SMITHA HANEEF, Managing Director
Smitha Haneef joined HUDS as Managing Director in April 2021. Previously she served as assistant vice president of University Services at Princeton University. In her role at Princeton, Haneef led a team of 400 employees to manage residential dining and other aspects of campus services, such as catering and athletic concessions. Prior to entering educational institutions, she worked in the private sector to develop dining services for several Fortune 500 companies.
BRUCE CALVERT, Director for Residential Dining Operations
Bruce Calvert joined HUDS in 2013 as the Director for Residential Dining Operations. Bruce is a 30 year veteran of higher education dining service operations and management, beginning his career in the early ‘80s at Emerson College and working with several foodservice management companies in the New England area. Bruce spent several years at Yale University as the Director of Residential Dining Operations and was most recently a Resident District Manager for Dining Services at the University of Hartford.
Bruce is highly skilled in multi-unit oversight, staff development, financial management and team building. He is passionate about creating memorable dining experiences for the customer, while providing leadership and mentoring opportunities for his dining service managers and staff.
MARTIN BRESLIN, Director for Culinary Operations
Martin Breslin is the Director for Culinary Operations at Harvard University Dining Services. In this role, he sets the culinary standards of the department by overseeing all culinary operations which serves approximately five million meals a year. A native of Dublin, Ireland and a graduate of the Dublin College of Catering, Breslin has worked at prestigious restaurants, hotels and universities throughout the United Kingdom, New York and Boston.
He is currently responsible for overseeing and directing all culinary, nutrition, and technical services that relate to food technology, food science and food presentation. In this capacity, Chef Breslin oversees all recipe development at the Culinary Support Group (Commissary) and is responsible for the quality and cost of food, development of culinary staff and sanitation standards, meeting all FDA and USDA requirements for food manufacturing. Breslin has won Five American Culinary Federation (ACF) gold medals, four silver and a bronze. Additionally, he is an active member of the Research Chef’s Association of America, the American Culinary Federation, and a founding member of the Healthy Menus Collaborative. He is also a standing member of the Harvard School of Public Health’s Nutritional Round Table.
ROBERT LEANDRO, Director of Operations & Facilities
Robert Leandro, Director for Operations & Facilities, has been with HUDS for more than 35 years. Throughout his career, he has held positions in General Service and as General Cook, Butcher, Pantry Steward, Production Manager, Assistant Manager, Production Manager for the Harvard Faculty Club, General Manager, and Assistant Director for Residential Dining. Promoted to his current position in 2005, Bob oversees maintenance and renovations and is the environmental safety and compliance manager. Bob was integral in the Leadership in Energy and Environmental Design (LEED) Silver Certification awarded to the Dunster and Mather dining hall renovations.
KIM SMITH, Associate Director for Retail Dining Operations
Kim Smith, Retail Area General Manager, oversees roughly half of HUDS' retail operations, with special expertise in those that are student managed. Kim earned her Bachelor’s degree in Food Service Management at Johnson and Wales University and her Master’s degree in Management from Cambridge College. She has been with HUDS for more than ten years, starting at the Greenhouse Café but also leading locations such as the residential/retail hybrid at Dudley House. Kim has extensive experience in opening new locations and training students in all areas of operations. She is practiced at planning, writing, and analyzing budgets, as well as managing all aspects of inventory, sanitation and day-to-day operations.
LAURIE TORF, Associate Director for Retail Dining Operations
Laurie Torf, Retail Area General Manager, oversees roughly half of HUDS' retail operations. She has been with HUDS for more than 15 years, working in both the residential and retail divisions. Laurie has extensive experience in all areas of operations, with a special focus on large, complex facilities and .sustainability initiatives. Prior to joining HUDS, Laurie was a manager with Starbucks for five years.
CRISTA MARTIN, Director for Strategic Initiatives and Communications
Crista Martin joined HUDS in 1998 and with her team coordinates online and print marketing, social media, market research, and public and media relations. The Communications team has won numerous awards from such organizations as the University & College Designers Association and the International Association of Business Communicators. Crista is a frequent presenter and volunteer with NACUFS, including as its Regional Director and Regional Conference Chair.
Crista also spearheads HUDS Strategic Initiatives, guiding the planning and implementation of work in the areas of sustainability, food donation, business development and planning, customer service and more. She serves on the Menu of Change University Research Collaborative spearheaded by the Culinary Institute of America and HSPH, and was named a "Food Hero" by the City of Cambridge in 2015 for her work on HUDS' food donation program. Crista has worked for several non-profit associations, and has degrees from Boston University and American University in public relations and creative writing.
AKEISHA HAYDE, Executive Chef for Residential Dining
Akeisha Hayde joined HUDS in April 2015 in the role of Executive Chef for Residential Dining. Akeisha comes to us from Beth Israel Deaconess Medical Center, where she served as Executive Chef since 2011. Prior to that, she worked in foodservice at other medical facilities and restaurants; she is a graduate of Newbury College. Akeisha is highly versed in taking a large institutional program to the next level, in food quality, sales and efficiency. She is particularly interested in global cuisines and sustainability, with special expertise in seafood.