Director of Hospitality; Food & Housekeeping Services

Director of Hospitality (Food & Housekeeping Services) Job Summary

The Director of Hospitality and Support Services is responsible for all aspects of the operation including staffing, client relations, customer service, resident satisfaction, budgeting, financial management, implementation and ongoing success of resident dining, retail and marketing programs, and catering services. The director must be prepared to work weekdays and sometimes evenings and weekends.

• Lead the opening of Food and Support Services in a new and dynamic seniors living facility including a state‑of‑the‑art kitchen, resident dining rooms, a full‑service high‑end restaurant and lounge.
• Manage multiple client relations.
• Ensure resident and customer satisfaction.
• Ensure compliance with strict quality assurance, health, safety and environmental programs.
• Ensure the nutritional requirements of the residents are met through menu planning, development of standardized recipes, and production sheets.
• Monitor and evaluate meal preparation and service to maintain established standards for quality and quantity.
• Develop and maintain knowledge of resident preferences and incorporate them into service delivery.
• Hire, orient, supervise, delegate tasks, and evaluate performance of food service, maintenance and housekeeping staff.
• Maintain budgetary and cost controls, providing operational reports to the Regional Director of Operations/District Manager as required.
• Implement and control a Food Safety Plan with HACCP, WHMIS, WSIB/WCB regulations and audit procedures.
• Maintain inventory control and complete financial reporting per Compass Group fiscal schedule.
• Apply proper cleaning and sanitation procedures for large‑scale settings.

• Post‑secondary education with at least 7 years of progressive food service management experience in a licensed full‑service environment.
• Experience overseeing multi‑site, housekeeping and maintenance services is an asset.
• Demonstrated excellence in leading a first‑class customer‑centric hospitality environment.
• Strong knowledge of local provincial food premises regulations and applicable health and safety legislation.
• Strong leadership and proven ability to supervise and secure cooperation of managed employees.
• Experience in large‑quantity food preparation, financial planning, and food purchasing.
• Creative flair for menu planning, preparation and presentation.
• Excellent verbal and written communication and interpersonal skills.
• Proficient with MS Word, Excel and Outlook.
• Can effectively work and communicate with residents and guests.
• Team player who works collaboratively with others.
• Canadian Society of Nutrition Management membership is an asset.
• Advanced Food Safety Training (AFST) or willing to complete within 90 days of hire;
  Level 1 and 2 Health and Safety Certification training (or willing to complete within 90 days of hire).

Compass Group Canada is part of a global food service and support services company. We operate in schools, colleges, hospitals, office buildings, senior living communities, tourist attractions, sports venues, remote camps, military installations and more.

Compass Group Canada is committed to nurturing a diverse workforce. We encourage and are pleased to consider all qualified candidates, without regard to race, colour, citizenship, religion, sex, marital/family status, sexual orientation, gender identity, aboriginal status, age, disability, or persons who may require an accommodation. For accommodation requests during the hiring process, please contact for further information.

Director

Full‑time

Management and Manufacturing – Food and Beverage Services