Director of Operations, Campus Dining

Director of Operations, Campus Dining

US-NJ-Princeton

Job ID: 2022-15804
Type: Full-Time
# of Openings: 1
Category: Food Services and Dining

Princeton University

Overview

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.

Responsibilities

Capital and Operations Projects:

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 projects. Oversee all major maintenance projects for Campus Dining.

Quality Assurance 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 plans. 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 accidents. 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 Operations. 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 Campus Dining. 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.

Culinary:

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 expectations

Sustainability:

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

Emergency Preparedness:

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.

Other Duties:

Participate in department initiatives and projects that are aligned with the Campus Vision for the Future of Dining. Member of the Princeton Sustainability Committee. 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.

Qualifications

Essential Qualifications:

• Bachelor degree or a Culinary degree along with experience in managing, resetting and developing high volume top dining programs.
Minimum of 10 years’ experience including planning and design management and implementation of capital programs. Strong sustainability 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 projects. Knowledge of the maintenance requirements of equipment. Ability to develop and implement training programs for employees to promote quality assurance. 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 others. 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 audiences. 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 senior management. 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.

Preferred Quailfications:

Food management with hospitality industry experience. Knowledge of Energy Star kitchen equipment. Knowledge of technology-based solutions to effectively manage multimillion-dollar assets. Experience within higher education. ServSafe Certification. Experience working in a unionized environment. Knowledge of new and emerging technologies in the areas of sustainability, environmental safety, food systems, and climate change. Knowledge of procurement best practices.

Application and Nomination:

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 at lpb@spelmanjohnson.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 law. EEO IS THE LAW

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