Hospitality General Manager, Residential Operations - Saybrook Dining
Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $68,000.00 - $120,500.00
Work Schedule
Standard Hours
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Retirement Plan
Employee wellness programs
Tuition Assistance
tobacco-free workplace
Job Description
Yale University, located in New Haven, Connecticut, is a prestigious Ivy League institution renowned for its commitment to academic excellence, innovative research, and a diverse, inclusive campus community. As one of the world's leading universities, Yale offers a stimulating environment where faculty, staff, and students collaborate to advance knowledge and contribute to a better tomorrow. The university is deeply embedded in its local community and supports initiatives such as the New Haven Hiring Initiative to foster local employment and growth. With a dedication to fostering equal opportunities and diverse perspectives, Yale stands out as an employer that values talent, equity,... Show More
Job Requirements
- 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
- Ability to stand for prolonged periods
- Ability to lift and carry supplies weighing up to 25 pounds
- Proficient in food service management systems and point of sale technology
- Strong leadership and communication skills
- Commitment to diversity, equity, inclusion, and belonging
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
- Strong leadership, oral and written communication skills
- Demonstrated ability to supervise and train bargaining unit employees
- Proficiency with food service management systems, recipe development, menu management, inventory systems, and point of sale technology
- Project management and organizational skills
- Knowledge of retail storefront and large-scale food production and service
Job Duties
- Direct the preparation, production, and service of meals utilizing a standardized recipe file and established departmental policies and procedures
- Develop and monitor the operating budget and provide weekly updates
- Process weekly payrolls and maintain necessary documentation
- 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
- 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
- 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
- Supervise receiving and storage activities
- responsible for sanitation and security of all storage facilities
- maintain inventory records as instructed
- 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
- Maintain excellent customer relations with masters, faculty, staff, and students
- Provide unit sanitation and adherence to proper food handling procedures
- Responsible for customer admittance procedures and records including cash control
- May perform other duties as assigned
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Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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