Director of Dining Facilities

Brown University

Job Description:

The Director is responsible for coordinating resources, expertise, and services to ensure the operations needed to support the dining operations. The Director will oversee the coordination of internal and external resources and services at each dining facility and, in conjunction with the Facilities Management Department, develop procedures for coordinating and communicating building repairs and maintenance and follows through to ensure necessary work is completed.   The Director works as primary point of contact for the 24/7 dining facilities operations. The Director works with dining services senior management as well as all levels of management and frontline staff to identify and develop strategies to effectively troubleshoot and problem-solve issues within the various dining facilities. The Director has contract service responsibilities including the planning and assessment for renovation/potential system upgrade requirements. The Director acts as the primary liaison to the department of Facilities Management as well as outside services providers and vendor relations and oversee budgetary planning for facility services, create detailed cost estimations for approval of senior management. Additionally, the position works with other departments, such as Facilities Management, Public Safety, Environmental Health & Safety (EH&S), and the Office of Information Technology (OIT) to ensure compliance to    University, local, state and federal policies and practices within the Dining Service’s operation. This position is a part of the Brown Dining Services Senior Leadership Team and will report directly to the Vice President of Dining Programs.

Major Responsibility: Manage the 24/7 facility operations to sustain the operations of Dining Services related to building and support service needs -50%

Supporting Actions:

  • Primary liaison, collaborate and coordinate the facility needs with all aspects of Facilities Management sectors including; maintenance-trades, grounds, custodial, sustainability, contract management, planning, projects and construction.
  • Performs planning, coordination and scheduling of the program planned and unplanned work activities for optimal use.
  • Communicate with internal and external customers and service providers, and oversee the logistics required for scheduling program activities.
  • Coordinate the needs of the department with all aspects of the University to include Facilities Management, Brown Public Safety, Environmental Health & Safety, Office of Information Technology, Events, Mail Services, etc.,
  • Plan, coordinate and direct an effective maintenance, repair and safety program for Dining Services.
  • Act as point person for all equipment and building maintenance issues point of contact with Facilities Management and assist senior management with all equipment/repair budget requirements and analysis of new purchases and installations.
  • Perform other business tasks relating to facility management, which would include an audit of services, organization of bid analysis and the negotiation with relevant external service providers.
  • Prepare detailed reporting for Senior Administrators for use in contract negotiations, budgetary preparation and financial projections.
  • Develop annual facilities priorities, maintenance and repair schedules and budgetary requirements.
  • Organize the timely review and audit of contractual services agreements to ensure operational requirements are being satisfied and the services agreements are full executed.
  • Assure best practices, improved efficiencies, and compliance with purchasing protocols including negotiating service agreements with the goal of obtaining the best overall service, price point, and competitive RFP processes with analysis for Senior Management.
  • Create an audit system to monitor adherence to documented procedures and recommend strategies designed to improve the process.
  • Develop tracking systems for the purpose of monitoring equipment repairs/service activities throughout the department as well as to ensure compliance to all services agreements and protocols.
  • Review relevant data as compared with requirements to confirm compliance with service agreements, pricing commitments and department protocols.
  • Conduct planning sessions with unit managers to ensure understanding service agreements are being maintained.

2. Major Responsibility: Contract Services – 30 %

Supporting Actions:

  • Oversee the selection, engagement, and performance review of contracted services for the Dining Facilities department.
  • Develop and administer documentation for contracting purposes, including RFPs, purchase orders, professional service agreements, change orders, etc.
  • Assist in developing specifications for contract maintenance activities.
  • Evaluate and select competitive bids for services.
  • Manage contractor services, inspecting and monitoring performance of operations projects.
  • Inspect work in progress and at completion to ensure that standards of quality workmanship, materials and safety are maintained.
  • Meet with vendors on a regular basis to follow up on work performed, invoice issue, etc.
  • Prepare status/progress reports including but not limited to forecasting capital expenditures based on system age and conditions.
  • Prepare reports relative to planned maintenance work activities to track progress, effectiveness, and improvements for the maintenance program.

