Key Responsibilities:
Operations:
- Part of Management team to oversee all operations for all F&B services for the Conference Centre
- Part of Management team to oversee all supervisors, servers, bartenders and porters
- Work closely with BOH and Bookings team for overall conference centre management
- Oversee floor operations, service quality, and lead the operations team for seamless event execution (food services ranging from buffets, plated meals, breaks, major conferences, receptions etc.)
- Enforce unit-specific policies and maintain positive vendor relations with approved Compass vendors.
- Resolve service and guest issues, making recommendations for best practices.
- Maintain continuous evaluation of the reservations process and implement improvements.
- Ensure compliance with SLAs, manage daily operations, and maintain pars and prep lists.
Guest Experience:
- Cultivate strong client relationships, ensuring an outstanding guest experience with service and menu options.
- Serve as the primary point of contact for clients, guests, and Compass upper management.
- Report SLA results to guests and actively seek continuous improvement.
People Leadership:
- Act as the final point of contact for managers and team members with unit associates reporting to you.
- Lead recruitment, hiring, scheduling, and general administrative duties for the team.
- Manage all stages of food preparation, menu planning, budgeting, costing, and inventory management, including allergen programs.
- Coach and guide associates, facilitating their career development, and conduct performance reviews.
Administration:
- Ensure compliance with Compass' Quality Assurance, Occupational Health and Safety Act, and WHMIS regulations.
- Conduct regular workplace inspections and WHMIS training for staff.
- Possess a comprehensive understanding of contract requirements, maintain SOW, and meet SLAs.
- Complete weekly schedules for servers, bartenders and porters based on standardized staff ratios while finding operational efficiencies
- Process weekly payroll.
Qualifications:
- Minimum of two years of related banquet, event, or conference management services - food service experience required
- ProServe, Food Safe, or Basic First Aid training is preferred
- Proficient in controlling food and labour costs.
- Creatively apply trendy food items and presentations to enhance food service operations.
- Strong leadership skills, serving as a motivator, mentor, and leader.
- Detail-oriented with exceptional team collaboration abilities.
- Outstanding client and guest relationship skills.
- Excellent verbal and written communication skills.
- Proficiency in Microsoft Suite (Word, Excel, Outlook, PowerPoint).
Job Types: Full-time, Permanent
Pay: $68,000.00-$72,000.00 per year
Benefits:
- Dental care
- Extended health care
- Life insurance
- Paid time off
Education:
- Bachelor's Degree (preferred)
Experience:
- Hospitality: 2 years (required)
- Banquet/Event/Conference: 2 years (preferred)
- People Management: 2 years (required)
Language:
Licence/Certification:
Work Location: In person
