Hospitality General Manager, Res Operations

New Haven, CT, USA|Onsite

Job Overview

Employment Type

Full-time

Compensation

Salary

Range $68,000.00 - $120,500.00

Work Schedule

Standard Hours

Benefits

Health Insurance

Dental Insurance

Paid Time Off

Retirement Plan

Employee assistance program

Career development opportunities

flexible spending accounts

Job Description

Yale University Hospitality is a distinguished division within one of the world's leading academic institutions. Situated in New Haven, Connecticut, Yale Hospitality operates a range of dining services committed to providing exemplary culinary experiences to students, faculty, and staff. The Hospitality Business Office oversees critical administrative and operational functions, ensuring that all dining services maintain the highest standards in food quality, service, and community engagement. Yale Hospitality prides itself on fostering an inclusive workplace culture that supports diversity, equity, and inclusion, affirming its dedication to creating a better tomorrow for the vibrant community it serves.

This particular role, the Hospitality General Manager, Residential Operations, is central to sustaining Yale's prestigious residential dining experience across one of its 14 dining halls. This full-time, on-site management position, offering a competitive salary range of $68,000 to $120,500, requires overseeing the daily operations of a bustling dining hall that serves three meals daily to a diverse and accomplished community. Reporting directly to the Managing Director of Operations and collaborating closely with the Head of College, the Hospitality General Manager is charged with directing a team of 25 to 30 unionized dining and culinary staff. This role demands strong leadership skills to recruit, train, motivate, and manage employees while ensuring food service operations run smoothly and meet Yale's rigorous standards for quality, safety, and customer satisfaction.

The position calls for a proactive manager with substantial expertise in food service management systems, inventory control, and budget oversight. The Hospitality General Manager ensures operational excellence through supervising meal preparation, quality assurance, sanitation, and security of food storage. Responsibilities extend beyond routine dining hall management to include managing catering operations for special events, maintaining strong customer relations, and adhering to compliance with food protection certifications and health regulations.

To succeed in this demanding and dynamic environment, the Hospitality General Manager must display outstanding organizational and project management capabilities to balance multiple priorities effectively. Commitment to diversity and inclusion and a willingness to engage with a broad array of stakeholders—from students to faculty and the broader Yale community—are essential qualities. This role represents a unique opportunity to influence Yale's dining culture by delivering superior service and fostering a positive work environment for staff. With a strong emphasis on team collaboration, customer service, and operational efficiency, the Hospitality General Manager plays a vital role in upholding Yale’s reputation for excellence in residential dining services.

Job Requirements

Bachelor's degree in hotel or restaurant administration or related field
four years of food service management experience or equivalent
certification in a food protection program
ability to stand for sustained periods and frequently bend
capability to lift and carry supplies up to 25 pounds from floor to waist height and 20 pounds to shoulder height
ability to carry supplies up or down stairs if necessary

Job Qualifications

Bachelor's degree in hotel or restaurant administration or related field
four years of food service management experience or equivalent combination of education and experience
certification in a food protection program
well-developed leadership, oral and written communication skills
strong ability with food service management systems and technology including recipe development, menu management, inventory management, point of sale, Microsoft Office, and email
project management and organizational skills
knowledge of retail storefront and large-scale food production and service processes
commitment to diversity, equity, inclusion, and belonging

Job Duties

Direct the preparation, production, and service of meals utilizing standardized recipe files and departmental policies
develop and monitor the operating budget and provide weekly updates
process weekly payrolls and maintain documentation
supervise and coordinate dining hall staff including cooks, pantry workers, general service assistants, desk attendants, student workers, and management trainees
provide ongoing coaching, training, guidance, and direction to staff
maintain positive employee relations and manage performance including participation in grievance processes
forecast meal counts and prepare orders for food, cleaning supplies, paper products, and utensils
supervise receiving and storage activities ensuring sanitation and security of storage facilities
direct food preparation for catered events and coordinate with catering personnel including billing
maintain excellent customer relations with community members
ensure unit sanitation and food handling procedures are followed
manage customer admittance procedures and cash control
perform other duties as assigned