Coordinate/Execute all catering functions with guests/clients from origination to completion. This includes but is not limited to, working with culinary staff in preparation of custom Catering Contracts and/or estimates.
Must plan, coordinate, and execute weekly Inter-department event meetings.
Operates as the sole contact for ALL catered functions of Dominion Sportservice. This includes but is not limited to being responsible for checking EMAILS and VOICE MAILS at least twice daily.
Each guest/client must receive acknowledgement within 24 hours from the first point of contact with our company, to communicate with them a timeline when contract or other information they have requested will be forwarded to them.
Ensure a detailed correspondence log is maintained (said log may be asked to be seen by management at anytime)
Maintain a high level of professionalism and confidentiality when dealing with all clients (there will be high profile clients that you will have to interact with).
Responsible for the set up and take down of catered functions and maintain an up to date inventory of dÃ©cor and chattels
Creatively set up event appropriate themed room(s) for all catered functions
Keep open communication with Premium dining managers with respect to new and innovative ways of performing catered functions (please note these must be approved prior to being executed)
Schedule and ensure supervision of staff for catered events based on specific function requirements and on the staff availability.
Is responsible for issuing, collecting, and keeping necessary keys.
Ensures all staff under your supervision are properly trained and presenting themselves professionally at all times, following all food handling, alcohol and sanitation requirements.
Ensure start dates are given to HR to express to new employees their first day of work upon attending orientation
Ensure accurate preparation of all food items (including but not limited to: staging, condiments etc).
Ensure quality of products (temperature testing, appearance, etc.).
Control transfers and stock inventory; also, maintaining up to date inventory of specialty items and ensure all specialty items are on hand for the appropriate functions.
Plan supplies and types of services required for catered events.
Must have the ability to work in a variety of different venues. Please note you are responsible for your own transportation to and from venues (ex. Rexall Place, Telus Field, City Centre Airport, and off site catering at residences)
Willingness to assist in Suites Department in conjunction with Suites Captain(s) as assigned by management
Must be cross-trained on all suites operations
Open/Close Catering Department in the absence of Management, must remain flexible with scheduling needs, overtime involved (which will be accumulated as per Employment Standards)
Follow up on any customer concerns to ensure quality products and service to our guests.
Creates a positive work environment for all staff (being an ambassador of Guest Path)
Supervision of all employees
Review menu items
Ensure cleanliness of all catering FOH & BOH areas as well as storage areas
Ensure compliance of all Delaware North Companies Policies and Procedures
Contribute to the creation of a Catering Department Training and Handbook (including but not limited to job task checklists)
Overall Cleanliness of Department
EDUCATION AND QUALIFICATIONS:
Fine dining experience is an asset.
Supervisory experience is an asset.
Catering experience is an asset.
Post secondary studies in management or hospitality is preferred.