"Managing Director of Operations, Residential Dining"

Overview

Reporting to the Senior Director of Residential Dining, the Managing Director will guide operational teams and receive support via an Area Executive Chef and Area Service Leader to achieve high standards of food quality, safety, and customer satisfaction. This position plays a pivotal leadership role in cultivating a collaborative, inclusive, and high-performing culture among managers and frontline teams-fostering engagement, professional growth, a vibrant sense of community, and pride in delivering an outstanding residential dining experience.

The successful candidate will demonstrate the ability to effectively engage with and support a diverse range of stakeholders, customers, and hospitality team members. Through strong communication, operational insight, and relationship-building, the Managing Director will advance Yale Hospitality’s mission to provides students, faculty, staff, alumni and visitors with memorable, delicious and nourishing dining experiences that create a sense of community and commonality that is integral to the Yale University experience.

Leadership

Manages and supports a cluster of multi-unit operational managers to ensure operational excellence, continuity of business oversite and compliance with all policies and procedures. Translates, supports and prioritizes operational strategies into day to day execution through coaching, development and feedback.  Participates in developing broad initiatives that create best in class operations, driving increased satisfaction for students, parents and college stakeholders. Fosters the collaboration of various constituencies to ensure that Yale Dining operating programs are aligned with college goals and objectives. Provides leadership and mentoring for management team and union employees to ensure continued performance enhancement, performance management, professional advancement, and operational resiliency.  Develops and maintains a culture that supports predictive positive customer service, sanitation principles, attendance, professionalism, uniform, and hygiene policies.

Operational

Supports processes, practices and collaborates with various constituencies to ensure that operating programs are aligned with the established goals and objectives. Establishes and monitors systems, processes and procedures to ensure adherence to quality assurance, quality food and service, standard operating procedures and provides on the spot instruction, redirection and training as needed.  Monitors and supports benchmarks related to food/inventory management system, forecasts production quantities, inventory levels, purchasing and managing cost. Organizes and coordinates the planning of special events, special projects and new initiatives.  Directs and coordinates emergency response efforts in accordance with department and university Emergency Management plan.  Assists with the implementation of new technology, trends, recipes, concepts, program ideas, and other relevant information into the operating methodology. Strives to maximize the department’s sustainability goals.

Communication

Maintains a collaborative communication style to interact with key stakeholders and provide support to Head of Colleges, Deans and Operations Managers creating a strong and positive community. Develops and coordinates marketing and communication strategies to enhance customer satisfaction. Aligns and ensures marketing and communication plans are implemented per established timelines.

Budget

Provides guidance to operations managers to help them connect the metrics to business processes and focus on continuous improvement strategies to achieve business objectives. Achieves financial goals by reviewing trends, guest counts, daily food cost, daily labor cost and other expenses. Recommend service changes and operational changes as needed. Prepare operational reports and analyses setting forth progress, adverse trends and make appropriate recommendations. Supports the development of the annual operating plan and budget and forecasts updates.

Required Skills and Abilities

1. Well-developed organizational skills. Ability to manage and prioritize multiple projects simultaneously.
2. Strong oral and written communication, supervisory, conceptual and analytical skills.
3. Demonstrated ability in financial review of profit & loss statements and strong financial knowledge in food costs, labor costs and productivity.
4. Demonstrated ability with food service management systems or similar recipe development/menu management systems, database management, Microsoft office, internet and email. Knowledge of food service quality and safety, sustainability standards and applied nutrition.
5. Excellent interpersonal skills. Ability to work independently as well as be a member of a team.

Required Education and Experience

1. Bachelor's Degree in Food Services Management or related field; plus 10 years of directly related experience or equivalent education and experience.
2. Formal Culinary training or equivalent culinary experience.

Principal Responsibilities

The Managing Director of Operations provides support and leadership for strategic direction to achieve operational excellence for assigned areas of responsibility. This position oversees multiple dining halls, supported by a Multi-Unit Executive Chef, and General Manager, Event Lead. Reporting to the Senior Director of Residential Dining, this position ensures operational excellence and has oversight responsibility for financial and administrative compliance, quality food and presentation, and safety of guests and employees for all areas of responsibility. This position inspires management and staff in creating new ideas and concepts to improve quality and increase efficiencies. This position promotes a positive culture that supports excellence in communication, and respect and enhances the development of a strong nurturing residential college community.

Salary Range

$92,000.00 - $146,750.00

Location

New Haven, Connecticut

Categories

Staff/Administrative