Major Responsibility: Environmental Compliance – 20 %

Supporting Actions:

  • Develop and maintain procedures, auditing programs, etc. to ensure compliance with required codes/guidelines.
  • Coordinate relevant Environmental Health and Safety (EHS) staff training with HR Coordinator.
  • Interface with EHS on matters related to chemicals, safety equipment and PPE, etc.
  • Manage all reporting logs relating healthy and safety programs for RI Health, OSHA, Narragansett Bay Commission, Waste Management, etc.
  • Manage all environmental safety guidelines/requirements as identified by the University.
  • Direct processes to ensure University facilities, equipment, and staff meet necessary local, state, and federal standards regarding zoning, security, safety, licensure, and permits.
  • Conduct inspections and audits on facilities, equipment, and licenses to ensure regulation compliance.
  • Oversee building security as it relates to door and lock maintenance and key access.

Job Qualifications

Education and Experience

  • Bachelor’s degree and 7 to 10 years related experience working in facilities management experience in Dining Services at a university, and/or equivalent combination of education and experience

Job Competencies

  • In-depth knowledge of all applicable laws, codes, ordinances and regulations governing construction and maintenance.
  • Knowledge of the principles and practices of building maintenance. Knowledge of maintenance practices of the mechanical, electrical, plumbing, and structural trades.
  • Knowledge of the principles and practices of safety management.
  • Knowledge of the principles and practices of purchasing and contracting administration.
  • Demonstrated understanding of environmental impact of food service operations and current sustainability concepts and initiatives
  • Familiarity with federal, state and local laws and regulations related to food service operations (including OSHA, Narragansett Bay Commission, etc.)
  • RI Food Safety Managers’ license preferred
  • Ability to identify, select, and negotiate with contractors, vendors and consultants.
  • Ability to estimate time and material cost of building repair and reconstruction, and read blueprints and schematic drawings.
  • Highly effective oral and written communication skills.
  • Ability to dispute charges, hold vendors accountable and get results
  • Ability to problem-solve and strategize
  • Strong organizational and interpersonal skills for managing multiple projects.
  • Ability to effectively communicate both verbally and in writing with all levels of staff, students, and city and state government
  • Ability to organize, evaluate and analyze data. Ability to compose reports, procedures, and correspondence.
  • Ability to conduct cost-benefit analyses and analyze/compare financial proposals
  • Ability to use a computer to communicate, prepare and generate reports, conduct research, and create presentations and documents
  • Knowledge of computerized maintenance management and energy management systems.
  • Ability to work independently.
  • Ability to exercise good judgment in making decisions.
  • Possess a willingness and ability to support and promote a diverse and inclusive campus community.

Physical Demands and Working Conditions

  • Requires ability to read
  • Must remain in stationary position for long periods of time at desk or computer
  • Requires moving around campus
  • Requires occasionally standing, sitting, walking; using hands to finger, handle, or feel objects, tools or controls; reaching with hands and arms; climbing stairs; hearing; talking.
  • Requires frequently moving about inside the office to access printer, files, and other materials/equipment.
  • Operates a computer and other office equipment
  • Some travel may be required
  • Typically, 20 to 5O pounds
  • Limited exposure to chemicals

All offers of employment are contingent upon successful completion of a background check.

Recruiting Start Date:

Job Posting Title:
Director of Dining Facilities

Dining Services

Grade 11

Worker Type:

Worker Sub-Type:

Time Type:
Full time

Scheduled Weekly Hours:

Position Work Location:

Submission Guidelines:
Please note that in order to be considered an applicant for any staff position at Brown University you must submit an application form for each position for which you believe you are qualified. Applications are not kept on file for future positions. Please include a cover letter and resume with each position application.

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EEO Statement:
Brown University is an E-Verify Employer.

As an EEO/AA employer, Brown University provides equal opportunity and prohibits discrimination, harassment and retaliation based upon a person’s race, color, religion, sex, age, national or ethnic origin, disability, veteran status, sexual orientation, gender identity, gender expression, or any other characteristic protected under applicable law, and caste, which is protected by our University policies.

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