Hospitality Operations Manager, Res Rounds

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Salary Range

$72,100.00 - $

Overview The Hospitality Operations Manager is responsible for supporting assigned unit(s) in a zone of dining halls at Yale University. A key point of contact for the General Manager and reporting to the Managing Director of Operations, this position supports a team of 25 to 30 unionized staff and accomplished chefs who work to create three meals a day for students, faculty, and staff of the Yale community.

In addition, this position is responsible for supervising during meal hours, ensuring food quality, preparation, set up, taste, portioning and cleanliness of the dining hall are upheld to the highest standards. Required Skills and Abilities 1. Exceptional communication skills to interact effectively with Heads of College, Deans and all other university constituents.
2. Strong leadership skills. Ability to effectively supervise and train a diverse work staff. Proven ability to manage bargaining unit employees. Demonstrated strong oral and written communication skills.
3. Demonstrated strong ability with food service management systems or similar recipe development/menu management systems, database management, Microsoft Office, internet and e-mail.

Principal Responsibilities

• Plan, organize and manage an operation within Yale Hospitality to include: residential student meals, executive dining, cafes, and conference services.
  2. Provide support in the design, development and creation of a quality experience in the areas of: set up, decoration, linen, props and other aspects, daily service, barbeques, special events, theme meals and catered functions.
  3. Provide support with menu forecasting standards.
  4. Collaborate to ensure the highest level of customer service by developing and overseeing service standards, customer service policies, quality assurance, in-service training, proper food handling and sanitation standards.
  5. Conduct regular service inspections and evaluations to observe service, station appearance; and cleanliness and sanitation of production and service areas, equipment and employee uniform compliance.
  6. Obtain guest feedback to create 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 service café and 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. Process payroll, scheduling and attendance for all staff. 12. Provide support with inventory control. 13. Prepare operational reports and analyses setting forth progress, adverse trends and make 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) Serv Safe…