Leadership: 1. Manages and supports operational managers to ensure operational excellence, continuity of business oversite and compliance with all policies and procedures. 2. Translates, supports and prioritize operational strategies into day to day execution through coaching, development and feedback. 3. Participates in developing broad initiatives that create best in class operations, driving increased satisfaction for students, parents and college stakeholders. 4. Fosters the collaboration of various constituencies to ensure that Yale Dining operating programs are aligned with college goals and objectives. 5. Provides leadership and mentoring for management team and union employees to ensure continued performance enhancement, performance management, professional advancement, and operational resiliency. 6. Develops and maintains a culture that supports predictive positive customer service, sanitation principles, attendance, professionalism, uniform, and hygiene policies. Operational: 7. Supports processes, practices and collaborates with various constituencies to ensure that operating programs are aligned with the established goals and objectives. 8. Establishes and monitors systems, processes and procedures to ensure adherence to quality assurance, quality food and service, standard operating procedures and provides on the spot instruction, redirection and training as needed. 9. Monitors and supports benchmarks related to food/inventory management system, forecasts production quantities, inventory levels, purchasing and managing cost. 10. Organizes and coordinates the planning of special events, special projects and new initiatives. 11. Directs and coordinates emergency response efforts in accordance with department and university Emergency Management plan. 12. Assists with the implementation of new technology, trends, recipes, concepts, program ideas, and other relevant information into the operating methodology. 13. Strives to maximize the department's sustainability goals. Communication: 14. Maintains a collaborative communication style to interact with key stakeholders and provide support to Head of Colleges, Deans and Operations Managers creating a strong and positive community. 15. Develops and coordinates marketing and communication strategies to enhance customer satisfaction. 16. Aligns and ensures marketing and communication plans are implemented per established timelines. Budget: 17. Provides guidance to operation managers to help them connect the metrics to business processes and focus on continuous improvement strategies to achieve business objectives. 18. Achieves financial goals by reviewing trends, guest counts, daily food cost, daily labor cost and other expenses. Recommend service changes and operational changes as needed. 19. Prepare operational reports and analyses setting forth progress, adverse trends and make appropriate recommendations. 20. Supports the development of the annual operating plan and budget and forecasts updates.
Preferred Education: Minimum of five years of proven leadership expertise. Minimum seven years of direct foodservice operational management experience with inventory and purchasing knowledge and control. A proven track record of successfully controlling costs and managing annual budgets. Managing in a union environment is preferred.
Preferred Education, Experience and Skills: Minimum of five years of proven leadership expertise. Minimum seven years of direct foodservice operational management experience with inventory and purchasing knowledge and control. A proven track record of successfully controlling costs and managing annual budgets. Managing in a union environment is preferred.
Required Skill/ability 5: Excellent interpersonal skills. Ability to work independently as well as be a member of a team.
Posting Position Title: Managing Director of Operations, Yale Dining
Required Skill/ability 3: Demonstrated ability in financial review of profit & loss statements and strong financial knowledge in food costs, labor costs, and productivity.
Work Week: Flexible or Non-Standard (for anything other than Standard)
University Job Title: Managing Director of Operations
Required Skill/ability 1: Well-developed organizational skills. Ability to manage and prioritize multiple projects simultaneously.
Required Skill/ability 4: Demonstrated ability with food service management systems or similar recipe development/menu management systems, database management, Microsoft Office and internet and e-mail. Knowledge of food service quality and safety, sustainability standards and applied nutrition.
Required Skill/ability 2: Strong oral and written communication, supervisory, conceptual and analytical skills.
1. Bachelor's Degree in Food Services Management or related field; plus 10 years of directly related experience or equivalent education and experience. 2. Formal Culinary training or equivalent culinary experience.
Internal Number: 56907BR
About Yale University
Yale University is an American private Ivy League research university located in New Haven, Connecticut. Founded in 1701 in the Colony of Connecticut, the university is the third-oldest institution of higher education in the United States.