The hourly wage rate for this position is $23.66 .  Final compensation will be determined based on relevant skills, experience, qualifications, and internal equity. We are committed to offering competitive compensation and comply with all applicable pay transparency legislation. Further details regarding our total rewards offerings will be shared by the Talent Acquisition team during the hiring process. Canadian work experience is not a requirement for this role. Please note that artificial intelligence–based tools may be used at certain stages of the recruitment and applicant screening process.

Overview:

The Hospitality Lead Server, Conference is an onsite role that supports the Hospitality Supervisors and Hospitality Managers, Conference in managing the overall operations of the hospitality program at the conference center including workplace catering and catering for the executive committee.

Key Responsibilities:

Operations:

• Manage overall operations for all F&B services for the Conference Centre, Workplace Catering and Executive Committee Catering
• Part of leadership team to manage a team of servers, bartenders and porters
• Work closely with culinary and bookings team for overall conference center management
• Oversee floor operations, service quality, and lead the operations team for seamless event execution
• Resolve service and guest issues, making recommendations for best practices.
• 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 in the Hospitality Manager’s absence. 

People Leadership:

• Act as the first point of contact for team members with unit associates reporting to you.
• Support the management of 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:

• Drive financial success, achieving revenue goals and controlling costs
• Conduct regular workplace inspections and WHMIS training for staff.
• Possess a comprehensive understanding of contract requirements, maintain SOW, and meet SLAs.
• Manage booking and billing procedures, meeting annual revenue goals.
• Process weekly payroll.

Qualifications:

• Minimum of three years of related banquet, event, or conference management services
• ProServe, Food Safe, or Basic First Aid training is required.
• 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).
• Culinary skills would be an asset.