Assistant Food and Beverage Banquet Manager -FT- Chelsea Hotel- Toronto

Langham Hospitality Group; Canada; On-site; CAD 50,000 - 65,000; Full time

Job summary

A leading hotel group in Canada is seeking an Assistant Food and Beverage Banquet Manager for the Chelsea Hotel in Toronto. The ideal candidate will oversee day-to-day food and beverage operations, ensuring high service standards and guest satisfaction. Responsibilities include staff management, quality control, and adherence to health and safety regulations. Candidates should have at least two years of management experience in a related field and strong interpersonal skills. This role offers a dynamic work environment in a prominent hotel setting.

Benefits

Danonisation of job opportunities

Inclusive workplace policies

Qualifications

• Minimum of two years experience as an assistant manager in a restaurant, dining room, or banquet facility.
• Proven leadership and staff development experience.
• Excellent verbal and written communication skills.

Responsibilities

• Oversee day-to-day operations of food and beverage outlets.
• Monitor food quality and collaborate with the kitchen team.
• Coach and counsel colleagues for performance improvement.
• Ensure cleanliness and organization of storerooms and equipment.

Skills

Interpersonal Skills

Communication Skills

Organizational Skills

Attention to Detail

Education

Post-secondary education

Tools

Microsoft Outlook

Microsoft Word

Microsoft Excel

Job description

Assistant Food and Beverage Banquet Manager -FT- Chelsea Hotel- Toronto

Canada

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Job Description

About Langham Hospitality Group

A wholly-owned subsidiary of Great Eagle Holdings, Langham Hospitality Group (LHG) comprises a family of distinctive brands, including The Langham Hotels and Resorts, Cordis Hotels and Resorts, Eaton Workshop and Ying’nFlo. With over 40 hotels and residences in operation or development, LHG has a global footprint that extends across Asia, Europe, North America, Australasia and the Middle East.

As Canada's largest hotel with 1,590 guest rooms, and the friendliest Hotel in Toronto, the Chelsea Hotel, Toronto, is centrally located and just steps from the city's best shopping districts, world‑class theatres, vibrant nightlife, and exciting attractions. A full‑service urban resort, the Chelsea Hotel has room types to suit everyone, and the hotel offers different dining options, separate adult and family recreation areas and pools – including the "Corkscrew" – downtown Toronto's only indoor waterslide. As a premier family destination, the hotel offers a full range of services including the Family Fun Zone, Kid Centre and Club 33 Teen Lounge. The Chelsea Hotel, Toronto is an independent property as part of the Langham Hospitality Group’s international portfolio of hotels and resorts. The Chelsea is proud to be honoured with the Accessible Tourism Award with the Travel Industry Association of Ontario and the Humanitarian Award with the Hotel Association of Canada.

Principal Responsibilities

My Guest

• Overall supervision of all F&B Outlet colleagues.
• Ensure a smooth day‑to‑day operation of all outlets.
• Monitor the quality of food from the kitchen and work with the Chef, Executive Sous or Sous Chef to correct problems and maintain quality.
• Oversee the Guest Experience and service provided while monitoring Net Promoter Score, Market Matrix scores and departmental KPIs.
• Make contact with Guests to ensure their satisfaction and to resolve any complaints.
• Maintains guest contact by meeting person in charge of each function.
• Ensuring all aspects of the Outlets are monitored including the espresso, cashier stations, bussing stations, buffet set ups, Birthday Party bookings, VIP events & dinners, seasonal specials, marketing collateral setup and all other areas.
• Monitors the progress of guest needs and provides direction to colleagues.

My Product

• Maintains high quality service and brand standards required by the Hotel.
• Initiates changes in procedures or practices to improve efficiency.
• Oversees inventory of all products to ensure that an appropriate par stock is maintained and available at all times.
• Coordinates room conversions during meeting and meal breaks.
• Coordinate the inventory of china, silverware and glassware.
• Reviews all function sheets, assigns stations and prepares meeting room set‑ups.
• Prepares instructions according to business levels for the preparation of equipment (i.e. hot boxes, warm plates, etc.) and dishwashing areas.

My Colleague

• Selection, Training and Development process for all new colleagues in coordination with the Department Manager.
• Ensures all monies collected by colleagues are deposited accordingly.
• Working with the Director of Banquets, supervises all functions.
• Provides the kitchen with guest comments and confirms the start of the meal.
• Ensures that the Banquet colleagues return to unused liquor case floats.
• Checks and ensures cleanliness and stock of colleague cafeteria.

My Chelsea

• Coach, counsel and performance management of colleagues in coordination with the Department Manager.
• Foster and ensure open communication with all other departments involved with the efficient operation of the Outlet.
• Coordinate monthly communication meetings.
• Ensure health and safety standards/practices are followed at all times.
• Knowledge of scheduling, payroll, month‑end reports, profit and loss statements, forecasting, and budgeting.
• Completes all necessary documentation and forms required for the particular outlet.
• Complies with Hotel Policies and Procedures.
• Performs other tasks as assigned by Management.
• Working with the Chief Steward and Outlet Managers, ensures outlets, banquets and kitchens are supplied with clean operating equipment including utensils, glassware, flatware, while maintaining and updating equipment inventories.
• Ensures that no reusable food is wasted.
• Ensures equipment and utensils are returned to appropriate areas.
• Control chemical and cleaning supply costs.
• Ensures that all storerooms are clean and organized.
• Maintains and controls inventory of all china, glass and silver.
• Ensures outlets, banquets and kitchens are supplied with clean operating equipment including utensils, glassware, flatware, while maintaining and updating equipment inventories.
• Maintains and ensures the required levels of sanitation and cleanliness of kitchen.

Academic and Working Qualifications

Working Experience

• Proven leadership and staff development.
• Excellent interpersonal and communication skills, both written and verbal.

Professional Qualification

• Minimum of two years’ experience as an assistant manager in a restaurant, dining room, or banquet facility.

Knowledge

• Proficiency in Microsoft Outlook, Word and Excel.

Education

• Post secondary education.

Soft Skills

• Excellent interpersonal, communication and organizational skills
• Ability to manage multiple priorities
• Strong attention to detail and accuracy is mandatory

Language

• Excellent verbal and written skills

Physical Requirements

• Ability to stand, walk and be physically active for extended periods of time.
• Ability to lift and move tables and heavy objects – up to 50 lbs.

The Chelsea Hotel, Toronto is committed to providing a fair and equitable work environment and encourages applications from qualified women, men, visible minorities, aboriginal peoples and persons with disabilities. As per the Ontario Human Rights Code and the Accessibility for Ontarians with Disabilities Act (AODA), Chelsea Hotel, Toronto will accommodate the needs of applicants with disabilities throughout all stages of the selection process. If you need accommodation during the recruitment process, please advise your Talent Acquisition representative.
For more information about the property, please visit:https://www.chelseatoronto.com/en/