"Managing Director, Yale Catering"

Overview:

This leadership role provides strategic direction and oversight for Yale Hospitality’s Catering department, ensuring exceptional guest experiences, strong financial performance, and alignment with the mission and policies of the University. It requires a balance of strategic vision, operational expertise, and client service skills to deliver seamless events that reflect institutional priorities.

The position oversees the Catering teams to include Sales & Events, Culinary, and Support Center, guiding menu development, service standards, and overall execution. Core responsibilities include analyzing business segments, monitoring performance, and ensuring efficiency across all catering operations.

The role partners closely with university leaders and colleagues across Yale Hospitality to deliver high-impact, campus-wide events as well as localized daily catering that supports the rhythm of academic and community life. Equally important, it develops and empowers a high-performing team through coaching, mentoring, and clear accountability, while fostering a culture of innovation and continuous improvement.

Required Skills and Abilities:

1. Proven track record of financial management, including budget development, forecasting, cost control, and profitability analysis.
2. Demonstrated success in strategic planning, event operations, and client relationship management.
3. Experience leading large, diverse teams, including culinary and sales/event staff, with strong skills in coaching, mentoring, and talent development.
4. Background in managing high-profile and complex events with a focus on excellence in service and guest experience.
5. Familiarity with sustainability practices, health and safety regulations, and compliance standards in foodservice.

Principal Responsibilities

1. Strategic Leadership & Planning

• a. Work with Senior Director of Auxiliary Services to develop and implement the long-term vision, strategy, and goals for Yale Catering, ensuring alignment with Yale Hospitality’s mission, departmental policies, and institutional priorities.
• b. Lead business planning initiatives to drive growth, operational efficiencies, service innovation, and operational excellence across catering services.
• c. Guide the planning and coordination of events, ensuring client needs, university priorities, and service standards are seamlessly integrated into event design and execution.
• d. Shape event concepts and service models that elevate the University’s brand, creating experiences that reflect Yale’s culture, traditions, and institutional priorities.

2. Financial Management

• a. Oversee all financial aspects of the catering program, including budgeting, forecasting, labor, pricing, and cost control.
• b. Ensure revenue and expense targets are met through sound fiscal management, analysis of financial performance, and proactive decision-making.
• c. Analyze business segments and maintain reporting on sales, profitability, and performance trends to inform decision-making and strategy.

3. Operational Oversight

• a. Provide leadership and direction to the Assistant Director of Catering, Senior Executive Chef, Catering Support Center, and the Catering Sales & Events team.
• b. Ensure consistent execution of high-quality food, beverage, and service standards for events of all sizes, from small meetings to large-scale campus functions.
• c. Monitor systems, workflows, and resources to optimize efficiency, scalability, and guest satisfaction.

4. Collaboration & Relationship Management

• a. Serve as the primary liaison with campus partners, clients, and vendors, cultivating strong relationships built on trust, collaboration, and responsiveness.
• b. Engage directly with clients and partners during the pre-event planning process to understand objectives, manage expectations, and ensure seamless coordination with culinary and operations team.
• c. Collaborate closely with Yale Hospitality colleagues across all departments to ensure consistency, alignment, and seamless delivery of services.
• d. Partner with university leadership, departments, and internal stakeholders to anticipate needs, identify opportunities, and deliver exceptional hospitality experiences.
• e. Collaborate with union leadership to maintain strong working relationships, address operational needs, and support a productive and positive workplace environment.

5. Talent Development & Team Leadership

• a. Foster a culture of accountability, and professional growth across the catering team.
• b. Mentor and support direct reports, providing guidance on leadership, performance, and professional development.
• c. Provides coaching, training, and mentoring to employees, while setting clear expectations, delegating effectively, and fostering a motivating work environment that drives productivity.

6. Quality, Compliance & Innovation

• a. Ensure adherence to Yale Hospitality and University policies, procedures, health and safety regulations, and industry standards.
• b. Champion continuous improvement by introducing creative menu concepts, innovative service models, and sustainable practices.
• c. Implement systems to gather client and guest feedback, using insights to refine catering services, enhance event planning, and continuously improve the guest experience.

7. May perform other duties as assigned.

Required Education and Experience

Bachelor’s degree in Hospitality Management, Business Administration, or a related field required and a minimum of 10 years of progressive leadership experience in catering, hospitality, or foodservice management, preferably in a university, corporate, or large-scale institutional environment.

Required Licenses and Certifications

ServSafe Certified and Valid Driver’s License

Physical Requirements

Sustained standing and frequent bending are required. Must be able to move, lift, and carry supplies, equipment, and materials weighing up to 25 pounds from floor to waist height and up to 20 pounds to shoulder height, without assistance. Ability to carry supplies up and down stairs is also required.

Preferred Education and Experience

Union experience preferred.