Conferencing and Executive Dining General Manager at COMPASS GROUP CANADA — NeverHard

The salary range for this position is $80,000 - $90,000. 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 is a posting for an existing job vacancy. Success in this role comes from building great people, developing strong client relationships, delivering operational excellence and creating memorable hospitality experiences. Client Experience Build trusted partnerships with clients through transparency, communication and consistent execution. Serve as the primary operational contact for your client. Lead regular client meetings, business reviews and service improvement initiatives. Ensure every guest receives an elevated hospitality experience. Resolve client and guest concerns quickly while driving continuous improvement. Identify opportunities to enhance services, introduce new offerings and grow the business. Leadership & People Development Recruit, coach and develop a high‑performing leadership team. Create an inclusive, engaging and respectful workplace culture. Conduct regular coaching conversations, performance reviews and development planning. Lead onboarding and training for new associates. Inspire accountability while recognizing and celebrating success. Foster collaboration between culinary, service and operational teams. Model Compass values and lead by example every day. Operational Excellence Managing Executive Dining, Conference Services, and Catering operations. Maintaining a visible leadership presence. In coordination with unit managers, manage staffing, scheduling and labour planning. Ensuring standard operating procedures are consistently executed. Overseeing inventory, ordering and merchandising. Driving quality assurance standards across all areas. Coordinating large‑scale meetings, events and catering functions. Ensuring operational readiness for every service. Financial Leadership Manage budgets, forecasting and weekly financial analysis. Control labour and food costs while maintaining exceptional service standards. Review financial reports and identify opportunities for continuous improvement. Manage inventory and purchasing processes. Ensure accurate invoicing, reporting and financial compliance. Collaborate with clients on annual operating and capital budgets. Deliver operational efficiencies while driving revenue growth. Innovation & Growth Identify opportunities to improve the guest experience. Introduce innovative hospitality concepts and service enhancements. Partner with clients to develop new services and revenue opportunities. Leverage data, feedback and industry trends to improve operational performance. Encourage creative thinking and continuous improvement across your team. Health, Safety and Quality Champion Health & Safety and Quality Assurance programs. Ensure compliance with all food safety legislation, WHMIS and Occupational Health & Safety requirements. Lead workplace inspections, audits and corrective actions. Promote a culture where safety, cleanliness and quality are embedded in daily operations. Think you have what it takes to be one of our General Managers ? We’re committed to hiring the best talent for the role. Here’s how we’ll know you’ll be successful in the role. Qualifications Post‑secondary education in Hospitality, Business or a related field (preferred). 5–8+ years of progressive foodservice or hospitality leadership experience. Experience leading complex hospitality operations including catering, conference services or executive dining. Strong financial acumen with experience managing budgets, forecasting and labour costs. Proven ability to develop high‑performing teams. Experience managing client relationships within a corporate hospitality environment. Strong communication and relationship‑building skills. Experience working in unionized environments is considered an asset. Knowledge of Microsoft Office and hospitality operating systems. Safe Food Handling Certification (required). Advanced Food Safety, HACCP, WHMIS and Smart Serve certifications are considered assets. #J-18808-Ljbffr