Job Description

Competition Number

P16570

Posting Title

Hospitality Services Coordinator

Classification

Band 7

Location

Saskatchewan Polytechnic Saskatoon Campus

Other Location(s)

Saskatchewan Polytechnic Saskatoon Campus

Building

Other Building

Date Posted

05/23/2025

Closing Date

06/02/2025

JIQ #

171

Start Date

08/18/2025

End Date

Open Until Filled

No

Ongoing

Yes

Category of work

Full Time

Bargaining Unit

Professional Services

Hours of Work

Regulated 36 hours (Special provisions)

Salary Range

$2,177.46 to $2,603.54 bi-weekly

Temporary Market Stipend

Incumbent

Total Assigned days (AC) / Total Hours per biweekly pay

Modified hours of work

Posting Status

Open

Saskatchewan Polytechnic considers the diversity of our workforce to be one our leading strengths and greatest assets. Our employee diversity enhances our ability to meet the needs of an increasingly diverse student population. Currently, approximately 20% of our students are Indigenous. A continued emphasis on the development of a representative workforce is one of Sask Polytech's strategic priorities and, as an organization, we are making significant efforts to attract and retain Indigenous employees.

Job Duties/Qualifications, Skills and Abilities(QSA)

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Job Duties

Job Duties

Reporting to the Hospitality Supervisors North and South, this position has three main focuses.
The Coordinator position is to work as a part of the Hospitality Services team and to provide some support to programming to ensure seamless execution of service through ordering, receiving as well as cost and inventory management.
This position will serve as a supervisor when the Hospitality Services Supervisor is not available. In that role, they will troubleshoot POS equipment, Moneris, and other tech equipment used by Hospitality Services as well as address issues accordingly during the supervisor's absence.
This position is responsible for the initial contact, ongoing communication, execution and supervision of all Catering events for Saskatchewan Polytechnic.


QUALIFICATIONS, SKILLS, ABILITIES AND EXPERIENCE

Specific Accountabilities

Inventory Management

Ensure Food Safe conditions are met or exceeded at all times during all touch points In consultation with all Hospitality Programs, services and all suppliers, place all necessary orders Maintain positive relationships with all suppliers; manage all purchasing from all suppliers Receive, inspect and verify orders as outlined in operational guidelines Ensure all product is secured in its proper storage area using first in, first out system Process invoices into inventory system and, following SK Poly financial procedures, assist in completion of monthly inventory. Provide total inventory valuation to the Supervisor and Finance Department upon completion Maintain par stock Deal effectively with product shortages and returns Maintain and manage chemicals according to WHMIS specifications Manage and maintain staff uniforms, general use uniforms and event linens; allocate to correct cost center on receiving Create yearly ordering schedule showing order dates and deadlines for all suppliers to share with Hospitality Programs Responsible for obtaining specialty items needed by Instructors

Financial Management

Assist in recording all sales, purchases, labour and transfers into Trackers Use efiling paperless procedure to have invoices processed and paid Assist in reconciling FAST with trackers Correctly allocate portions of invoices to proper cost centers to minimize internal transfers

Food Handling and Service

Work closely with Hospitality Programs for production and delegate duties where there will be gaps for Catering; ensure, using delegation, returning food is dealt with properly Main contact for Catering orders Carrier of departmental cell phone during catering operating hours Contribute to service / cooking and front of house activities Answer customer questions relating to food prep methods or ingredients Arrange for special menu or meal request as needed for catering orders ex. Vegetarian or someone with food allergies

Catering / Banquets

Establishing initial contact with convenors via email or online platform Ongoing communication to determine the convenors' needs Collaborating with supervisors regarding specialty menus Making convenors aware of their need to contact Facilities to book an appropriate space Communication of details via a variety of types of communication. This includes but is not exclusive to Catering contracts to the convenor, catering forms for Hospitality staff for ordering, information and staffing purposes as well as the Hospitality Services Supervisor for awareness Collaboration, coordination and participation in the delivery and clean-up process of our catering functions Organizing and coordinating billing and follow up High attention to detail with day of internal substitutions, convenor changes, additions and corrections Travel to other campuses for high profile events such as Long Service and Retirement Awards, Career Fair, etc. Embodying Saskatchewan Polytechnic values and Miyo Wahkohtowin in all interactions

Guidance of Employees

Work hand in hand with their Supervisor, troubleshooting and providing basic guidance for catering events and when Supervisor not available

Other

Be a master user of task management system, report up when tasks not consistently being done Be "owner" of Hospitality Phone. Used for catering trouble shooting and online ordering Manage equipment repairs through tracking system Ability to multi-task in a fast paced environment; deal with fluctuating priorities Organize and execute all outgoing shipped products as required Coordinate all waste and recycling programs Makes calls for specific equipment repairs; uses approved vendors Key management for labs and kitchen Other duties as assigned Possibility of minimal travel to campuses other than your home campus Keeper of vehicle use log - responsible for maintenance of vehicles

Duties

Required Qualifications, Skills and Abilities (QSA)

Interprovincial Journeyperson Red Seal - Cook or minimum 6 years of advancing hospitality experience with a minimum of 4 years catering specific experience

Minimum 4 years Supervising or directing staff

Food Safe

Serve it Right

Drivers License

First Aid / CPR / AED an asset

2 - 3 years kitchen experience

Experience with Point of Sale software

Experience with procurement processes and product knowledge

Intermediate knowledge of Microsoft

Ability to learn a variety of software we use (labelling system, equipment, inventory software, etc)

Desired QSA