Working with key partners at HUDS and Harvard College, develop a strategic and proactive approach to programming and services that advances the mission of the College. This includes visionary leadership that manages extensive student feedback with broader House Life goals to create a program that strategically supports the community while managing program resources for efficiency and effectiveness.
Shape a program that is innovative, on trend, customer driven and responsive.
Engage the community in daily and broader-reaching dialogue about the meal plan experience. Utilize customer feedback and survey data to develop action plans and motivate teams to continuously improve.
Set a team standard for thoughtful, efficient, and caring responsiveness to students and staff.
Connect with student leaders and affinity groups to ensure an inclusive program.
Coordinate closely with the Dean of Students Office and be responsive, accessible, proactive, and informative.
Participate in the HUDS Senior Leadership Team as a colleague and collaborator, working to creatively and collectively share and resolve issues and craft solutions that support the entire department.
Lead a professional service team in the overall management, preparation, and delivery of approximately 18,000 meals per day in full compliance with all food and occupational safety regulations and customer service expectations.
Provide tactical oversight for 13 undergraduate dining halls, a summer school program, and a kosher dining service.
Provide strong operations and financial oversight, including compiling annual budgets, capital and facilities renewal budgets, and long-range planning.
Ensure 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.
Oversee systems and processes that manage key expense categories (food, labor, revenue, safety, and sanitation).
Develop and maintain positive and professional relationships with internal and external University stakeholders.
Ensure that the physical plant is well run and in good repair, and that services are right sized to meet community needs.
Implement and manage strategic sustainability goals.
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.
Bachelor's degree or equivalent work experience required
Minimum of 10 years' relevant work experience
Additional Qualifications and Skills
Degree in Hospitality Management, Culinary Arts or related field.
Strong record of exceptional business acumen including, but not limited to strategic planning, financial and human resource management, budget development and management, etc.
Outstanding communication skills including interpersonal communication, writing, public speaking and presenting, teaching and instruction.
Exceptional customer service skills.
Highly skilled at addressing complex situations and negotiating successful outcomes with a diverse group of stakeholders.
Experience managing in a unionized environment and general knowledge of labor relations practices.
Extensive knowledge of current food trend.
Proficiency in Microsoft Office applications.
Operational experience with a variety of food service applications and computerized menu management systems. Ability to learn and adapt to new systems and applications as needed.
Ability to become ServSafe Certified within six months of employment.
Ability to work nights, weekends and holidays as needed.