Operations Manager

COMPASS GROUP CANADA; Canada; On-site; CAD 85,000 - 95,000; Full time

Job summary

COMPASS GROUP CANADA is seeking an Operations Manager to lead on-site hospitality operations, supervise food service and housekeeping teams, and partner with the Executive Chef on meal prep and catering in a dynamic setting.

You will ensure contract compliance, manage inventory within budget, and enforce health, safety, and regulatory standards while delivering exceptional guest experiences.

Qualifications

• Post-secondary diploma or degree in hospitality, or equivalent combination of education and experience.
• Minimum 3 years’ hospitality experience.
• 5 years in large-scale hospitality management (housekeeping, front desk and culinary).
• Financial literacy and cost savings experience.
• Experience managing multiple people, scheduling and conflict resolution.
• Knowledge of regulatory and food industry codes & standards.
• Ability to work under pressure with high quality and customer service.
• Valid driver's license.

Responsibilities

• Ensure contract compliance, promoting cost efficiency without compromising standards.
• Work with the Executive Chef on menu planning and nutritional balance.
• Ensure compliance with health, safety, hygiene, and regulatory requirements.
• Manage inventory and maintain stock within budget.
• Organize staff training to meet company and client safety standards.
• Maintain equipment and report issues promptly.
• Complete administrative duties and provide accurate reports as needed.
• Support special functions and food preparation as required.
• Communicate effectively with clients and resolve concerns quickly.
• Conduct daily audits of housekeeping and culinary practices.
• Oversee compliance with operational policies for projects and staff.
• Safeguard confidentiality of company policies.
• Track and record staff hours for payroll and budget control.
• Coordinate staffing, scheduling, and crew changes.
• Manage purchasing to minimize inventory and costs while preventing shortages.
• Collaborate with the Executive Chef to maintain preparation standards; submit maintenance requests as needed.
• Monitor food production according to menus and attendance, emphasizing quality and minimizing waste.
• Assist during meal service and gather customer feedback.
• Monitor adherence to government permits and regulations.
• Alert management to out-of-scope client requests and await approval.
• Provide management with site-specific procedures developed during operations.
• Prioritize safety in all tasks and report incidents or concerns immediately.

Skills

Leadership

Customer service

Staff training

Communication

Safety compliance

Problem solving

Education

Post-secondary diploma or degree in hospitality

Job description

The salary range for this position is $85,000 to $95,000. Final compensation will be determined based on relevant skills, experience, qualifications, and internal equity. In addition to base salary, eligible employees may be entitled to other elements of total compensation, which may include group benefits, employer RRSP contributions, and discretionary bonus or incentive programs, where applicable to the role. We are committed to offering competitive compensation and comply with all applicable pay transparency legislation. Further details regarding our total rewards program will be shared by the Talent Acquisition team during the hiring process. Canadian work experience is not a requirement for this role. Please note that artificial intelligence–based tools may be used at certain stages of the recruitment and applicant screening process.

This role acts as the primary liaison for customer relations, working directly with the contract owner and camp guests to ensure satisfaction and resolve any issues that may arise. The position supervises both food service and housekeeping teams on site, facilitating efficient and collaborative operations. In partnership with the Executive Chef, responsibilities include overseeing meal preparation for crews or residents in smaller settings, or managing catering staff duties for larger projects. This position follows a 15 days on and 13 days off and offers some schedule flexibility due to potential travel disruptions.

Now, if you were to come on board as an Operations Manager, we’d ask you to do the following for us:

• Ensure contract compliance, promoting cost efficiency without compromising standards.
• Work with the Executive Chef on menu planning and nutritional balance.
• Ensure compliance with all health, safety, hygiene, and regulatory requirements.
• Manage inventory and maintain stock within budget.
• Organize staff training to meet company and client safety standards.
• Maintain equipment and report issues promptly.
• Complete administrative duties and provide accurate reports as needed.
• Support special functions and food preparation as required.
• Communicate effectively with clients and resolve concerns quickly.
• Conduct daily audits of housekeeping and culinary practices.
• Oversee compliance with operational policies for projects and staff.
• Safeguard confidentiality of company policies.
• Track and record staff hours for accurate payroll and budget control.
• Coordinate staffing, scheduling, and crew changes.
• Manage purchasing to minimize inventory and costs while preventing shortages.
• Collaborate with the Executive Chef to maintain preparation standards; submit maintenance requests as needed.
• Monitor food production according to menus and attendance, emphasizing quality and minimizing waste.
• Assist during meal service and gather customer feedback.
• Monitor adherence to government permits and regulations.
• Alert management to out-of-scope client requests and await approval.
• Provide management with site-specific procedures developed during operations.
• Prioritize safety in all tasks and report incidents or concerns immediately.

Think you have what it takes to be our Operations Manager? We’re committed to hiring the best talent for the role. Here’s how we’ll know you will be successful:

• Post-Secondary diploma or degree from college or university; or equivalent combination of education and experience.
• Hospitality experience or minimum of 3 years’ relevant experience.
• 5 years minimum experience in large scale hospitality management ( HOUSEKEEPING ,FRONT DESK AND CULINARY).
• Financial literacy ,budgetary and cost savings experience
• 5 years experience multiple people management experience ,scheduling and conflict resolution.
• Knowledge of regulatory and food industry codes & standards.
• Ability to work under pressure in an environment which expects the highest level of quality and customer service.
• Valid Driver License