"School of Management General Manager, Auxiliary Operations"

Overview

SOM Hospitality provides guest satisfaction and high-quality hospitality services for students, faculty, staff, and other customers within The School of Management. Reporting to the Senior Director of Yale Auxiliary’s the Assistant Director of SOM Hospitality is responsible for the success of multiple operations, including retail café, restaurant, catering and events. Provides leadership for professional staff and union employees to ensure excellence and high-quality hospitality standards are successfully implemented at the School of Management.

Essential Duties

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 hospitality staff, consisting of cooks, pantry workers, general service assistants, student workers, and Production Chef 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 Manager and 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.

Preferred 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.

Skill 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.

Required Licenses or Certifications

Certification in a food protection program.

Principal Responsibilities

1. Develops and executes plan that creates memorable dining experiences for the cafe and restaurant, through high-level customer satisfaction and meeting financial targets.
2. Plans and approves external and internal marketing and sales promotion activities for the food and beverage department.
3. Supports Director to develop an operating budget for each of the department's revenue outlets; monitors and takes corrective action to ensure that budget goals are attained.
4. Assures all standard operating procedures for revenue and cost control are in place and consistently utilized.
5. Provides managerial oversight in the planning, preparation, production and delivery of exceptional food and service to students, faculty, guests and conferees on a daily basis; in compliance with established university and departmental policies and procedures.
6. Manages, supervises, and coordinates the activities of team. Responsible for performance management, including routine job performance feedback.
7. Facilitates local Joint Departmental Committee (JDC), weekly staff meetings, ongoing training, guidance and direction to staff members to include work rules, practical functions, customer service and operational excellence. When/if necessary follow up with progressive coaching, counseling and disciplinary process.
8. Manages catered and special events to include quality assurance both in food and service, including proper staffing level for event execution, determines costs, compiles and submits billing information.
9. Assists in managing the operating budget for assigned unit(s) and provides weekly updates; produces and maintains operational and other business reporting as required.
10. Coordinates bookings for conferences and events, and communicates with the University Catering. Assures that effective orientation and training for new staff and professional development activities for experienced staff are planned and implemented.
11. Ensures that all legal requirements are consistently adhered to including federal, state and/or local laws pertaining to alcoholic beverages and food safety and sanitation.
12. May perform others duties as assigned.

Required Education and Experience

Bachelor's Degree and two years of previous hospitality and/or catering management experience or an equivalent combination of education and related experience.

Required License(s) or Certification(s)

Must hold a valid driver's license.

Physical Requirements

1. Sustained standing; frequent bending.
2. 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.
3. Carry supplies up or down stairs if necessary.
4. Work in confined areas with wide temperature variations.
5. Lift items above shoulder height.
6. May be required to travel to and from units and/or events.

Salary Range

$68,000.00 - $120,500.00

Location

165 Whitney Avenue, New Haven, Connecticut