1. Coordinates operations across several units of University Dining Halls; oversees the management of the preparation, presentation, and daily service of meals. 2. Manages multiple dining hall units; analyzes and project food needs and works with budgetary guidelines to determine ordering needs. 3. Oversee the implementation of dining hall policies; ensures that policies are being uniformly carried out across assigned units. 4. Recommends changes and revisions to policies and procedures as they relate to the units. 5. Develops and monitors the operating budget and provides weekly updates; process weekly payrolls and maintain necessary documentation. 6. Coordinates the planning and execution of catered events; coordinates with catering personnel; plans food production for special events. 7. Maintains excellent customer relations with masters, faculty, staff and students. 8. Provides unit sanitation and adherence to proper food handling procedures. 9. May perform other duties as assigned.
Preferred Education: Five years of food production in a full service food preparation operation, three years of experience in a high-volume catering. facility, and knowledge of database management and desktop design and publishing.
Preferred Education, Experience and Skills: Five years of food production in a full service food preparation operation, three years of experience in a high-volume catering. facility, and knowledge of database management and desktop design and publishing.
Required Skill/ability 5: Demonstrated management/leadership ability. Demonstrated ability to understand and translate customer expectations into meaningful directions to production/service employees. Understanding of team structures and dynamics. Ability to react quickly to last-minute changes and unexpected situations. Proficiency with Windows, Word, Excel and other database applications.
Posting Position Title: Dining Manager 3
Required Skill/ability 3: Thorough knowledge of nutritional guidelines, menu planning and special events planning. Comprehensive knowledge of inventory and cost control. Experience preparing and managing budgets.
Work Week: Standard (M-F equal number of hours per day)
University Job Title: Dining Services Manager - Law School
Required Skill/ability 1:
Supervisory experience in a full service food preparation operation. Minimum 1 year of experience in a high-volume catering facility. Supervisory experience in execution of refreshment breaks, buffet, and table service events. Previous formal culinary training. ServeSafe production manager certification.
Required Skill/ability 4: Knowledge of OSHA and other federal regulations. Knowledge of University labor agreements. Excellent interpersonal and verbal and written communication* skills. Good negotiation skills. Exceptional organizational skills to assure the accurate and timely maintenance of schedules, daily paperwork, orders, packing lists, inventory and billing.
Required Skill/ability 2: Comprehensive knowledge of the facets of food production, including preparation, presentation and equipment. Knowledge of trends/innovations in the food service industry, and ability to bring positive changes into current food production, including healthy, natural, low fat and low carb offerings.
Bachelor's Degree in Hotel/Restaurant Administration or a related field. Three year previous food production experience; or an equivalent combination of education and experience. Previous formal culinary training.
Internal Number: 59718BR
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.