Floating Assistant Manager

Conditions. Workplace Diversity, LLC.; Cambridge (MA); On-site; USD 65,000 - 90,000; Full time

Job summary

Harvard University Central Administration is seeking a Floating Assistant Manager to lead HUDS dining operations, including catering and board programs, ensuring top-tier customer service for students, faculty, and guests.

You will oversee a diverse team in a unionized environment, monitor quality assurance, and manage inventory, equipment, and daily operations while upholding university policies and safety standards.

Qualifications

• Minimum of 2 years’ relevant work experience.

Responsibilities

• Lead a team of non-exempt service staff in the overall management of a residential or retail dining operation in full compliance with 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.
• Ensure that Unit-specific sustainability goals and programs are being followed.
• Responsible to learn all aspects of retail unit including cash handling and micros. (Retail)

Skills

Team leadership

Communication

Staff management

Budgeting

Customer service

Inventory control

Compliance

Education

Bachelor's degree in Hospitality Management

Associate degree

Tools

Kronos

FoodPro

Microsoft Office

Excel

Job description

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.
• Ensure that Unit-specific sustainability goals and programs are being followed.
• Responsible to learn all aspects of retail unit including cash handling and micros. (Retail)

Employee and Labor Management

Provide leadership and direction to a diverse team of unionized, non-exempt workforce. Promote 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 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.
• Ensure performance expectations and work rules are clearly communicated and implemented via regular coaching, mentoring and regular staff meetings.
• 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.
• Kronos timekeeping system is accurately and regularly maintained. Process timecards and absence requests in a timely manner and per HUDS policy and procedure. Use Kronos Dialer to fill open shifts in compliance with the Union Local 26 Contract and HUDS policies

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:

• Minimum of 2 years’ relevant work experience

Additional Qualifications and Skills:

• Associate or bachelor's degree in hospitality management or related field, preferred.
• Experience selling and executing catered events.
• Experience working in a unionized environment.
• Knowledge of Kronos or similar timekeeping systems.
• Experience with FoodPro or other menu management systems.
• Strong business acumen, including financial and human resources management.
• Proven ability to provide exceptional customer service.
• Excellent verbal, written, and interpersonal communication skills, with the ability to work effectively with diverse groups.
• Strong organizational, time management, multitasking, and prioritization skills.
• Ability to manage competing priorities and meet multiple deadlines.
• Sound professional judgment and the ability to make independent business decisions.
• Strong problem-solving, conflict-resolution, and negotiation skills.
• Ability to adapt to changing circumstances and remain calm under pressure.
• Professional, ethical, and dependable, with a commitment to the vision and mission of HUDS and the University.
• Passion for food and knowledge of current food trends.
• Proficiency in Microsoft Office applications, including Word, Outlook, and Excel.
• Knowledge of industrial kitchen equipment, including dishwashers, ovens, and ventilation systems.
• Experience using food-service applications and computerized menu management systems, with the ability to learn new systems as needed.
• Ability to obtain ServSafe certification within six months of employment.