ORGANIZATIONAL PROFILE

Founded in 1977, the Italian Cultural Centre’s mission is “To promote and share Italian culture, values, and heritage with all communities” finds itself as the focal point for all things Italian to the Italo-Canadian community and those wanting to experience Italian in the lower mainland.

SUMMARY

We are looking for a full-time and part-time Banquet Captain Assistant to join our team. The Banquet Captain Assistant will report directly to the Catering Director and will work closely with catering staff at il Centro. The Banquet Captain Assistant is responsible and accountable for the execution of banquets and catered events.

EXPERIENCE AND QUALIFICATIONS

• A certified post-secondary education in the hospitality field is preferred
• Minimum 3 years successful management experience
• Strong leadership and management skills
• Truly enjoys working with the public
• Be highly organized, with great attention to detail
• Possess experience in high-end service and excellent customer relations
• Be a self-motivated leader who can motivate and manage a team
• Could handle high volume and large groups in a calm and professional manner
• Have banquet, special event, and/or catering experience
• Have basic computer knowledge
• Have knowledge of Food and Beverage preparation techniques, health department rules and regulations and liquor laws and regulations
• Have experience with Audio Visual Equipment
• Be a 100% hands-on manager who will organize and direct the activities of all service personnel and assist when required
• Must be able to work a varied schedule that will include evenings and late nights

Additional pay:

• Tips

Schedule:

• 8 hour shift
• On call
• Weekend availability

Job Type: Full-time
Pay: $45,000.00-$50,000.00 per year

Benefits:

• Dental care
• Extended health care
• Life insurance
• On-site parking
• Vision care

Work Location: In perso

• Hiring, training, and support of service staff
• Daily operations of Food and Beverage related facilities
• Maintain high standards of food and beverage quality, and guest service in an attractive environment while maximizing profits
• Manage and control liquor, labor, and costs
• Work with the Catering Director to implement new menus and individual items for all outlets based on current food trends and regional tastes
• Manage all planning, coordination, and execution of banquets and Food and Beverage events
• Liaison between client and operating departments to ensure successful events
• Ensure that guest satisfaction is achieved through effective supervision and delegation of functions