"General Manager, Area Service Lead"

Salary Range

$82,000.00 - $131,500.00

Overview

Yale Hospitality is world-class renowned and awarded for leading and implementing innovative concepts in collegiate dining focused on health, wellness, and food system resiliencies.

This role will play a key part in supporting Yale University’s mission through fostering community while ensuring that bodies and minds are nourished through educational, engaging, and experiential moments.

The General Manager, Area Service Lead 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, Residential 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. This position hires, trains, motivates, and supervises a large culinary staff. 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. In addition to the General Manager responsibilities of a residential dining hall, this position will organize, partner with Hospitality leadership and College leadership to execute the vision of the university at special events for a cluster of residential colleges in an assigned Zone.

This position may require one weekend day coverage.

Required Skills and Abilities

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.

Preferred Skills and Abilities

Previous multi-site/multi-unit experience preferred. Experience with teams in a collective bargaining unit environment.

Weekend Hours Required? Yes
Evening Hours Required? Yes
Work week: Flexible or Non-Standard

Principal Responsibilities

1. Plan, organize, and lead the daily operations of the assigned residence for student meals as well as support the assigned cluster’s special event operations
2. Provide daily onsite support to Multi-unit Executive Chef, Residential Operations and Managing Director, Residential Dining in design, development, and creation of a quality experience in the areas of set up, decoration, linen, props, and other aspects, daily service, special events, theme dinners and other functions for an assigned cluster.
3. Provide support with Menu Forecasting with Executive Chef and Culinary team.
4. Collaborate with the Residential Cluster’s leadership team to ensure the highest level of customer service by developing and overseeing service standards, customer service policies, quality assurance, in-service training, proper food handling, and sanitation standards.
5. Conduct regular service inspections and evaluations to observe service, station appearance; and cleanliness and sanitation of production and service areas, equipment, and employee uniform compliance of all assigned units.
6. Implement and monitor housekeeping, sanitary, and safety rules and regulations.
7. Supervise assigned dining rooms during meal periods and special events for a single unit, as well as coordinating the logistics of the special events for the assigned Zone.
8. Monitor bar patronage and alcohol usage of students during bar opening hours.
9. Monitor revenue and expenses for all cost centers and provide support with inventory control by reviewing weekly and monthly financial reports.
10. Assist with preparing operational reports and analysis on trends, and operational costs and make experienced recommendations as necessary.
11. Interview, select, train, and evaluate service and support staff. 
12. May perform other duties as assigned.

Required Education and Experience

Bachelor's degree in Hotel/Restaurant Management or a related field and 5 years of food service management experience; or an equivalent combination of education and experience.