Manager, Food & Hospitality Design Support

WSP•Markham, ON

8d•Hybrid

About The Position

As Manager – Food Services and Hospitality (GTA), you will help develop and grow WSP’s Food Services and Hospitality consulting practice across the Greater Toronto Area. You will lead and deliver projects that create safe, efficient, and innovative food service and processing environments across healthcare, education, culture, recreation, hospitality, sports, commercial, and industrial facilities—projects that directly enhance operational efficiency, user experience, and long‑term facility performance.

Requirements

Bachelor’s degree in Food Service Design/Management, Hospitality Management, or equivalent combination of education and experience; graduate degree is an asset.
10+ years of relevant experience in food service design, consulting, and/or food production and distribution.
Proficiency in AutoCAD; working knowledge of Revit considered an asset.
Strong working knowledge of Microsoft Office (Outlook, Excel, Word).
Demonstrated experience preparing layouts, equipment arrangements, specifications, and project budgets.
Knowledge of public tendering processes and institutional sector operations considered an asset.
Strong communication skills, autonomy, and a collaborative, team‑oriented mindset.
Ability to travel within Ontario for short‑duration assignments as required.

Nice To Haves

Graduate degree is an asset.
Working knowledge of Revit considered an asset.
Knowledge of public tendering processes and institutional sector operations considered an asset.

Responsibilities

Promote and grow the Food Service Centre of Expertise by building trusted client relationships and expanding WSP’s presence in the GTA market.
Lead business development efforts, including client meetings, networking activities, and identification of emerging opportunities.
Prepare and oversee compliant, high‑quality service proposals, including RFP analysis, risk assessment, and fee evaluation.
Manage assigned projects, ensuring delivery excellence across scope, budget, schedule, quality, and client satisfaction.
Lead and contribute to planning and optimization studies, layout development, specifications, cost estimates, and technical reports.
Identify and anticipate client needs related to food service and food production operations and recommend practical, innovative solutions.
Coordinate project execution with internal teams, clients, consultants, and contractors through design and construction.
Contribute to continuous improvement of internal processes to enhance project management and the client experience.