Yale University
Location
New Haven, CT | United States
Job description
Principal Responsibilities: 1. Participates in developing and executing a strategic plan that creates best in class operations, drives increased customer satisfaction and meets financial targets. 2. Oversees and manages the work of the executive chef, management and culinary staff; complies with safe food handling, equipment safety guidelines and sanitation standards. 3. Assures that all standard operating procedures for revenue and cost control are in place and consistently utilized. 4. Creates and maintains standards of excellence; supports the training and certification processes needed to maintain standards of performance and/or ready the organization for advanced levels of service. 5. Oversees and manages the food/inventory system for recipe development, creating cycle menus, forecasting production quantities, inventory levels, purchasing and cost. 6. Develops an operating budget for each of the department's revenue outlets; monitors and takes corrective action as necessary to ensure that budget goals are attained. 7. Researches new products and develops an analysis of the cost/profit benefits. 8. Assures that effective orientation and training for new staff and professional development activities for experienced staff are planned and implemented. 9. Inspects to ensure that all safety, sanitation, energy management, preventive maintenance and other standards are consistently met. 10. Helps plan and approves external and internal marketing and sales promotion activities for the food and beverage department. 11. Works collaboratively with union representatives and Human Resources to address employee matters. 12. Approves the menus proposed by the Executive Chef for all outlets and special events. 13. Ensures that all legal requirements are consistently adhered to including federal, state and/or local laws pertaining to alcoholic beverages and food safety and sanitation. 14. Helps develop wine lists and develops controls and procedures to serve alcoholic beverages for specific functions. 15. Assists in planning and implementing procedures for special events and banquet functions. 16. Responsible for material management and building logistics. 17. May perform others duties as assigned.
Required Skill/ability 1: Proven record in supporting organizational change and transition.
Required Skill/ability 2: Proven record of accomplishment in strategic planning and relationship development.
Required Skill/ability 3: Well-developed managerial, leadership, analytical, financial, computer and team-building skills.
Required Skill/ability 4: Well-developed skills in organizing, developing resources, analyzing and solving problems, establishing priorities and making evaluative judgments.
Required Skill/ability 5: Excellent written, interpersonal and communication skills, ability to lead, train and motivate staff, ability to work effectively with a wide range of constituencies in a diverse community.
Work Week: Flexible or Non-Standard (for anything other than Standard)
Posting Position Title: Director, Dining Operations
University Job Title: Director of Strategic Initiatives
Required Education and Experience: Bachelor's degree in a related field and eight years of related experience or an equivalent combination of education and related experience.
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.
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