Job Description

JOB SUMMARY

To ensure professional setup/service/close down of functions achieving standards of service and guest care required by company policy and in accordance with all applicable laws. This is a unionized position.

JOB RESPONSIBILITIES

To organize food and liquor set up for each function in accordance with the banquet sheet.

To conduct/assist in pre-function briefings.

Makes staff assignments.

Coordinate food service between the kitchen and the banquet servers.

Assists in administrative duties.

Attends to guests' needs and complaints.

Helps to prepare tables and food.

To check standards of set up prior to ensure complete and professional set up of the

room in line with function requirements.

To assist in controlling the floor or run specific banquets as delegated achieving standards of service and guest care required by company policy.

To ensure all staff involved in the service of alcoholic beverages are certified as required by company policy.

To take responsibility for the department in the absence of the Department Manager achieving standards of operation and guest care as requires by company policy.

To carry out reasonable requests.

To be competent in the scheduling of staff and forecasting of revenue and expenses and achieve effective cost control as required by company policy.

To assist in hiring, orientation, training, appraisal and discipline of staff following procedures laid down by company policy.

To assist in maintaining hygiene, health and safety in the department together with proper action in the event of emergency, as required by law and by company policy.

To demonstrate commitment to guest care and achieve professional handling of complaints following procedures laid down by company policy.

To ensure full completion of all duties relating to the shift in accordance with department and company policy.

To achieve effective communication by briefing/debriefing staff, assisting at department meetings and maintaining positive communication with other departments.

To generate team commitment to achievement of the company, property and department Mission Statements.

To contribute ideas to assist in welfare and motivation of department staff.

To prioritize and assign duties, or where applicable, carry out the duties of a staff member or provide assistance as necessary to achieve required standards, productivity and guest care.

To ensure compliance with company and house rules.

Coordinate food service between the kitchen and banquet servers.

Organized all the BEO's received from catering by, date and time order.

Attach the corresponding BEO to the correct day's clipboard.

Verify all events for each day and ensure they are noted on the daily event skeleton coversheet.

Work in partnership with the sales and catering team to accommodate any customer changes/ requests in a timely, courteous and professional manner

Trace all BEO's more than seven days out on next week's clipboards.

Note all changes from the log of changes sheet on the original BEO's.

Highlight all the items that are unusual or special requests.

Whenever a log of changes notice if received from the catering office, check each change against the corresponding clipboard BEO and write the correction.

All corrections must be written when log of changes notice is received and at least one day prior the scheduled function.

Arrive to work station in complete uniform and punch in at designated time clock.

Ensure all banquet event orders have a consumption sheet attached.

Attend a pre-shift meeting with manager to verify that all special items have been accounted for.

Double check consumption sheet against inventory.

A completed team line-up must be conducted when the employees arrive, prior to each function.

The team members must be informed of all pertinent details with regard to the service of a particular function.

Inform all bartenders of special items.

VIP's and special guests must be identified and reviewed with the staff prior to the function.

Verify with group contact any special arrangements.

Stations must be assigned according to staffing guidelines and BEO specifications.

Stations must be rotated and divided equally.

All duties must be reassigned and verified before, during and after they are completed.

The environment must be checked prior to the start of each function to ensure proper appearance and cleanliness.

Ensuring boxes for guests meeting rooms are stored properly and are delivered to the meeting room in a timely manner.

Ensure that all rooms are being turned as scheduled.

All lights must be at correct setting with no bulbs burned out.

The temperature must be at the proper setting and comfortable for guest.

Washrooms must be clean, presentable and checked throughout service.

Observe and critique Team member performance.

Visually monitor the service in each station and the discreet and unobtrusive.

Verify "head count" to kitchen.

Check in with Sales and catering team on every shift to cross check any potential changes.

Check in with the kitchen on every shift to cross check banquet event orders with kitchen to ensure delivery of correct items and timing

Monitor cashing procedures to ensure accounting standards are being followed.

Have cashier sign and verify all tickets amounts, ticket numbers and petty cash procedures.

Review all cash sales, room charges, credit card charges and note all ticket sales on the ticket report.

All rooms and storage areas must be checked for cleanliness, security and proper stocking.

Perishable items must be kept properly stored at correct temperatures.

Refrigerators must be secured and clean.

cabinets and storage must be clean, neatly stocked and locked.

There must be no dirty linen left out overnight.

All trash must be emptied at the end of each shift.

Liquor must be placed neatly in cabinets and locked.

Other tasks as required

PHYSICAL REQUIREMENTS

Frequent walking with some standing at times

Will walk for long periods of time and cover extended distances

Frequently lifts/carries up to 50 lbs

Occasionally lifts/carries up to 100 lbs

Continual use of manual dexterity and gross motor skills with frequent use of bi-manual

dexterity and fine motor skills

Able to reach hands and arms in any direction and kneel, bending at the waist and stooping repeatedly

QUALIFICATIONS

Secondary School Diploma or Equivalency

5 years of experience in a hotel or banqueting environment

1 year of experience in a supervisory role

Must have Food Handler's Certification & SMART Serve Certification or equivalent

Bona Hospitality

is an equal opportunity employer and is committed to providing equal employment opportunities to all individuals without regard to race, ancestry, place of origin, colour, ethnic origin, citizenship, creed, sex, sexual orientation, gender identity, gender expression, age, record of offences, marital status, family status, disability, or any other characteristic protected by applicable legislation.

We celebrate diversity and are dedicated to creating an inclusive work environment where everyone feels valued, respected, and empowered to contribute to our mission.

We encourage qualified individuals from all backgrounds to apply for available positions and join us in our pursuit of excellence.

We will accommodate the needs of applicants under the Ontario Human Rights Code, the Accessibility for Ontarians with Disabilities Act, 2005, and any other applicable legislation throughout all stages of the recruitment and selection process. If you require support/accommodation during the hiring process, please contact our Human Resources Department at HR@bonahospitality.ca

#BonaHiring

Job Types: Full-time, Permanent

Pay: $25.79 per hour

Benefits:

Dental care Extended health care On-site parking Paid time off Vision care
Schedule:

Day shift Evening shift Every Weekend Holidays Monday to Friday
Experience:

Supervising: 1 year (required) serving: 2 years (required)
Language:

English (required)
Work Location: In person