Hospitality Director

MAPLE LEAF LOUNGE•Toronto, ON

3h•CA$60,000 - CA$70,000

About The Position

This is a posting for an existing job vacancy. The Hospitality Director will be responsible for monitoring and organizing catering orders with weekly invoicing, performing administrative duties such as booking, coordinating, and following up on catering events, reconciling billing and invoices, and preparing month-end reports. This role involves ensuring that specifications and requests for each catering event are communicated and executed effectively. The Director will collaborate on menu planning with clients and the Executive Chef, identify revenue-generating opportunities, and assist in production, hiring, employee training, staff scheduling, associate supervision, and resolving employee relations issues. Additionally, the Director will direct department activities, maintain the highest quality service standards, ensure compliance with industry, company, and legislative standards, and develop the team by providing 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

Responsibilities

Monitor and organize catering orders with weekly invoicing
Perform administrative duties, including 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