Unit Manager, Floating

Benefits

Additional Information

A world class University sets the table for living and learning engagement by providing a hospitality experience that fosters community, prioritizes health, cultural connection and religious sensitivity, challenges food systems convention, and relentlessly innovates. Harvard University Dining Services (HUDS) advances the mission of Harvard University through its multiple food and beverage venues on campus. The Residential Dining program, central to Harvard's House Life and the hub for community building, literally sets the table for the kinds of connections that uniquely happen over a shared meal. Undergraduate dining halls serve as a student's home kitchen, where they experience personalized hospitality and familiarity to support their individual needs. HUDS' Residential Dining program seeks a Unit Manager who enjoys creating a welcoming dining environment that celebrates diverse, delicious, nutritious, and sustainable food. Beyond simple foodservice, HUDS undergraduate dining halls are spaces for student and faculty engagement and advocacy, celebrating diversity and inclusion through shared food experiences, and developing solutions to global food systems challenges through real-world applications. The Unit Manager is an ambassador for those values in our dining operations. Reporting to the Director, the Floating Unit Manager provides support and oversight to many operations as needed. This position supports the team in ensuring that all operational aspects of the business (includes catering and board program as applicable) are executed smoothly, providing maximum customer satisfaction to students, Faculty Deans, faculty, and University guests. Please note that this position will specifically be required to provide coverage during December, January, June, July, and August, including holidays. Vacation time will be granted at other times during the academic year. Job-Specific Responsibilities Operational Management Lead team of exempt 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. 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. Employee and Labor Management Provide leadership and direction to a diverse team of exempt and unionized, non-exempt workforce. 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. Develop and maintain positive, professional relatio

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