Communications Manager

About Residential & Dining Enterprises: Founded in 1891, Stanford University is among the top academic institutions in the country, excelling in a wide range of fields from the humanities to information technology to the health sciences and medicine. The university is located near Palo Alto, 35 miles south of San Francisco, on an 8,800-acre campus. Residential & Dining Enterprises, the largest auxiliary organization at Stanford University, supports the academic mission of the University by providing the highest quality services to students and other members of the university community. The Department has an annual operating budget of over $206 million, oversees a 5 million sq. ft. physical plant across the campus, and provides housing for over 12,000 students, serves over 18,000 daily meals at 30 dining and retail locations and over 500,000 meals at Athletic Concessions events, and hosts 20,000 conference guests annually. Additionally, R&DE comprises 660 FTE staff in the following divisions: the Office of the Senior Associate Vice Provost, Student Housing, Stanford Dining, Stanford Hospitality & Auxiliaries, Stanford Conferences, and a team of R&DE strategic business partners: Finance & Administration, Human Resources, and Information Technology. "Students (Customers) First" is the mantra of R&DE and our strategic goals reflect our commitment to delivering quality and excellence to our constituents every day. In R&DE, "Excellence is defined by aligning our strategic goals and performance with our vision." About Stanford Dining: R&DE Stanford Dining, a division of Residential & Dining Enterprises, is a best-in-class dining program serving 18,000 meals a day in 12 dining halls, 41 Row houses, Athlete Dining, Teaching Kitchen, Stanford Flavor Lab and Schwab Executive Dining. As the dining department of the world's premier research and teaching institution, R&DE Stanford Dining has been recognized for its culinary excellence by awards such as the prestigious industry Ivy Award by Restaurants and Institutions for its leadership role and is the co-founder of the Menus of Change University Research Collaborative a global thought leadership program focusing on developing foods that are delicious, healthy and sustainable. For more