Venue Supervisor (Conference Centre)

The Globe and Mail; Toronto; On-site; CAD 37,000 - 44,000; Part time

Job summary

The Globe and Mail Centre in Toronto is seeking Venue Supervisors to ensure events run professionally and safely, delivering superb service to clients, vendors and guests. These casual hourly shifts vary by booked events and may include evenings, weekends and nights with minimum four-hour blocks.

Reporting to the Manager, Banquet and Event Services, you will open/secure premises, coordinate staff and vendors, enforce policies, manage on-site safety, and oversee beverage service and teardown per

Qualifications

• 3+ years in events/hospitality with variety of clients and stakeholders.
• Previous Event/Banquet Manager/Supervisor experience.
• Understanding of event, alcohol service, catering and hospitality procedures.
• Ability to troubleshoot and solve problems under pressure.
• Ability to connect with clients and team to build relationships.

Responsibilities

• Open and secure premises before/after events and coordinate staff, vendors, clients and guests.
• Follow Event Agenda to ensure safe, orderly operations and compliance with regulations.
• Inform and align clients, vendors, and caterers with policies during setup, production and teardown.
• Coordinate special arrangements per client requests while following protocols.
• Monitor client reactions and handle complaints to ensure satisfaction.
• Oversee stock, equipment and facility rooms; ensure cleanliness and safety standards.
• Provide or supervise bartending services in line with policies.
• Report incidents and submit event reports after each shift to management.

Skills

Events management

Customer service

Leadership

Problem solving

Team coordination

Job description

POSITION OVERVIEW:

Reporting to the Manager, Banquet and Event Services, Venue Supervisors are responsible for ensuring events at The Globe and Mail Centre are executed in a professional, safe and successful manner, and that the client, vendor and guest experience reflects superb service standards.

These positions are casual hourly positions. The work schedule is assigned on an as-needed basis for booked events, and varies in length and may include weekends and/or evenings and/or night shifts depending on the nature of the event. Shifts are a minimum of four hours.

KEY RESPONSIBILITIES:

• Opening and securing premises before and after the event, facilitating the arrival and departure of all other contracted staff, vendors, clients and guests.
• Ensuring that the venue is run according to the Event Agenda as set out by the Events Manager and AV Production Manager, in a safe, orderly and professional manner in accordance with the conditions of all employment, health and safety, fire, and building regulations, as well as Globe and Mail procedures that include, but are not limited to: liquor licenses, fire code/fire lane policy, sound restrictions, health & safety requirements.
• Ensuring clients, vendors and caterers are fully informed of, and adhere to, policies and procedures during Event set-up, production, and tear-down.
• Communicating and organizing any special arrangements client’s request (within protocols).
• Monitoring client/attendees reactions to find opportunities to exceed expectations and handle complaints, if any, ensuring client/attendees full satisfaction.
• Ensuring the security, organization and reporting status of stock, goods, equipment and facility rooms.
• Ensuring operational and service procedures and checklists are completed and with attention to detail.
• Providing and/or monitoring bartending services in accordance with laws, protocols and procedures.
• Providing and/or supervising set-up/tear-down duties as per the Event Agenda.
• Inspecting the pre-set space as per Event Agenda for proper event/equipment set up; assisting or rectifying any deficiencies with appropriate vendor/supplier.
• Ensuring high levels of cleanliness, safety, and hygiene of the venue are maintained in accordance with Public Health and Venue Protocols. This includes kitchens, bar and washrooms, and identifying hazards and problems if they arise.
• Monitoring, supervising, and reporting on the work of the Event security, custodial and all other contracted staff/vendors.
• Proper communications with Loading dock Staff and Building Security to coordinate deliveries and pick-ups.
• Ensuring waste is disposed of properly and clients, vendors and caterers adhere to the waste policies of the facility.
• Adhering to uniform requirements.
• Work as a team with fellow Venue Supervisors and Management to ensure a smooth transition between shifts. Submitting an event report electronically after each event to The Globe and Mail Centre Management Team and reporting any incidents.
• Overseeing Beverage Supervisor/Bar Staff.
• Prepare and ensure cash float, deposit, reconciliation and unused drink tickets are deposited according to the cash bar policy and procedure.
• Contacting the Manager on Duty in the event of an emergency.
• Confidently and professionally representing The Globe and Mail, and communicating our mission and mandate upon request.
• Continually strive to maintain the elevated standards of service and environment throughout the venue
• Other duties as required.

QUALIFICATIONS:

• 3+ years in an events/hospitality environment, meeting the needs of a wide variety of clients and other stakeholders with superb organization and customer service skills, preferably in a dedicated venue.
• Must have previous Event/Banquet Manager/Supervisor experience.
• Must have an understanding of event, alcohol service, catering and hospitality procedures.
• Ability to trouble-shoot and solve problems under pressure.
• Ability to connect with clients, colleagues and stakeholders to establish positive and productive ongoing relationships.
• Ability to thrive in a fast-paced environment with ambitious goals and multiple priorities.
• Must be able to lift up to 50 lbs. as required, and comfortable with equipment set up/ and tear down duties.
• Must have SmartServe certification.
• Food Handling Certification and familiarity with hotel/food/beverage industry best practices is an asset.
• First Aid: CPR-C is an asset.
• Willingness to work flexible hours. Weekday, evening and weekend availability required.

SALARY: $27 per hour.