Are you a dynamic leader with a passion for delivering exceptional banquet service? Join our team at Hotel Arts Group's SAIT Curated Catering location as a Banquet Floor Manager and take charge of leading our hospitality professionals to success in food and beverage excellence. If you're ready to elevate events at our SAIT campus location, apply now!

• Coordinate all banquet staff involved in delivering events booked on SAIT campus.
• Oversee daily operations for small and large events. Brief each staff member upon arrival about their event and what expectations and standards need to be met.
• Acquire specialty items or equipment as per unique needs driven by the event.
• Ensure that all regulated health, service, and labor standards are met.
• Ensure the cleaning and maintenance needs of the room’s areas are met, including all staging rooms/spaces.
• Filling out feedback forms for each event specified with a breakdown of each event/staff/challenges/success
• Maintain a positive and productive collegial connection with both SAIT community and internal Hotel Arts departments.
• Ensure that events are set up according to the contract signed with the client and the standards of Curated Catering powered by Hotel Arts – Meet with organizer to ensure no changes are required.
• Maintain an inventory of equipment needed for events, including linens, plate ware, glassware, cutlery and beverages [liquor and mix]; servery, john ware, prep kitchen and FOH Catering space.
• Exhibit strong judgment and adaptability by making timely and thoughtful decisions and solving problems as situations evolve.
• Coordinate catering with the Catering Operations Manager
• Demonstrate ability to remain calm, focused, and effective under pressure.
• Oversee employee scheduling by tracking hours worked, assigning breaks, and adjusting staffing levels, including early release when operational needs have been fulfilled.
• Weekly meetings (BEO read) with management and regular staff communication emails and posted pre-shifts.
• Organize the liquor program for each bar operated. Ensure that cash, tickets and liquor amount consumed match. Post pre-liminary numbers day of the event, to be reviewed by senior management.

• Daily communication to FOH and BOH teams regarding the food components, timings and execution for the event.
• Bar Management
  • Bar Signage including price lists and featured menus for specialty products
  • BBC’s – Double count prior to taking to bar. BBC will be completed by senior management
  • Counting tickets for host bars
• Initiate the acquisition of client feedback on the quality of the delivery of each event.
• Responsible for cart preparation prior to event
  • Print checklists onto BEO’s for cart pack list.
  • Printing and filling out cart build checklists (oversee current floor managers checklist)
  • Ensuring you are finishing checklists 2 days ahead.
  • Responsible for prepping each event or giving this task to a trusted member of the team
  • Organize prepped items efficiently for event.
  • Ensure proper labelling of built carts
• • Review carts not completed by a floor manager
  • Train newer staff on cart building

• Stay in the space if necessary for a bit of morning to prep for next days events and tidy up
• Check on each event to ensure smooth execution (preferably do this as well before events start to make sure setup looks great)
• Inventory FOH space
• Dry Goods Order – Notes on white board
• Photocopying

• Leading by example: be the first to tackle undesirable tasks.
• Planning can be postponed when needed, active events are highest priority
• Remain calm under pressure, step away from a chaotic situation, re-evaluate the needs of the event to be able to effectively delegate required tasks to catering staff.  
• Call senior management for help if required
• Informing catering staff of event expectations as shared from senior management and your understanding of the client.
• Reminding catering staff of service standards and order of service.
• Ensuring staff productivity.
• Build strong relationships with the staff, management and SAIT community.
• Strong communication with FOH and BOH
• Promote hospitality, good culture, and positive attitudes.

• Class 5 Driver’s License is mandatory
• Valid ProServe Certificate
• Minimum 2 years of supervisory experience in food and beverage
• Strong team player with the ability to work independently
• Flexibility to work evenings, weekends, and holidays as needed.
• Excellent written and verbal communication skills
• Exceptional customer service and multitasking abilities

To learn more about Hotel Arts, visit our website at www.hotelarts.ca.

Applicants must have legal permission to work in Canada. Only candidates selected for an interview will be contacted.

Hotel Arts Group is an Equal Opportunity Employer. Join us and be part of our commitment to excellence in hospitality!