadership and dining managers to set short- and long-term goals for Campus Dining.
• Develop and execute strategic initiatives to modernize facilities, improve operational efficiency, and achieve sustainability goals.
• Utilize customer feedback and market trends to drive continuous improvement in dining services.

Customer Service Excellence

• Ensure dining facilities provide exceptional service to students, faculty, and staff, fostering a welcoming and inclusive environment.
• Respond promptly and professionally to concerns and inquiries, maintaining a customer-first approach.
• Collaborate with the training team to develop sustainable customer service standards and expectations that align with the university's values and operational goals.
• Promote a culture of continuous improvement in team and customer interactions, focusing on inclusivity, responsiveness, and professionalism.

Supervisory Relationships

This position has direct supervisory responsibility for General Managers and other supervisory staff. The Assistant Director reports to the Senior Director of Campus Dining Operations.

Qualifications

Required Education and Experience

• Bachelor’s degree in hospitality, Business, or a related field, or equivalent experience.
• Minimum of 8 years of progressive leadership experience in multi-unit dining or hospitality operations.
• Demonstrated expertise in budget management, operational oversight, and team development.

Preferred Skills and Competencies

• Strong financial acumen, with the ability to analyze and interpret financial reports and metrics.
• Proven ability to lead and inspire diverse teams, fostering collaboration, innovation, and professional growth.
• Commitment to diversity, equity, and inclusion in the workplace.
• Excellent communication skills, with the ability to build relationships across multiple stakeholders.
• Experience implementing sustainability initiatives and achieving environmental impact goals.