Hospitality Director – Culinary

Responsibilities

Monitor and organize catering orders with weekly invoicing; Perform administrative duties, including: All booking, coordinating and follow-up on all catering events, reconciling billing and invoices and preparing month end; Ensure specifications and requests of each catering event are communicated and executed down the channel effectively; Work collaboratively on menu planning with clients and Executive Chef, and identify revenue-generating opportunities; Assist in production, hiring, employee training, staff scheduling, associate supervising, as well as addressing and resolving employee relations issues; Direct department activities and maintain highest-quality service standards; Maintain compliance with industry, company, and legislative standards; Develop team and provide performance improvement programs

Requirements

Degree in Hospitality/Food Service or equivalent experience, including supervisory experience; AFST (Advanced Food Safety Training); Responsible Beverage Service Certificate; Strong management skills, capable of motivating, leading and developing associates; Excellent client relationship-building and communication skills; Ability to control food and labour costs; Detail-oriented and a strong team player; Excellent communication skills (written and verbal); Proven Microsoft Office skills (Word, Excel, Outlook) and comfortable with utilizing multiple supporting programs; Must have ability to support managing larger groups in the main Retail Food operation

Benefits

Award-winning culture; learning and career opportunities; health and safety support; comprehensive health, vision, and dental care coverage for eligible associates; mental health and wellness resources; Employment Assistance Program with 24/7 support; diverse and inclusive workplace; group benefits; employer RRSP contributions; discretionary bonus or incentive programs