Logistics Manager Visa Sponsorship Jobs in Connecticut

INTRODUCTION

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Overview

The Hospitality & Logistics Manager oversees hospitality-specific logistical operations across the Yale Schwarzman Center’s food & beverage and event service units. The role leads procedures for hospitality purchasing, receiving, inventory, and storage of smallwares/equipment (e.g., china, glass, silver, linens), sanitation standards for foodservice and event spaces, and event-related transportation/logistics, all to drive efficiency, cost control, and consistent service excellence. Reporting to the Director of Hospitality Operations, this position is a key member of the Yale Schwarzman Center Hospitality Operations leadership team. Scope is limited to hospitality operations; this role does not manage building facilities, maintenance, security, capital projects, or other non-hospitality operational functions.

1. Develops and implements standard operating procedures for sanitation, food safety and staff safety for the Schwarzman Center.
2. Regularly collaborates with the Schwarzman Center Building Operations Manager to address facility needs, including repairs, maintenance, security, and overall building operations support.
3. In collaboration with the Operations Team and the Yale Hospitality Training and Development Manager ensures that all staff are provided with orientation and ongoing training related to their work.
4. Manages strict adherence to sanitation policies, safety procedures and proper food storage and handling procedures. Develops and monitors cleaning schedules and ongoing preventative maintenance schedules.
5. Establishes and monitors par levels for items in inventory for food, paper, alcohol, and chemicals. Places purchase orders to ensure appropriate par levels to support customer needs while keeping inventory to a minimum. Constantly seeks reductions in operating costs by consistently evaluating products, performance and margins.
6. Develops and implements procedures to minimize inventory waste, loss and shrinkage. Monitors product compliance to departmental purchasing standards. Keeps abreast of current purchasing trends, values, and costs to assist with determining purchasing specifications.
7. Develops, implements and maintains requisition and charging procedures for all materials and supplies within the center.
8. Oversees proper storage, dating and tagging of materials and supplies received, ensures appropriate refrigeration of perishable items, and proper placement and rotation of stock to prevent loss due to deterioration of product quality while in storage. Conducts and documents periodic audits.
9. Monitors daily food delivery schedules and coordinates supplier deliveries to meet needs of the operation.
10. Assures compliance with all applicable federal, state and local regulations.
11. Supports and recommends enhancements for the center’s use of menu management, requisitioning, catering and logistical software.
12. Assists with the development and monitoring of all materials management Standard Operating Procedures (SOPs).
13. Provides support for catering logistics including development and implementation of SOPs for monitoring and maintaining equipment and smallware inventory.
14. Maintains a culture that supports optimal employee engagement and motivation in a highly unionized environment.
15. Processes payroll, scheduling, and attendance for staff; monitors and manages labor costs to remain within budgeted parameters.
16. May perform other duties as assigned.

REQUIRED SKILLS AND ABILITIES

1. Well-developed organizational skills. Ability to manage and prioritize multiple projects simultaneously.
2. Strong oral and written communication, supervisory, conceptual and analytical skills.
3. Demonstrated institutional, hotel or conference center skills that include oversight of complex multi-faceted operations.
4. Knowledge of food service, quality, nutrition, safety and sustainability standards, and applied nutrition.
5. Knowledge of establishing, monitoring and controlling alcoholic beverage programs.

PRINCIPAL RESPONSIBILITIES

1. Develops and implements standard operating procedures for sanitation, food safety and staff safety for the Schwarzman Center.
2. Manages logistics for the Schwarzman working directly with key stakeholders for event production.
3. In collaboration with the Operations Team and the Yale Hospitality Training and Development Manager ensures that all staff are provided with orientation and ongoing training related to their work.
4. Manages strict adherence to sanitation policies, safety procedures and proper food storage and handling procedures. Develops and monitors cleaning schedules and ongoing preventative maintenance schedules.
5. Establishes and monitors par levels for items in inventory for food, paper, alcohol, and chemicals. Places purchase orders to ensure appropriate par levels to support customer needs while keeping inventory to a minimum. Constantly seeks reductions in operating costs by consistently evaluating products, performance and margins.
6. Develops and implements procedures to minimize inventory waste, loss and shrinkage. Monitors product compliance to departmental purchasing standards. Keeps abreast of current purchasing trends, values, and costs to assist with determining purchasing specifications.
7. Develops, implements and maintains requisition and charging procedures for all materials and supplies within the center.
8. Oversees proper storage, dating and tagging of materials and supplies received, ensures appropriate refrigeration of perishable items, and proper placement and rotation of stock to prevent loss due to deterioration of product quality while in storage. Conducts and documents periodic audits.
9. Monitors daily food delivery schedules and coordinates supplier deliveries to meet needs of the operation.
10. Assures compliance with all applicable federal, state and local regulations.
11. Supports and recommends enhancements for the center’s use of menu management, requisitioning, catering and logistical software.
12. Assists with the development and monitoring of all materials management SOPs.
13. Provides support for catering logistics including development and implementation of SOPs for monitoring and maintaining equipment and smallware inventory.
14. Maintains a culture that supports optimal employee engagement and motivation in a highly unionized environment.
15. May perform other duties as assigned.

REQUIRED EDUCATION AND EXPERIENCE

Bachelor’s Degree in Hospitality Management, Food Service Management or related field; plus 5 years of directly related experience or equivalent education and experience.

REQUIRED LICENSE(S) OR CERTIFICATION(S)

1. ServSafe Certified
2. TIPS Certified

Physical Requirements

1. Availability to work weekend hours. Must be willing to work flexible and demanding hours based on the operational needs of the department.
2. Sustained standing; frequent bending.
3. Move, lift and carry supplies, equipment, and materials weighing up to 35 pounds without assistance from floor to waist height and 25 pounds to shoulder height.
4. Lift items above shoulder height.
5. Carry supplies up or down stairs, if necessary.
6. Work in confined areas with wide temperature variations.
7. Travel to and from units and/or events.

JOB POSTING DATE

02/25/2026

JOB CATEGORY

Manager

BARGAINING UNIT

NON

COMPENSATION GRADE

Administration & Operations

COMPENSATION GRADE PROFILE

Manager; Program Leader (25)

SALARY RANGE

$82,000.00 - $131,500.00

TIME TYPE

Full time

DURATION TYPE

Staff

WORK MODEL

On-site

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. For additional information on the background check requirements and process visit "Learn about background checks" under the Applicant Support Resources section of Careers on the It's Your Yale website.

HEALTH REQUIREMENTS

Certain positions have associated health requirements based on specific job responsibilities. These may include vaccinations, tests, or examinations, as required by law, regulation, or university policy.

POSTING DISCLAIMER

Salary offers are determined by a candidate’s qualifications, experience, skills, and education in relation to the position requirements, along with the role’s grade profile and current internal and external market conditions.

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 position. Employees will be assigned specific job-related duties through their hiring department.

The University is committed to basing judgments concerning the admission, education, and employment of individuals upon their qualifications and abilities and seeks to attract to its faculty, staff, and student body qualified persons from a broad range of backgrounds and perspectives. In accordance with this policy and as delineated by federal and Connecticut law, Yale does not discriminate in admissions, educational programs, or employment against any individual on account of that individual’s sex, sexual orientation, gender identity or expression, race, color, national or ethnic origin, religion, age, disability, status as a special disabled veteran, veteran of the Vietnam era or other covered veteran.

Inquiries concerning Yale's Policy Against Discrimination and Harassment may be referred to the Office of Institutional Equity and Accessibility (OIEA).

Yale University is a tobacco-free campus.