Dining Temporary Staffing Services (Pre-Qualification)

Raleigh, North Carolina
Request for Proposals (RFP)
#63-JDJ1176440 - Dining Temporary Staffing Services
(Pre-Qualification)
For internal administrative processing, including tabulation of proposals for posting to Bonfire
and the State of North Carolina Electronic Vendor Portal (eVP) , please provide your company's
Federal Employer Identification Number or alternate identification number (e.g. Social Security
Number). We HIGHLY recommend you register in order to see bid tabulations and award
results. Pursuant to G.S. 132-1.10(b) this identification number shall not be released to the
public. This page will be removed and shredded, or otherwise kept confidential, before the
procurement file is available for public inspection.
THIS PAGE IS TO BE COMPLETED AND INCLUDED WITH
YOUR PROPOSAL. FAILURE TO DO SO MAY SUBJECT
YOUR PROPOSAL TO REJECTION.
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SUPPLIER NAME:
DATE:
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REQUEST FOR PROPOSALS (RFP)
RFP # 63-JDJ1176440
TITLE: Dining Temporary Staffing Services (Pre-Qualification)
USING DEPARTMENT: Campus Enterprises - Dining
ISSUE DATE: May 14, 2026
DUE DATE: 2:00 p.m., Tuesday, June 16, 2026
ISSUING AGENCY: NC State University
Procurement Services Department
Campus Box 7212
Raleigh, NC 27695
Proposals subject to the conditions made a part hereof will be accepted until 2:00 p.m.,
Tuesday, June 16, 2026 for furnishing services described herein.
Proposals must be submitted electronically at:
https://ncsu.bonfirehub.com/opportunities/236418
Upload scanned pages from this RFP document included with your proposal response where
indicated on the Bonfire website.
Direct all inquiries (via email) concerning this RFP to: Joel Johnson, MBA NCP NCCM
NC State University
Procurement Services
Department
Email: jdjohn25@ncsu.edu
NOTE: Questions concerning the RFP requirements must be submitted in writing via email to
jdjohn25@ncsu.edu , Subject Line: RFP #63-JDJ1176440 - Questions , no later than 5:00 p.m on Friday, May
29, 2026 . Questions will be answered in the form of an addendum to this RFP. No other contact with university
representatives regarding this RFP is allowed during the proposal process. Attempts to obtain information directly
from university personnel, or by any other means, may subject your proposal response to rejection. Please use
the following template to submit your questions:
Reference Supplier Question
RFP Section, Page Number Supplier question ...?
Insert rows as needed
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Section 1: Introduction - Purpose and Background
North Carolina State University's NC State Dining (hereafter referred to as "Dining" or
"University") seeks proposals from qualified temporary staffing agencies (hereafter
referred to as "Contractor" or "Supplier") to assist in filling temporary dining services
positions. Contractors should have extensive experience recruiting and quickly placing
vetted, trained temporary food service workers, including temporary-to-permanent
placements, across a variety of roles within a hospitality and food service environment.
Staffing Responsiveness Expectations
Contractors shall demonstrate the ability to recruit, screen, and deploy qualified
temporary staff within compressed timeframes typical of high-volume dining
operations. Dining's needs may include short-notice (4 hours), same-day, next-day, or
seasonal surge staffing. Contractors are expected to maintain sufficient candidate
pipelines to meet fluctuating demand levels throughout the academic year.
This historical data does not guarantee that an agency shall receive a specific volume
of work, a specific total contract amount, or a specific order value under any master
agreement executed pursuant to this RFP. Additionally, there shall be no limit on the
number of orders issued under a master agreement, nor shall there be any specific
limitation on the quantity, minimum, or maximum value of individual orders.
Operational Environment
Services will be performed in a fast-paced, high-volume collegiate dining environment
serving approximately 5,000 to 7,000 guests per day across multiple residential dining
halls, retail locations, and catering operations. Contractors shall ensure all personnel
are capable of performing effectively in such environments, including adherence to food
safety standards, customer service expectations, and University policies.
Catering and Event Operations
In addition to residential and retail dining, Dining supports a high volume of catering and
special events requiring skilled front-of-house and event staff. These assignments may
include formal service, large-scale events, and customer-facing roles requiring a high
level of professionalism and service execution.
Contractors must demonstrate the ability to provide experienced catering personnel,
including waitstaff, bartenders, and event supervisors, capable of operating in
fast-paced, high-expectation event environments.
