Residential Dining Operations Manager

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 lead Yale Hospitality’s front-of-house operations across residential dining and events. You will supervise 25–30 unionized staff and chefs, ensuring food quality, service standards, and safety compliance during meals and events.

Requirements include a Bachelor's in Hotel/Restaurant Management and 4 years in service management, plus ServSafe certification and a valid driver's license.

Qualifications

• Bachelor's degree in Hotel/Restaurant Management or related field and 4 years of service management experience
• ServSafe Certified and Valid Driver’s License

Responsibilities

• Plan, organize and manage Yale Hospitality operations across residential dining and conference services
• Support the Resident General Manager in design and execution of a quality dining experience
• Develop and oversee service standards, policies, quality assurance, and in-service training
• Monitor food handling, sanitation, and compliance with safety rules
• Supervise front-of-house staff and maintain guest satisfaction through inspections
• Coordinate with chefs, administrative staff and Heads of Colleges to ensure high service levels
• Review weekly/monthly financial reports to monitor revenue and expenses
• Assist with payroll, scheduling, and purchasing controls as needed

Skills

Leadership

Communication

Staff training

Catering events

ServSafe certified

Team supervision

Food service systems

Menu development

Education

Bachelor's degree in Hotel/Restaurant Management

Tools

Food service management systems

Recipe/menu management systems

Database management

Microsoft Office

Internet

Email

Job description

Yale University is seeking a Hospitality Operations Manager to lead Yale Hospitality’s front-of-house operations across residential dining and events. You will supervise 25–30 unionized staff and chefs, ensuring food quality, service standards, and safety compliance during meals and events.

Requirements include a Bachelor's in Hotel/Restaurant Management and 4 years in service management, plus ServSafe certification and a valid driver's license.