Hospitality General Manager, Res Operations

Yale Hospitality - Business Office

87726BR

University Job Title

Dining Manager 2, Residential Operations

Bargaining Unit

None - Not included in the union (Yale Union Group)

Compensation Grade

Administration & Operations

Compensation Grade Profile

Manager; Program Leader (24)

Wage Ranges

Click here to see our Wage Ranges

Searchable Job Family

Dining Halls, Dining Services

Total # of hours to be worked:

40

Work Week

Flexible or Non-Standard (for anything other than Standard)

Work Location

Central Campus

Worksite Address

68 High Street
New Haven, CT 06511

Position Focus:

The Resident General Manager is responsible for one of the 14 prestigious dining halls at Yale University. A key point of contact for the Head of College and reporting to the Managing Director of Operations, this position supervises a team of 25 to 30 unionized staff and accomplished chefs who work to create three meals a day for students, faculty, and staff of the Yale community. In addition, this position is responsible for supervising during meal hours, ensuring food quality, preparation, set up, taste, portioning and cleanliness of the dining hall are upheld to the highest standards, as well as hire, train, motivate and lead a team of culinary dining staff.

Essential Duties

1. Direct the preparation, production, and service of meals utilizing a standardized recipe file and established departmental policies and procedures. 2. Develop and monitor the operating budget and provide weekly updates; process weekly payrolls and maintain necessary documentation.  3. Supervise and coordinate the activities of dining hall staff, consisting of cooks, pantry workers, general service assistants, desk attendants, student workers, and in some locations, an Assistant Manager and/or Manager-in-Training.  4. Provide ongoing coaching, training, guidance, and direction to staff members; maintain positive employee relations and resolve issues in a timely and proactive manner; responsible for performance management of staff; participate in and respond to grievances.  5. Forecast meal counts and determine production quantities for menu items; prepare orders for food, cleaning supplies, paper products, small utensils, and other products as required.  6. Supervise receiving and storage activities; responsible for sanitation and security of all storage facilities; maintain inventory records as instructed.  7. Direct the processing and preparation of food for catered events; coordinate arrangements with catering personnel to service events and supervise the service of the event; determine costs, compile, Dining Manager and submit billing information.  8. Maintain excellent customer relations with masters, faculty, staff, and students.  9. Provide unit sanitation and adherence to proper food handling procedures.  10. Responsible for customer admittance procedures and records including cash control.  11. May perform other duties as assigned.

Required Education and Experience

Bachelor’s Degree in Hotel/Restaurant Administration or a related field and four years of food service management experience; or an equivalent combination of education and experience.

Required Skill/Ability 1:

Well-developed leadership skills. Demonstrated oral and written communication skills. Ability to effectively supervise and train bargaining unit employees.

Required Skill/Ability 2:

Strong and demonstrated ability with food service management systems or similar recipe development/menu management systems, database management, inventory management systems, point of sales technology, Microsoft Office, internet, and e-mail.

Required Skill/Ability 3:

Proven project management, organizational, analytical, and consultative skills. Ability to manage multiple projects to deadline amidst competing priorities.

Required Skill/Ability 4:

Knowledge of retail storefront and large-scale food production and service processes.

Required Skill/Ability 5:

A demonstrated commitment to goals of diversity, equity, inclusion, and belonging and an ability to work with diverse constituencies, including students, staff, faculty, and the broader community.

Required Licenses or Certifications

Certification in a food protection program.

Physical Requirements

Sustained standing; frequent bending. Move, lift, and carry supplies, equipment, and materials weighing up to 25 pounds without assistance from floor to waist height and 20 pounds to shoulder height. Carry supplies up or down stairs if necessary.

Weekend Hours Required?

Yes

Evening Hours Required?

Yes

Background Check Requirements

All candidates for employment will be subject to pre-employment background screening for this position, which may include motor vehicle, DOT certification, drug testing and credit checks based on the position description and job requirements. All offers are contingent upon the successful completion of the background check. For additional information on the background check requirements and process visit "Learn about background checks" under the Applicant Support Resources section of Careers on the It's Your Yale website.

COVID-19 Vaccine Requirement

The University maintains policies pertaining to COVID-19. All faculty, staff, students, and trainees are required to comply with these policies, which may be found here:
https://covid19.yale.edu/health-guidelines

Posting Disclaimer

The intent of this job description is to provide a representative summary of the essential functions that will be required of the position and should not be construed as a declaration of specific duties and responsibilities of the particular position. Employees will be assigned specific job-related duties through their hiring departments.

EEO Statement:

University policy is committed to affirmative action under law in employment of women, minority group members, individuals with disabilities, and protected veterans. Additionally, in accordance with Yale’s Policy Against Discrimination and Harassment, and as delineated by federal and Connecticut law, Yale does not discriminate in admissions, educational programs, or employment against any individual on account of that individual’s sex, sexual orientation, gender identity or expression, race, color, national or ethnic origin, religion, age, disability, status as a special disabled veteran, veteran of the Vietnam era or other covered veteran.

Inquiries concerning Yale’s Policy Against Discrimination and Harassment may be referred to the Office of Institutional Equity and Accessibility (OIEA).

Note

Yale University is a tobacco-free campus