The Assistant Director is responsible for coordinating resources, expertise, and services to ensure the operations needed to support the dining operations. The Assistant 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.Â Â The Assistant Director works as primary point of contact for the 24/7 dining facilities operations. The Assistant 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 Assistant Director has contract service responsibilities including the planning and assessment for renovation/potential system upgrade requirements. The Assistant 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 Â Â Â University, local, state and federal policies and practices within the Dining Service's operation.
MajorResponsibility:Â Â Â Â 30%
Manage the 24/7 facility operations necessary to sustain the operations of Dining Services related to building and support service needs.
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.Â 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.,
2.Major Responsibility:Â Â Â Â Â Â Â Â 30 %
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. Under the direction of the Associate Director, 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.
3.Major Responsibility:Â Â Â Â Â 30 %
Contract Services - Direct 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 services agreements, change orders, etc. Assist in developing specifications for contract maintenance activities and evaluate and select competitive bids for services.Â Manage contractor services, inspecting and monitoring performance of operations projects. The end result is the implementation of a competitive bidding process, and an assurance of production and quality work by contracted services.
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 in order to track progress, effectiveness and improvements for the maintenance program.
Major Responsibility:Â Â Â Â Â Â Â Â Â Â 10 %
Environmental Compliance - Direct the processes to ensure that Brown University facilities, equipment, and staff meet necessary local, state, federal, and university standards regarding zoning, security, safety, licensure, permits, environmental standards, etc. Conduct inspections, audit facilities, equipment, and licenses to ensure that regulations are adhered to. Inspect working employees to ensure that they have proper licensure and utilize safe practices. Inspect completed work to ensure that it complies with relevant building codes and department standards. Audit supplies ordered for specific projects and compare to the finished product to decrease waste.
Create reports detailing findings, order of magnitude costs and recommendations for action. Serve as designated health and safety officer for Dining Services. Ensure compliance will all State, Federal OHSA, Narragansett Bay Commission and other applicable agencies' laws and guidelines with regards to food services operations. Interface withBrown'sEnvironmentalHealthandSafety Office on matters related to Dining Services facilities. Oversee building security as it relates to door and lock maintenance and key access.
Develop and maintain procedures, auditing programs, etc. to ensure compliance with required codes/guidelines. Coordinate relevant EnvironmentalHealth 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.
Section 4: Decisions Position is Free to Make
Facilities Management service requests
Service charge inquiries/disputes
Sustainability education and awareness content and delivery methods
Vehicle maintenance/repair decisions
Decisions that depend on position's advice:
Equipment repair vs replacement
New sustainability initiatives
Service contract bid decisions
Corrective measures to address health and safety hazards
Section 5: Dimensions
Oversee maintenance and repairs for ten operational units distributed throughout campus
Manage equipment and repair costs annually
Section 6: Job Qualifications and CompetenciesJob 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
Â 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.
Highlyeffective 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
Use of Chemicals
Requires ability to read
Limited exposure to chemicals
Must remain in stationary position for long periods of time at desk or computer
Requires moving around campus
Typically, 20 to 5O pounds
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
All offers of employment are contingent upon a criminal record 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:
Assistant Director of Dining Facilities
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.