General Manager, Area Service Lead

Salary Range

$82,000.00 - $

Yale Hospitality is world-class renowned and awarded for leading and implementing innovative concepts in collegiate dining focused on health, wellness, and food system resiliencies. This role will play a key part in supporting Yale University’s mission through fostering community while ensuring that bodies and minds are nourished through educational, engaging, and experiential moments.

The General Manager, Area Service Lead is responsible for one of the 14 prestigious dining halls at Yale University. A key point of contact for the Head of College and reporting to the Managing Director, Residential Operations, this position supervises a team of 25 to 30 unionised staff and accomplished chefs who work to create three meals a day for students, faculty, and staff of the Yale community.

The position hires, trains, motivates and supervises a large culinary staff. In addition, the General Manager 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. In addition to the General Manager responsibilities of a residential dining hall, this position will organize, partner with Hospitality leadership and College leadership to execute the vision of the university at special events for a cluster of residential colleges in an assigned Zone.

This position may require one weekend day coverage. Weekend Hours

Required:

Yes. Evening Hours

Required:

Yes.

• 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, organisational, 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.

• Previous multi‑site/multi‑unit experience.
• Experience with teams in a collective bargaining unit environment.