Pantry and Housekeeping Manager

Office of the Secretary to the Governor General - Official Residence Branch Ottawa (Ontario) GS-FOS-09 $37.90 to $41.20 per hour For further information on the organization, please visit Office of the Secretary to the Governor General **Closing date: 17 October 2025 - 23:59, Pacific Time** **Who can apply**: Persons residing or working in Ottawa (ON) and within a radius of 500 kilometres from Ottawa (ON), including the cities of Quebec City, Montreal and Toronto. **Important messages**: We are committed to providing an inclusive and barrier-free work environment, starting with the hiring process. If you need to be accommodated during any phase of the evaluation process, please use the Contact information below to request specialized accommodation. All information received in relation to accommodation will be kept confidential. Assessment accommodation **Duties**: The Pantry and Housekeeping Manager (GS-FOS-09) is responsible for planning, coordinating, and overseeing all pantry, beverage, and housekeeping operations at the official residences of the Governor General of Canada — Rideau Hall in Ottawa and the Citadelle of Québec. This includes supporting more than 200 official events annually, such as state dinners, diplomatic receptions, ceremonies, and private functions. The incumbent leads and supervises hospitality and housekeeping services, including staff scheduling, training, and the work of permanent and temporary employees. They ensure services are delivered to the highest standards of quality, safety, hygiene, and cost-effectiveness. Working closely with the Office of the Secretary to the Governor General (OSGG), the National Capital Commission (NCC), and Public Services and Procurement Canada (PSPC), the manager evaluates event needs, including guest requirements, cultural considerations, and wine pairings. They coordinate service operations, oversee resource planning, budgeting, inventory, and process improvements, and provide cost and performance reports. The manager also consults with management on service preferences and the promotion of Canadian products, recruits and supervises temporary staff, and oversees the transfer of supplies and personnel between residences to ensure seamless, high-calibre service delivery. **Work environment**: The Office of the Secretary to the Governor General (OSGG) supports the governor general in fulfilling the constitutional, State and ceremonial responsibilities of the role. The OSGG is also responsible for planning and implementing the governor general’s program and the many activities undertaken with, and on behalf of, Canadians in communities across the country and abroad. These activities serve to recognize outstanding achievement and the pursuit of excellence by Canadians, and to foster national identity, unity and pride. The Household Services Directorate of the OSGG provides high-calibre hospitality and household services at both official residences. The directorate provides service 365 days a year. Given the VIP nature of the clientele and the high calibre nature of the official events, service standards are extremely high and the tolerance for error is extremely low. Given the hours of service, employees are often called upon to work alone or with minimum supervision. In the execution of their normal duties, employees are called upon to alter and adapt plans at a moment’s notice, and to make decisions on their own regarding the service to be provided. Regardless of level or position, employees in the directorate may be called upon to transmit important information to their colleagues and supervisors to ensure consistency and continuity of service between shifts. **Intent of the process**: **Positions to be filled**: 1 **Information you must provide**: Your résumé. A covering letter "Note: Applicants must clearly demonstrate in their cover letter how they meet the Education and Experience criteria (see below)." EDUCATION Successful completion of a post-secondary hospitality and tourism program or an acceptable combination* of education and relevant experience. - An acceptable combination of education and relevant experience is defined as follows: - A secondary school diploma; and - A minimum of three (3) years' experience working in a high-quality hospitality service field. Degree equivalency EXPERIENCE EX1. Significant* and recent** experience in planning, supervising and controlling the delivery of hospitality service operations. EX2. Significant* experience in supervising staff or temporary personnel. EX3. Experience in executing a range of high-end hospitality services. EX4. Experience in interacting with dignitaries and high-profile figures. DEFINITION: **” Recent” experience is defined as having been acquired within the last five (5) years. KNOWLEDGE K1. Knowledge of cuisine, wine and wine pairing. K2. Knowledge of hospitality-related health and safety regulations. ABILITIES A1. Ability to manage human and financial resource