Hospitality and Entertainment Group since 1982
byPeterandPauls.com Special Events
 

byPeterandPauls.com Careers

As “Talent", you are the ambassador for the byPeterandPauls.com brand. You are the living and breathing example of what it means to have the hospitality gene. Welcoming and enthusiastic. Energetic and reliable. You go above and beyond because you expect greatness from yourself and others.

In the past 35 years, byPeterandPauls.com has hosted 161,825 parties, 23,140,977 guests and mixed 127,847,374 cocktails. We’ve set the bar high when it comes to hosting extraordinary social and corporate events; it comes down to paying attention to detail and serving our clients from A to Z. To submit your resume, complete the form below and upload your resume. You can also call in at 905 326 2000

Top 5 Reasons to Work with US.

  1. We provide a great place to push your career to the next level!
  2. Our company culture is built on collaboration, innovation, empowerment and recognition
  3. Our people are our brand. Our company is made up of a powerful network of talented professionals
  4. We have created an inspiring workplace, a workplace for the future.
  5. We are global leader in the hospitality and entertainment world.
 

Apply & Upload Resume

Please complete the form below to upload your cover and resume. Cover letter and resume should be combined as one file. Supported format are PDF or Word Document.

General Warehouse Staff (Seasonal)

POSITION: General Warehouse Staff (Seasonal)


JOB DESCRIPTION



  • Ensure working areas are well maintained and cleaned to company and safety standards

  • Organize products per order and prepare for deliveries

  • Manage assigned tasks while prioritizing urgent tasks set by Production Manager

  • Monitor quality control when handling products

  • Assisting Production Manager in various roles if needed


Skills Required



  • Must be able to work independently as well as part of the team

  • Willingness to assist others, and take the initiative to go above and beyond role expectations

Basket Maker (Seasonal)

POSITION: Basket Maker (Seasonal)


JOB DESCRIPTION



  • Produce baskets with assembling team

  • Ability to follow design instructions to reproduce baskets efficiently

  • Manage volume while urgent orders require priority

  • Follow direction from Production Manager to ensure order fulfillment and customer satisfaction

  • Assisting Production Manager in various roles if needed


Skills Required



  • Must be able to work independently as well as part of the team

  • Willingness to assist others, and take the initiative to go above and beyond role expectations

Production Manager

POSITION: Production Manager


ABOUT US


At Peter and Paul’s Gifts, a division of byPeterandPauls.com, our goal is to ensure that giving and receiving gifts, is a personal and memorable experience. We offer customers modern gifts, in a timeless manner, delivering a luxurious experience to the purchaser and the gift recipient each and every time. We want every interaction with our company to reflect our passion and dedication to ensuring customer satisfaction.

JOB DESCRIPTION



Summary of Key Responsibilities:



  • Be aware, organize and schedule any and all large production orders which must be completed

  • Ensure orders are completed and shipped as per Work Order

  • Monitor quality control during on the line and prior to product leaving the warehouse (bows puffed, cards attached, personalization completed, etc.) on all gift orders

  • Manage warehouse workers primarily on larger production and not daily tasks

  • Ensure warehouse organization and cleanliness is always up to company standards regards to food, bases, projects etc.

  • Pick food and select substitutions (when required) for basket production

  • Coordinate and/or produce projects on the engraving machine including maintenance of log books for all engraving done (see below)

  • Maintain inventory levels of filled olive oil and olive jars including filling olive bottles when necessary and coordinating delivery of olives with Paramount when required

  • Set up tables with food and bases for production lines

  • Communicate frequently with Purchasing Department regarding inventory to replenish food items, warehouse materials, inventory of bases, custom corporate orders, etc.

  • Communicate with Basket Designer and Sales Department regarding samples, substitutions and approvals

  • Responsible to maintain records on labour costs per project (number of workers, number of hours, number of baskets completed)

  • Responsible to hire, on-board and train employees on roles and responsibilities to ensure quality control and production efficiencies are met.

  • Reliable to rearrange daily/weekly schedule to accommodate completion of production orders.

  • Coordinating physical inventory count along with Inventory Coordinator which includes overseeing and/or performing the count, ensuring enough staff are available to count, and providing results to Inventory Coordinator

  • Full availability required between November & December.


Personalization



  • Complete training for use of Corel and Epilog Personalization machine

  • Check Personalization email account (personalization@bypeterandpauls.com) each morning for new orders

  • Coordinate with Production on timing for completion of large orders according to required delivery date; ensure Production has sufficient time to complete order assembly after the personalization is complete

  • All small personalization orders should be completed immediately/as soon as possible

  • Ensure work order is marked complete and finished product is provided to Production in a timely manner


Customer Service (Seasonal)

POSITION: Customer Service (Seasonal)


JOB DESCRIPTION



  • Answer all incoming calls related to customer complaints/requests/inquiries

  • Ensure that the customer is satisfied with the resolution and finishes with a positive experience

  • Complete the required training on order taking system, credit card reader and order reader

  • Receive and process orders that come in through the website/phone/email/Sales Rep

  • Manage all re-deliveries of gifts, including the re-production of all labels, work orders and delivery charges

  • UPS uploads for tracking

  • Review open work order reports to ensure orders are invoiced on a timely basis

  • Coordination with sales staff in terms of entering their order


Skills Required



  • Customer service and data entry experience

  • Knowledge of working with Microsoft Office programs

  • Well organized and strong attention to detail

  • Must be able to work independently as well as part of the team

  • Willingness to assist others, and take the initiative to go above and beyond role expectations


Operations Manager

Job Description Coming Soon. Please re-visit at a later time.

Head Servers

Job Description Coming Soon. Please re-visit at a later time.

Operations Manager

Job Description Coming Soon. Please re-visit at a later time.

Head Servers

Job Description Coming Soon. Please re-visit at a later time.

Purchasing Agent

Position Description: Purchasing Agent

Reports to: Head Chef & Operations Managers

Direct Reports:

This position requires a Purchasing Agent to place and receive orders while overseeing all storage areas and par levels. (No cooking Required) but must be able to source items and have product knowledge.

About the Position:

  • Purchasing Agent - directing, planning, and processing all of the activities in the Purchasing Department

  • Minimum 5 years of experience in Restaurant/ Hotel Cooking / Ordering

  • At least 2-3 years of experience in Ordering/ Receiving required

  • Must have demonstrated ability to pace and receive orders

  • Strong communication and negotiation skills

  • Strong skills in Microsoft office

  • Completion of post secondary education

  • Responsible for monitoring stock par levels

  • Storing and overseeing all food storage areas

  • Responsibilities include (but are not limited to):

  • Completes purchase orders with approved vendors and track them, signing off when the supplies arrive and logging the information in their records.

  • Sources materials, supplies and vendors as required to evaluate purchasing decisions and quotes, offering alternative options.

  • Identifies when supplies are running low and replenishes the materials as required (school, residences and properties).

  • Participates in vendor assessments and makes recommendations to Managers after reviewing purchasing terms.


Administration:

  • Maintain approved vendor database and support the purchasing process i.e. data entry of purchasing details by vendor into excel spreadsheet e.g. vendor contact details, terms and conditions, pricing, discounts, incentives, purchase orders, request for quotes (RFQ), etc.

  • Maintain accurate and current purchasing information and provide timely updates to Accounts Payable

  • File vendor contracts and supplier documentation

  • Track and verify order deliveries

  • Monitor delivery schedules and expedite back orders when necessary

  • Maintain and update the monthly savings report and support the Purchasing Specialist


Qualifications:

  • Preferred Designation: Professional Purchasing Professional or similar

  • Basic knowledge of supply management, inventory management and control, the impact of quality on processes and products, and transportation and logistics

  • In depth legal background required to negotiate contracts

  • 3 years of administrative experience in a purchasing department

  • Strong mathematics skills

  • MS Office Suite, experience in using purchasing software system

  • Understand and able to carry out monthly inventory and stock take

  • Ensures guest satisfaction


This brief job profile is to give a general idea of the job and in no way states or implies that these are the only duties to be performed by the employee in this position. In our employees, we look for a passion to anticipate and meet our guests' needs and an insatiable desire to attain the highest levels of quality and service in all areas of the restaurant.

Late Night Cook Room Service

Position Description: Late Night Cook/ Room Service

Reports to: Head Chef or Sous Chef
Direct Reports: Chef de Partie

A Late-Night Cook is responsible for running a specific section of the kitchen. A Late-Night Cook is responsible for all culinary dishes that are prepared in their section. Because of this, a successful Late-Night Cook l must be very knowledgeable about his or her specialty, as well as culinary functions in general. A person in this role must also be very organized and comfortable working in a high-pressure environment. A Late-Night Cook must also be able to give orders within their section, as well as reliably carry out orders handed down to them by the sous chef or head chef. A Late-Night Cook's primary role is to oversee the preparation, cooking, and presentation of meals in a restaurant. Duties associated with this role including directing chefs in their section in preparing, cooking, and presenting culinary dishes; enforcing strict health and hygiene standards in the kitchen; and trouble-shooting any problems that may arise.

Maintaining impeccable personal hygiene as well safety standards in the workplace is incredibly important for all chefs, and all Late-Night Cook are expected to set an example. All Late-Night Cook will consistently maintain both a high level of personal hygiene as well as a high standard of uniform.

RESPONSIBILITIES:

Food Production and Presentation

  • Prepares food as needed

  • Follows all production recipes to ensure consistent quality

  • Adheres to all quality standards for food quality and presentation

  • Ensures maintenance of cooking equipment


Sanitation

  • Maintains a sanitary and safe kitchen/storage environment

  • Adheres to the established HACCP plan


Leadership

  • Serves as a role model for other employees through teamwork, attention to detail & quality control

  • Interactions with all team members

  • Ensures guest satisfaction


This brief job profile is to give a general idea of the job and in no way states or implies that these are the only duties to be performed by the employee in this position. In our employees, we look for a passion to anticipate and meet our guests' needs and an insatiable desire to attain the highest levels of quality and service in all areas of the restaurant.