This Request for Proposal shall include providing temporary employees within the
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following categories:
Food Service Positions
Supervisor
Sous Chef
Cook
Food Service Worker
Barista
Dishwasher, Janitor or Stock Clerk
Catering Positions
Event/Bartender Supervisor
Bar Service
Delivery Driver
Waitstaff Server/ Attendant
This Request for Proposal shall establish one (or more) suppliers on an annual
convenience contract to provide temporary assistance on an as-needed basis.
Role Flexibility
Dining reserves the right to request personnel for positions not explicitly listed but
substantially similar in scope and responsibility to those identified above. Contractors
shall be capable of supporting adjacent or evolving roles at bill rates to be negotiated
based on existing markup structures for similar tiers of expertise.
Non-Exclusive and Multi-Award Contracting
Dining reserves the right to award contracts to multiple Contractors as a result of this
RFP. Any resulting agreement shall be non-exclusive. Dining may, at its sole discretion,
procure temporary staffing services from any awarded Contractor, internal University
resources, or from other sources available from the state when it is determined to be in
the best interest of the University, including but not limited to considerations of
availability, performance, pricing, or operational need.
Temporary-to-Permanent Staffing
This RFP includes both temporary staffing and temporary-to-permanent placement
services. Contractors shall support transition pathways for qualified temporary
employees to become permanent University employees, subject to terms and
conditions defined in the resulting contract. Specific conversion timelines, fees (if any),
and conditions will be outlined in subsequent sections of this RFP and the final
agreement.
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Performance Expectations
Contractors are expected to provide reliable, punctual, and qualified personnel who
meet the operational and service standards of Dining. Continued use of any Contractor
will be contingent upon satisfactory performance, including fulfillment rates, worker
quality, attendance reliability, and responsiveness to Dining's staffing requests.
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Section 2: Contract Period
The term of any resulting agreement shall be for a period of one (1) year from the date
of award, with services beginning August 8, 2026. The University reserves the right,
under the same terms and conditions set forth herein, to renew with the awarded
Supplier(s) for two (2) additional one (1) year periods, not to exceed a total contract
period of three (3) years.
Renewal Contingency
Any renewal exercised by the University shall be contingent upon satisfactory Contractor
performance, as determined by Dining in its sole discretion. Performance
considerations may include, but are not limited to, fulfillment rates, timeliness of
placements, worker quality, attendance reliability, responsiveness, and compliance with
contractual requirements.
Please see item #20 of the attached General Contract Terms and Conditions regarding
price increases for option year extensions.
Pricing Stability and Market Competitiveness
In addition to the provisions outlined in the General Contract Terms and Conditions, the
University reserves the right to evaluate the continued competitiveness of pricing before
exercising any renewal option. The General Contract Terms and Conditions provide the
maximum allowed increase, but Dining reserves the right to negotiate lower rates based
on market data.
Selective Renewal
In the event multiple Contractors are awarded, the University reserves the right to renew
agreements with one or more Contractors independently. Renewal decisions may be
made on a Contractor-by-Contractor basis based on performance, pricing, operational
needs, and the Contractor's ability to meet volume requirements.
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Section 3: Scope of Work
Dining seeks companies with expertise in expeditiously sourcing, screening, and training
qualified candidates to fill temporary staffing needs across a diverse range of job
classifications for all Dining locations on an as-needed basis. The Contractor shall
furnish personnel based on the positions listed. If, during the contract period, additional
positions are required, the University may solicit price quotations and amend the
contract accordingly.
3.1 Supervision and Oversight
Contractors shall demonstrate the ability to provide local supervisors to monitor onsite
job performance and conduct quarterly site visits with Dining managers. Supervisors
must:
Be available for in-person site visits
Be reachable by phone seven (7) days a week
Respond within two (2) hours of contact
The Contractor(s) shall provide staffing support across all Dining locations, which
currently include approximately 35-40 units on NC State's campus.
3.2 Training and Food Safety Compliance
All temporary personnel must complete required training prior to assignment. Dining
reserves the right to require proof of training and/or certifications (e.g., ServSafe or
equivalent) for applicable roles.
3.3 Training Requirements
The Contractor shall maintain a structured training program for all personnel prior to
assignment. At a minimum, training must include:
Food safety and sanitation practices appropriate to the role
Workplace safety and incident response procedures
Customer service standards and expectations
Role-specific training (e.g., culinary, catering service, etc.)
