Hospitality/Food Service Supervisor

Job Summary
This role functions as the General Manager to support the operations, with end-to-end responsibility for operational performance, financial outcomes, workforce leadership, and institutional client relationships.
The Food Service Director / General Manager is the senior operational and strategic leader responsible for the overall performance of a food service account. Acting as the first-in-command for campus dining operations, this role has full accountability for financial outcomes, service delivery, regulatory compliance, and people leadership across all university dining facilities.

The position provides management-level oversight for multiple food service operations, including residence dining, retail outlets, and catering services, and serves as the primary institutional liaison between the client, students, and external partners to ensure dining services meet institutional standards, nutritional mandates, and contractual obligations.
Key Responsibilities & Duties
Institutional Leadership & Strategic Direction
Provide overall leadership and strategic direction for all campus food service operations, ensuring alignment with the academic calendar, student population needs, and institutional priorities.
Establish long-term operational strategies and service models to support high-volume, multi-unit dining operations during peak demand periods such as orientation, conferences, and examination cycles.
Evaluate and redesign operational systems, workflows, and service standards to improve efficiency, quality, and student satisfaction across all dining locations.
Financial Accountability & Contract Management
Hold full financial accountability for the food service account, including the preparation, management, and control of annual operating budgets in accordance with the client’s full cost recovery policy.
Analyze monthly and annual financial statements, including profit-and-loss reports, labor costs, and food cost ratios, and implement corrective actions to ensure financial sustainability.
Oversee large-scale procurement and supplier negotiations for food, equipment, and services, ensuring cost efficiency, quality standards, and contract compliance.
Direct inventory control and waste-reduction strategies across all food service units in a high-volume institutional environment.
Human Resources Leadership & Workforce Management
Lead and manage a multi-layered workforce through direct oversight of staff responsible for daily unit operations.
Exercise full authority for recruitment, interviewing, hiring, performance management, and discipline of management and operational staff.
Develop and implement comprehensive training and development programs focused on leadership, food safety, institutional hospitality standards, and succession planning.
Oversee complex labor scheduling and workforce deployment to support 7-day-per-week operations, including evenings, weekends, and special events.
Quality Assurance, Compliance & Risk Management
Ensure full compliance with all Ontario health, safety, and food service regulations, as well as client-specific nutritional, menu labeling, and allergen-management requirements.
Establish and monitor quality assurance systems to maintain consistent service standards across all dining locations.
Maintain operational records and reporting systems to meet institutional, regulatory, and audit requirements.
Proactively identify operational risks and implement mitigation strategies to protect students, staff, and the client.
Client Relationship & Stakeholder Management
Serve as the senior point of contact for stakeholders regarding campus dining services, including senior administration, Residence Services, and Conference Services.
Lead the review of service metrics and personally resolving escalated student and stakeholder concerns.
Coordinate and oversee large-scale catering, conference, and special event services, ensuring service excellence and financial accountability.
Employment Requirements
Education: University degree in Hospitality Management, Business Administration, or a related field.
Experience: Minimum 3–5 years of senior management experience in a large-scale, multi-unit food service environment, such as a university, hospital, or corporate dining operation.
Skills & Competencies:
Demonstrated expertise in institutional food service management and financial accountability
Strong leadership and stakeholder management capabilities
Proven ability to manage complex, high-volume operations under contractual and regulatory constraints

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The pay range for this position is $70,000.00 - $75,000.00.