Dining Services Manager, Law School

Connecticut, United States
30 Jun 2020
End of advertisement period
30 Aug 2020
Contract Type
Fixed Term
Full Time

Position Focus:

Manages the Law School Dining Hall and catering operations. Manage,s the preparation, production and service of meals. Assures compliance with food quality standards and sanitation codes. Responsible for menu planning and procurement of ingredients for large school. Monitors and manages annual budget of over $1.3 million. Plans, coordinates and oversees the planning, set-up/execution; and breakdown of nearly 1,000 in-house catered special events annually; ranging from intimate receptions for high-level, high-profile international and political figures, to wedding receptions for over 200 guests. Assists the various Law School departments and student groups in conference planning and on- and off-premise catered events. Develops and implements departmental standards, policies, and procedures regarding catered food services. Ensures that the Law School dining hall provides quality, widely appealing selections at good value, while working within budgetary parameters.

  • Manages the Law School Dining Hall and all related food service operations.
  • Plans and develops menus and a la carte selections. Uses creativity and initiative.to provide pleasing Dining Hall offerings to the YLS community.
  • Analyzes and projects food needs and works within budgetary guidelines to determine operational needs.
  • Orders food and beverages. Orders support services as required. Is flexible and responsive regarding suggestions and ideas for food service/offerings in the Dining Hall.
  • Schedules staff and revises schedule to accommodate unplanned absences. Supervises a staff of exempt and non-exempt employees in the preparation, production and service of School meals and catered events.
  • Trains Law School Dining Hall personnel in the proper execution of their jobs. Maintains employee records for payroll, attendance and discipline.
  • Initiates corrective disciplinary action when needed in compliance with Local 34 and 35 contracts .
  • Monitors food and service quality and sanitation. Assures implementation f accepted standards of service and safe food handling procedures. Monitors and implements housekeeping, sanitary and safety rules and regulations, including OSHA and ServeSafe.
  • Maintains equipment inventory. Orders new equipment/repairs as needed. Approves procurement requisitions.
  • Assists in the development and implementation of special sales promotions.
  • Assists with design and production of sales promotional materials/advertisements.·
  • Monitors customer satisfaction and quality assurance through sales visits, telephone calls, surveys and/or written customer evaluations. Works to ensure customer satisfaction across all levels of Dining Hall users.
  • Assists Law School departments with the execution of catered special functions.
  • Interacts with internal contacts such as deans and their assistants; administrators, managers, student groups, and representatives from various University administrative offices; and staff or administrators from the department of Yale Dining Services, regarding menu and special function planning, personnel issues, and building maintenance and repair.
  • Interacts with external contacts such as catering operations, alumni groups, law firms, agencies, and foundations and vendors regarding the planning of special functions on and off campus and the rental of equipment and purchase of related supplies.

Essential Duties

  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.

Required Education and Experience

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.

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 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.

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.

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 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.

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 Licenses or Certifications
Certification in food protection program.

Weekend Hours Required?

Evening Hours Required?

Drug Screen

Health Screening

Background Check Requirements

All candidates for employment will be subject to pre-employment background screening for this position, which may include motor vehicle, DOT certification, drug testing and credit checks based on the position description and job requirements. All offers are contingent upon the successful completion of the background check. Please visit www.yale.edu/hronline/careers/screening/faqs.html for additional information on the background check requirements and process.

Posting Disclaimer

The intent of this job description is to provide a representative summary of the essential functions that will be required of the position and should not be construed as a declaration of specific duties and responsibilities of the particular position. Employees will be assigned specific job-related duties through their hiring departments.

Affirmative Action Statement:

Yale University considers applicants for employment without regard to, and does not discriminate on the basis of, an individual’s sex, race, color, religion, age, disability, status as a veteran, or national or ethnic origin; nor does Yale discriminate on the basis of sexual orientation or gender identity or expression. Title IX of the Education Amendments of 1972 protects people from sex discrimination in educational programs and activities at institutions that receive federal financial assistance. Questions regarding Title IX may be referred to the University’s Title IX Coordinator, at TitleIX@yale.edu, or to the U.S. Department of Education, Office for Civil Rights, 8th Floor, Five Post Office Square, Boston MA 02109-3921. Telephone: 617.289.0111, Fax: 617.289.0150, TDD: 800.877.8339, or Email: ocr.boston@ed.gov.


Yale University is a tobacco-free campus

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