Sanitation Supervisor

Position Description: Sanitation Supervisor

Reports to: Head Chef or Sous Chef and Operations Managers
Direct Reports: All Cooks/ Chefs and Operations Managers

Summary of Responsibilities:

We are currently searching for a Supervising Steward for the hotel who has a passion for excellence to lead our Stewarding team.

Position Summary: Supervising and assisting the stewarding team to ensure that the dining room and lounge has sufficient supplies of clean dishes, cutlery, utensils and cookware by washing and scrubbing them in a timely and efficient manner consistent with a superior dining facility. Responsibilities include but not limited to:

Duties and Responsibilities:

Primary Responsibilities:

Providing personalized and exceptional guest service at every given opportunity.

Prepares schedules for the stewarding department.

Performs administrative duties.

Provides training to new and existing team members.

Washes dishes, utensils, pots and pans as required in the kitchen area.

Keeps work area clean and organized.

Keeps machines clean and clear of food debris.

Ensures that floors are swept and mopped on a regular basis.

Ensures that dish washing machine is working at proper temperature.

Ensures proper storage and organization of equipment.

All other duties as assigned.

 

Secondary Responsibilities:

Refills dispensers with proper chemicals.

Changes garbage and keeps compactor area clean.

Puts dirty linen into bags and brings to the laundry.

Ordering small wares/ kitchen supplies.

Having a thorough knowledge of Restaurant products and services.

Suggesting additional products and services meeting our guests' specific preferences.

Professional Requirements:

Previous experience in a kitchen environment.

Supervisory or management experience.

Ability to work in a fast-paced environment.

Current Safe Food Handler's Certificate.

Able to work all shifts and including weekends and holidays

Demi Chef

Position Description: Demi Chef

Reports to: Head Chef or Sous Chef
Direct Reports: Chef de Partie

A Demi chef is responsible for running a specific section of the kitchen. A Demi chef is responsible for all culinary dishes that are prepared in their section. Because of this, a successful Demi chef must be very knowledgeable about his or her specialty, as well as culinary functions in general. A person in this role must also be very organized and comfortable working in a high-pressure environment. A Demi chef must also be able to give orders within their section, as well as reliably carry out orders handed down to them by the sous chef or head chef. A Demi chef's primary role is to oversee the preparation, cooking, and presentation of meals in a restaurant. Duties associated with this role including directing chefs in their section in preparing, cooking, and presenting culinary dishes; enforcing strict health and hygiene standards in the kitchen; and trouble-shooting any problems that may arise.

Maintaining impeccable personal hygiene as well safety standards in the workplace is incredibly important for all chefs, and all Demi chef are expected to set an example. All Demi chef's will consistently maintain both a high level of personal hygiene as well as a high standard of uniform.

RESPONSIBILITIES:

Food Production and Presentation

  • Prepares food as needed

  • Follows all production recipes to ensure consistent quality

  • Adheres to all quality standards for food quality and presentation

  • Ensures maintenance of cooking equipment


Sanitation

  • Maintains a sanitary and safe kitchen/storage environment

  • Adheres to the established HACCP plan


Leadership

  • Serves as a role model for other employees through teamwork, attention to detail & quality control

  • Interactions with all team members

  • Ensures guest satisfaction


This brief job profile is to give a general idea of the job and in no way states or implies that these are the only duties to be performed by the employee in this position. In our employees, we look for a passion to anticipate and meet our guests' needs and an insatiable desire to attain the highest levels of quality and service in all areas of the restaurant.

Receiver

Position Description: Receiver

Reports to: Head Chef & Operations Managers
Direct Reports:

The receiver has a wide range of responsibilities. Some of which are organizational and some financial. Thus he/she must possess very good organizational skills.

The Receiver is directly responsible to place all orders for the restaurant in conjunction with the Head Chef and General Manager. Upon delivery of all orders, he/she is responsible for placing all items in their correct locations as well as adhering to all food safety and handling procedures as specified by the restaurants operating procedures.

The receiver is also responsible for maintaining all the administration that follows with all purchases adhering to all required procedures both internally as well as those required by law.

The Receiver is also required to maintain an exact accounting of all purchases in order to supply financial data for the purposes of inventory control. He/she may also be required to assist in the inventory process and will assist the Chef and Bar Supervisor (or he/she responsible for beverage inventory) with all COS calculations in order to provide the restaurant & company management with accurate COS information within 48 hours of the completion of the inventory.

Maintaining impeccable personal hygiene as well safety standards in the workplace is incredibly important for all.

This brief job profile is to give a general idea of the job and in no way states or implies that these are the only duties to be performed by the employee in this position. In our employees, we look for a passion to anticipate and meet our guests' needs and an insatiable desire to attain the highest levels of quality and service in all areas of the restaurant.

RESPONSIBILITIES:

Food Handling & Storage

  • Adheres to all food handling and correct storage procedures

  • Adheres to the established HACCP plan in this matter


Sanitation

  • Maintains a sanitary and safe kitchen/storage environment

  • Adheres to the established HACCP plan in this matter

Dishwasher Porter

Position Description: Dishwasher / Porter

Reports to: Head Chef, Sous Chef or Manager
Direct Reports:

Basic Functions:

  1. Properly cleans and sanitizes all dishes, glassware, utensils and pots

  2. Responsible for maintaining dish room and dish machine

  3. Assists with cleaning other areas of the restaurant as requested


Essential Functions:

  1. Can operate dish machines to company and manufacturer specifications

  2. Uses proper measurements of detergent and sanitizer in all dish machines

  3. Restocks all dishes, glassware, utensils, pots, and pans

  4. Removes all garbage

  5. Breaks down, cleans, and sanitizes the dish machine at the end of a shift

  6. Keeps dish and other storage areas clean and organized

  7. Performs additional responsibilities, although not detailed, as requested by a chef or manager


Qualifications

Knowledge

  1. Knowledge of basic sanitary guidelines

  2. Knowledge of basic dish machine operations.


Skills/Aptitudes

  1. Working understanding of the English language

  2. Ability to communicate effectively with co-workers and managers.


Working Conditions

  1. This position will spend the majority of the time standing.

  2. Occasional environmental exposures to cold, heat, and water

  3. The individual must be able to transport up to 30 kg on occasion and up to 15 kg regularly


This brief job profile is to give a general idea of the job and in no way states or implies that these are the only duties to be performed by the employee in this position. In our employees, we look for a passion to anticipate and meet our guests' needs and an insatiable desire to attain the highest levels of quality and service in all areas of the restaurant.

Commis Pastry Chef

Position Description: Commis Pastry Chef

Reports to: Head Pastry Chef & Head Chef
Direct Reports:

The commis pastry chef is responsible for production of pastries, sweets, ice cream, fillings and toppings, including their design, creation, execution and presentation. The commis pastry chef creates items that feature fresh; seasonally appropriate ingredients in all his/her creations. He/she must ensure the recipes that have been created and consulted on are being executed correctly, and he/she must also ensure quality control measures are being adhered to daily.

Maintaining impeccable personal hygiene as well safety standards in the workplace is incredibly important for all chefs. The second pastry chef will consistently maintain both a high level of personal hygiene as well as a high standard of uniform.

RESPONSIBILITIES:

Food Production and Presentation

  • Prepares food as needed

  • Follows all production recipes to ensure consistent quality

  • Adheres to all quality standards for food quality and presentation

  • Ensures maintenance of cooking equipment


Sanitation

  • Maintains a sanitary and safe kitchen/storage environment

  • Adheres to the established HACCP plan


Leadership

  • Serves as a role model for other employees through teamwork, attention to detail & quality control

  • Interactions with all team members

  • Ensures guest satisfaction

Executive Pastry Chef

Position Description: Executive Pastry Chef

Reports to: Head Chef and Company Management
Direct Reports: Pastry Chefs

The head pastry chef is responsible for overseeing the entire production of pastries, sweets, ice cream, fillings and toppings, including their design, creation, execution and presentation. The head pastry chef creates items that feature fresh; seasonally appropriate ingredients in all his/her creations. The head pastry chef is responsible for creating innovative desserts that not only taste delicious but also pair well with items on the existing food and wine menus. This means regular communication between the head chef and company management as fine establishments change menus regularly to offer the freshest ingredients and seasonal selections. The head pastry chef supervises and manages the pastry staff. He must ensure the recipes that have been created and consulted on are being executed correctly, and he must also ensure quality control measures are being adhered to daily. An important job of the head pastry chef is to create and plan menu items with the highest quality ingredients while keeping costs within the budgetary restrictions. Pastry creation must factor in both ingredient and labor costs in order to maximize profitability for the establishment. The head pastry chef, in conjunction with the executive chef, is in charge of ordering inventory for the items that are included in the dessert menu along with any other pastry items that are featured in any other menu. This position is also responsible for making sure that costs are kept within the budget set forth by the company management.

Maintaining impeccable personal hygiene as well safety standards in the workplace is incredibly important for all chefs, and the head pastry chef is expected to set an example for the chefs below him or her. The head pastry chef will consistently maintain both a high level of personal hygiene as well as a high standard of uniform. His/her appearance will set the standard for all others under his/her authority.

