Floating General Manager

Harvard University • Cambridge, MA

12h • Hybrid

About The Position

Lead a team of exempt and hourly employees in the successful execution of a multi-unit food operation. The role provides leadership across assigned residential dining units, which may involve oversight of multiple units or temporary deployment to a particular location as operational needs require. The General Manager is responsible for employee and labor management, dining operations, customer service, event catering, sustainability initiatives, and unit financial performance.

The position leads exempt management teams and unionized and non-exempt staff, supports a positive and collaborative work environment, and ensures compliance with collective bargaining agreements and University policies. It oversees food safety, quality assurance, inventory and menu management, facilities and equipment, student and stakeholder relationships, and catered events. The role also develops and manages unit budgets, monitors food and labor costs, and ensures timely and accurate financial documentation and reporting.

This is a hybrid position. The schedule and work location are set by the department based on operational needs. The position is scheduled for 40 hours per week and may require work evenings, weekends, holidays, and on-call service. The work environment may include wet floors, temperature extremes, and excessive noise; substantial standing and walking, and lifting approximately 20 to 30 pounds, are required.

Requirements

• Bachelor’s degree or equivalent work experience.
• At least 7 years of relevant work experience.
• Supervisory experience.
• Strong business acumen, including budgeting, financial analysis, and human resources management, with the ability to exercise sound judgment and make independent, informed business decisions.
• Proven ability to deliver high-quality, customer-focused service in a fast-paced, complex operation.
• Experience supervising and developing exempt staff, working in a unionized environment, and navigating labor and employee relations.
• Excellent verbal, written, and interpersonal communication skills and ability to work effectively with a diverse community and a wide range of stakeholders.
• Strong organizational, time-management, and multitasking skills, including managing competing priorities and deadlines.
• Problem-solving and conflict-resolution skills, including the ability to address complex situations and negotiate successful outcomes.
• Flexibility, resilience, adaptability, and professionalism in high-pressure or changing situations.
• Professionalism, ethics, and integrity; commitment to HUDS and University values.
• Passion for food and familiarity with culinary, nutrition, and dining trends.
• Proficiency with Microsoft Office, including Word, Outlook, and Excel, and comfort learning new software and systems.
• Experience with industrial kitchen operations and equipment such as dishwashers, ovens, and ventilation systems.
• Experience with food-service technology and computerized menu management systems such as FoodPro, and workforce or timekeeping systems such as Kronos.
• Ability to obtain ServSafe certification within six months of employment.
• Ability and willingness to work nights, weekends, and holidays and serve on call as needed.
• Ability to stand for extended periods and perform physical exertion, including lifting approximately 20 to 30 pounds, bending, and stooping.

Nice To Haves

• Bachelor’s degree in Hospitality Management or a related field.
• At least 7 years of progressive leadership experience in food service management, preferably in university or higher-education dining and with responsibility for multiple business lines or service units.

Responsibilities

• Lead exempt and hourly employees, including unionized non-exempt staff, and foster an environment of communication, fairness, collaboration, and continuous learning.
• Maintain professional relationships with front-line staff and union shop stewards through meetings, feedback, visibility, and collaboration.
• Interview and hire candidates according to approved staffing patterns, complete required probationary evaluations, and conduct annual performance evaluations for exempt staff.
• Communicate performance expectations and work rules; coach and mentor employees and, with Human Resources, apply corrective action in accordance with the collective bargaining agreement and University policies.
• Work with Human Resources and HUDS Management to ensure employment practices comply with collective bargaining agreements and University policies and procedures.
• Participate in grievance hearings and arbitrations and submit grievance responses within required timelines.
• Work with the management team to maintain accurate Kronos records and process timecards and absence requests promptly and according to policy.
• Assist in developing and implementing policies, procedures, and training.
• Manage assigned residential dining units, which may include multiple units or temporary deployment to a location, and ensure compliance with food safety, occupational safety, and customer service expectations.
• Implement HUDS and University quality assurance policies and procedures related to food, sanitation, equipment, facilities, and safety.
• Monitor FoodPro menu and inventory management, including cost controls, loss prevention, weekly inventory audits, and appropriate stock levels.
• Build professional relationships with students, provide excellent customer service, and ensure specialty diets and nutritional needs are met.
• Maintain working relationships with Deans, House personnel, students, and internal and external stakeholders; participate in House Committees as assigned.
• Sell, plan, and execute catered events ranging from simple to complex, including House, campus-wide, and commencement-week events.
• Ensure kitchen equipment is operational and submit repair requests as needed.
• Keep unit facilities and physical plants organized and in good repair, and submit repair requests as necessary.
• Implement and manage unit-specific sustainability goals and programs.
• Develop and manage budgets and ensure the financial viability of assigned units, including managing operational budgets, MORS, and food and labor cost goals.
• Submit invoices and PCard documentation according to policy and audit documents for accuracy before submission.
• Complete financial reporting to University standards and maintain records in accordance with University policy.
• Pursue cost reduction initiatives and other creative approaches to improve financial viability.

Benefits

• Generous paid time off, including parental leave.
• Medical, dental, and vision 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.

What This Job Offers

• Job Type: Full-time
• Career Level: Manager