Hospitality Projects, Capital & Asset Management

Location

246 Church Street, New Haven, Connecticut

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Salary Range

$90,000.00 - $

Overview

The Hospitality Projects, Capital & Asset Management role provides strategic and operational leadership for all capital, maintenance, and infrastructure initiatives within Yale Hospitality’s dining portfolio—including residential colleges, retail dining venues, and catering operations. This role oversees the full lifecycle of dining-related assets, coordinates capital improvement strategy/projects/budget for dining spaces, supports operational effectiveness programs such as layout/design standards, food-waste reduction and safety/pest-control protocols, and collaborates with facilities, sustainability, culinary operations, and finance teams to ensure reliable, efficient, and future-ready dining environments.

With oversight spanning approximately 27 dining locations and daily production of over 15,000 meals, this role is a critical conduit between operations and facilities teams and manages project planning, budgeting (capital and M&R), asset renewal, preventive maintenance, and continuous improvement initiatives to support the university’s mission and elevate the student and campus community experience.

Capital And Maintenance Projects

• Lead and direct small-scale and coordinate with University planning on major maintenance, renovation, and construction projects for Yale Hospitality—including asset renewal, equipment replacement, facility rehabilitation, and new dining-space development.
  2. Manage project scopes, cost analysis, and equipment specification—ensuring alignment with operational feasibility, budget constraints, sustainability requirements, university ADA accessibility principles, and Yale Hospitality standards of design and quality.
  3. Coordinate with university and external partners (e.g., architects, engineers, contractors, university facilities, Environmental Health & Safety, Public Safety and project managers) to ensure timely and on-budget project delivery; as well as project alignments for time/cost efficiency.
  4. Lead the intake, evaluation and prioritization process for capital and maintenance requests to ensure equitable resource allocation across all dining units
  5. Conduct routine inspections of building systems, equipment, and workmanship; ensure documentation, corrective-action follow-up, and compliance with university, state, and federal regulations.
  6. Partner with the Culinary, Operations and Business Strategy teams to align physical assets and space planning with service models and menu/retail strategies.
  7. Develop and monitor annual and long-term capital infrastructure budget, inventory lifecycle, and asset investment needs.
  8. Partners with Sr. Director of Campus Strategy and Operations to ensure Hospitality representation/involvement/consultation in major campus projects and master planning initiatives, as well as refinement of Yale Hospitality design standards.
  9. Manage internal turnover and project readiness by overseeing all tasks required to prepare spaces, equipment, and teams for operational transitions. This includes coordinating internal resources, assigning responsibilities, tracking progress, ensuring completion of pre-turnover tasks, and providing clear documentation and handoff plans. Act as the central project manager for internal readiness, ensuring that operations, culinary, and facilities teams are aligned and fully prepared for each project milestone and final turnover.

• Develop and manage comprehensive preventive maintenance programs, asset-lifecycle tracking, and repair protocols.
  2. Oversee programs related to utility management, grease and oil compliance, water / energy efficiency, pest control, equipment fleet oversight, safety key/access systems, waste and recycling (including composting)…