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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



  • 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.


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