Catering Captain

THE ORGANIZATION:

At Events East Group we proudly manage and operate the Halifax Convention Centre Scotiabank Centre and Scotiabank Centre Box Office. Our people and our community make us the favoured event destination for our guests. Whether were attracting large delegations or hosting an elite group of athletes for an international competition we are a catalyst for new opportunities and connections between Nova Scotia and the world.

Designed to meet the needs of multiple events Nova Scotias Halifax Convention Centre offers over 120000 square feet of flexible event space in the heart of downtown. The Halifax Convention Centre is part of the Nova Centre a millionsquarefoot mixeduse development that includes a hotel office towers and retail space. It is the largest integrated development project in the provinces history.

THE POSITION:

The Halifax Convention Centre managed by Events East Group is now inviting applications for the position of Catering Captain with our Catering team.

Reporting to the Director of Food & Beverage at the Halifax Convention Center the Catering Captain is a key member of the Catering team responsible for ensuring high service standards effective team engagement and adherence to operational guidelines. Collaborating closely with the Senior Food and Beverage Captain this role oversees daily catering operations and serves as the primary point of contact for the Catering staff during live events. The Catering Captain manages event from planning through cleanup even when multiple events are running concurrently.

This position will operate in the Halifax Convention Center facilities.

THE DUTIES AND RESPONSIBILITIES:

Operations:

• Lead and oversee the Catering staff in all aspects of events including preplanning and of live events.
• Prepare and assign duties to Catering staff using the Event Management System (Momentus).
• Respond to and make effective changes as needed during live events to ensure deliverables are met.
• Conduct effective premeal meetings with the Catering staff before each event.
• Communicate and collaborate with the Culinary team and Catering staff to deliver food and beverage products that meet individual dietary restrictions.
• Coordinate with the event team to ensure catering service flow aligns with other event activities such as speeches performances or entertainment.
• Greet the onsite client contact for each event and ensure that any information or requests are passed on to the appropriate teams and individuals.
• Ensure teamwide compliance with all regulations included in the Nova Scotia Food Permit issued to the Company.
• Resolve any guest concerns within the scope of authority notifying the appropriate leaders and security (if applicable) of all incidents.
• Provide directions and follow up with the Catering staff to maintain cleanliness and organization in all Food and Beverage areas.
• Perform any additional jobrelated duties as assigned.

Administration:

• Use the Ratio Guidelines for Servers to perform callins and coordinate with temporary staffing agencies (as needed) to ensure proper staffing levels.
• Perform inventory audits and purchase or pickup necessary products to maintain inventory levels of alcohol nonalcoholic beverages and catering supplies.
• Maintain uptodate event information in the Event Management System (Momentus).

Leadership:

• Provide training feedback and coaching to Catering staff in accordance with company procedures guidelines and policies.
• Promote and reinforce adherence to all provisions in the Nova Scotia Liquor Controls Act.
• Maintain close communication and work cooperatively with all departments participating in crossdepartmental meetings and working groups as needed.
• Foster a cooperative and teamoriented work environment ensuring all staff members are working together efficiently.
• Abide by and uphold adherence to the Collective Agreement.
• Participate actively in all meetings leading or hosting them as required.

Health & Safety:

• Report all hazards near misses and incidents as soon as reasonably possible. Participate fully in safety investigation procedures.
• Create promote and follow all departmental standards and guidelines job procedures and equipment operation protocols to ensure the safety of oneself team members and clients.
• Wear use and ensure the appropriate use of Personal Protective Equipment (PPE) as required and report any violations or damaged PPE within the team or onsite to the direct supervisor.

THE PERKS AND BENEFITS:

• 3 weeks of vacation starting
• Sick and personal days
• Employee and Family Assistance Program (EFAP) available through Telus Health
  • Discounts
  • Free counselling services
  • Resources available for personal life needs
• Medical & Dental benefits through Medavie BlueCross as soon as you start!
• Short Term Illness (STI) and Long Term Disability (LTD)
• Participation in the Province of Nova Scotia Public Service Superannuation Plan
• 13 paid holidays or Time in Lieu for working on the holiday
• Paid bereavement leave
• Discounted transit bus pass through SmartTrip
• Discounted gym membership at Goodlife Fitness

THE PROFESSIONAL REQUIREMENTS:

Education and Experience:

• High school diploma or equivalent.
• 1 years of experience as a supervisor in a highvolume restaurant or banquet facility.
• Communicate effectively in verbal and written English.

Physical Demands:

• Shifts can be up to 12 hours in length and occur in the mornings days evenings late nights on weekends and holidays.
• Throughout the shift the ability to meet the following physical demands is required:
  • Stand walk and climb frequently to continually on various flooring and step types.
  • Bend squat crouch kneel and twist frequently.
  • Reach overhead forward and to the side frequently.
  • Lift above the shoulder to the shoulder and to the waist 545lbs minimally too frequently.
  • Carry 1545lbs minimally too frequently.
  • Push and pull 2060lbs minimally too frequently.
• This position will frequently operate within the Halifax Convention Centre and the Scotiabank Centre during live events. The following environmental conditions are present during these times:
  • Loud noise from events and guests
  • A large number of people to navigate through
  • Hot and cold temperatures
  • Low level of lighting
  • Lighting displays that include strobe and coloured lighting

Events East is committed to a workforce that is free of discrimination values diversity and is representative at all job levels of the people we serve. We encourage applications from qualified African Nova Scotians racially visible persons women in nontraditional positions persons with disabilities Indigenous persons and persons from the 2SLGBTQIA community. We encourage applicants to selfidentify.

During the recruitment process applicants have the right to request an accommodation. Any applicant invited to participate in testing or an interview and who requires an accommodation should discuss their needs in confidence with the Recruiter when selected.

TO APPLY: Apply via Career Beacon.

APPLICATION DEADLINE: Applications will be reviewed as they are received until the position is filled.

We thank all applicants for their interest however only those selected for an interview will be contacted.

For further information please visit our website at