Hospitality General Manager, Residential Operations - Pierson Dining
Yale University
| Working at Yale means contributing to a better tomorrow. Whether you are a current resident of our New Haven-based community- eligible for opportunities through the New Haven Hiring Initiative or a newcomer, interested in exploring all that Yale has to offer, your talents and contributions are welcome. Discover your opportunities at Yale! Salary Range $68,000.00 - $120,500.00Overview The Hospitality General Manager, Residential Operations 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.
1. Well-developed leadership, oral and written communication skills. Ability to effectively supervise and train bargaining unit employees. 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. 3. Proven project management, organizational, analytical, and consultative skills. Ability to manage multiple projects to deadline amidst competing priorities. 4. Knowledge of retail storefront and large-scale food production and service processes. 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. Principal Responsibilities 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 Managerand 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 License(s) or Certification(s) 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. Job Posting Date 01/20/2026Job Category ManagerBargaining Unit NONCompensation Grade Administration & OperationsCompensation Grade Profile Manager; Program Leader (24)Time Type Full timeDuration Type StaffWork Model On-siteLocation 261 Park Street, New Haven, ConnecticutBackground 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. Health Requirements Certain positions have associated health requirements based on specific job responsibilities. These may include vaccinations, tests, or examinations, as required by law, regulation, or university policy. Posting Disclaimer Salary offers are determined by a candidate’s qualifications, experience, skills, and education in relation to the position requirements, along with the role’s grade profile and current internal and external market conditions.
Note Yale University is a tobacco-free campus.
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