Ensure compliance with standards in all areas of operations,
menu development, service quality, food safety and sanitation, and
adherence to budget.
Create and manage programs in Catering that increase community
engagement and develop strategies to increase membership and
sales.
Analyze sales and revenue data to evaluate the success of
projects and programs.
Develop program enhancement and cost saving initiatives for
Brown Catering
Maintain a presence at events to ensure successful execution
and guest satisfaction.
Partner with clients to create and define their vision for high
profile events.
Coordinate menu tastings.
Assign appropriate catering personnel to develop menu, order
quantities, auxiliary service requirements, develop equipment
lists, identify staffing needs, and other details as needed.
Estimate function expenses and provide to client
Review menu with Director of Culinary Operations.
Notify Assistant Director of Purchasing of special
requirements, and of alcohol and floral needs.
Confirm all details prior to events.
Review post-event paperwork to identify problems or issues that
require follow up.
Solicit feedback from clients and follow up as
appropriate.
Review consumption data and compile billing details.
Create and manage programs in Catering that increase community
engagement and develop strategies to increase membership and
sales.
Analyze sales and revenue data to evaluate the success of
projects and programs.
Develop program enhancement and cost saving initiatives for
Brown Catering
Mentor, support and lead managers through open dialogue
Set standards and expectations and hold staff to
accountable
Provide constructive feedback
Serve as a positive role model
Develop and maintain a cohesive and high-performing team by
promoting trust, respect and collaboration
Develop strong internal communication systems in both
areas
Effectively manage conflict
Build relationships with staff and create a positive and
productive environment.
Ensure team members stay motivated through positive
reinforcement, coaching, and accountability.
Train and develop managers, shift supervisors, and service
personnel.
Education
- Required: Bachelor's degree in Hotel, Restaurant and
Institutional Management, Food Service Management, or related
discipline or equivalent combination of education and professional
experience.
Required Experience:
- 3-5 years' progressive professional experience in food service,
restaurant/catering, or project management with progressively
increasing levels of responsibility.
- Successful record of accomplishment managing in a union
environment strongly preferred.
Job Competencies
Indicate the essential job competencies. Competencies are required
knowledge, skills and abilities necessary to perform the job
successfully.
- Strong leadership skills and effective change agent
- Track record of successful collaboration and
relationship-building; ability to manage through others
- 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 is
required.
All offers of employment are contingent upon a records check
satisfactory to Brown University.
Benefits of Working at Brown:
Please review additional information on the
Benefits of Working at
Brown.
Recruiting Start Date:
2026-07-22
Job Posting Title:
Assistant Director of Catering Operations
Department:
Dining Services
Grade:
Grade 10
Worker Type:
Employee
Worker Sub-Type:
Regular
Time Type:
Full time
Scheduled Weekly Hours:
40
Position Work Location:
Onsite
Submission Guidelines:
The designated
Position Work
Location for each position determines the approved modality
of work. Positions are classified based on the operational and
business needs of the department and may be designated as on-site,
hybrid, or remote.
Employees with a designated position work location as remote must
reside and perform their work in a state where Brown University is
registered to do business. Brown University is a registered
employer in the following states: Rhode Island, California,
Colorado, Connecticut, Florida, Maryland, Massachusetts, New York,
New Hampshire, New Jersey, North Carolina, Washington, D.C.
Please note that to be considered for a staff position at Brown
University, you must submit a separate application for each
position you wish to be considered for. Applications are reviewed
only for the specific position to which they are submitted and are
not automatically considered for future openings.
This position is not eligible for visa sponsorship.
Still Have Questions?
If you have any questions you may contact
employment@brown.edu.
Brown is an E-Verify Employer.
EEO Statement:
Brown University provides equal opportunity and prohibits
discrimination, harassment and retaliation based upon a person's
race, color, religion, sex, age, national or ethnic origin,
disability, veteran status, sexual orientation, gender identity,
gender expression, or any other characteristic protected under
applicable law, in the administration of its policies, programs,
and activities. The University recognizes and rewards individuals
on the basis of qualifications and performance. The University
maintains certain affirmative action programs in compliance with
applicable law.
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