Hospitality General Manager, Residential Operations - Pierson Dining

Overview

The Hospitality General Manager, Residential Operations 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 of Operations, this position supervises 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, as well as hire, train, motivate and lead a team of culinary dining staff.

• 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.

• 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, consisting of cooks, pantry workers, general service assistants, desk attendants, student workers, and in some locations, an Assistant Manager 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 Manage rand 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.

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.

Certification in a food protection program.

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.

01/20/2026

Manager

NON

Administration & Operations

Manager;
Program Leader (24)

Full time

Staff

On-site

261 Park Street, New Haven, Connecticut

All candidates for employment will be subject to pre-employment background screening for this position, which may include…