Hospitality Operations Leader – Dining & Events

Yale Cancer Center; New Haven, Northern (CT, KY); Hybrid; USD 68,000 - 121,000; Full time

Job summary

Yale Hospitality seeks an experienced Hospitality Operations Manager to act as the ambassador for Yale Hospitality, supervising front-of-house operations across a large university residential dining operation in New Haven. You will oversee 25–30 unionized staff and accomplished chefs, ensuring top-tier service and a safe, compliant operation.

The role requires managing menu forecasting, training, and policy implementation while collaborating with senior leadership to uphold quality and guest

Qualifications

• Bachelor's degree in Hotel/Restaurant Management or related field with 4 years of service management experience.
• ServSafe certification and valid driver's license required.
• Excellent communication and leadership abilities with experience supervising unionized staff.
• Experience with food service management systems and MS Office.
• Ability to plan large-scale events and manage budgets.

Responsibilities

• Plan and manage residential dining, executive dining, and conference services.
• Support the Resident General Manager in design and quality dining experiences.
• Collaborate to develop food service standards and training.
• Conduct regular service inspections for cleanliness and service quality.
• Obtain guest feedback via surveys and table touches.
• Monitor revenue and expenses across cost centers.
• Oversee payroll, scheduling, and attendance for staff.
• Maintain relationships with Heads of Colleges and students.
• Ensure proper food handling and sanitation standards.

Skills

ServSafe Certified

Driver's License

Leadership

Communication

Menu forecasting

Staff coaching

Education

Bachelor's degree in Hotel/Restaurant Management

Tools

Food service management systems

Database management

Microsoft Office

Email

Inventory management

Job description

Yale Hospitality seeks an experienced Hospitality Operations Manager to act as the ambassador for Yale Hospitality, supervising front-of-house operations across a large university residential dining operation in New Haven. You will oversee 25–30 unionized staff and accomplished chefs, ensuring top-tier service and a safe, compliant operation.

The role requires managing menu forecasting, training, and policy implementation while collaborating with senior leadership to uphold quality and guest