Brown University — Assistant Director of Faculty Club Culinary and Business Operations

Job Description:

This position is responsible for the planning, organizing, and leadership of the Faculty Club; focusing on food preparation operation and fiscal management of the Club. This position is responsible for the oversight of the fine dining menu planning of the Faculty club. This position will maximize customer satisfaction by ensuring that menu offerings are of the highest quality, contemporary and on-trend; and align with Brown Dining Services and Brown University standards. This position will develop and introduce new initiatives to increase Faculty Club membership and strengthen employee satisfaction. This position will have supervisory responsibilities and will effectively lead a team by promoting a culture of collaboration, trust and accountability. This position will be a member of the Dining Services Senior Leadership Team and report directly to the Vice-President of Dining Programs.

Major responsibilities are but not limited to:

  • Conduct ongoing assessments of optimal staffing requirements and adjust staffing matrices as needed.
  • Develop and maintain a cohesive and high-performing team by promoting trust, respect and collaboration.
  • Ensure relevant staff are TIPS and food safety certified and compliant with University, OSHA and other training requirements.
  • Ensure compliance with standards in all areas of operations, menu development, service quality, food safety and sanitation, and adherence to budget.
  • Build relationships with staff and customers to 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.
  • Design menus that enhance customers’ culinary experience
  • Submit cost proposals for menu items
  • Create and test new menus
  • Provide feedback regarding the food quality and customer acceptability
  • Ensure that all food preparation is in accordance with regulatory guidelines
  • Design standardized food presentation guidelines for each dish.
  • Monitor inventory levels of commonly used items
  • Create ways to reduce spoilage of infrequently used items
  • Create and manage programs at the Faculty Club 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 the Faculty Club.
  • Serve as the University’s liaison to the Faculty Club board and facilitate monthly and annual board meetings.
  • Oversee the care and maintenance of the Faculty Club facility, furniture, and equipment.
  • Work to ensure menu offerings are competitively priced.
  • Lead all staff at the Brown Faculty Club.
  • Mentor, support and lead managers through open dialogue; by setting standards and expectations and holding staff to account; and by providing constructive feedback.
  • Serve as a positive role model.
  • Develop strong internal communication systems.
  • Effectively manage conflict.


  • Bachelor’s degree in Hotel, Restaurant and Institutional Management, Food Service Management, or related discipline or equivalent combination of education and professional experience.


  • 3-5 years’ progressive experience in food service; fine-dining restaurant preferred
  • Proven ability to successfully train and professionally develop.
  • RI Food Safety and Bar Code Certification preferred, or willingness to obtain both certifications upon hire required

Job Competencies
Indicate the essential job competencies. Competencies are required knowledge, skills and abilities necessary to perform the job successfully.

  • Strong leadership skills
  • Goal-oriented and results-driven
  • Strategic thinker
  • Proven problem solver
  • Excellent coordination, collaboration, writing, and verbal communication skills required
  • Strong computing, analytical, and organizational skills required
  • Excellent customer service skills; strong commitment to customer service required
  • Ability to progress and operate professional through chain of command
  • Project planning skills preferred
  • Ability to work effectively in a group and as a member of a project team required
  • Possesses a willingness to promote an inclusive and diverse campus community

All offers of employment are contingent upon a records check satisfactory to Brown University.

Recruiting Start Date:

Job Posting Title:
Assistant Director of Faculty Club Culinary and Business Operations

Dining Services

Grade 10

Worker Type:

Worker Sub-Type:

Time Type:
Full time

Scheduled Weekly Hours:

Position Classification:

Submission Guidelines:
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.

Vaccination Requirements:
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. All employees must also receive a COVID-19 booster within thirty (30) days of becoming eligible. For more information, please visit the Healthy Brown site.

Still Have Questions?
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EEO Statement:
Brown University is an E-Verify Employer.

As an EEO/AA employer, 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.

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