Additionalinformation

Additional Information

• Standard Hours/Schedule: 40 hours per week
• Compensation Range/Rate (including Shift Differential if applicable):
• Visa Sponsorship Information: Harvard University is unable to provide visa sponsorship for this position
• Pre-Employment Screening: Identity, Education, Criminal, Credit, Certification/License, Motor Vehicle Record, Drug Test, DOT Physical, CORI, Employment, Prohibited Parties, References

Work Format Details

This position has been determined by school or unit leaders that some of the duties and responsibilities can be effectively performed at a non-Harvard location. The work schedule and location will be set by the department at its discretion and based upon operational needs. When not working at a Harvard or Harvard-designated location, employees in hybrid positions must work in a Harvard registered state in compliance with the University’s Policy on Employment Outside of Massachusetts. Additional details will be discussed during the interview process. Certain visa types and funding sources may limit work location. Individuals must meet work location sponsorship requirements prior to employment.

Salary Grade and Ranges

This position is salary grade level 057. Please visit Harvard's Salary Ranges to view the corresponding salary range and related information.

Benefits

Harvard offers a comprehensive benefits package that is designed to support a healthy work-life balance and your physical, mental and financial wellbeing. Because here, you are what matters. Our benefits include, but are not limited to:

• Generous paid time off including parental leave
• Medical, dental, and vision health insurance coverage starting on day one
• Retirement plans with university contributions
• Wellbeing and mental health resources
• Support for families and caregivers
• Professional development opportunities including tuition assistance and reimbursement
• Commuter benefits, discounts and campus perks

Learn more about these and additional benefits on our Benefits & Wellbeing Page.

EEO/Non-Discrimination Commitment Statement

Harvard University is committed to equal opportunity and non-discrimination. We seek talent from all parts of society and the world, and we strive to ensure everyone at Harvard thrives. Our differences help our community advance Harvard's academic purposes.

Harvard has an equal employment opportunity policy that outlines our commitment to prohibiting discrimination on the basis of race, ethnicity, color, national origin, sex, sexual orientation, gender identity, veteran status, religion, disability, or any other characteristic protected by law or identified in the university's non-discrimination policy. Harvard's equal employment opportunity policy and non-discrimination policy help all community members participate fully in work and campus life free from harassment and discrimination.

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Company Description

By working at Harvard University, you join a vibrant community that advances Harvard's world-changing mission in meaningful ways, inspires innovation and collaboration, and builds skills and expertise. We are dedicated to creating a diverse and welcoming environment where everyone can thrive.

Why join Harvard University Central Administration?

Harvard University's Central Administration (CADM) is a 5,000+ employee organization that supports the university's overall excellence by understanding and serving the needs of its schools, students, faculty, staff, alumni, and surrounding communities. Through dynamic and collaborative partnerships, CADM provides high-quality and efficient services to the schools to help them achieve their goals.

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Job Description

Job Summary:

Provide leadership and direction to a team of exempt and hourly employees in the successful execution of a food service operation. Develop and maintain a positive and collaborative working environment that promotes, open communication, consistency, fairness and opportunities for continuous learning while achieving the vision and mission of HUDS and the University.

Job-Specific Responsibilities (include but not limited to):

Operational Management

Lead exempt management teams and non-exempt service staff in the overall management of a residential dining unit in full compliance with all food, occupational safety rules and regulations and customer service expectations.

