Ansie Bekker is the General Manager – Commercial Hospitality at Wesley Mission Queensland, bringing more than 30 years of executive leadership experience across hospitality, contract catering, facilities management, and aged care. She leads the strategic direction and operational performance of commercial hospitality services, with responsibility for food services, hospitality operations, procurement, workforce capability, compliance, and service innovation across a diverse aged care portfolio.
Her career began as a successful business owner in the hospitality industry, where she spent more than two decades operating restaurants and delivering government and corporate catering contracts. This strong commercial foundation, combined with senior leadership roles in aged care, has given Ansie a unique ability to bridge operational excellence with compassionate, resident-centred care.
Throughout her career, Ansie has successfully led large-scale operational transformation initiatives focused on strengthening governance, improving food safety and quality systems, enhancing workforce capability, and delivering consistent hospitality experiences. She is recognised for translating complex regulatory and accreditation requirements into practical, sustainable operational frameworks that empower frontline teams while improving resident outcomes.
With extensive experience navigating the challenges of workforce shortages, rising costs, supply chain pressures, and evolving regulatory expectations, Ansie is a passionate advocate for viewing hospitality as a critical component of quality care rather than simply a support service. Her leadership philosophy centres on balancing financial sustainability with exceptional resident experiences, ensuring that quality dining, dignity, nutrition, and choice remain at the heart of service delivery.
A respected industry leader and conference speaker, Ansie is passionate about advancing hospitality within aged care and fostering collaboration between providers, chefs, procurement professionals, and operational leaders. She believes that outstanding dining experiences are achieved not by any one discipline alone, but through integrated systems, strong leadership, and a shared commitment to delivering safe, sustainable, and person-centred care.