Hospitality Supervisor – Residential Dining

Aramark Canada; Halifax Regional Municipality; On-site; CAD 28,000 - 29,000; Full time

Benefits offered by this job

Health benefits

Employee meal plan

Uniform and shoes provided

Job summary

Aramark Canada East is seeking a Residential Dining Supervisor to join the Dalhousie Food Services team. You will coordinate and oversee day-to-day operations and supervise front-line staff, ensuring quality, safety, and guest satisfaction.

The role requires a Diploma/Degree in Culinary Management, Hospitality, Nutrition or related field and 1–2 years of supervisory experience in food service. Evening and weekend work may be required, with health benefits and uniforms provided.

Qualifications

• Diploma or degree in culinary management, hospitality, nutrition or related field.
• 1-2 years’ experience in the food service industry as a supervisor.
• Outstanding communication skills; strong prioritization and time management.
• Strong customer service skills; flexibility for evenings/weekends.

Responsibilities

• Supervises daily staffing levels to control labor costs and drive efficiency.
• Controls production, supply costs and inventory per standards.
• Audits service and quality on a regular basis.
• Adheres to standards and established tracking procedures daily.
• Develops and implements strategies to achieve customer satisfaction goals.
• Supervises teamwork and service on a regular basis.
• Manages day-to-day employee issues in line with Aramark policies.
• Supports training programs to develop skills and improve morale.

Skills

Outstanding communication skills

Prioritization and time management

Customer service skills

Evening and weekend flexibility

Education

Diploma/Degree in Culinary Management, Hospitality, Nutrition or related field

Job description

Aramark Canada East is seeking a Residential Dining Supervisor to join the Dalhousie Food Services team. You will coordinate and oversee day-to-day operations and supervise front-line staff, ensuring quality, safety, and guest satisfaction.

The role requires a Diploma/Degree in Culinary Management, Hospitality, Nutrition or related field and 1–2 years of supervisory experience in food service. Evening and weekend work may be required, with health benefits and uniforms provided.