The Primary Responsibility of this position is to manage the day to day operations of The Pavilion with a strong focus on Front of the House systems and accountability.
Managing of staff including hiring, training, coaching, disciplining, scheduling, conducting reviews, payroll, health and safety
Financial management and accountability of the department
Maintain and exceed all approved beverage and labour costs - Maintain and exceed other to operations related costs.
Responsible for ensuring guest satisfaction and maintaining a high standard of Guest Service – responsible for addressing any guest issues
Provide leadership and support for all Pavilion staff
With Food services manager: evaluates, develops and implements new menus with specifications and adhering to menu costing budget
Business Planning in coordination with the Food services manager and F & B coordinator
Manages according to the Pavilion Management System Plan
Previous experience in banquet and meeting service and management is required.
Strong leadership, motivational and training skills
Excellent guest and staff relations skills
Flexible and energetic, with the ability to work under pressure
Basic computer skills are required