RESPONSIBILITIES:

Menu Planning:

  • Continued development of dessert other menus

  • Maintain and adhere to approval process for any changes


Purchasing and Inventory

  • Sets and follows appropriate purchasing specifications

  • Purchase all food and supplies and ensures items are available on a timely basis

  • Obtains fair pricing by using the bidding process

  • Completes all purchasing and inventory records within guidelines

  • Maintains inventory controls

  • Responsible to conduct inventories


Food Production and Presentation

  • Accurately forecasts food production needs

  • Completes all food production records within guidelines

  • Coordinates activities of pastry cooks

  • Prepares and bakes as needed

  • Develops and standardizes production recipes to ensure consistent quality

  • Develops quality & presentation standards

  • Ensures maintenance of cooking equipment


Sanitation

  • Maintains a sanitary and safe kitchen/storage environment

  • Implements and maintains HACCP plan


Supervision/Human Resources

  • Supervises and motivates pastry staff

  • Interviews and hires pastry staff

  • Trains pastry staff

  • Evaluates employee performance


Leadership

  • Serves as a role model for employees through teamwork, attention to detail & quality control

  • Interactions with all team members

  • Ensures guest satisfaction

  • Ensures that employees receive fair and consistent treatment and opportunity to advance


This brief job profile is to give a general idea of the job and in no way states or implies that these are the only duties to be performed by the employee in this position. In our employees, we look for a passion to anticipate and meet our guests' needs and an insatiable desire to attain the highest levels of quality and service in all areas of the restaurant.

Bakery Chef

Position Description: Bakery Chef

Reports to: Head Chef and Company Management
Direct Reports: Bakery Chefs

The head bakery chef is responsible for overseeing the entire production of all viennoiserie, breads and other baked goods including their design, creation, execution and presentation. The head bakery chef creates items that feature fresh; seasonally appropriate ingredients in all his/her creations. Uses weights and measures to adjust ingredients in recipes. Prepares and bakes all bakery items for menu and appropriate volumes following standardized recipes. Supervises bakery personnel; duties include planning, organizing, scheduling and directing work. Estimates baking needs, requisitions adequate supplies, inventories supplies, and keeps records of products made and used. Insures bakery and equipment are maintained according to proper health and sanitation standards. Teaches and enforces safety regulations.

He/she must ensure the recipes that have been created and consulted on are being executed correctly, and must also ensure quality control measures are being adhered to daily. The head bakery chef, in conjunction with the executive chef, is in charge of ordering inventory for the items that are included in the menu. This position is also responsible for making sure that costs are kept within the budget set forth by company management. The head bakery chef will consistently maintain both a high level of personal hygiene as well as a high standard of uniform. His/her appearance will set the standard for all others under his/her authority.

RESPONSIBILITIES:

Menu Planning:

  • Continued development of menus

  • Maintain and adhere to approval process for any changes


Purchasing and Inventory

  • Sets and follows appropriate purchasing specifications

  • Purchase all food and supplies and ensures items are available on a timely basis

  • Obtains fair pricing by using the bidding process

  • Completes all purchasing and inventory records within guidelines

  • Maintains inventory controls

  • Responsible to conduct inventories


Food Production and Presentation

  • Accurately forecasts food production needs

  • Completes all food production records within guidelines

  • Coordinates activities of pastry cooks

  • Prepares and bakes as needed

  • Develops and standardizes production recipes to ensure consistent quality

  • Develops quality & presentation standards

  • Ensures maintenance of cooking equipment


Sanitation

  • Maintains a sanitary and safe kitchen/storage environment

  • Implements and maintains HACCP plan


Supervision/Human Resources

  • Supervises and motivates bakery staff

  • Interviews and hires bakery staff

  • Trains bakery staff

  • Evaluates employee performance


Leadership

  • Serves as a role model for employees through teamwork, attention to detail & quality control

  • Interactions with all team members

  • Ensures guest satisfaction

  • Ensures that employees receive fair and consistent treatment and opportunity to advance


This brief job profile is to give a general idea of the job and in no way states or implies that these are the only duties to be performed by the employee in this position. In our employees, we look for a passion to anticipate and meet our guests' needs and an insatiable desire to attain the highest levels of quality and service in all areas of the restaurant.

Commis Chef

Position Description: Commis Chef

Reports to: Head Chef or Sous Chef
Direct Reports:

A commis chef is responsible for preparing food in different sections of the kitchen. Because of this, a successful commis chef must be very knowledgeable about his or her specialty, as well as culinary functions in general. A person in this role must also be very organized and comfortable working in a high-pressure environment. A commis chef must also be able to reliably carry out orders handed down to them by the chef de partie, sous chef or executive chef. A commis chef primary role is the preparation, cooking, and presentation of meals. Duties associated with this role include preparing, cooking, and presenting culinary dishes; enforcing strict health and hygiene standards in the kitchen; and trouble-shooting any problems that may arise.

Maintaining impeccable personal hygiene as well safety standards in the workplace is incredibly important for all chefs, and all commis chefs are expected to set an example. All commis chefs will consistently maintain both a high level of personal hygiene as well as a high standard of uniform.

RESPONSIBILITIES:

Food Production and Presentation

  • Prepares food as needed

  • Follows all production recipes to ensure consistent quality

  • Adheres to all quality standards for food quality and presentation

  • Ensures maintenance of cooking equipment


Sanitation

  • Maintains a sanitary and safe kitchen/storage environment

  • Adheres to the established HACCP plan


Leadership

  • Serves as a role model for other employees through teamwork, attention to detail & quality control

  • Interactions with all team members

  • Ensures guest satisfaction


This brief job profile is to give a general idea of the job and in no way states or implies that these are the only duties to be performed by the employee in this position. In our employees, we look for a passion to anticipate and meet our guests' needs and an insatiable desire to attain the highest levels of quality and service in all areas of the restaurant.

Chef De Partie

Position Description: Chef de Partie

Reports to: Head Chef or Sous Chef

Direct Reports: Demi Chefs

A chef de partie is responsible for running a specific section of the kitchen. A chef de partie is responsible for all culinary dishes that are prepared in their section. Because of this, a successful chef de partie must be very knowledgeable about his or her specialty, as well as culinary functions in general. A person in this role must also be very organized and comfortable working in a high-pressure environment. A chef de partie must also be able to give orders within their section, as well as reliably carry out orders handed down to them by the sous chef or head chef. A chef de partie's primary role is to oversee the preparation, cooking, and presentation of meals in a restaurant. Duties associated with this role including directing chefs in their section in preparing, cooking, and presenting culinary dishes; enforcing strict health and hygiene standards in the kitchen; and trouble-shooting any problems that may arise.

Maintaining impeccable personal hygiene as well safety standards in the workplace is incredibly important for all chefs, and all chef de partie are expected to set an example. All chef de partie will consistently maintain both a high level of personal hygiene as well as a high standard of uniform.

RESPONSIBILITIES:

Food Production and Presentation

  • Prepares food as needed

  • Follows all production recipes to ensure consistent quality

  • Adheres to all quality standards for food quality and presentation

  • Ensures maintenance of cooking equipment


Sanitation

  • Maintains a sanitary and safe kitchen/storage environment

  • Adheres to the established HACCP plan


Leadership

  • Serves as a role model for other employees through teamwork, attention to detail & quality control

  • Interactions with all team members

  • Ensures guest satisfaction


This brief job profile is to give a general idea of the job and in no way states or implies that these are the only duties to be performed by the employee in this position. In our employees, we look for a passion to anticipate and meet our guests' needs and an insatiable desire to attain the highest levels of quality and service in all areas of the restaurant.

Executive Sous Chef

Position Description: Executive Sous Chef

Reports to: Head Chef

Direct Reports: All Kitchen Staff

A Sous Chef is the culinary chef located just below the head chef in a kitchen's chain of command; therefore, a Sous Chef has a vital role in the kitchen. As second-in-command, the Sous Chef position comes with a great deal of responsibility. Reporting directly to the head chef, the successful Sous Chef will quickly amass an in-depth familiarity with the kitchen's operations so that they may fill in for the executive chef when needed and assist them in resolving any problems that may arise on the job.

A Sous Chef must possess the ability to quickly and authoritatively delegate job tasks to a large staff. He/she must also be able to draw upon their considerable experience as a culinary chef who has worked in many different roles and settings in order to effectively coach and mentor junior chefs.

Maintaining impeccable personal hygiene as well safety standards in the workplace is incredibly important for all chefs, and the sous chef is expected to set an example for the chefs below him or her. The sous chef will consistently maintain both a high level of personal hygiene as well as a high standard of uniform. His/her appearance will set the standard for all others under his/her authority.

RESPONSIBILITIES:

Menu Planning:

  • Assist in the continued development of dining room and all other menus

  • Maintain and adhere to approval process for any changes


Purchasing and Inventory

  • Follows appropriate purchasing specifications

  • Purchase all food and supplies and ensures items are available on a timely basis

  • Assist in obtaining fair pricing by using the bidding process

  • Completes all purchasing and inventory records within guidelines

  • Maintains inventory controls

  • Responsible to conduct inventories


Food Production and Presentation

  • Assists in the accurate forecasting of food production needs

  • Completes all food production records within guidelines

  • Coordinates activities of cooks and other kitchen personnel engaged in preparing and cooking foods

  • Prepare food as needed

  • Assists in developing and standardizing production recipes to ensure consistent quality

  • Assists in developing quality standards for food quality and presentation

  • Checks food quality, presentation, and portion control

  • Ensures maintenance of cooking equipment


Sanitation

  • Maintains a sanitary and safe kitchen/storage environment for all guests and employees

  • Assists in the implementation and maintenance of the HACCP plan


Financial

  • Manages/controls food cost

  • Prepare budgets in consultation with Company Management


Supervision/Human Resources

  • Supervises and motivates all kitchen staff

  • Interviews and hires all kitchen staff

  • Train kitchen all staff

  • Evaluates employee performance


Leadership

  • Serves as a role model for employees through teamwork, attention to detail & quality control

  • Interactions with all team members

  • Ensures guest satisfaction

  • Ensures that employees receive fair and consistent treatment and opportunity to advance


This brief job profile is to give a general idea of the job and in no way states or implies that these are the only duties to be performed by the employee in this position. In our employees, we look for a passion to anticipate and meet our guests' needs and an insatiable desire to attain the highest levels of quality and service in all areas of the restaurant.

