1. Direct the preparation, production and service of meals utilizing a standardized recipe file and established departmental policies and procedures. 2. Develop and monitor the operating budget and provide weekly updates; process weekly payrolls and maintain necessary documentation. 3. 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. 4. 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. 5. 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. 6. Supervise receiving and storage activities; responsible for sanitation and security of all storage facilities; maintain inventory records as instructed. 7. Direct the processing and preparation of food for catered events; coordinate arrangements with catering personnel to service event and supervise the service of the event; determine costs, compile and submit billing information. 8. Maintain excellent customer relations with masters, faculty, staff and students. 9. Provide unit sanitation and adherence to proper food handling procedures. 10. Responsible for customer admittance procedures and records including cash control. 11. May perform other duties as assigned.
Required Skill/ability 5: Ability to plan and execute large-scale catering events.
Posting Position Title: Dining Manager 2
Required Skill/ability 3: Strong interpersonal and communication skills and excellent customer service orientation.
Work Week: Flexible or Non-Standard (for anything other than Standard)
University Job Title: Culinary Excellence Manager
Required Skill/ability 1: Experience supervising employees and managing an operation in a food service environment with demonstrated ability to meet financial targets.
Required Skill/ability 4: Ability to manage, coach and develop a team of unionized employees.
Required Skill/ability 2: Knowledge of large-scale food production and service processes.
Bachelor's Degree in Hotel/Restaurant Administration or a related field. Two year previous food production experience; or an equivalent combination of education and experience.
Internal Number: 64107BR
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.