Skip to main content

Head of Hospitality Position

Head of Hospitality

Head of hospitality will work together with the management team to oversee planning and execution of all hospitality events.

Job Overview:

Your purpose while in this role is to plan and execute events including pop-ups, markets and catering, while helping to build and maintain a culture of positivity and inclusivity.

The role is committed to providing exceptional quality of service, attention to detail and a high level of organization.

Responsibilities and Duties:

  • Planning events in co-ordination with the food and beverage team.
  • Representing the company while providing a top level guest experience.
  • Working collaboratively within the team.
  • Developing and scheduling temporary teams for events.
  • Properly set up, break down, and clean pop-up events.
  • Accountable for following proper company, food, health & safety and sanitation protocols.
  • Creating: exceptional quality live events
  • Essential: detail oriented / proactive / passionate and enthusiastic 
  • Learning: full knowledge of food and beverage ingredients / plan and execute live events, pop-ups, markets, in accordance with guest requests and brand standards / restaurant operations 
  • Maintaining: sanitation standards / organization / supportive environment / teamwork

 

Qualifications:

  • Must have at least 4 years of experience in a moderate to high-volume restaurant, winery or hotel. Professional hospitality training an asset.
  • Positive “can do” attitude, team-player with a sharp eye for detail.
  • Genuine interest and curiosity in food + beverage, possesses strong work ethic, performs well during busy periods and can multitask under pressure.
  • Open to constructive criticism, be adaptable and a fast learner, striving for personal growth within the culinary team.
  • Available to work full-time hours.
  • Ability to create your own schedule around demands of the position. Preferred shifts will be provided whenever possible, and as the business allows.
  • Must be flexible and available to work based on varying levels of business. Day off requests are organized directly with the head chef at a minimum of two weeks in advance.
Compensation package based on applicant experience, including volume based incentive structure.

    APPLY NOW.

    Your Cart

    Your cart is currently empty.
    Click here to continue shopping.