Restaurant Chef

Position Description: Restaurant Chef

Reports to: Executive Chef

Direct Reports: All Kitchen Staff & Management

The Restaurant Chef is the person in charge of the kitchen. Everything that goes out of the kitchen is the responsibility of the Restaurant Chef; therefore, it is essential for the person with this job to be able to maintain complete control of the kitchen at all times and to command the respect of his or her kitchen staff. A Restaurant Chef is also charged with maximizing the productivity of the kitchen staff, as well as managing the Sous Chef and Chef de Partie's, whom are directly below them in the chef's chain of command.

Maintaining impeccable personal hygiene as well safety standards in the workplace is incredibly important for all chefs, and the Restaurant Chef is expected to set an example for the chefs below him or her. The Restaurant Chef will consistently maintain both a high level of personal hygiene as well as a high standard of uniform. His/her appearance will set the standard for all others under his/her authority.

RESPONSIBILITIES:

Menu Planning:

  • Continued development of dining room and all other menus

  • Maintain and adhere to approval process for any changes


Purchasing and Inventory

  • Sets and follows appropriate purchasing specifications

  • Purchase all food and supplies and ensures items are available on a timely basis

  • Obtains fair pricing by using the bidding process

  • Completes all purchasing and inventory records within guidelines

  • Maintains inventory controls

  • Responsible to conduct inventories


Food Production and Presentation

  • Accurately forecasts food production needs

  • Completes all food production records within guidelines

  • Coordinates activities of cooks and other kitchen personnel engaged in preparing and cooking foods

  • Prepare food as needed

  • Develops and standardizes production recipes to ensure consistent quality

  • Develops quality standards for food quality and presentation

  • Checks food quality, presentation, and portion control

  • Ensures maintenance of cooking equipment


Sanitation

  • Maintains a sanitary and safe kitchen/storage environment for all guests and employees

  • Implements and maintains HACCP plan


Financial

  • Manages/controls food cost

  • Prepare budgets in consultation with Company Management


Supervision/Human Resources

  • Supervises and motivates all kitchen staff

  • Interviews and hires all kitchen staff

  • Train kitchen all staff

  • Evaluates employee performance


Leadership

  • Serves as a role model for employees through teamwork, attention to detail & quality control

  • Interactions with all team members

  • Ensures guest satisfaction

  • Ensures that employees receive fair and consistent treatment and opportunity to advance


 

This brief job profile is to give a general idea of the job and in no way states or implies that these are the only duties to be performed by the employee in this position. In our employees, we look for a passion to anticipate and meet our guests' needs and an insatiable desire to attain the highest levels of quality and service in all areas of the restaurant.

House person Setup Crew

JOB DESCRIPTION


DEPARTMENT: HOTEL X - F&B


POSITION: Houseperson Set Up Crew

REPORTS TO: Catering Operations Manager


ALL MANAGERS REPORTS TO:


Vice President Operations / Hotel Division


 

Department Mission Statement:

To work together towards ultimate guest satisfaction with both product quality and

5-star service resulting in the maximization of profits

Areas of Accountability:

Service:

  1. Check daily function sheets

  2. Set up all functions rooms according to BEO'S

  3. Set up all coffee stations

  4. Serve ice water to all meeting rooms

  5. Set up mise in place for all meal function rooms according to BEO'S

  6. Check all function rooms for cleanliness daily and seasonal as required

  7. Refresh all function rooms daily

  8. Assemble portable dance floors as need it

  9. Break-down all function rooms

  10. Vacuuming carpets daily, deep cleaning seasonal as required

  11. Sweeping and mopping floors as required

  12. Maintain cleanliness and organization of all store rooms

  13. Empty waste baskets and trash cans daily

  14. Bring all dirty linen to pick-up areas

  15. Bring all clean linen inventory to storerooms when required

  16. Pick-up supplies from hotel storerooms for stock inventories

  17. Clean all public areas and fixtures

  18. Set up all function rooms for next business day

  19. Conduct yearly inventories of all stock inventories as required by management


 

Human Resources:



  1. Create a working environment that is positive, stimulating and motivating

  2. Create a team atmosphere where all staff support each other

  3. Ensure an open-door policy

  4. Encourage discussion of ideas/changes at weekly meetings

  5. Reinforce legislation as bill 168 and OADA

  6. Promote health and safety practices at all times




Supervision Received:

Direct: Catering Operations Manager / Assistant Operations Manager / Catering Supervisor /

VP Operations Hotel Division / P&P Executives

Commitment:

Since it is essential for us to work in an atmosphere of friendly cooperation, it is your responsibility to:

 

  • Ask your Supervisor for an explanation of anything you do not understand.



  • Attend all meetings and training sessions.



  • Read and completely understand your Job Description.



  • Take the necessary extra step to improve the experience of our Guest's and promote return stays.

Server Waitstaff

JOB DESCRIPTION

DEPARTMENT: HOTEL X - F&B


POSITION: Server - Waitstaff

REPORTS TO: Catering Operations Manager


ALL MANAGERS REPORTS TO:


Vice President Operations / Hotel Division


Department Mission Statement:

To work together towards ultimate guest satisfaction with both product quality and

5-star service resulting in the maximization of profits

Areas of Accountability:

Service:

  1. Report to Manager On Duty

  2. Check daily function sheets

  3. Collect all service utensils for assigned events: Chinaware, Silverware, Glassware

  4. Preparation of mise en place; Set up tables according to BEO: breakfast, lunch, dinner, stations style event, seat down events, etc.

  5. Attend pre-briefing with MOD.

  6. Function preparation: Napkins, tableware, condiments, etc.

  7. Serving Etiquette: Wine

  8. Serving Etiquette: Champagne

  9. Serving Etiquette: Liquor & Aperitifs

  10. Serving Etiquette: Beer

  11. Serving Etiquette: Soft-drinks

  12. Serving Etiquette Food: French Style, Snake Style, Pasta service, Clearing procedures.

  13. Function breakdown: linen, food leftovers, working areas

  14. Maintain cleanliness and organization of all used areas

  15. Empty waste baskets and trash cans daily

  16. Bring all dirty linen to pick-up areas

  17. Review of next business days events with MOD as required

  18. Clean all public areas and fixtures


Human Resources:



  1. Create a working environment that is positive, stimulating and motivating

  2. Create a team atmosphere where all staff support each other

  3. Encourage discussion of ideas/changes at weekly meetings

  4. Reinforce legislation as bill 168 and OADA

  5. Promote health and safety practices at all times




Supervision Received:

Direct: Catering Operations Manager / Assistant Operations Manager / Catering Supervisor /

VP Operations Hotel Division / P&P Executives



Commitment:

Since it is essential for us to work in an atmosphere of friendly cooperation, it is your responsibility to:

  • Ask your Supervisor for an explanation of anything you do not understand.



  • Attend all meetings and training sessions.



  • Read and completely understand your Job Description.



  • Take the necessary extra step to improve the experience of our Guest's and promote return stays.

Bartender

DEPARTMENT: HOTEL X - F&B


POSITION: Bartender

REPORTS TO: Catering Operations Manager


ALL MANAGERS REPORTS TO:


Vice President Operations / Hotel Division


 


Department Mission Statement:


To work together towards ultimate guest satisfaction with both product quality and

5-star service resulting in the maximization of profits

Areas of Accountability:

Service:

  1. Check daily function sheets

  2. Set up all functions rooms according to BEO'S

  3. Preparation of mise en place

  4. Inventory of Opening stock

  5. Function preparation: ice, fruit garnishes, glassware, utensils, napkins, etc.

  6. Serving Etiquette: Wine

  7. Serving Etiquette: Champagne

  8. Serving Etiquette: Liquor & Aperitifs

  9. Serving Etiquette: Beer

  10. Serving Etiquette: Soft-drinks

  11. Function breakdown

  12. Closing Inventory report form

  13. Maintain cleanliness and organization of all used areas

  14. Empty waste baskets and trash cans daily

  15. Bring all dirty linen to pick-up areas

  16. Pick-up supplies from hotel storerooms to stock inventories

  17. Clean all public areas and fixtures

  18. Conduct yearly inventories of all stock inventories as required by management


Human Resources:



  1. Create a working environment that is positive, stimulating and motivating

  2. Create a team atmosphere where all staff support each other

  3. Ensure an open-door policy

  4. Encourage discussion of ideas/changes at weekly meetings

  5. Reinforce legislation as bill 168 and OADA

  6. Promote health and safety practices at all times




Supervision Received:

Direct: Catering Operations Manager / Assistant Operations Manager / Catering Supervisor /

VP Operations Hotel Division / P&P Executives



Commitment:

Since it is essential for us to work in an atmosphere of friendly cooperation, it is your responsibility to:

 

  • Ask your Supervisor for an explanation of anything you do not understand.



  • Attend all meetings and training sessions.



  • Read and completely understand your Job Description.



  • Take the necessary extra step to improve the experience of our Guest's and promote return stays.

