Director of Dining Operations and Strategic Sourcing
Internal Number: REQ173614
Brown Dining Services is a self-operated auxiliary unit of Brown University with an annual budget of $30 million, and annual food and non-food purchases of $9 million.Â This position oversees 5 exempt staff, 105 full and part-time weekly employees who are currently represented by USAW-RI, and 200 student employees and interns.Â The direct reports of this position include 3 culinary chef positions located at the Sharpe Refectory, Verney Woolley, & Bake Shop; plus, Dining Services Manager-Refectory and the Inventory Specialist.
The Director is responsible for leading and directing the operations team to ensure the highest level of professionalism and quality of food and service, while managing budgetary requirements and fostering a cohesive team environment that is committed to the continual enhancement of program offerings and customer satisfaction.Â Â The incumbent will have overall responsibility for the Dining Servicesâ™ purchasing operation for all food and non-food services items.Â Â The Director is directly responsible for the day-to-day culinary operations for residential dining programs for meal plans and kitchen operations at the Sharpe Refectory and Verney Woolley. The incumbent will work closely with the Director of Culinary Operations (Bon Appetit) to accomplish Dining Servicesâ™ mission to produce high quality food to meet the expectations of the students.
The Director will lead, engage and develop the operations team to maximize their potential and contributions, including recruiting, selecting, training, and managing performance. Coach employees by creating a shared understanding about what needs to be achieved and how to execute. Ensure the highest safety and sanitation standards in all operations. Other responsibilities will include the management of key campus partnerships and acting as a primary public relations liaison to our client base, including students.Â Â The Director will work closely with The Vice President of Dining Programs on matters related to service innovation, product sourcing, budget, marketing, menu concept development, and the overall effectiveness and success of the Dining Services program.
Major Responsibility:Â Â Â 25 %
Provide strategic direction and development of activities and programs to senior operations managers and department to assure an innovative, customer-oriented approach to the changing tastes of a sophisticated, diverse University community.
Lead, mentor, and develop teams that promote a culture of inclusion and promote mutual respect of all employees, customers and members of the University community.
Develop, manage and inspire teams that maximize their contributions, including recruiting, training, motivating, and assessing and managing performance. Develop annual goals and programs that meet the department vision and aspirations. Coach employees by creating a shared understanding about what needs to be achieved and how to execute. Reward and recognize employees.
Develop and implement accountability controls for the management staff to ensure maximal operational efficiencies and effective programming. Ensure compliance to high safety and sanitation standards in all operations.
Plan, direct and organize the daily business management practices for operations including maintenance and enhancement of all facilities. Set and maintain standards, policies, and procedures to assure high levels of customer service, professionalism, business ethics, communication, and performance of subordinates.
Provide support to the Vice President of Dining Programs, being accountable for controlling food, labor, and other direct costs against forecasted budgets, and for the continuous improvement of all aspects of Dining Services operations.
Provide oversight regarding facility management, equipment maintenance and replacement, building renovations and enhancements. Represent Dining on planning and design committees for renovations and new capital projects.
Major Responsibility:Â Â Â Â Â 25 %
Develop, direct and coordinate the day-to-day culinary operations for Residential Dining (Sharpe Refectory & Verney Woolley), Bake Shop, Purchasing, which include:
Responsible for planning and managing high volume, complex, multi-location dining production and service operations.
Develop and be accountable for a safety culture that creates a work environment where no one gets hurt. Plan, direct, and control all unit operational activities and resources to meet operating and financial goals, client objectives, and customer needs in a multi-unit operation.
Analyze all financial reports for Residential Dining and Purchasing.Â Review all financial measurements with Directors to ensure achievement of financial goals. Develop operational forecasts and be able to explain variances. Provide guidance and support in developing action plans to address areas requiring improvement.
Set standards, policies, and procedures to assure high levels of customer service, food safety and sanitation, professionalism, business ethics, communication, staff safety, and staff performance.
Ensure compliance with all standards in operations, as well as with policies relating to non-discrimination, safety, wage and hours, sanitation, and purchasing.
Responsible for recruiting, training, leading, and succession planning of management.
