Director of Operations, Campus Dining
# of Openings:
Food Services and Dining
The Director of Operations is a
member of the senior management team providing leadership,
expertise, and oversight of the dining facilities within Campus
Dining. This position will also lead the development of capital and
operational project delivery for Campus Dining by designing and
managing efficient, effective, and collaborative processes to align
internal and external project participants. He/she will provide
data and strategic direction to senior administration related to
operations and service. The position will work collaboratively with
the culinary and operations teams to ensure delivery of an
exceptional, consistent dining program in a safe manner. Reporting
directly to the Assistant Vice President of Campus Dining, the
Director will work collaboratively with residential, retail and
catering senior management, the Executive Director of Finance and
Technology Administration, the Vice Provost for Space Planning and
staff in various offices throughout the University, including
Facilities, the Office of Capital Projects, Environmental Health
& Safety, and Risk Management.
Princeton University Campus
Dining seeks an accomplished and collaborative leader for the
position of Director of Operations. Reporting to the Assistant Vice
President of Campus Dining, the Director of Operations will be
responsible for managing capital projects, as the client, and work
collaboratively with the facilities department from inception and
design phases through commissioning and closeout period. This
position will establish a strategic and integrated approach in the
implementation of the Campus Vision for the Future of Dining.
Capital and Operations
Strategically identify and plan
capital investments that enables Campus Dining to maintain a
dynamic campus dining environment. Recognizes the changing
landscape of culinary excellence, laws and regulations, compliance,
and technology, and advice operations about advances as it relates
to heart of the house and front of the house operations.
Partner with Campus Dining
leadership team and the Office of Capital Projects on developing
and implementing the new campus plan which will include residential
dining and campus nodes, ensuring that operational needs are met
and optimizing resource allocation.
Coordinates university capital
projects for Campus Dining and leads all Campus Dining department
Oversee all major maintenance
projects for Campus Dining.
Standards and Processes:
Collaborate with the Office of
Finance and Treasury and facilities to develop an equipment
inventory list and ensure maintenance of all departmental assets at
each operating location.
Determine life cycles and
standard processes to identify equipment needs, evaluate repair
versus replacement/renovations and cost proposals for funding
Oversee all repairs,
renovations, and replacements of capital equipment.
Ensure compliance with all
state, local, and university food safety, work place safety, fleet
safety, and HACCP policies and procedures. Ensure a safe work
environment through addressing safety concerns to eliminate
hazards; investigate and report incidents by enforcing safety work
rules and procedures.
In collaboration with campus
partners, ensure that standards are established for a safe work
environment, through effective and consistent training, management
and enforcement of safe work practices. Along with the Director of
Residential Dining and the Director of Retail & Catering
Operations, resolve safety issues and investigate all
Ensure all regulatory
inspections and repairs (approximately 200 work orders monthly) are
completed at prescribed schedules and fully documented.
Chair the Quality Assurance and
Quality Control (QA/QC) Committee working along with the Director
of Residential Dining and the Director of Retail & Catering
Conduct investigations and
resolve safety issues in partnership with campus colleagues and
Campus Dining staff.
Develop facilities management
safety and sanitation strategy and implement change as needed.
Partner with Director of Residential Dining and the Director of
Retail & Catering Operations to ensure all Campus Dining venues
adhere to safety standards by developing a schedule and conducting
regular inspections of all dining facilities.
Ensure continuity of
established quality assurance schedules, preventative maintenance,
and maintenance proposals that support the long-term goals of
Conduct field operations
assessment with a hands-on approach, ensuring compliance and
monitoring standard operating procedures.
Set standards for sustainable
food service operations in terms of equipment, energy, water use,
and waste management.
Provide leadership to Campus
Dining’s Culinary Counsel to ensure delivery of an exceptional
dining program in a consistently safe manner.
