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Assistant Director of Yale Catering
1. Direct the management and oversight of complex and full service catering and executive services. Develop short and long term plans for improvements and implement standard for exceptional operating procedures for these operations. 2. Develop and introduce new food concepts, and explore expansion opportunities throughout the University. 3. Develop and implement quality standards in both food presentation and customer service. 4. Evaluate and resolve routine and complex operating issues in a union environment. 5. Oversee development of financially sustainable targeted food concepts that meet or exceed the expectations of students and clients. Develop and implement pricing and marketing strategies for catering operations. 6. Develop budgets for area of responsibility and monitor performance


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