Senior Facilities Leader, Dining Services

University of Maryland; Ellicott City (MD); On-site; USD 110,000 - 132,000; Full time

Job summary

University of Maryland is seeking an Assistant Director of Facilities to provide strategic leadership and operational oversight for all maintenance, repair, construction, renovation, and facilities management activities supporting Dining Services.

This role ensures safe, reliable, and efficient operation of residential and retail dining facilities, production facilities, warehouses, and equipment, while managing budgeting, labor, and financial metrics, and guiding a team of skilled professionals.

Qualifications

• Bachelor’s degree from an accredited college or university.
• Seven years of facilities, operations, construction, or maintenance experience.
• Two years of supervision or management of professional staff.
• Knowledge of building systems.

Responsibilities

• Provide strategic leadership and oversight for maintenance, repair, construction, renovation, and facilities management.
• Manage multimillion-dollar maintenance and capital budgets, including budgeting and financial metrics.
• Oversee facility planning, preventive maintenance, capital projects, procurement, and safety programs.
• Coordinate with campus departments, contractors, vendors, and executives to align facilities with university priorities.
• Lead and develop facilities management staff across various trades and administrative roles.

Skills

Oral communication

Written communication

Multitasking

CAD software

Microsoft Office

Budgeting

Project management

Leadership

Relationship building

Analytical skills

Education

Bachelor’s degree

Tools

CMMS

Job description

University of Maryland is seeking an Assistant Director of Facilities to provide strategic leadership and operational oversight for all maintenance, repair, construction, renovation, and facilities management activities supporting Dining Services.

This role ensures safe, reliable, and efficient operation of residential and retail dining facilities, production facilities, warehouses, and equipment, while managing budgeting, labor, and financial metrics, and guiding a team of skilled professionals.