Campus Dining Operations Leader

Yale University; New Haven (CT); On-site; USD 68,000 - 121,000; Full time

Job summary

Yale University is seeking a Hospitality Operations Manager to oversee front‑of‑the‑house operations for a large residential dining program. You will supervise 25–30 unionized staff and accomplished chefs while ensuring high food quality, service standards and sanitation.

The role requires ServSafe certification, a valid driver’s license, and a Bachelor's degree in Hotel/Restaurant Management with 4 years of service management experience.

Qualifications

• Bachelor's degree in Hotel/Restaurant Management or a related field, plus 4 years of service management experience.
• ServSafe certification and a valid driver’s license.
• Strong communication and leadership abilities, especially with diverse staff.
• Experience with menu forecasting and food quality standards.

Responsibilities

• Plan, organize and manage Yale Hospitality operations for residential meals, executive dining and conference services.
• Support the Resident General Manager in designing quality dining experiences, including setup and decor, daily service and special events.
• Develop and oversee food service standards, customer service policies, QA, in-service training, sanitation and safety.
• Monitor revenue and expenses across cost centers using weekly and monthly financial reports.
• Interview, train, and evaluate service and support staff; manage employee relations and grievances as needed.
• May assist with payroll, scheduling, attendance, purchasing control and inventory, and preparing operational analyses.

Skills

Communication

Leadership

Staff management

Menu planning

Catering events

ServSafe certified

Driver's license

Food service systems

Education

Bachelor's degree in Hotel/Restaurant Management

Tools

Food service management systems

Menu management systems

Microsoft Office

Database management

Job description

Yale University is seeking a Hospitality Operations Manager to oversee front‑of‑the‑house operations for a large residential dining program. You will supervise 25–30 unionized staff and accomplished chefs while ensuring high food quality, service standards and sanitation.

The role requires ServSafe certification, a valid driver’s license, and a Bachelor's degree in Hotel/Restaurant Management with 4 years of service management experience.