School of Management General Manager, Auxiliary Operations
Job in
New Haven, New Haven County, Connecticut, 06540, USA
Listing for:
Yale University
Full Time
position
Listed on 2026-01-10
Job specializations:
-
Hospitality / Hotel / Catering
Catering, Hotel Management, Event Manager / Planner
Salary/Wage Range or Industry Benchmark: 68000 USD Yearly
USD
68000.00
YEAR
Job Description & How to Apply Below
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!
Salary Range
$68,000.00 - $
Overview
SOM Hospitality provides guest satisfaction and high-quality hospitality services for students, faculty, staff, and other customers within The School of Management. Reporting to the Senior Director of Yale Auxiliary’s the Assistant Director of SOM Hospitality is responsible for the success of multiple operations, including retail café, restaurant, catering and events. Provides leadership for professional staff and union employees to ensure excellence and high-quality hospitality standards are successfully implemented at the School of Management.
Essential
Duties
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 hospitality staff, consisting of cooks, pantry workers, general service assistants, student workers, and Production Chef and/or Manager-in-Training.Provide ongoing coaching, training, guidance, and direction to staff members; maintain positive employee relations and resolve issues in a timely and proactive manner; responsible for performance management of staff; 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 products as required.Supervise receiving and storage activities; responsible for 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, Dining Manager and submit billing information.Maintain excellent customer relations with masters, faculty, staff, and students.Provide unit sanitation and adherence to proper food handling procedures.Responsible for customer admittance procedures and records including cash control.May perform other duties as assigned.Preferred
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.
Skill 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 sales 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 goals of diversity, equity, inclusion, and belonging and an ability to work with diverse constituencies, including students, staff, faculty, and the broader community.Required Licenses or Certifications
Certification in a food protection program.
Principal Responsibilities
Develops and executes plan that creates memorable dining experiences for the cafe and restaurant, through high-level customer satisfaction and meeting financial targets.Plans and approves external and internal marketing and sales promotion activities for the food and beverage department.Supports Director to develop an operating budget for each of the department's revenue outlets; monitors and takes corrective action to ensure that budget goals are attained.Assures all standard operating…
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