Senior General Manager

Job Description

Reporting to the Director for Residential Dining Operations, the General Manager provides leadership and oversight to the Freshman Dining Hall, Summer School Dining Program and the Fly-By/Grab & Go.  This position has primary responsibility for all operational aspects of a quality dining service program, and for providing maximum customer satisfaction to students, Freshmen Dean, faculty, affiliated departments and University guests.   Provide leadership and direction to a diverse team of exempt and unionized, non-exempt workforce in the successful execution of a multi-unit food operation..  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.

Job-Specific Responsibilities:

Operational Management

Lead exempt management team and non-exempt service staff in the overall management the Freshman Dining Hall, Summer School Dining Program and the Fly-By/Grab & Go, 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 Management Team, 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.  
• Upon arrival to the University, meet individually with self identified students with allergies, intolerances or dietary preferences to obtain pertinent information regarding their individual needs and ensure those needs are being met. 
• Develop and maintain positive and professional relationships with freshmen and their families; Participate in Parent’s Coffee House, Parents’ Visiting Weekend and Visitas.
• Develop and maintain positive and professional working relationships with Freshman Dean and other related personnel, as well as other internal and external stakeholders and affiliated departments. Participate in First Year Social Committee. Meet with the Director for Freshman Programming regarding activities and events.
• Provides orientation for Proctors prior to the opening of the academic semester and summer school program. 
• Collaborate with multiple Deans and departments to coordinate a variety of Summer School meal plans for a diverse group of internal and external customers. 
• Sell, plan and execute simple to complex catered indoor and outdoor events including, but not limited to dining hall events, (i.e.:Housing Day), campus-wide events (i.e.: President’s Convocation Ceremony), and Commencement and Alumni week events. Coordinate and implement multiple summer festive meals and other summer catering events.
• Ensure kitchen equipment (i.e.: dishwasher, ovens, refrigeration, exhaust and ventilation systems) is operational. Submits 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 repairs when needed.
• Implement and manage Unit-specific sustainability goals and programs in conjunction with the Food Literacy Program representatives, student groups, and Office for Sustainability to achieve University goals
• Develop and maintain positive, professional relationships with all 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 and budgetary guidelines.  Complete probationary employee evaluation form as required.
• Ensures performance expectations and work rules are clearly communicated and implemented via regular coaching, mentoring and regular staff meetings. Conduct annual performance evaluation for exempt staff (Customer Service Managers, Operations Manager, Chef Production Managers, etc.).     
• In consultation with Human Resources and HUDS leadership team, imposes corrective action measures as needed while complying with the terms of the Collective Bargaining Agreement and University policy and procedure. 
• 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. 
• Participates in grievance hearings and arbitrations. Submits answers to grievances per the timelines outlined in the Collective Bargaining Agreement. 
• In collaboration with Management Team, ensure Kronos timekeeping system is accurately and regularly reviewed. Process timecards and absence requests in a timely manner and per HUDS policy and procedure.
• Assist with the development and implementation of new policies, procedures and trainings.

Fiscal Management

Ensure financial viability of Annenberg Dining Hall and affiliated programs through development and management of budgets based on realistic goals. Ensure all financial related tasks are completed in a timely and accurate manner.

• Accountable for financial management of the Unit and Summer School Program including developing and managing the annual operational budgets.  This includes, but is not limited to management of MORS, anticipation of needs and management of food and labor cost goals, review of income and expense statements, etc. 
• Submit all invoices and P-Card 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. 

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:

• Bachelor’s degree or equivalent work experience required
• Minimum of 7 years’ relevant work experience
• Supervisory experience

Additional Qualifications and Skills:

• Bachelor's Degree in Hospitality Management, Food and Nutrition or related field preferred.
• Progressive leadership experience managing multiple business lines.
• Prior experience overseeing university or higher-education dining services operation.
• Experience managing in a unionized environment.
• Proficiency with workforce management/timekeeping systems (e.g., Kronos or similar).
• Experience with FoodPro or comparable menu management and production systems.
• Demonstrated business acumen, including budget development, financial analysis, and human resources management.
• Proven ability to deliver and sustain exceptional customer service in a high-volume environment.
• Excellent verbal, written, and interpersonal communication skills; ability to engage effectively with a diverse community of students, staff, faculty, and vendors.
• Strong leadership skills with the ability to coach, develop, and collaborate with a team of exempt professionals and frontline staff.
• Superior time management and organizational skills, with the ability to balance multiple projects and priorities.
• Demonstrated ability to meet multiple deadlines and manage competing priorities.
• Sound professional judgment and ability to make independent, data-informed business decisions. 
• Skilled at navigating complex situations and negotiating successful outcomes with a diverse group of stakeholders. 
• High degree of adaptability; able to perform effectively in a frequently changing environment while maintaining professional standards under pressure.
• Demonstrated professionalism, ethical conduct, and integrity; commitment to upholding the vision, mission, and core values of HUDS and the University.
• Genuine passion for food, hospitality, and current culinary and service trends. 
• Proficiency in Microsoft Office applications (Word, Outlook, Excel).
• Working knowledge of industrial kitchen equipment (e.g., dishwasher, oven, ventilation systems). 
• Operational experience with a variety of food service applications and computerized menu management systems, with the ability to quickly learn and adapt to new applications. 
• Ability to obtain ServSafe certification within six months of employment.
• Willingness and ability to work nights, weekends, holidays, and serve in an on-call capacity as operational needs require.

Additional Information

Standard Hours/Schedule: 40 hours per week

Visa Sponsorship Information: Harvard University is unable to provide visa sponsorship for this position

Pre-Employment Screening: May include:  Identity, Education, Criminal, Drug Test (and References)

Emergency Status Designation: Essential Personnel

Work Format Details

This position has been determined by school or unit leaders that all duties and responsibilities must be performed at a Harvard or Harvard-designated location. Certain visa types may limit work location. Individuals must meet work location sponsorship requirements prior to employment.

Salary Grade and Ranges

This position is salary grade level 058. Please visit  Harvard's Salary Ranges  to view the corresponding salary range and related information. 

Benefits

Harvard offers a comprehensive benefits package that is designed to support a healthy work-life balance and your physical, mental and financial wellbeing. Because here, you are what matters. Our benefits include, but are not limited to: 

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

Learn more about these and additional benefits on our Benefits & Wellbeing Page. 

EEO/Non-Discrimination Commitment Statement

Harvard University is committed to equal opportunity and non-discrimination. We seek talent from all parts of society and the world, and we strive to ensure everyone at Harvard thrives. Our differences help our community advance Harvard's academic purposes.

Harvard has an equal employment opportunity policy that outlines our commitment to prohibiting discrimination on the basis of race, ethnicity, color, national origin, sex, sexual orientation, gender identity, veteran status, religion, disability, or any other characteristic protected by law or identified in the university's non-discrimination policy. Harvard's equal employment opportunity policy and non-discrimination policy help all community members participate fully in work and campus life free from harassment and discrimination.

Salary Grade: 058