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We are a leading global real estate investor, developer and manager. We combine our capital with our capabilities to create real estate that strengthens economies and communities. By prioritizing people, partnerships and places, we generate meaningful returns for OMERS members, enhance value for our capital partners and create a brighter world for our customers.
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General Summary:
The Coordinator, Hospitality Services is responsible for the day-to-day coordination of in-house food and beverage services, ensuring the delivery of exceptional hospitality for meetings, events, and daily operations. The role supports the planning, execution, and continuous improvement of front- and back-of-house catering experiences, acting as a key liaison between the chef, reception, events team, and internal stakeholders. The post holder ensures consistent service standards and a positive workplace experience for employees and guests.
Principal Duties and Responsibilities:
Food and Beverage Operations Management
Oversee the day-to-day provision of food and beverage services, ensuring delivery standards, consistency, and service quality
Act as a point of contact for front-of-house service when required
Team Leadership and Supervision
Lead, motivate, and support the team
Manage rotas and shift planning for both permanent and agency cover employees
Provide guidance and on-the-job training to maintain a high performing team
Menu Planning and Coordination with Chef
Collaborate with the Chef on menu design, ensuring seasonal, sustainable, and allergen-compliant options are offered
Provide cover for food preparation as required during peak periods
Health, Safety and Regulatory Compliance
Ensures all hospitality services and kitchen operations are compliant with relevant health, safety, and food hygiene regulations
Conducts routine checks and supports internal audits to maintain high standards of cleanliness, sanitation, and workplace safety
Assists in the implementation of HACCP procedures, allergen protocols, and risk assessments
Coordinates with Facilities and H&S teams to address issues promptly and maintain a safe and compliant working environment in both front- and back-of-house areas
Client and Supplier Relationship Management
Maintain strong relationships with internal clients, suppliers, and service partners
Manage queries, complaints, and ensure satisfaction with all aspects of the service delivery
Financial Oversight and Budget Support
Assist with forecasting, budgeting, payroll monitoring, and achieving cost-efficiency targets
Keep financial and administrative records and monitor catering-related expenditures
Inventory and Supply Management
Manage stock levels, oversee ordering of food and consumables, and ensure adequate supply without over purchasing or waste
Liaise with suppliers to ensure value and quality
Staff Recruitment and Development
Participate in the recruitment, onboarding, and training of catering personnel
Support team development through coaching and performance feedback
Qualifications:
Minimum of NVQ Level 3 or equivalent in Catering, Hospitality Management, or Food Service Operations
Intermediate Level Food Safety Certificate (required)
One or more of the following qualifications (or equivalent) preferred: BSc in Catering, MHCIM, HND, City & Guilds 706/1 & 2, NVQ Level 4
IOSH and/or CIEH certification is desirable
Mandatory:
Minimum 3–5 years of experience in a catering or hospitality management role
Proven experience supervising catering teams and coordinating food and beverage services for events and daily operations
Strong knowledge of health and safety, food hygiene regulations, and allergen compliance
Excellent interpersonal, verbal, and written communication skills
Strong organizational and time management skills
Proficient in Microsoft Office (Word, Excel, Outlook)
Preferred:
Experience in managing supplier relationships and negotiating service contracts
Familiarity with budgeting, payroll, and financial reporting for catering services
Previous experience in a corporate or contract catering environment
Working knowledge of Rota planning and staff scheduling tools
Oxford's purpose is to strengthen economies and communities through real estate.
Our people-first culture is at its best when our workforce reflects the communities where we live and work — and the customers we proudly serve.
From hire to retire, we are an equal opportunity employer committed to an inclusive, barrier-free recruitment and selection process that extends all the way through your employee experience. This sense of belonging and connection is cultivated up, down and across our global organization thanks to our vast network of Employee Resource Groups with executive leader sponsorship, our Purpose@Work committee and employee recognition programs.