Assistant Director of Catering Operations

This position oversees the planning and organization of the Brown Dining catering division, leading a team of managers, supervisors, and union employees. The successful candidate will maximize customer satisfaction by ensuring high-quality services and contemporary menu packages. This position will work with OUC and the department's Communications and Outreach Manager to effectively market the services of Brown Dining's catering division.

What You Will Do

Key responsibilities include ensuring staff are TIPS and food safety certified, maintaining compliance with standards in all areas of operations, and analyzing sales and revenue data to evaluate project success. The position will also develop program enhancement and cost-saving initiatives, mentor and support managers, and promote a culture of collaboration and trust.

Why It Might Be a Fit

The successful candidate will have strong leadership skills, effective change management abilities, and a track record of successful collaboration and relationship-building. They will also be able to manage expenses and work within budgetary guidelines, and have excellent organizational, prioritization, and problem-solving skills.

Requirements

• Bachelor's degree in Hotel, Restaurant and Institutional Management, Food Service Management, or related discipline
• 3-5 years' progressive professional experience in food service, restaurant/catering, or project management
• Strong leadership skills and effective change agent
• Track record of successful collaboration and relationship-building
• Effective prioritization and problem-solving skills
• Goal-oriented and results-driven
• Strategic thinker
• Outstanding problem-solving skills, ability to implement solutions
• Excellent organizational skills, task prioritization, and ability to juggle multiple projects
• Excellent negotiation and communication skills
• Demonstrated excellent customer service orientation
• Organized and high attention to detail
• Ability to manage expenses and work within budgetary guidelines
• Competency using MS Office suite including Word and Excel
• Experience with catering or event planning software preferred
• Culinary knowledge and/or professional experience preferred
• RI Food Safety and Bar Code certification preferred, or willingness to obtain both certifications upon hire

Benefits

• Competitive pricing to consumers
• TIPS and food safety certified
• Compliance with University, OSHA, and other training requirements
• Opportunities for professional growth and development
• Collaborative and supportive work environment
• Flexible scheduling and work-life balance
• Paid time off and holidays
• Health insurance and retirement plan
• Professional development opportunities
• Recognition and rewards for outstanding performance