Events Captains

JOB DESCRIPTION


DEPARTMENT: HOTEL X - F&B


POSITION: Events Captains

REPORTS TO: Catering Operations Manager


ALL MANAGERS REPORTS TO:


Vice President Operations / Hotel Division


 

Department Mission Statement:

To work together towards ultimate guest satisfaction with both product quality and

5-star service resulting in the maximization of profits

 

Areas of Accountability:

Financial:

1. Labor control on a daily basis



  1. Set up rooms food stations to the highest company standards to maximize client experience

  2. Coordinate with Sales, Logistics and BOH teams to execute events to the highest company standards

  3. Ensure servers, bartenders are using proper company standards and policies

  4. Introduce company facilities to new and prospective clients, company ambassador

  5. Have assistant captains constantly trained to develop a successor team is on works /

  6. Fully expedite Post Events Reports with all pertinent details for future company references and client's historical data


 

Service:



  1. Increase the standards of both Catering and Banquet services

  2. Analysis of comment cards, feedback, emails with proper follow-up, ensuring customer expectations are met or exceeded

  3. Ensure on-going training per Company standards

  4. Produce and provide weekly information reports to all responsible departments

  5. Finalize all post event details reports with Assistant Captains / Floor managers

  6. Execute Banquet Event Orders including requirements for food and beverage (Bar details), function room set-up and audio visual

  7. Handle bridal suites requirements: (food and beverage delivery and clean up)

  8. Confirm final/guaranteed numbers with logistics / client and ensure if numbers exceed attendance, signed form must be processed

  9. Ensure flawless event execution from FOH and BOH

  10. Follow-up with client during the event

  11. Replenish all service areas after events for next day operations

  12. Monitor and Maintain service areas to standards (cleanliness; operational appearance and functionality)


 

Human Resources:



  1. Create a working environment that is positive, stimulating and motivating

  2. Create a team atmosphere where all staff support each other

  3. Ensure an open-door policy

  4. Encourage discussion of ideas/changes at weekly meetings

  5. Reinforce with staff hospitality legislation as bill 168 and OADA

  6. Promote health and safety practices at all times

  7. Worked on a successor training plan with Operations Managers

  8. Must provide disciplinary feedback for Operations Managers to monitor performance of all FOH staff




Supervision Exercised:

Direct: Assistant Captains / Servers / Bartenders / Set Up Crew / Coat Check attendance / Cleaning Crew
Indirect: BOH / Culinary Team /

Supervision Received:

Direct: Catering Operations Manager / Assistant Operations Manager / Catering Supervisor /

VP Operations Hotel Division / P&P Executives



Commitment:

Since it is essential for us to work in an atmosphere of friendly cooperation, it is your responsibility to:

  • Ask your Supervisor for an explanation of anything you do not understand.



  • Attend all meetings and training sessions.



  • Read and completely understand your Job Description.



  • Take the necessary extra step to improve the experience of our Guest's and promote return stays.

Assistant Catering Operations Manager

DEPARTMENT: HOTEL X - F&B


POSITION: Assistant Catering Operations Manager

REPORTS TO: Catering Operations Manager


ALL MANAGERS REPORTS TO:


Vice President Operations / Hotel Division


 

Department Mission Statement:

To work together towards ultimate guest satisfaction with both product quality and

5-star service resulting in the maximization of profits

Areas of Accountability:

Financial:

1. Forecast labor on a weekly basis



  1. Set training goals based on the budget for FOH staff members and monitor their performance on a monthly basis

  2. Work with Sales, Logistics and BOH teams to execute events to the highest company standards

  3. Ensure managers are using proper company standards and policies

  4. Introduce company facilities to new and prospective clients

  5. Entertain wedding clients, special event planners, and Director's of Catering from outside to introduce and showcase the facility

  6. Have captains / events reports fully expedite and detailed for future references


 

Service:



  1. Increase the standards of both Catering and Banquet services

  2. Analysis of comment cards, feedback, emails with proper follow-up, ensuring customer expectations are met or exceeded

  3. Set-up training programs for department and ensure on-going training per Company standards

  4. Produce and provide weekly information reports to all responsible departments

  5. Finalize all event details with Captains / Floor managers

  6. Execute banquet event orders including requirements for food and beverage (Bars), function room set-up and audio visual

  7. Handle bridal suites requirements: (Codes, food and beverage delivery and clean up)

  8. Confirm final/guaranteed numbers with logistics / client and ensure if numbers exceed attendance, required signed form must be processed

  9. Ensure flawless event execution from FOH and BOH

  10. Follow-up with client during the event

  11. Replenish all service areas after events for next day operations; execute bars opening and closing inventories

  12. Monitor and Maintain service areas to standards (cleanliness; operational appearance and functionality)


 

Human Resources:



  1. Create a working environment that is positive, stimulating and motivating

  2. Encourage the introduction of new ideas

  3. Create a team atmosphere where all staff support each other

  4. Ensure an open-door policy

  5. Encourage discussion of ideas/changes at weekly meetings

  6. Educate staff on bill 168 and OADA legislation

  7. Chair and host health and safety monthly committee meetings

  8. Update H&S Boards across facility

  9. Worked on a successor plan for company

  10. Perform by-yearly performance reviews for FOH staff including assistants, supervisors, servers

  11. In charge of disciplinary steps up to terminations




Supervision Exercised:

Direct: Banquet Captains/ Set Up Crew / Coat Check attendance / Servers / Bartenders / Cleaning Crew
Indirect: BOH / Culinary Team /

Supervision Received:

Direct: Catering Operations Manager / VP Operations Hotel Division / P&P Executives

 

Commitment:

Since it is essential for us to work in an atmosphere of friendly cooperation, it is your responsibility to:

  • Ask your Supervisor for an explanation of anything you do not understand.



  • Attend all meetings and training sessions.



  • Read and completely understand your Job Description.



  • Take the necessary extra step to improve the experience of our Guest's and promote return stays.

Room Service Attendant

Position Description: Room Service Attendant

Reports to: Room Service Management
Direct Reports:

Primary role: You will be a dynamic, professional, front of house person with excellent inter-personal skills, strong emotional balance, possessing a teamwork spirit and be well presented. You will be required assemble Food & beverage orders, to serve guests within their rooms, settle all payments made by guests and balance your cash float at the end of your shift.

As you will serve guests within the privacy of their rooms, professional discretion is a vital aspect of this position. You will be methodical and quick as to reduce the amount of time that we are in the guest personal space. Room service attendants must have excellent people skills in order to communicate politely and professionally with guests and determine whether guests have everything they need during their hotel stay. They must pay attention to detail in order to deliver precisely what the guest has ordered.

RESPONSIBILITIES:

Room service attendants in hotels deliver food, drinks, silverware and condiments to guest rooms to fulfill guest orders. The room service attendant wheels the tray into the guest room with the guest's approval, sets up the table, opens platters and identifies each portion. The attendant may check back later to remove the cart.

Room service attendants will be responsible for taking guest orders by phone. You must be familiar with the hotel menu to answer any guest questions, such as those concerning food allergies.
Room service attendants also may deliver packages that arrive for a guest and take care of guests' dry cleaning orders.
When they are not delivering items to guest rooms, room service attendants will be responsible for:

  1. Stocking supplies in the Room Service area.

  2. Cleaning all service equipment.

  3. Possibly assist with service in other venues.


You will be required to sign the company's Cash Handling Policy and adhere to all standards therein.

Maintaining impeccable personal hygiene as well safety standards in the workplace is incredibly important for all personnel. You will consistently maintain a high level of personal hygiene as well as a high standard for uniform, conduct & business ethics.

As a necessary requirement of this position, you must have a working knowledge of English.

This brief job profile is to give a general idea of the job and in no way states or implies that these are the only duties to be performed by the employee in this position. In our employees, we look for a passion to anticipate and meet our guests' needs and an insatiable desire to attain the highest levels of quality and service in all areas of the restaurant.

Hostess

Position Description: Hostess

Reports to: Restaurant Management
Direct Reports:

Primary role: You will be a dynamic, professional, front of house person with excellent inter-personal skills, strong emotional balance, possessing a teamwork spirit and be well presented. You will be required to serve guests by ensuring that they are seated and comfortable.

To be effective, organization is key. The host or hostess job description includes keeping the Host Stand or Reception Desk clean and organized at all times. Your first duty when getting to work is making sure that it is organized and ready for operation.

RESPONSIBILITIES:

  1. Make sure all menus are wiped down, free of spots or stains, and complete.

  2. Make sure entry doors and glass are clean, free of debris and inviting.

  3. Check all reservations upon arrival. Confirm next day's reservations for groups over 8.

  4. Check with manager for large or private parties.

  5. Plan out the seating chart and organize the day's reservations

  6. Greets guests, escort them to their table, pull seat out for the ladies, and present menus

  7. Make sure the server is aware they have been seated.

  8. Keep in constant contact with the servers and the kitchen for guest volumes.

  9. Keep an eye out that the dining room and menus are kept clean throughout the shift.

  10. Welcome all guests when arriving and bid farewell to all guests departing.


 

The hostess's role in the service flow of the restaurant is vital. Proper rotation of seating among all servers will prevent service issues stemming from servers that cannot handle the volume in their sections. You will be required to ensure that smart and equal seating is conduct during your shift. In the event that guest requests will cause otherwise, always inform the manager on duty.

Maintaining impeccable personal hygiene as well safety standards in the workplace is incredibly important for all personnel. You will consistently maintain a high level of personal hygiene as well as a high standard for uniform & conduct.

As a necessary requirement of this position, you must have a working knowledge of English.

This brief job profile is to give a general idea of the job and in no way states or implies that these are the only duties to be performed by the employee in this position. In our employees, we look for a passion to anticipate and meet our guests' needs and an insatiable desire to attain the highest levels of quality and service in all areas of the restaurant.

Coffee Barista

Position Description: Coffee Barista

Reports to: Restaurant Management

Direct Reports:

Primary role: Sell and create outstanding coffee beverages. Your advanced skill as a barista will set you apart from other bartenders as you will craft the best coffee beverages utilizing creative latte art in your creations.

You will be a young, professional, front of house person with excellent inter-personal skills, strong emotional balance, possessing a teamwork spirit and be well presented with an interest and appreciation of fine food and drink. You must have worked in a good quality cafe or restaurant. You will be required to serve coffee and drinks adhering to systems and standards as set out by the company.

