Banquet and Bar Captain

About Aramark

Our Mission

Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet.

At Aramark, we believe that every employee should enjoy equal employment opportunity and be free to participate in all aspects of the company. We do not discriminate on the basis of race, color, religion, national origin, age, sex, gender, pregnancy, disability, sexual orientation, gender identity, genetic information, military status, protected veteran status or other characteristics protected by applicable law.

About Aramark

The people of Aramark proudly serve millions of guests every day through food and facilities in 15 countries around the world. Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. We believe a career should develop your talents, fuel your passions, and empower your professional growth. So, no matter what you're pursuing - a new challenge, a sense of belonging, or just a great place to work - our focus is helping you reach your full potential. Learn more about working here at or connect with us on  Facebook ,  Instagram and  Twitter .

Job Description

The Banquet/Bar Captain role receives guidance from the Operations Manager, Senior Operations Manager and/or the Director of Operations. The role of the Banquet & Bar Captain is to provide exemplary customer service while supervising the staff, operations, and guests of banquet events.

Job Responsibilities

• MUST be flexible/willing to accommodate irregular schedules, determined by events and/or operational requirements requiring him/her to work evenings, overnights, weekends and holidays, as required.
• Establish and maintain effective client relations, focused on providing a superior Customer Experience.
• Respond promptly to our client inquiries, requests, and complaints.
• Enforce Rogers Centre standards throughout the setup, service/execution and teardown of banquet events
• Directing Banquet Staff (servers, bartenders, cashiers/coat-check), assigning tasks and breaks
• Primary contact with the culinary team during an event to maximize the probability for ideal F&B service outcomes.
• Monitor and manage buffet/bar replenishment needs efficiently, identify shortages and ensure required client authorization is received in advance.
• Ensure that organization and cleanliness of back of house areas is maintained.
• Ensure correct use of POYNT Point of Sale terminals by appropriate staff and ensure the recording of sales is carried out in line with approved financial procedures.
• Completion of daily consumption reports and bar inventory sheets.
• Complete pre-event assignments and dietary information sheets for banquet staff.
• Prepare and deliver Daily Briefings at the start of each shift and Pre-Service Briefings prior to each meal service.
• Liaison between clients and other internal departments.
• Promote teamwork, a positive work environment, and efficient operations/service practices.
• Ensure hourly staff are following Aramark’s hygiene/grooming and uniform standards.
• Monitor staff performance, identify areas for improvement, and ensure staff receives necessary training.
• Train and educate hourly staff on all aspects of their specific role.
• Ensure all liquors, beers, and wines are stored in the secured storage areas.
• Assist with inventory of liquor, wine, beer, banquet/bar supplies and equipment, as required.
• Enforce Aramark’s policies and procedures, as well as any applicable government, regulatory and/or accrediting agency standards and codes.
• Implement, maintain and monitor use of Aramark's workplace health and safety policies/programs, and report all accidents, injuries, and unsafe work conditions as per company policy and procedures.

Qualifications

• High School Diploma or equivalent.
• 2 or more years demonstrated knowledge/experience working as a Banquet Manager, Supervisor, or Captain in a large-volume, multiple and concurrent event facility such as a conference centre or a hotel.
• Knowledge and understanding of various banquet/bar techniques and standards, is preferred.
• Current/Valid Ontario Smart Serve Certification
• Experience in supervising unionized staff is preferred.
• Previous bartending experience (working knowledge of spirits, wine and mixed drinks) is considered an asset.
• Excellent oral and written communication skills.
• Must be legal drinking age and possess a current/valid Ontario Smart Serve Certification (Mandatory).
• Bilingual (English-French) is considered an asset.

Education

The pay range for this position is $20.50 - $24.00.