Job description

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. Discover your opportunities at Yale! Overview The Hospitality Operations Manager is the Ambassador for Yale Hospitality, providing support to an Area General Manager/Resident General Manager, and reports to the Managing Director of Residential Operations. This position oversees all front-of-the-house operations for a large university's residential dining operation and is responsible for supporting assigned units within a zone of dining halls. The role entails ensuring food quality, preparation, setup, taste, portioning, and cleanliness are maintained to the highest standards during meal hours. Additionally, the Hospitality Operations Manager supervises a team of 25 to 30 unionized staff and accomplished chefs, ensuring exceptional service and a positive dining experience for students, faculty, and staff. The role also includes developing and overseeing service standards, customer service policies, quality assurance, in-service training; and ensuring proper food handling and sanitation standards. Required Skills and Abilities 1. Exceptional communication skills to interact effectively with university constituents, including Heads of College and Deans. ServSafe Certified with a valid Driver's License. 2. Strong leadership skills with the ability to effectively supervise, train, and manage a diverse work staff, including bargaining unit employees. Proven oral and written communication skills. 3. Demonstrated ability with food service management systems or similar recipe development/menu management systems, database management, Microsoft Office, internet, and email. 4. Ability to manage, coach, and develop a team of unionized employees. 5. Ability to plan and execute large-scale catering events. Principal Responsibilities 1. Plan, organize and manage an operation within Yale Hospitality to include: residential student meals, executive dining, and conference services. 2. Provide support to the Resident General Manager in the design, development, and creation of a quality experience in the areas of set up, decoration, menu identifiers, linen, props, and other aspects, daily service, special events, theme dinners, and catered functions. 3. Provide support with menu forecasting standards with culinary teams. 4. Collaborate with the Area General Manager and Resident General Managers to ensure the highest level of customer service by developing and overseeing food service standards, customer service policies, quality assurance, in-service training, proper food handling, and sanitation standards. 5. Conduct regular service inspections and evaluations to observ2 food preparation and service, station appearance; and cleanliness and sanitation of production and service areas, equipment, and employee uniform compliance. 6. Obtain guest feedback to create a discretionary guest-centric dialogue through surveys and “table touching.” 7. Implement and monitor housekeeping, sanitary and safety rules, and regulations. 8. Create and maintain strong working relationships with Heads of Colleges, faculty, administration, and students. 9. Supervise the dining room during meal periods and special events. 10. Monitor revenue and expenses for all cost centers by reviewing weekly and monthly financial reports. 11. May be assigned to process payroll, scheduling, and attendance for all staff within an assigned cluster 12. May be assigned to provide support with purchasing control and inventory maintenance. 13. May be assigned to preparing operational reports and analyses setting forth progress, and adverse trends, and making appropriate recommendations. 14. Interview, select, train, and evaluate service and support staff. Maintain positive employee relations and resolve issues in a timely and proactive manner. May be required to participate in and respond to grievances. 15. Conduct performance management evaluations of service and support staff. 16. Maintain University policies and procedures. 17. May perform other duties as assigned. Required Education and Experience Bachelor's degree in Hotel/Restaurant Management or a related field and 4 years of previous Service Management experience; or an equivalent combination of education and experience. Required License(s) or Certification(s) ServSafe Certified and Valid Driver’s License. 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. Job Posting Date 09/22/2026 Job Category Manager Bargaining Unit NON Compensation Grade Administration & Operations Compensation Grade Profile Manager; Program Leader (24) Salary Range $68,000.00 - $120,500.00 Time Type Full time Duration Type Staff Work Model On-site Background Check Requirements All candidates for employment will be subject to pre-employment background screening for this position, which may include motor vehicle, DOT certification, drug testing and credit checks based on the position description and job requirements. All offers are contingent upon the successful completion of the background check. For additional information on the background check requirements and process visit "Learn about background checks" under the Applicant Support Resources section of Careers on the It's Your Yale website. Health Requirements Certain positions have associated health requirements based on specific job responsibilities. These may include vaccinations, tests, or examinations, as required by law, regulation, or university policy. Posting Disclaimer Salary offers are determined by a candidate’s qualifications, experience, skills, and education in relation to the position requirements, along with the role’s grade profile and current internal and external market conditions. The intent of this job description is to provide a representative summary of the essential functions that will be required of the position and should not be construed as a declaration of specific duties and responsibilities of the position. Employees will be assigned specific job-related duties through their hiring department. 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). Note Yale University is a tobacco-free campus.

Requirements

Must-haves

Required Skills and Abilities
Exceptional communication skills to interact effectively with university constituents, including Heads of College and Deans. ServSafe Certified with a valid Driver's License.
Strong leadership skills with the ability to effectively supervise, train, and manage a diverse work staff, including bargaining unit employees. Proven oral and written communication skills.
Demonstrated ability with food service management systems or similar recipe development/menu management systems, database management, Microsoft Office, internet, and email.
Ability to manage, coach, and develop a team of unionized employees.
Ability to plan and execute large-scale catering events.
Principal Responsibilities
Plan, organize and manage an operation within Yale Hospitality to include: residential student meals, executive dining, and conference services.
Provide support with menu forecasting standards with culinary teams.
Conduct regular service inspections and evaluations to observ2 food preparation and service, station appearance; and cleanliness and sanitation of production and service areas, equipment, and employee uniform compliance.
Obtain guest feedback to create a discretionary guest-centric dialogue through surveys and “table touching.”
Implement and monitor housekeeping, sanitary and safety rules, and regulations.
Create and maintain strong working relationships with Heads of Colleges, faculty, administration, and students.
Supervise the dining room during meal periods and special events.
Monitor revenue and expenses for all cost centers by reviewing weekly and monthly financial reports.
May be assigned to process payroll, scheduling, and attendance for all staff within an assigned cluster
May be assigned to provide support with purchasing control and inventory maintenance.
May be assigned to preparing operational reports and analyses setting forth progress, and adverse trends, and making appropriate recommendations.
Interview, select, train, and evaluate service and support staff. Maintain positive employee relations and resolve issues in a timely and proactive manner. May be required to participate in and respond to grievances.
Conduct performance management evaluations of service and support staff.
Maintain University policies and procedures.
May perform other duties as assigned.
Required Education and Experience
Bachelor's degree in Hotel/Restaurant Management or a related field and 4 years of previous Service Management experience; or an equivalent combination of education and experience.

Nice-to-haves

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