RESPONSIBILITIES:

  1. Greets guests entering and exiting the bar in a friendly and courteous manner.

  2. Follows up to ensure guest satisfaction.

  3. Must provide constant, attentive and exceptional service to all guests.

  4. Responsible for delivering prompt beverage orders to guests.

  5. Assist all guests as needed.

  6. Follows coffee preparation standards and best practices techniques.

  7. Crafts and develop coffee based drinks.

  8. Follows all Food Safety standards and maintains work area, equipment and all coffee equipment.

  9. Educate, sample and sell all coffee products.

  10. Follows station specific duties and responsibilities.

  11. Opens and/or closes area following appropriate checklist, verifies completion with Manager on Duty prior to leaving the area.


 

You will be required to sign the company's Cash Handling Policy and adhere to all standards therein.
Maintaining impeccable personal hygiene as well safety standards in the workplace is incredibly important for all personnel. You will consistently maintain a high level of personal hygiene as well as a high standard for uniform & conduct.
As a necessary requirement of this position, you must have a working knowledge of English.

This brief job profile is to give a general idea of the job and in no way states or implies that these are the only duties to be performed by the employee in this position. In our employees, we look for a passion to anticipate and meet our guests' needs and an insatiable desire to attain the highest levels of quality and service in all areas of the restaurant.

Bartender

Position Description: Bartender

Reports to: Restaurant Management
Direct Reports:

Primary role: Responsible for meeting and exceeding the expectations of all guests visiting the bar. Expected to provide exceptional food and beverage service to all guests. Mixes and serves alcoholic and non-alcoholic drinks to guests of bar and service bar following standard company recipes. This is a fast-paced position that will involve constant guest interaction.

You will be a young, professional, front of house person with excellent inter-personal skills, strong emotional balance, possessing a teamwork spirit and be well presented with an interest and appreciation of fine food and drink. You must have worked in a good quality hotel or restaurant. You will be required to serve food and drinks adhering to systems and standards as set out during the training period.

RESPONSIBILITIES:

  1. Take food and beverage orders.

  2. Mixes and serves alcoholic and non-alcoholic drinks to guests of the restaurant & bar according to specifications, courteously and efficiently.

  3. Collect payments.

  4. Greets guests entering and exiting the bar in a friendly and courteous manner.

  5. Responds quickly to requests from guests, supervisors or management in a timely, friendly and efficient manner.

  6. Follows up to ensure guest satisfaction.

  7. Must provide constant, attentive and exceptional service to all guests.

  8. Responsible for delivering prompt beverage and food orders to guests.

  9. Assist all guests as needed.

  10. Assist other staff in their sections by helping where needed.

  11. Responsible for keeping work areas and tables clean at all times.

  12. Must stay informed of daily changes in menus, pricing, special events, and promotions.

  13. Must comply and be in accordance with all laws relating to alcoholic beverage service.

  14. Must be able to react to change productively and handle other essential tasks as assigned.

  15. Must perform other duties as assigned.

  16. Maintains supplies neat and organized to department standards.

  17. Maintains bar equipment.


You will be required to sign the company's Cash Handling Policy and adhere to all standards therein.

Maintaining impeccable personal hygiene as well safety standards in the workplace is incredibly important for all personnel. You will consistently maintain a high level of personal hygiene as well as a high standard for uniform & conduct.

As a necessary requirement of this position, you must have a working knowledge of English.

This brief job profile is to give a general idea of the job and in no way states or implies that these are the only duties to be performed by the employee in this position. In our employees, we look for a passion to anticipate and meet our guests' needs and an insatiable desire to attain the highest levels of quality and service in all areas of the restaurant.

Food & Drink Runner

Position Description: Food & Drink Runner

Reports to: Restaurant Management
Direct Reports:

Primary role: You will be a dynamic, professional, front of house person with excellent inter personal skills, strong emotional balance, possessing a teamwork spirit and be well presented with an interest and appreciation of fine food and drink. You must have worked in a good quality hotel or restaurant. You will be required to handle food and drinks adhering to systems and standards as set out during the training period.

RESPONSIBILITIES:

  1. Must provide constant, attentive and exceptional service to your guests and those around you.

  2. Responsible for delivering prompt beverage and food orders to guests.

  3. Assist all guests as needed.

  4. Assist other staff in their sections by helping where needed.

  5. Responsible for keeping work areas and tables clean at all times.

  6. Must stay informed of daily changes in menus, pricing, special events, and promotions.

  7. Must comply and be in accordance with all laws relating to alcoholic beverage service.

  8. Must be able to react to change productively and handle other essential tasks as assigned.

  9. Must perform other duties as assigned.


Maintaining impeccable personal hygiene as well safety standards in the workplace is incredibly important for all personnel. You will consistently maintain a high level of personal hygiene as well as a high standard for uniform & conduct.

As a necessary requirement of this position, you must have a working knowledge of English.

This brief job profile is to give a general idea of the job and in no way states or implies that these are the only duties to be performed by the employee in this position. In our employees, we look for a passion to anticipate and meet our guests' needs and an insatiable desire to attain the highest levels of quality and service in all areas of the restaurant.

Server

Position Description: Server

Reports to: Restaurant Management
Direct Reports:

Primary roles: You will be a dynamic, professional, front of house person with excellent inter personal skills, strong emotional balance, possessing a teamwork spirit and be well presented with an interest and appreciation of fine food and drink. You must have worked as a server in a good quality hotel or restaurant, which features finer dining standards, and have served a menu with an emphasis on fresh ingredients. You will be required to serve food and drinks adhering to systems and standards as set out during the training period.

RESPONSIBILITIES:

  1. Must provide constant, attentive and exceptional service to your guests and those around you.

  2. Responsible for receiving beverage and food orders from guests.

  3. Responsible for prompt delivery of beverage and food orders.

  4. Assist all guests as needed.

  5. Assist other staff in their sections by helping where needed.

  6. Responsible for keeping work areas and tables clean at all times.

  7. Must stay informed of daily changes in menus, pricing, special events, and promotions.

  8. Must comply and be in accordance with all laws relating to alcoholic beverage service.

  9. Must be able to react to change productively and handle other essential tasks as assigned.

  10. Must be able to handle cash and credit card transactions efficiently.

  11. Must perform other duties as assigned.


 

You will be required to sign the company's Cash Handling Policy and adhere to all standards therein.

Maintaining impeccable personal hygiene as well safety standards in the workplace is incredibly important for all personnel. You will consistently maintain a high level of personal hygiene as well as a high standard for uniform, conduct & business ethics.

As a necessary requirement of this position, you must have a working knowledge of English.

This brief job profile is to give a general idea of the job and in no way states or implies that these are the only duties to be performed by the employee in this position. In our employees, we look for a passion to anticipate and meet our guests' needs and an insatiable desire to attain the highest levels of quality and service in all areas of the restaurant.

Floor Supervisor / Service Captain

Position Description: Floor Supervisor / Service Captain

Reports to: Restaurant Management
Direct Reports: All Service Staff

Primary roles: You will be a dynamic, professional, front of house person with excellent management and inter-personal skills, strong emotional balance, possessing a teamwork spirit and be well presented with an interest and appreciation of fine food and drink. You must have worked as a senior waiter/waitress or Service Captain in a high-quality hotel or restaurant, which features finer service standards, and have served a menu with an emphasis on fresh ingredients. You will also be required to serve food and drinks adhering to all systems and standards as set out by the company.

RESPONSIBILITIES:

  1. Assist the floor management at all times.

  2. From time to time you will have supervisory service responsibility and functions.

  3. Opening & closing of the restaurant.

  4. Work with the service team as a team leader.

  5. Must provide constant, attentive and exceptional service to your guests and those around you.

  6. Assist all guests as needed.

  7. Assist other staff in their sections by helping where needed.

  8. Responsible for keeping work areas and tables clean at all times.

  9. Must stay informed of daily changes in menus, pricing, special events, and promotions.

  10. Must comply and be in accordance with all laws relating to alcoholic beverage service.

  11. Must be able to react to change productively and handle other essential tasks as assigned.

  12. Must be responsible for all cash handling during your shift.

  13. Must perform other duties as assigned.


 

You will be required to sign the company's Cash Handling Policy and adhere to all standards therein.

Maintaining impeccable personal hygiene as well safety standards in the workplace is incredibly important for all personnel. You will consistently maintain a high level of personal hygiene as well as a high standard for uniform, conduct & business ethics.

As a necessary requirement of this position, you must have a working knowledge of English.

This brief job profile is to give a general idea of the job and in no way states or implies that these are the only duties to be performed by the employee in this position. In our employees, we look for a passion to anticipate and meet our guests' needs and an insatiable desire to attain the highest levels of quality and service in all areas of the restaurant.

Assistant Restaurant Manager

Position Description: Assistant Restaurant Manager

Reports to: Restaurant Manager
Direct Reports: All Service Staff

The Assistant Restaurant Manager is responsible and accountable for the management of his/her dining room, the training and conduct of all service management, service staff as well as offering the highest level of service to our guests as specified in our operating procedures set forth by the company. His/her duties encompass minor office obligations, including departmental scheduling, training and various other administrative duties. The Assistant Manager is also involved in the planning of menus for restaurants and other special events. A complete understanding in all relevant national and local laws regarding the restaurant operations, labor codes and food safety, including HAACP regulations, will be needed to ensure that the establishment has exceeded guest expectations and receives high ratings.

The Assistant Manager will have the opportunity to utilize his/her essential skills and talents to:

  1. Establish a positive work environment and an attitude of exceptional guest service and superior food product quality.

  2. Supervise food & beverage staff to include recruitment & selection, orientation, training & development, scheduling and employee relations as well as liaise with all chefs.

  3. Enforce policies and procedures established by company management and all applicable governmental and local health and employment codes.


Maintaining impeccable personal hygiene as well safety standards in the workplace is incredibly important for all personnel. The Assistant Manager will consistently maintain a high level of personal hygiene as well as a high standard for uniform, conduct & business ethics.

