Yale University
Hospitality General Manager, Residential Operations - Timothy Dwight Dining
Yale University, New Haven, Connecticut, us, 06540
Working at Yale means contributing to a better tomorrow. Whether you are a current resident of our New Haven-based community‑eligible for opportunities through the New Haven Hiring Initiative or a newcomer, interested in exploring all that Yale has to offer, your talents and contributions are welcome.
Salary Range : $68,000.00 – $120,500.00
Overview The Resident General Manager is responsible for one of the 14 prestigious dining halls at Yale University. As a key point of contact for the Head of College and reporting to the Managing Director of Operations, this position supervises a team of 25–30 unionized staff and accomplished chefs who work to create three meals a day for students, faculty, and staff of the Yale community.
Responsibilities
Direct the preparation, production, and service of meals utilizing a standardized recipe file and established departmental policies and procedures.
Develop and monitor the operating budget and provide weekly updates; process weekly payrolls and maintain necessary documentation.
Supervise and coordinate the activities of dining hall staff, including cooks, pantry workers, general service assistants, desk attendants, student workers, and, where applicable, an Assistant Manager and/or Manager‑in‑Training.
Provide ongoing coaching, training, guidance, and direction to staff; maintain positive employee relations and resolve issues in a timely and proactive manner; participate in and respond to grievances.
Forecast meal counts and determine production quantities for menu items; prepare orders for food, cleaning supplies, paper products, small utensils, and other required items.
Supervise receiving and storage activities; ensure sanitation and security of all storage facilities; maintain inventory records as instructed.
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, and submit billing information.
Maintain excellent customer relations with masters, faculty, staff, and students.
Ensure unit sanitation and adherence to proper food handling procedures.
Oversee customer admittance procedures and records, including cash control.
May perform other duties as assigned.
Required 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.
Required Skills And Abilities
Well‑developed leadership, oral and written communication skills; ability to effectively supervise and train bargaining unit employees.
Strong and demonstrated ability with food service management systems or similar recipe development/menu management systems, database management, inventory management systems, point‑of‑sale technology, Microsoft Office, internet, and e‑mail.
Proven project management, organizational, analytical, and consultative skills. Ability to manage multiple projects to deadline amidst competing priorities.
Knowledge of retail storefront and large‑scale food production and service processes.
A demonstrated commitment to the goals of diversity, equity, inclusion, and belonging and an ability to work with diverse constituencies, including students, staff, faculty, and the broader community.
Physical Requirements Sustained standing; frequent bending. 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. Carry supplies up or down stairs if necessary.
Principal Responsibilities Responsible for the successful operation of an assigned dining hall, as a point of contact for Heads of College for all hospitality‑related matters. Reporting to the Managing Director, Residential Operations, this role plans, organizes, and supports the daily operations of an assigned dining unit along with a team of Hospitality Operations Managers.
Location: 345 Temple Street, New Haven, Connecticut
Discrimination Statement The University is committed to basing judgments concerning the admission, education, and employment of individuals upon their qualifications and abilities and seeks to attract to its faculty, staff, and student body qualified persons from a broad range of backgrounds and perspectives. In accordance with this policy and as delineated by federal and Connecticut law, Yale does not discriminate in admissions, educational programs, or employment against any individual on account of that individual’s sex, sexual orientation, gender identity or expression, race, color, national or ethnic origin, religion, age, disability, status as a special disabled veteran, veteran of the Vietnam era or other covered veteran. Inquiries concerning Yale’s Policy Against Discrimination and Harassment may be referred to the Office of Institutional Equity and Accessibility (OIEA). Yale University is a tobacco‑free campus.
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Salary Range : $68,000.00 – $120,500.00
Overview The Resident General Manager is responsible for one of the 14 prestigious dining halls at Yale University. As a key point of contact for the Head of College and reporting to the Managing Director of Operations, this position supervises a team of 25–30 unionized staff and accomplished chefs who work to create three meals a day for students, faculty, and staff of the Yale community.
Responsibilities
Direct the preparation, production, and service of meals utilizing a standardized recipe file and established departmental policies and procedures.
Develop and monitor the operating budget and provide weekly updates; process weekly payrolls and maintain necessary documentation.
Supervise and coordinate the activities of dining hall staff, including cooks, pantry workers, general service assistants, desk attendants, student workers, and, where applicable, an Assistant Manager and/or Manager‑in‑Training.
Provide ongoing coaching, training, guidance, and direction to staff; maintain positive employee relations and resolve issues in a timely and proactive manner; participate in and respond to grievances.
Forecast meal counts and determine production quantities for menu items; prepare orders for food, cleaning supplies, paper products, small utensils, and other required items.
Supervise receiving and storage activities; ensure sanitation and security of all storage facilities; maintain inventory records as instructed.
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, and submit billing information.
Maintain excellent customer relations with masters, faculty, staff, and students.
Ensure unit sanitation and adherence to proper food handling procedures.
Oversee customer admittance procedures and records, including cash control.
May perform other duties as assigned.
Required 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.
Required Skills And Abilities
Well‑developed leadership, oral and written communication skills; ability to effectively supervise and train bargaining unit employees.
Strong and demonstrated ability with food service management systems or similar recipe development/menu management systems, database management, inventory management systems, point‑of‑sale technology, Microsoft Office, internet, and e‑mail.
Proven project management, organizational, analytical, and consultative skills. Ability to manage multiple projects to deadline amidst competing priorities.
Knowledge of retail storefront and large‑scale food production and service processes.
A demonstrated commitment to the goals of diversity, equity, inclusion, and belonging and an ability to work with diverse constituencies, including students, staff, faculty, and the broader community.
Physical Requirements Sustained standing; frequent bending. 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. Carry supplies up or down stairs if necessary.
Principal Responsibilities Responsible for the successful operation of an assigned dining hall, as a point of contact for Heads of College for all hospitality‑related matters. Reporting to the Managing Director, Residential Operations, this role plans, organizes, and supports the daily operations of an assigned dining unit along with a team of Hospitality Operations Managers.
Location: 345 Temple Street, New Haven, Connecticut
Discrimination Statement The University is committed to basing judgments concerning the admission, education, and employment of individuals upon their qualifications and abilities and seeks to attract to its faculty, staff, and student body qualified persons from a broad range of backgrounds and perspectives. In accordance with this policy and as delineated by federal and Connecticut law, Yale does not discriminate in admissions, educational programs, or employment against any individual on account of that individual’s sex, sexual orientation, gender identity or expression, race, color, national or ethnic origin, religion, age, disability, status as a special disabled veteran, veteran of the Vietnam era or other covered veteran. Inquiries concerning Yale’s Policy Against Discrimination and Harassment may be referred to the Office of Institutional Equity and Accessibility (OIEA). Yale University is a tobacco‑free campus.
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