For catering and event staff, training must also include:
Service etiquette and customer interaction
Event setup, service flow, and breakdown procedures
Contractors shall provide documentation of training programs and may be required to
provide proof of completion for assigned personnel upon request.
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3.4 Training Compliance and Verification
The Contractor shall ensure that all personnel assigned to Dining have completed
required training prior to their first shift. Dining reserves the right to request verification
of training completion at any time.
Contractor personnel who do not demonstrate adequate training or readiness may be
removed from assignment.
3.5 Emergency Procedures and Documentation
The Contractor shall maintain documented emergency procedures applicable to all
personnel assigned to Dining locations. At a minimum, emergency protocols must
address:
Workplace injuries and incident response
Emergency medical situations
Incident reporting and escalation
Transportation to and from medical facilities (if applicable)
The Contractor shall provide Dining with all emergency-related forms and
documentation, including but not limited to incident reports, injury reporting forms, and
emergency contact information. All emergency documentation must include current and
accurate local emergency resource information, including:
Designated urgent care facility name, address, and phone number
Emergency contact procedures
Relevant campus or local emergency services information
The Contractor shall review and update all emergency procedures and documentation
on a quarterly basis to ensure accuracy. Updated documentation shall be provided to
Dining upon each review if changes occurred.
Dining reserves the right to review and require updates to emergency procedures and
documentation at any time.
3.6 Staffing and Onboarding Requirements
On an as-needed basis, the Contractor must provide qualified personnel to perform job
duties associated with the listed positions.
All personnel must be fully onboarded, trained, and background-checked prior to
assignment
Forwarding applications from job boards is not acceptable
The site supervisor, as coordinated by Dining, will provide onsite direction
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Dining will provide supplies, tools, and equipment
3.7 Uniform Requirements
Personnel must report in proper uniform:
Catering: black dress shirt, black pants, black shoes
Kitchen: black t-shirt or chef coat, black pants, black shoes
Server/Dishwasher: black t-shirt, black pants, black shoes
*All shoes must be closed-toe. Non-slip is recommended.
3.8 Shift Readiness Requirements
All personnel must arrive on time and fully prepared to begin work at the scheduled start
time. Dining reserves the right to reject personnel who do not meet these standards.
Such instances will be treated as a no-show for replacement purposes.
3.9 Work Conditions and Scheduling
All work assignments will be coordinated by NC State Dining and may be performed on
campus or at off-campus locations as required to support Dining operations.
Typical shifts range from four (4) to eight (8) hours
Assignments may include single-day events or multi-week schedules of varying
duration.
Dining will provide as much notice as possible; however, Contractors should expect
same-day and next-day staffing requests.
3.10 Staffing Fulfillment Requirements
Contractors shall meet the following minimum fulfillment expectations unless otherwise
approved by Dining:
Same-day requests:
Confirm availability within two (2) hours
Fill at least 90% of requested positions
Next-day requests:
Fill at least 95% of requested positions
Scheduled requests (48+ hours):
Fill 100% of requested positions
Contractors must notify Dining immediately of any anticipated shortfalls and provide a
remediation plan.
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Contractors shall be capable of providing twenty (20) to thirty (30) qualified catering
personnel for a single event with twenty-four (24) hours notice or less. Personnel
provided for such assignments must be appropriately trained for catering and event
service roles, including customer-facing responsibilities.
Contractors shall describe their approach to meeting these surge staffing demands,
including availability of local labor pools, on-call staffing strategies, and prior experience
supporting similar high-volume events.
3.11 Attendance and Replacement Requirements
Contractor personnel are expected to report to assigned shifts on time and prepared for
duty. In the event of a no-show or late arrival exceeding fifteen (15) minutes, the
Contractor shall:
Notify Dining immediately
Provide a qualified replacement within two (2) hours of shift start
Repeated attendance issues may result in removal of personnel or reduced Contractor
utilization.
Dining reserves the right to interview and approve personnel prior to placement and to
require removal of any individual deemed unsuitable.
3.12 Personnel Performance Standards
Dining may request immediate removal of any temporary employee for reasons
including, but not limited to:
Poor performance
Unprofessional conduct
Failure to follow food safety standards
Attendance issues
Inability to meet job expectations
The Contractor shall provide a qualified replacement within twenty-four (24) hours, or
sooner if required.
3.13 Employment Terms and Conditions
The Contractor is responsible for all associated employment costs, including but not
limited to:
Taxes
Insurance
Benefits
Background checks
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