As a necessary requirement of this position, the Assistant Manager must have a working knowledge of English as international personnel may fill positions under his/her authority.

RESPONSIBILITIES:

Menu Planning:

  • Continued development of dining room and all other menus in conjunction with the F&B Management and Head Chef.


Purchasing and Inventory

  • Orders all supplies and ensures items are available on a timely basis in conjunction with the Head Chef and purchasing department.

  • Maintains inventory controls & responsible to conduct inventories.


Food & Beverage Production and Presentation

  • Forecasts and communicates volume expectations with the Head Chef.

  • Consistently checks food & beverage quality and presentation.

  • Ensures repair & maintenance of all equipment.


Sanitation

  • Maintains a sanitary and safe bar/dining room and storage environment for all products, guests and employees.

  • Implements and maintains HACCP plan with the Head Chef for bar and storage areas.


Supervision/Human Resources

  • Interviews, hires & motivates all staff.

  • Establishes and follows up on training program for all staff.

  • Evaluates employee performance in written bi-annually.


Leadership

  • Serves as a role model for employees through teamwork, attention to detail & quality control.

  • Interacts with all team members.

  • Ensures highest level of guest satisfaction.

  • Ensures that employees receive fair and consistent treatment and opportunity to advance.


This brief job profile is meant to offer a general idea of the position and in no way states or implies that these are the only duties to be performed by the employee in this position. In our employees, we look for a passion to anticipate and meet our guests' needs and an insatiable desire to attain the highest levels of quality and service in all areas of the restaurant.

Room Service Manager

Position Description: Room Service Manager

Reports to: F&B Manager/Restaurants

Direct Reports: All Room Service Staff

The Room Service Manager is primarily responsible and accountable for the management of his/her department, the training and conduct of all room service staff as well as offering the highest level of service to our guests as specified in our operating procedures set forth by the company. His/her duties encompass office obligations, including implementing and monthly follow up on budgets & scheduling. As a Room Service Manager you are responsible to achieve the optimum level of guest satisfaction and departmental profitability in an atmosphere of teamwork and high team morale, whereby your role will include key responsibilities such as:


  • Conduct regular training sessions with the assigned team in line with the departmental SOP's e.g. guest care, service standards, up-selling approach, product knowledge, entering guestrooms, telephone manners, etc.

  • Prepare and issue duty schedules for the respective team

  • Monitor service activities in the Room Service, aiming for highest possible customer satisfaction

  • Work in close co-operation with Kitchen, Stewarding, Cashiers as well as other key service departments

  • Work towards the successful 24hrs operation and ensure that telephones are always attended

  • Maintain a professional and friendly relationship with in-house guests, ensuring proper and prompt service to their rooms

  • In-charge of the delivery and clearance of all guestroom amenities and conduct spot checks



Maintaining impeccable personal hygiene as well safety standards in the workplace is incredibly important for all personnel. The Restaurant Manager will consistently maintain a high level of personal hygiene as well as a high standard for uniform, conduct & business ethics.

As a necessary requirement of this position, the Restaurant Manager must have a working knowledge of English as international personnel may fill positions under his/her authority.

RESPONSIBILITIES:

Menu Planning:

  • Continued development of dining room and all other menus in conjunction with the F&B Management and Head Chef.


Purchasing and Inventory

  • Orders all supplies and ensures items are available on a timely basis in conjunction with the Head Chef and purchasing department.

  • Maintains inventory controls & responsible to conduct inventories.


Food & Beverage Production and Presentation

  • Forecasts and communicates volume expectations with the Head Chef.

  • Consistently checks food & beverage quality and presentation.

  • Ensures repair & maintenance of all equipment.


Sanitation

  • Maintains a sanitary and safe bar/dining room and storage environment for all products, guests and employees.

  • Implements and maintains HACCP plan with the Head Chef for bar and storage areas.


Supervision/Human Resources

  • Interviews, hires & positively motivates all staff.

  • Establishes, follows up and signs off on training program for all staff.

  • Evaluates employee performance in written bi-annually.


Leadership

  • Serves as a role model for managers and employees through teamwork, attention to detail & quality control.

  • Interacts with all team members.

  • Ensures highest level of guest satisfaction.

  • Ensures that employees receive fair and consistent treatment and opportunity to advance.


This brief job profile is meant to offer a general idea of the position and in no way states or implies that these are the only duties to be performed by the employee in this position. In our employees, we look for a passion to anticipate and meet our guests' needs and an insatiable desire to attain the highest levels of quality and service in all areas of the restaurant.

Rooftop & Bar Manager

Position Description: Rooftop & Bar Manager

Reports to: F&B Manager/Restaurants

Direct Reports: All F&B Restaurant Service & Bar Staff

The Bar Manager is responsible and accountable for the management of his/her bar areas, the training and conduct of all bar staff as well as offering the highest level of service to our guests as specified in our operating procedures set forth by the company. His/her duties encompass office obligations, including implementing and monthly follow up on budgets, payroll and beverage costs.

Maintaining impeccable personal hygiene as well safety standards in the workplace is incredibly important for all personnel. The Bar Manager will consistently maintain a high level of personal hygiene as well as a high standard for uniform, conduct & business ethics.

RESPONSIBILITIES:

  • Oversee the service of beverages throughout all bars and maintain overall responsibility for safe and responsible beverage service.

  • Ensure cash procedures are adhered to and strictly monitored, including preparation and calculation of beverage bills within all departments, and cashing up of tills.

  • Take responsibility for stock control, including costs, inventories, ordering, receiving, maintenance of stock levels and stock rotation, and return of any sub-standard or incorrect items.

  • Ensure that all bars are stocked with all necessary supplies to execute service. Ensure that an ordering system is in place and orders are placed timely.

  • Develop and maintain professional relationships with all vendors, agents and suppliers as well as ensuring that all financial gain or any benefits are done so in the name of the company only.

  • Liaise with reception and sales department regarding handover and organisation of relevant functions.

  • Liaise with accounts department to ensure invoices are forwarded promptly and are correct and that cash procedures are being adhered to.

  • Assist with service in other areas as needed.

  • Promote a positive perception of the Company at all times both internally & externally (on all social media platforms).

  • Ensure Standard Operating Procedures and systems are achieved and maintained at all times, and are monitored and updated when and where necessary.

  • Implement and ensure the Company Health, Hygiene & Safety Policy is met at all times.

  • Comply with & implement all legislative and licensing requirements.

  • Ensure the departments are clean and hygienic, making sure cleaning schedules for all bar areas are adhered to and appropriate records kept for purposes of audits.

  • Ensure employee conduct, uniform and personal hygiene requirements are adhered to.

  • Produce smart schedules to ensure staffing levels are appropriate, efficient and without favouritism.


LEADERSHIP:

  • Communicate a vision of success for your team.

  • To promote a positive attitude and team ethos, including lead by example', for the department, setting the pace and standards and encouraging mutual respect.

  • Inspire & motivate the team to achieve company standards through our Standard Operating Procedures and therefore achieve sales and profits.

  • Train and develop the team to ensure food & beverage service is to specification and staff co operate with chefs and other staff and managers to ensure customers' expectations are exceeded by ensuring service is as smooth and as continuous as possible.

  • Praise and recognise good performance.

  • Deal with poor performance through informal reprimands and where necessary, implement the company disciplinary procedures in conjunction with HR.


This brief job profile is meant to offer a general idea of the position and in no way states or implies that these are the only duties to be performed by the employee in this position. In our employees, we look for a passion to anticipate and meet our guests' needs and an insatiable desire to attain the highest levels of quality and service in all areas of the restaurant.

Restaurant Manager

Position Description: Restaurant Manager

Reports to: F&B Manager/Restaurants

Direct Reports: All Restaurant Service Staff

The Restaurant Manager conducts many major tasks. Primarily, he/she is responsible and accountable for the management of his/her dining room, the training and conduct of all service management, service staff as well as offering the highest level of service to our guests as specified in our operating procedures set forth by the company. His/her duties encompass office obligations, including scheduling, costings and inventories. He/she also hires and schedules service employees. The Restaurant Manager may also be involved in the planning of menus for their restaurant and other special events. A complete understanding in all relevant national and local laws regarding the restaurant operations, labor codes and food safety, including HAACP regulations, will be needed to ensure that the establishment has exceeded guest expectations and receives high ratings on internal & external audits.

The Restaurant Manager will have the opportunity to utilize his/her essential skills and talents to:

  1. Establish a positive work environment and an attitude of exceptional guest service and superior food product quality.

  2. Supervise food & beverage staff to include recruitment & selection, orientation, training & development, scheduling, management and employee relations as well as liaise with all chefs.

  3. Enforce policies and procedures established by company management and all applicable governmental and local health and employment codes.


Maintaining impeccable personal hygiene as well safety standards in the workplace is incredibly important for all personnel. The Restaurant Manager will consistently maintain a high level of personal hygiene as well as a high standard for uniform, conduct & business ethics.

As a necessary requirement of this position, the Restaurant Manager must have a working knowledge of English as international personnel may fill positions under his/her authority.

RESPONSIBILITIES:

Menu Planning:

  • Continued development of dining room and all other menus in conjunction with the F&B Management and Head Chef.


Purchasing and Inventory

  • Orders all supplies and ensures items are available on a timely basis in conjunction with the Head Chef and purchasing department.

  • Maintains inventory controls & responsible to conduct inventories.


Food & Beverage Production and Presentation

  • Forecasts and communicates volume expectations with the Head Chef.

  • Consistently checks food & beverage quality and presentation.

  • Ensures repair & maintenance of all equipment.


Sanitation

  • Maintains a sanitary and safe bar/dining room and storage environment for all products, guests and employees.

  • Implements and maintains HACCP plan with the Head Chef for bar and storage areas.


Financial

  • Assist in monthly bar inventories.