• Ensures high standards are consistently met via the implementation of all HUDS and University quality assurance policies and procedures related to food, sanitation, equipment and facility maintenance and management, safety, etc.
• In collaboration with the Sous Chef, implement and monitor FoodPro menu and inventory management system including, but not limited to: ensuring cost control and mitigation of loss prevention, completion of weekly inventory audits; maintenance of appropriate inventory levels based on menu needs, etc.
• Develop and maintain positive and professional relationships with students. Provide outstanding customer service and ensure specialty diets and other nutritional needs are met.
• Develop and maintain positive and professional working relationships with House Masters and other House personnel, students, and other internal and external stakeholders. Participate in House Committees (HOCOs) as assigned.
• Sell, plan and execute simple to complex catered indoor and outdoor events including, but not limited to house events, campus-wide events and commencement week events.
• Ensure kitchen equipment (i.e.: dishwasher, ovens, refrigeration, exhaust and ventilation systems) is operational. Submits necessary requests for repair if necessary.
• Ensure Unit’s physical plant is organized and in good repair. This includes, but is not limited to: walls, ceilings, floors, storage and receiving areas, servery, kitchen space, dining rooms, etc. Submits requests for repair if necessary.
• Implement and manage Unit-specific sustainability goals and programs.
• In collaboration with Human Resources and HUDS Management, ensures employment practices are compliant with the current Collective Bargaining Agreement and all University personnel policy and procedures.
• Participates in grievance hearings and arbitrations. Submits answers to grievances per the timelines outlined in the Collective Bargaining Agreement.
• Ensure Kronos timekeeping system is accurately and regularly maintained. Process timecards and absence requests in a timely manner and per HUDS policy and procedure.
• Assist with the development and implementation of new policies, procedures, and trainings.

Fiscal Management

Ensure financial viability of assigned Unit through development and management of budget based on realistic goals. Ensure all financial related tasks are completed in a timely and accurate manner.

• Accountable for financial management of the Unit including developing and managing the annual operational budget which includes, but is not limited to management of MORS, estimation and management of food and labor cost goals, etc.
• Submit all invoices and PCard documentation per HUDS policy and procedure. Audit and review documents for accuracy prior to submission.
• Ensures all reporting is completed per University standards and all record-keeping is maintained in accordance with University policy.
• Encourages creative approaches to improved financial viability including cost reduction initiatives and other related efforts.
• Develop and maintain positive, professional relationships with front line service staff via regular meetings, two-way communication, timely feedback, collaboration, and consistent visibility in the work unit.
• Develop and maintain professional relationships with Union Shop Stewards.
• Interview candidates and hire based on approved staffing pattern. Complete probationary employee evaluation form as required.
• Ensures performance expectations and work rules are clearly communicated and implemented via regular coaching, mentoring and regular staff meetings. Conduct annual performance evaluation for exempt Unit staff.
• In consultation with Human Resources, imposes corrective action measures as needed while complying with the terms of the Collective Bargaining Agreement and University policy and procedure.

Working Conditions:

• Ability to work evenings, weekends and holidays as needed
• Subject to wet floors, temperature extremes, and excessive noise
• Standing and walking for significant amounts of time is necessary

Physical Requirements:

• Position frequently involves long hours and widely diverse duties
• Must be able to lift (approximately 20 to 30 pounds), bend, stoop and perform other physical exertion
• Ability to stand for extended periods of time

Qualifications

Basic Qualifications:

• Bachelor’s degree or equivalent work experience required
• Minimum of 5 years’ relevant work experience
• Supervisory experience

Additional Qualifications and Skills:

• Bachelor’s degree in Hospitality Management or a related field preferred.
• Previous experience managing a university dining services operation.
• Experience working in and managing a unionized environment.
• Proficiency with timekeeping systems such as Kronos.
• Experience with FoodPro or similar menu management systems.
• Demonstrated business acumen, including strong financial and human resources management skills.
• Proven ability to deliver exceptional customer service.
• Excellent verbal, written, and interpersonal communication skills, with the ability to work effectively with a diverse constituency.
• Strong time management and organizational skills, with the ability to manage multiple tasks simultaneously.
• Ability to meet multiple deadlines and effectively manage competing priorities.
• Sound professional judgment and the ability to make independent, well-reasoned business decisions.
• Skill in addressing a wide range of situations and negotiating successful outcomes with diverse stakeholders.
• Adaptability in a frequently changing environment and the ability to remain calm under pressure.
• Demonstrated professionalism, ethical conduct, and integrity; commitment to upholding the vision and mission of HUDS and the University.
• Passion for food and familiarity with current culinary and dining trends.
• Proficiency in Microsoft Office applications (Word, Outlook, Excel).
• Working knowledge of industrial kitchen equipment (e.g., dishwashers, ovens, ventilation systems).
• Experience with food service technology and computerized menu management systems, with the ability to quickly learn and adapt to new applications.
• Ability to obtain ServSafe certification within six months of employment.
• Ability to work nights, weekends, and holidays, and to be on call as needed.