Assistant Manager

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.

Job Description

Under the direction of the Director of Residential Dining Operations, the Floating Assistant Manager provides support and oversight to a single or double operation. This position will be assigned to any of HUDS operations as needed.   This position supports the Unit or General Manager in ensuring all operational aspects of the business (includes catering and board program as applicable) are executed smoothly and for providing maximum customer satisfaction to students, faculty, House Masters, University clients and guests.   

Job-Specific Responsibilities:

Operational Management

Lead a team of non-exempt service staff in the overall management of a residential or retail dining operation 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.   
• Assist with the monitoring 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. 
• Maintain positive and professional relationships with internal and external University stakeholders. Provide outstanding customer service and ensure specialty diets and other nutritional needs are met. 
• Ensure kitchen equipment (i.e.: dishwasher, ovens, refrigeration, exhaust and ventilation systems) is operational. Alerts Unit Manager of needed repairs.
• Ensure Unit’s physical plant is clean, 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.