Title:  Hospitality Director, Executive Dining

Job Summary

The Hospitality Director is an onsite role that oversees the direction of the hospitality program for Executive Dining. They are responsible for managing day-to-day operations including budgeting, financial management, scheduling, people management and the implementation and ongoing success of the Food and Beverage Program. The Hospitality Director must be prepared to work weekdays and some evenings and weekends. 

Now, if you were to come on board as our Hospitality Director – Executive Dining, we’d ask you to do the following for us: 

• Cultivate strong client relationships, ensuring an outstanding guest experience.
• Lead overall operations, and service quality of the F&B program for the Executive Dining Floor(s). 
• Manage all stages of food preparation, menu planning, budgeting, costing, and inventory management, including allergen programs. 
• Lead a team of hospitality managers, supervisors, servers, bartenders and porters. 
• Coach and guide associates, facilitating their career development, and conduct performance reviews. 
• Work closely with BOH and Bookings team for overall executive dining management. 
• Build and update training manuals and SOPS to ensure seamless event execution. 
• Host weekly event operations meetings with the management team and other key members. 
• Resolve service and guest issues, making recommendations for best practices. 
• Maintain continuous evaluation of the booking process and implement improvements. 
• Ensure compliance with SLAs, manage daily operations, and maintain pars and prep lists. 
• Monitor unit’s compliance with Quality Assurance and Health & Safety policies, and initiate corrective action as required. 
• Responsible for vendor management, leveraging Compass approved vendors and maintaining good vendor relations. 

Think you have what it takes to be our Hospitality Director – Executive Dining? We’re committed to hiring the best talent for the role. Here’s how we’ll know you’ll be successful in the role:

• Minimum of four years of related banquet, event, or conference management services. 
• Smart Serve, Advanced Food Safety and Basic First Aid training is required. 
• Proficient in controlling food and labour costs. 
• Creatively apply trendy food items and presentations to enhance food service operations. 
• Strong leadership skills, serving as a motivator, mentor, and leader. 
• Detail-oriented with exceptional team collaboration abilities. 
• Outstanding client and guest relationship skills. 
• Excellent verbal and written communication skills. 
• Proficiency in Microsoft Suite (Word, Excel, Outlook, PowerPoint).