Provide oversight to Campus
Dining’s Wellness Dietician
Review special culinary
programs for functionality and delivery
Ensure programs to support
special dietary needs are efficient and meet customer needs and
Work with Office of
Sustainability to ensure Campus Dining’s sustainability goals are
aligned and support the overall University goals
Provide oversight to Campus
Dining’s Sustainability Program and Sustainabilty Manager
Responsible for monitoring
progress towards sustainability goals
Review and recommend changes to
current sustainability initiatives
Leads emergency preparedness
efforts on behalf of Campus Dining. Campus Dining provides
essential services to students, faculty, staff, and the Princeton
community during emergencies.
Ensures Continuity of
Operations Plan (COOP) are up to date as needed (at least annually)
and kept current in the database.
Ensure University protocols,
policies, and procedures are followed during emergencies.
Participate in department
initiatives and projects that are aligned with the Campus Vision
for the Future of Dining.
Member of the Princeton
Work to meet the Campus Vision
for the Future of Dining and its core values and guiding principles
with enthusiasm and a spirit of cooperation.
Other duties, as assigned.
- Bachelor degree or a Culinary degree along with experience in
managing, resetting and developing high volume top dining
Minimum of 10 years’ experience
including planning and design management and implementation of
commitment and experience in developing partnerships with local
farmers and business
Knowledge of health
department’s rules and regulations including HACCP, OSHA, ServSafe,
and other federal, state, and local laws/codes.
Experience in consumer goods,
food service operations, or multi-restaurant management.
Proven ability to lead
Knowledge of the maintenance
requirements of equipment.
Ability to develop and
implement training programs for employees to promote quality
Knowledge and experience with
capital planning, developing budgets, analyzing financial
information, and strategic planning.
Ability to work independently
with a high level of accuracy, manage multiple priorities, and
delegate tasks efficiently.
Strong organizational and
problem-solving skills, attention to detail, and the ability work
in a timely manner, meet deadlines and act decisively.
Must be a self-starter who
demonstrates initiative and a drive for results.
Demonstrated ability to be
effective at listening, understanding, and clarifying concerns and
issues raised by various constituents and to work effectively with
Excellent interpersonal and
relationship-building skills including sensitivity to the wants,
needs, and concerns of all constituents and the ability to interact
with a diverse population.
Diplomacy and negotiating
ability necessary for successful resolution of issues.
Strong written and oral
communication skills, including the ability to present complex
information in a useful and understandable fashion to diverse
Flexibility with scheduling.
Based on business needs, ability to work a flexible schedule, AM,
PM, weekends, and/or holidays.
Ability to work with and advise
Demonstrated commitment to
diversity and inclusion and a track record of creating diverse,
inclusive, and a welcoming professional working environment.
Must be able to function in an
essential personnel role, which may include an extended on-campus
presence during local, regional, or national emergencies. (https://www.princeton.edu/hr/policies/conditions/5.0/5.0.4/)
Valid Driver’s License.
Food management with
hospitality industry experience.
Knowledge of Energy Star
Knowledge of technology-based
solutions to effectively manage multimillion-dollar assets.
Experience within higher
Experience working in a
Knowledge of new and emerging
technologies in the areas of sustainability, environmental safety,
food systems, and climate change.
Knowledge of procurement best
Princeton has retained the
services of Spelman Johnson, a leading national executive search
firm, to assist with leading this search. Review of applications
will begin Wednesday, December 7 ,2022
and continue until
the position is filled. A resume with an accompanying cover letter
may be submitted via the Spelman Johnson website at www.spelmanjohnson.com/open-positions
Nominations for this position may be emailed to Laura Puckett-Boler
.com. Applicants needing
reasonable accommodation to participate in the application process
should contact Spelman Johnson at 413-529-2895.
Princeton University is an Equal
Opportunity/Affirmative Action Employer
and all qualified
applicants will receive consideration for employment without regard
to age, race, color, religion, sex, sexual orientation, gender
identity or expression, national origin, disability status,
protected veteran status, or any other characteristic protected by
IS THE LAW