1. Responsible for preparation, production and service of meals as described in predetermined menus and recipes; implement and monitor established policies and procedures relating to food quality and standards, service standards and sanitation. 2. Implement and monitor techniques and methods utilized in the preparation, processing of food to achieve established quality and standards, to prevent waste, to obtain efficiency and production levels. 3. Analyze menus and recipes, forecast meal counts to determine future raw food needs; submit requisition to procure meats, dairy, and bakery products, groceries, etc.; supervise receiving and storage activities, involving checking temperature and environmental conditions of storage area and assuring security. 4. Execute catered events by directing food processing and preparation and/or supervising and coordinating the service and staff of events. 5. Attend menu-planning sessions to exchange ideas, submit suggestions and give feedback; evaluate acceptance, production problems and relate to manager. 6. Maintain excellent customer relations with masters, faculty, students and staff. 7. Implement and monitor housekeeping, sanitary and safety rules and regulations. 8. Assist in the preparation of weekly operational recap statements to reflect manpower, food, and other related costs; ensure inventories are conducted and maintain support records. 9. 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; may be required to participate in and respond to grievances. 10. Complete weekly and monthly operating reports in order to monitor and analyze adherence to the financial goals of the dining hall. 11. May perform other duties as assigned.
Required Skill/ability 5: Ability to work flexible and demanding hours.
Posting Position Title: Dining Manager 1
Required Skill/ability 3: Demonstrated track record of successfully controlling costs and managing annual budgets exceeding $3 million dollars. Demonstrated ability with a computerized menu management/inventory system and knowledge of office and industry software applications. Strong Computer, Microsoft Suite and Menu Management Systems.
Work Week: Flexible or Non-Standard (for anything other than Standard)
University Job Title: Guest Experience Manager
Required Skill/ability 1: Ability to utilize exceptional communication skills to interact effectively with Heads of College, Deans and all other University constituents.
Required Skill/ability 4: Ability to effectively supervise and train a diverse work staff.
Required Skill/ability 2: Strong leadership, oral and written communication skills.
Bachelor's Degree in Hotel/Restaurant Administration or a related field and one year of previous food production experience; or an equivalent combination of education and experience.
Internal Number: 58391BR
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.