General Manager Vanguard University

Job Summary

• Provide overall leadership and direction for all dining service operations, including residential dining, retail venues, catering, concessions, conferences, and special events.
• Serve as the primary partner to university leadership, developing and maintaining strong relationships with administrators, faculty, staff, students, and campus stakeholders.
• Lead the successful execution of all operational, financial, and service objectives while ensuring compliance with company and university standards.
• Maintain full ownership of the account's financial performance, including budgeting, forecasting, financial analysis, invoice processing, catering billing, profit and loss accountability, and period-end reporting.
• Develop and implement strategic business plans to achieve revenue growth, operational efficiencies, client satisfaction, and long-term account success.
• Partner closely with culinary leadership to deliver innovative menus, retail concepts, wellness initiatives, and dining programs that enhance the campus experience.
• Drive campus engagement through marketing programs, promotions, student-focused events, social media initiatives, and customer feedback programs.
• Conduct regular management meetings to communicate priorities, review performance metrics, and drive continuous improvement initiatives.
• Recruit, hire, onboard, train, and develop management and frontline associates while fostering a culture of accountability, engagement, and operational excellence.
• Conduct performance evaluations, succession planning, coaching, and professional development activities for all team members.
• Ensure all operations meet food safety, sanitation, allergen awareness, risk management, and regulatory compliance requirements.
• Audit dining locations to ensure adherence to company policies, government regulations, safety standards, and operational best practices.
• Monitor operational performance through financial results, customer satisfaction metrics, and key performance indicators, implementing action plans as needed.
• Demonstrate sound judgment and problem-solving skills to address operational challenges and support client, customer, and associate needs.
• Promote a culture of hospitality, inclusion, innovation, safety, and service excellence throughout the operation.

Qualifications

• Bachelor's degree in Hospitality Management, Food Service Management, Business Administration, Culinary Management, or a related field preferred.
• Five to seven years of progressive leadership experience in higher education dining, hospitality, contract food service, or multi-unit food service operations.
• Proven success managing large-scale dining operations with full financial and operational accountability.
• Strong knowledge of budgeting, forecasting, financial reporting, cost controls, and profit and loss management.
• Experience leading multiple service areas, including residential dining, retail operations, catering, and special events.
• Demonstrated ability to build strong client relationships and effectively partner with senior leaders and stakeholders.
• Knowledge of food service trends, culinary innovation, retail dining concepts, marketing strategies, and customer engagement programs.
• Proven leadership, coaching, team development, and employee engagement experience.
• Strong communication and interpersonal skills with the ability to engage effectively at all levels of the organization.
• Experience with cash-handling and retail food service operations.
• Proficiency with Microsoft Office Suite, financial reporting systems, and operational management tools.
• ServSafe Certification preferred.
• Strong organizational, analytical, and problem-solving skills.
• Passion for delivering exceptional hospitality experiences and building a best-in-class campus dining program.