Senior General Manager
On-siteCambridge, Massachusetts, United States
Job Summary
Lead exempt management and non-exempt service staff in the Freshman Dining Hall, Summer School Dining Program, and Fly-By/Grab & Go while ensuring compliance with food safety, occupational safety, and customer service standards. Implement and monitor the FoodPro menu and inventory management system to control costs, conduct weekly audits, and maintain appropriate stock levels. Manage financial viability through annual budget development, MORS oversight, and accurate invoice submission per HUDS policy. Provide leadership to a diverse workforce, including unionized staff, by conducting interviews, performance evaluations, and grievance hearings in consultation with Human Resources. Coordinate summer school meal plans, cater campus-wide events, and ensure kitchen equipment and physical plant maintenance. Work evenings, weekends, and holidays as needed, with a standard 40-hour schedule and no visa sponsorship available.
Required Qualifications
- Bachelor's degree or equivalent work experience
- Minimum of 7 years' relevant work experience
- Supervisory experience
- Ability to obtain ServSafe certification within six months of employment
- Ability and willingness to work nights, weekends, holidays, and serve in an on-call capacity as needed
- 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
- Ability to work evenings, weekends and holidays as needed
- Subject to wet floors, temperature extremes, and excessive noise
- Position frequently involves long hours and widely diverse duties
- All duties and responsibilities must be performed at a Harvard or Harvard-designated location
Desired Qualifications
- Associate's or Bachelor's degree in Hospitality Management, Food and Nutrition, or a related field
- Minimum 7 years of progressive leadership experience in food service management, in university or higher-education dining, with responsibility for multiple business lines/service units
- Strong business acumen, including budgeting, financial analysis, and human resources management; able to exercise sound judgment and make independent, well-informed business decisions
- Proven success delivering high-quality, customer-focused service in a fast-paced, complex operation
- Effective people leader with experience supervising and developing exempt staff, working in a unionized environment, and navigating labor/employee relations
- Excellent communication skills (verbal, written, interpersonal) and the ability to work effectively with a highly diverse community and a wide range of stakeholders
- Strong organizational, time management, and multi-tasking skills, with the ability to manage multiple deadlines and competing priorities
- Skilled in problem-solving and conflict resolution; able to address complex situations and negotiate successful outcomes
- Flexible, resilient, and adaptable to frequent change; maintains professionalism and composure in high-pressure or stressful situations
- Demonstrated professionalism, ethics, and integrity; committed to upholding the vision, mission, and core values of HUDS and the University
- Passion for food and familiarity with current culinary, nutrition, and dining trends
- Proficiency with Microsoft Office (Word, Outlook, Excel) and comfort with learning new software and systems
- Experience with industrial kitchen operations and equipment (e.g., dishwashers, ovens, ventilation systems)
- Experience with food service technology and computerized menu management systems (e.g., FoodPro) and workforce/timekeeping systems (e.g., Kronos)
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