Catering Captain (Term Position)

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 we are 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.

THE POSITION

Events East Group is now inviting applications for the position of Catering Captain (term) with our Catering team.

Reporting to the Senior Food & Beverage Captain the Catering Captain oversees food and beverage deliveries including event preparation live execution and post-event follow-up while guiding team performance and ensuring service standards are met. This role works closely with the Senior Food and Beverage Captain ensuring high service standards effective team engagement and adherence to operational guidelines.

THE DUTIES AND RESPONSIBILITIES

Operations:

• Lead and oversee the Catering staff in all aspects of live events while working with the Senior Food & Beverage Captain with a focus on operational excellence service excellence and complex events.
• Reinforcing accountability and upholding standards throughout events. This includes service standards corporate policies and health and safety compliance for event delivery.
• 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 pre-meal 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 service standards and individual dietary restrictions.
• Deliver pre-meals and meetings to ensure alignment on critical information and expectations.
• Coordinate with the event team to ensure catering service flow aligns with other event activities such as speeches performances or entertainment.
• Greet the on-site 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 job-related duties as assigned.

Leadership:

• Provide ongoing training coaching and constructive feedback to Catering staff in line with company procedures guidelines and policies supporting individual growth and skill development.
• Manage team performance and behaviour by promoting collaboration accountability and a high-performing culture while maintaining positive and professional working relationships across the organization.
• Utilize strong judgment and decision-making skills with high attention to detail to maintain service quality and expectations.
• Promote and reinforce adherence to all provisions in the Nova Scotia Liquor Controls Act.
• Maintain close communication and work cooperatively with all departments to maintain service quality and expectations.
• Participating in cross-departmental meetings and working groups as needed.
• Foster a culture that is based on premium standards with a focus on hospitality culture.
• Understand and apply organizational policies and Collective Agreements equitably escalating complex matters appropriately to the Senior Food and Beverage Captain.

Administration:

• Use the Ratio Guidelines to maintain staffing levels to ensure proper event service.
• Perform inventory audits and or pick up required products to maintain inventory levels of alcohol non-alcoholic beverages and catering supplies.
• Maintain up-to-date event information in the Event Management System (Momentus).
• Prepare and print any documentation required for the following shift.

Health & Safety:

• Reinforce safe work practices across the team maintaining accountability and addressing non-compliance appropriately.
• 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 on-site to the direct supervisor.

THE PERKS AND BENEFITS

• Up to 3 weeks of vacation (pro-rated)
• 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!
• Paid holidays or Time in Lieu for working on the holiday
• 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 high-volume restaurant or banquet facility.
• Communicate effectively in verbal and written English.
• Demonstrated experience in delivering service excellence and guest satisfaction.

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 5-45lbs minimally too frequently.
  • Carry 15-45lbs minimally too frequently.
  • Push and pull 20-60lbs minimally too frequently.
• This position will frequently operate within the Halifax Convention Centre and the Scotiabank Centre during live events.

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 non-traditional positions persons with disabilities Indigenous persons and persons from the 2SLGBTQIA community. We encourage applicants to self-identify.

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