Assistant Manager

About the role

Provide management support and oversight to a food service operation. Manage front-of-house and back-of-house operations, assign and direct the work of a team of hourly and temporary staff, ensure the delivery of excellent service, address staff performance, and promote an inclusive and innovative work environment.

Responsibilities

• Responsible for effective staff management, including hiring and orientation, training and development, workflow and performance management, and the promotion of an inclusive and innovative work environment
• Manage front-of-house and back-of-house operations
• Assign and direct the work of a team of hourly and temporary staff to ensure the delivery of excellent service; address staff performance and recommend/deliver corrective actions as needed
• Affiliate with monitoring menu and inventory management systems 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.
• Ensure kitchen equipment and the physical plant is operational and clean; alert Unit Manager of needed repairs
• Execute dining hall opening and closing procedures
• Affiliate with the planning and execution of catered events
• Affiliate with administrative duties, including inventory, payroll, budgeting, calendars, documentation, and ordering supplies
• Affiliate with ensuring high standards are consistently met with regard to quality assurance related to food, sanitation, equipment, facility maintenance and management and safety
• Affiliate with ensuring compliance with University policies and procedures and applicable legal rules and regulations

Requirements

• Minimum of 2 years’ relevant work experience
• Knowledge of Microsoft Office Suite, intermediate Excel skills
• Strong communication (verbal, written, interpersonal) skills and an ability to communicate effectively with a diverse constituency
• Operational experience with industrial kitchen equipment (dishwasher, oven, ventilation systems, etc.)
• Operational experience with food service applications and computerized menu management systems

Qualifications

• Basic Qualifications: Minimum of 2 years’ relevant work experience
• Additional Qualifications and Skills: Knowledge of Microsoft Office Suite, intermediate Excel skills, strong communication (verbal, written, interpersonal) skills and an ability to communicate effectively with a diverse constituency, operational experience with industrial kitchen equipment (dishwasher, oven, ventilation systems, etc.), operational experience with food service applications and computerized menu management systems

Benefits

• 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
• Professional development opportunities including tuition assistance and reimbursement
• Commuter benefits, discounts and campus perks

Pay

Salary grade level 056. Please visit Harvard's Salary Ranges to view the corresponding salary range and related information.

Schedule

Standard Hours/Schedule: 40 hours per week