Hospitality and Logistics Manager, Schwarzman Ctr
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Overview
The Hospitality & Logistics Manager oversees hospitality-specific logistical operations across the Yale Schwarzman Center’s food & beverage and event service units. The role leads procedures for hospitality purchasing, receiving, inventory, and storage of smallwares/ equipment (e.g., china, glass, silver, linens), sanitation standards for foodservice and event spaces, and event-related transportation/logistics, all to drive efficiency, cost control, and consistent service excellence. Reporting to the Director of Hospitality Operations, this position is a key member of the Yale Schwarzman Center Hospitality Operations leadership team. Scope is limited to hospitality operations; this role does not manage building facilities, maintenance, security, capital projects, or other non-hospitality operational functions.
- Develops and implements standard operating procedures for sanitation, food safety and staff safety for the Schwarzman Center. 2.Regularly collaborate with the Schwarzman Center Building Operations Manager to address facility needs, including repairs, maintenance, security, and overall building operations support. 3.In collaboration with the Operations Team and the Yale Hospitality Training and Development Manager ensures that all staff are provided with orientation and ongoing training related to their work. 4.Manages strict adherence to sanitation policies, safety procedures and proper food storage and handling procedures. Develops and monitors cleaning schedules and ongoing preventative maintenance schedules. 5.Establishes and monitors par levels for items in inventory for food, paper, alcohol, and chemicals. Places purchase orders to ensure appropriate par levels to support customer needs while keeping inventory to a minimum. Constantly seeks reductions in operating costs by consistently evaluating products, performance and margins. 6. Develops and implements procedures to minimize inventory waste, loss and shrinkage. Monitors product compliance to departmental purchasing standards. Keeps abreast of current purchasing trends, values, and costs to assist with determining purchasingspecifications. 7.Develops, implements and maintains requisition and charging procedures for all materials and supplies within the center. 8.Oversees proper storage, dating and tagging of materials and supplies received, ensures appropriate refrigeration of perishable items, and proper placement and rotation of stock to prevent loss due to deterioration of product quality while in storage. Conducts and documents periodic audits. 9.Monitors daily food delivery schedules and coordinates supplier deliveries to meet needs of the operation.10.Assures compliance with all applicable federal, state and local regulations. 11.Supports and recommends enhancements for the center’s use of menu management, requisitioning, catering and logistical software. 12.Assists with the development and monitoring of all materials management Standard Operating Procedures (SOPs). 13.Provides support for catering logistics including development and implementation of SOP’s for monitoring and maintaining equipment and smallware inventory.14. Maintains a culture that supports optimal employee engagement and motivation in a highly unionized environment. 15. Process payroll, scheduling, and attendance for staff; monitor and manage labor costs to remain within budgeted parameters. 16. May perform other duties as assigned.
Required Skills and Abilities
- Well-developed organizational skills. Ability to manage and prioritize multiple projects simultaneously.
- Strong oral and written communication, supervisory, conceptual and analytical skills.
- Demonstrated institutional, hotel or conference center skills that include oversight of complex multi-faceted operations.
- Knowledge of food service, quality, nutrition, safety and sustainability standards, and applied nutrition.
- Knowledge of establishing, monitoring and controlling alcoholic beverage programs.
Principal Responsibilities
- Develops and implements standard operating procedures for sanitation, food safety and staff safety for the Schwarzman Center.
- Manages logistics for the Schwarzman working directly with key stakeholders for event production.
- In collaboration with the Operations Team and the Yale Hospitality Training and Development Manager ensures that all staff are provided with orientation and ongoing training related to their work.
- Manages strict adherence to sanitation policies, safety procedures and proper food storage and handling procedures. Develops and monitors cleaning schedules and ongoing preventative maintenance schedules.
- Establishes and monitors par levels for items in inventory for food, paper, alcohol, and chemicals. Places purchase orders to insure appropriate par levels to support customer needs while keeping inventory to a minimum. Constantly seeks reductions in operating costs by consistently evaluating products, performance and margins.
- Develops and implements procedures to minimize inventory waste, loss and shrinkage. Monitors product compliance to departmental purchasing standards. Keeps abreast of current purchasing trends, values, and costs to assist with determining purchasing specifications.
- Develops, implements and maintains requisition and charging procedures for all materials and supplies within the center.
- Oversees proper storage, dating and tagging of materials and supplies received, ensures appropriate refrigeration of perishable items, and proper placement and rotation of stock to prevent loss due to deterioration of product quality while in storage. Conducts and documents periodic audits.
- Monitors daily food delivery schedules and coordinates supplier deliveries to meet needs of the operation.
- Assures compliance with all applicable federal, state and local regulations.
- Supports and recommends enhancements for the center’s use of menu management, requisitioning, catering and logistical software.
- Assists with the development and monitoring of all materials management SOPs.
- Provides support for catering logistics including development and implementation of SOP’s for monitoring and maintaining equipment and small ware inventory.
- Maintains a culture that supports optimal employee engagement and motivation in a highly unionized environment.
- May perform other duties as assigned.
Required Education and Experience
Bachelor’s Degree in Hospitality Management, Food Service Management or related field; plus 5 years of directly related experience or equivalent education and experience.
Required License(s) or Certification(s)
- ServSafe Certified
- TIPS Certified
Physical Requirements
- Availability to work weekend hours. Must be willing to work flexible and demanding hours based on the operational needs of the department.
- Sustained standing; frequent bending.
- Move, lift and carry supplies, equipment, and materials weighing up to 35 pounds without assistance from floor to waist height and 25 pounds to shoulder height.
- Lift items above shoulder height.
- Carry supplies up or down stairs, if necessary.
- Work in confined areas with wide temperature variations.
- Travel to and from units and/or events.
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