Major Responsibility:Â Â Â Â 15 %
Act as University liaison for client groups, including students. Manage public relations and marketing initiatives. Manage key campus partnerships and act as primary liaison to our client base, including students. Manage student and other projects related to meal plan, menu offerings, sustainability, nutrition, etc. for class assignments and independent initiatives. Collaborate with the Marketing Specialist to develop sales and communication strategies. Utilize web and other technology to connect with the customer base to collect feedback, and explore marketing and public relations opportunities.Â
Major ResponsibilityÂ Â Â 35%
Analyze and direct procurement expenditure. /source strategic supply partners, develop sourcing policies, and create cost estimates and forecasts. Involved in negotiating fair and cost-effective supply contracts.
Evaluates sourcing procedures and presents improvement strategies to senior management for approval.
Analyzes and calculates procurement costs and develops cost reduction strategies. Drives purchasing decisions based on cost and scenario analysis, as well as market trends.Â Negotiates contracts with key suppliers, including costs and terms of supply, service, and quality. Collaborating with the procurement department to identify and pursue new supplier opportunities.
Section 4: Job Qualifications
Bachelor's degree or equivalent combination of education and experience. Comprehensive experience in strategic and financial planning, and purchasing.
Seven to tenÂ years of progressive, successful management experience in a large institutional, multi-unit foodservice, preferably in a college or university setting.
Ability to work collaboratively; excellent communication and interpersonal skills.
Demonstrated ability to effectively lead and inspire a foodservice staff to be focused on a high degree of professionalism while maintaining a safe, diverse, and enthusiastic team environment.Â Â
Demonstrated ability to exercise independent judgment.
Proficient with menu management software programs such as CBORD or FoodPro, as well as Microsoft Office Suite.
Must be knowledgeable in the implementation of food safety regulations as part of a HACCP Plan and the Federal Food Code 2005. Knowledge of the RI Food Code, and ServSafe Certified Food Service Manager, preferred.
Possess a willingness and ability to support and promote a diverse and inclusive campus community.Â
General Physical Demands
â˜’ Must remain in stationary position for long periods of time at desk or computer
â˜’ Typically less than 10 pounds
â˜’ Requires moving around campus
â˜’ Typically 10 to 20 pounds
â˜’ Requires occasionally standing, sitting, walking; using hands to finger, handle, or feel objects, tools or controls; Â reaching with hands and arms; climbing stairs; hearing; talking
â˜’ Typically 20 to 50 pounds
â˜’ Requires frequently moving about inside the office to access printer, files, and other materials/equipment
â˜’ Typically more than 50 pounds
â˜’ Operates a computer and other office equipment
â˜’ Some travel may be required
Â Additional physical demands and working conditions:
While performing the culinary duties of this job, the employee is routinely required to stand for extended periods; walk; sit, bend; stoop, kneel, crouch, or crawl use hands to finger, handle, slice, dice, chop, or feel objects, knives, tools or controls on kitchen equipment; reach with hands and arms; climb stairs; smell, talk or hear.
Must occasionally lift or move products and supplies, up to 50 pounds.
Specific vision abilities required by this job include close vision, color vision, depth perception, and ability to adjust focus.
Must consistently utilize all Personal Protective Equipment per Brown Dining Services guidelines
Must wear a cut resistance glove whenever using a sharp or potentially sharp tool or instrument.
Frequently moves about campus to various locations for meetings.
Frequently moves about campus to other Dining Services Units
Frequently operates a computer
Frequently moves about inside the office and other departments in the Sharpe Refectory
All offers of employment are contingent upon a criminal records check satisfactory to Brown University.
In order to maintain 90% or greater universal vaccination rates on campus, all newly hired employees at Brown University must receive the final dose of the COVID-19 vaccine before they begin work, unless they are approved for a medical or religious exemption. For more information, please visit the Healthy Brown site.Â Â
Recruiting Start Date:
Job Posting Title:
Director of Dining Operations and Strategic Sourcing
Scheduled Weekly Hours:
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.
Brown University is committed to fostering a diverse and inclusive academic global community; as an EEO/AA employer, Brown considers applicants for employment without regard to, and does not discriminate on the basis of, gender, sex, sexual orientation, gender identity, national origin, age, race, protected veteran status, disability, or any other legally protected status.
Located in historic Providence, Rhode Island and founded in 1764, Brown University is the seventh-oldest college in the United States. Brown is an independent, coeducational Ivy League institution comprising undergraduate and graduate programs, plus the Alpert Medical School, School of Engineering, Executive Master of Healthcare Leadership and the IE Brown Executive MBA.