Hospitality Operations Lead, Residential Dining & Events

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-house operations for a large residential dining program in New Haven. You will support the Area General Manager and report to the Managing Director of Residential Operations, ensuring exceptional service and food quality during meal hours.

You will lead 25–30 unionized staff and accomplished chefs, develop service standards, QA processes, and in-service training while upholding food handling and sanitation standards

Qualifications

• ServSafe certification and valid driver’s license.
• Proven ability to lead and develop a diverse staff, including bargaining unit employees.
• Experience with food service management systems, menu management, database, Microsoft Office, internet, and email.
• Ability to plan and execute large-scale catering events.

Responsibilities

• Plan, organize and manage Yale Hospitality operations for residential dining, executive dining, and conference services.
• Support the Resident General Manager in designing a quality dining experience across setups, menus, and service.
• Collaborate to maintain service standards, QA, training, and sanitation.
• Conduct inspections and ensure cleanliness, equipment and staff uniform compliance.
• Oversee guest feedback, safety rules, and relationships with Heads of Colleges and faculty.

Skills

ServSafe Certification

Leadership & People Management

Communication Skills

Catering & Event Planning

Menu & Recipe Oversight

Education

Bachelor's degree in Hotel/Restaurant Management

Tools

Microsoft Office

Restaurant Management Systems

Database & Inventory Tools

Job description

Yale University is seeking a Hospitality Operations Manager to oversee front-of-house operations for a large residential dining program in New Haven. You will support the Area General Manager and report to the Managing Director of Residential Operations, ensuring exceptional service and food quality during meal hours.

You will lead 25–30 unionized staff and accomplished chefs, develop service standards, QA processes, and in-service training while upholding food handling and sanitation standards