Executive Director, Food, Catering & Campus Events

Date Posted: 04/22/2025

Req ID: 42538

Faculty/Division: Operations and Real Estate Partnerships

Department: Spaces and Experiences

Campus: St. George (Downtown Toronto)

Description:

The Executive Director is the senior executive in charge of a department of approximately 400 employees, and brings exceptional energy, strategic leadership skills, and outstanding industry knowledge to ensure that innovative, high quality, community-building and financially successful services and programs are delivered to the campus.

Working under the general direction of the Assistant Vice-President, Spaces & Experiences, and collaboratively with key direct reports (Director of Culinary Operations & Executive Chef, Director of Retail and Residential Dining, Director of Catering and Event Services and Director of Campus Events), the incumbent has a broad and complex set of responsibilities in support of the business, operational and financial affairs of the food and beverage operation and campus events on the St. George Campus which encompasses existing food and beverage outlets and activities, along with planned expansion and future growth.

The incumbent is responsible for:

Strategic long- and short-range planning and successful business operation of a number of large and diverse food service outlets and programs, including residential dining, restaurant operations and retail, and campus events. The operation of two large conference centres the campus’ on and off-site catering businesses, and the responsible management of the campus’ liquor license are also of critical importance. Ensures that the department’s strategy is aligned with Spaces & Experiences, Operations and Real Estate Partnerships, and broader institutional goals and long-range plans.

Overseeing a large, complex profit & loss budget, which includes self-operated ventures, including catering and conference services, and outsourced vendors. Also oversees the cost recovery activities of the department, such as institutional and student events and beverage services, ensuring no hidden subsidies exist and that fees charged are regularly assessed and sufficient to cover operating costs of the activities supported. Regular review and prioritization of investment dollars is also needed. Activities include budget strategizing, modeling/feasibility analyses, forecasting, development and application of appropriate metrics to measure success of business lines, and reporting/presentation of budgets and financial plans to senior University personnel and governance. Holds unit directors and managers accountable for local budgets and financial plans through the development and implementation of a thorough departmental financial reporting plan.

Directing, leading, guiding and managing a large, diverse and complex food, beverage and campus events operation; organizing and reorganizing work of teams as needed to meet service and financial needs, and ensuring that staff at all levels are motivated and engaged.

Qualifications:

EDUCATION:

• Post Graduate degree (Master’s) or equivalent in education and experience an asset.
• University degree, preferably in business, accounting or hospitality or acceptable equivalent combination of education and experience.
• Knowledge of Province of Ontario food service regulations, contract food service management companies’ method of operations, catering/hospitality standards, health & safety regulations.

EXPERIENCE:

• Must have 10 years’ experience overseeing a large, multi-unit commercial food and beverage operation, including responsibility for catering services, ideally in a post-secondary or comparable institution.
• Exceptional strategic leadership, financial and language literacy skills required, as well as experience managing and motivating a large team in a unionized environment.
• Culinary experience/aptitude is an asset.
• Project management experience preferred.
• Requires advanced knowledge of the principles and practices within the Food & Beverage/Hospitality profession.
• Experience in marketing and sales.
• Demonstrated success implementing significant change and leading continuous improvement initiatives.
• Experience in contract management and RFI and RFP processes, business plan preparation and presentation.
• Required to understand/have experience with meal plan technology and other hospitality industry systems, such as how they work, key success factors, how to implement.
• Appreciation of special requirements of residential dining programs, including menu development, financial/operational models and best practices in delivering service excellence.
• Knowledge of conference, residence and food and beverage campus operations.

SKILLS:

• Strong computer skills with working experience and familiarity with information technologies (e.g., advanced skills in Microsoft Office, email, Internet and scheduling software).

OTHER:

• Innovative thinker with an appetite for creative problem-solving and entrepreneurial spirit.
• Collaborative decision-maker with outstanding communication skills.
• Demonstrated ability to drive service excellence through customer-centric approach to operations.
• Excellent organizational skills and the ability to work effectively under pressure.
• Must have good motivational, organizational, administrative, and interpersonal skills.
• Demonstrated negotiation skills.
• Project management skill is a key component of this position.

Closing Date: 05/09/2025, 11:59PM ET

Employee Group: Salaried

Appointment Type: Ancillary Operations

Schedule: Full-Time

Pay Scale Group & Hiring Zone: PM 7 — Hiring Zone: $142,651 – $166,427 — Broadband Salary Range: $142,651 – $237,752

Job Category: Administrative / Managerial

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