Coordinator, Hospitality Services

Choose a workplace that empowers your impact. Join a global workplace where employees thrive. One that embraces diversity of thought, expertise and passion. A place where you can personalize your employee journey to be — and deliver — your best. We are a leading global real estate investor, developer and manager. We combine our capital with our capabilities to create real estate that strengthen 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. Join us to accelerate your growth & development, prioritize wellness, build connections, and support the communities where we live and work. Don’t just work anywhere — come build tomorrow together with us.

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.

Essential:

• 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.