  • Prepare budgets in consultation with F&B Management.


Supervision/Human Resources

  • Interviews, hires & positively motivates all staff.

  • Establishes, follows up and signs off on training program for all staff.

  • Evaluates employee performance in written bi-annually.


Leadership

  • Serves as a role model for managers and employees through teamwork, attention to detail & quality control.

  • Interacts with all team members.

  • Ensures highest level of guest satisfaction.

  • Ensures that employees receive fair and consistent treatment and opportunity to advance.


 

This brief job profile is meant to offer a general idea of the position and in no way states or implies that these are the only duties to be performed by the employee in this position. In our employees, we look for a passion to anticipate and meet our guests' needs and an insatiable desire to attain the highest levels of quality and service in all areas of the restaurant.

Corporate Sales Manager

byPetrandPauls.com is currently looking for a seasoned sales professional with prior corporate group sales experience to generate new business for all byPeterandPauls.com event venues, conference facilities, and related services. The ideal candidate has been previously responsible for generating and maintaining corporate group business for a hotel or conference space, in excess of one million dollars, and has an existing roster of corporate group clients and relationships.


Main Duties and Responsibilities:



  • Responds quickly and effectively to telephone/email inquiries for corporate group requests, RFP’s, meeting or catering requests

  • Schedules weekly outside sales calls, lunches, and conducts site inspections to generate new corporate group business

  • Maintains a weekly cold call schedule to develop new corporate group business

  • Attends networking events, tradeshows, and appointments set up by the PR team to generate sales

  • Liaisons with the PR team on a daily basis to generate leads and new business avenues

  • Issues proposals and contracts and follows up to secure client commitments, consistent with set space and revenue guidelines

  • Participates in revenue management processes to ensure to that revenues are maximised

  • Contributes to the development of unique experiences to reflect guest expectations and to support improved revenue capture

  • Actively participates in cross-sell efforts to direct business to all byPeterandPauls.com venues and services in order to fully mine the potential of all corporate accounts

  • Maintains updated profiles for potential and existing clients with detailed information on potential and actual production

  • Participates in sales meetings, organizes sales blitzes and brainstorming opportunities to increase sales results.

  • Distributes timely and accurate information to all departments regarding contracted requirements and identified unique needs of groups, meetings and events taking place to allow for the seamless delivery of exceptional service against pre-defined standards.

  • Assists in the development of Marketing Plan, Budget and Month End Reporting, as required.

  • Maintains the highest level of professionalism in activities and appearance.

  • Develop close relationship with the PR Team, Corporate Event Detailers, Sales Coordinator and Director of Corporate Sales (key relationships)

  • Reports on a daily basis to the Vice President of Sales and Marketing






Qualifications | The successful applicant must possess the following







  • The successful candidate must have Post-Secondary Education in Sales/Marketing, Business Communication/Administration, and or Hospitality

  • 2 -3 years’ Experience as a Corporate Group Sales Manager in a hotel or related property

  • Detail oriented

  • Excellent and proficient oral and written English communications skills

  • Excellent time management skills and stress-management skills

  • Reports to work daily from 9:00 am-5:00 pm Monday to Friday. This position required full availability of evenings, weekends and holidays for those events that occur outside of regular working hours.

  • Expectation of self-motivation and monitoring of workload and schedule (i.e.. 7.5 hours one day, 10 the next) to ensure that clients’ needs are met and sale/planning/execution of events is done in a timely manner

  • Attendance at off-site events is required

  • Demonstrated customer focus with strong interpersonal skills

  • Ability to multi-task & prioritise job duties and have a strong sense of urgency

  • Must possess computer skills including Microsoft Office, Excel, Event Management Software, and floor plan programs such as Microsoft Visio.

  • Must be able to work both as a team member and independently with minimal supervision

  • This position requires the employee to have a vehicle for mobility to attend meetings, events, etc.





Compensation







  • Salary

  • Commission

  • Benefits

Data Entry / Business Administrator (Seasonal)

POSITION: Data Entry / Business Administrator (Seasonal)


 


JOB DESCRIPTION



  • Complete the required training on order system (Sage and/or UPS)

  • Receive and process orders efficiently and accurately

  • Monitor all re-deliveries, including reproduction of all labels

  • UPS uploads for tracking

  • Review open work order reports to ensure orders are invoiced on a timely basis

  • Assist Production Manager and/or Customer Service Supervisor on additional tasks if needed


Skills Required



  • Data entry experience

  • Well organized and strong attention to detail

  • Must be able to work independently as well as part of the team

  • Willingness to assist others, and take the initiative to go above and beyond role expectations

Sales Manager

Full Time Position


Job Description


As a large and growing lifestyle gifting company, we are experiencing strong year over year growth and have an immediate opening for a Sales Manager. This is a direct sales role targeted at developing and evolving new and existing Corporate and Individual client relationships. It will require a dynamic person with strong communication skills, driven to serve the gifting needs of clients. The ideal candidate will be a proven record of increasing revenue who has successfully developed long term relationships. The ideal candidate has experience in the gift basket or promotional industry.


Responsibilities



  • Solicit and develop new corporate accounts and establishing a new client base for Peter and Paul’s Gifts

  • Establish a business plan which includes targets and objectives for execution as a Sales Consultant leveraging your existing database of potential clients

  • Ensure there is a system for client follow-up and order/sales-pitch status

  • Develop strong relationships with other Sales Consultants at PPG and Corporate, and Senior Management

  • Ensure up-to-date knowledge of Marketing Strategy and upcoming Gift and Corporate Campaign

  • Achieve or exceed annual sales targets

  • Continually look for ways to improve processes and services to positively impact the annual sales targets, culture and workplace environment

  • Schedules weekly outside sales calls, lunches, and site inspections of showroom to generate new sales

  • Maintains a weekly cold call schedule to develop new business

  • Attends networking events, trade shows, and inter-company events to generate new business





Qualifications | The successful applicant must possess the following

  • The successful candidate must have a University Degree, preferably in Sales/Marketing, Human Resources, Business Communication/Administration, and/or Hospitality

  • Experience as a Sales Consultant in a retail/service company (3+ yrs.) with an existing client database.

  • Strong communication and interpersonal skills

  • Highly driven to exceed goals

  • Strong business and work ethics

  • Detail oriented

  • Excellent time management skills and stress-management stills

  • Approaches all tasks with a sense of urgency Reports to work daily from 9:00am-5:00pm Monday to Friday. This position requires availability of some evenings and weekends leading up to the holiday season (peak season).

  • Expectation of self-motivation and monitoring of work load and schedule (i.e.. 7.5 hours one day, 10 the next) to ensure that clients’ needs are met and sale/planning/execution of events is done in a timely manor

  • Must possess computer skills including Microsoft Office, Excel, Word and have experience using a CRM

  • This position requires the employee to have a vehicle for mobility to attend meetings, events, etc.

  • Cell phones required and are a key tool in maintaining client relationships, while also being reachable by colleagues and management.





Compensation

  • Base salary

  • Commission program

  • Benefits





Required experience

  • Sales: 3 years





Required license or certification

  • Drivers License G




About Peter & Paul’s Gifts

At Peter and Paul’s Gifts (Gift), a division of byPeterandPauls.com (Corporate), our goal is to ensure that giving and receiving gifts, is a personal and memorable experience. We offer customers modern gifts, in a timeless manner, delivering a luxurious experience to the purchaser and the gift recipient each and every time. We want every interaction with our company to reflect our passion and dedication to ensuring customer satisfaction.

Catering Driver

PeterandPauls Event Catering is looking for superstars to deliver the amazing food.


Things we require from you:

  • A good driving record (no traffic violations etc.)

  • Able to speak English, strong, energetic

  • Catering/Kitchen experience is an asset

  • If you have your own truck/suv, that is a definite plus


Contact: Romy Jolly: at 905-326-6000 (ext: 301)

Graphic Design Intern

This is an on-site, part-time (2-3 days/week) position with a strong potential of becoming a full-time opportunity.


Job Description


As a Graphic Design Intern, you will be working closely with an in-house creative team that provides marketing and design services for byPeterandPauls.com Hospitality and Entertainment Group. This is an excellent opportunity to gain work experience in a creative office and you will gain hands on design training! A graphic design internship with us prepares you for future in-house work at other companies or advertising agencies. You'll benefit from working within a fun, team environment and leave with a portfolio of polished work.

Responsibilities:



  • Create graphics and design layouts for print ads, flyers, email newsletters, blog and social media accounts

  • Learn advance techniques for design software and how to comply with branding standards

  • Help manage repository of brand assets (logos, photos, templates, etc.)

  • Work with the team to make sure end product is produced to the highest quality


Qualifications:



  • Currently enrolled in a graphic design program or prior experience creating graphics and solid grasp of design concepts

  • Comfort working in Adobe Creative Suite, including Photoshop, InDesign and Illustrator

  • Enthusiasm for the design process and attentiveness to different project goal

Video Intern

This is an on-site, part-time (2-3 days/week) position with a strong potential of becoming a full-time opportunity.


Job Description


This is an opportunity to apply your skills & talents to "real world" projects, get experience in a professional, team-based, creative workplace, build your resume, and work with some fun, dedicated people who will teach & mentor you. We're looking for a super-talented and creative video editor who can make engaging videos for use on social media and video blogs fun. You should be a bright, self-motivated, problem-solver who has confidence in your skills and aesthetic eye but who also is open to direction and feedback.

Qualifications



  • Must be proficient in Adobe Premier

  • Must work well under deadlines

  • Must work well in a small team environment

  • Must be local. This is an on-site position

  • Production/shooting experience is a HUGE plus

  • Animation skills are a plus, but should not be your main interest or specialty

  • Design skills are a plus

Social Media and Graphic Design Intern

REPORTS TO:
Copy Writer & Social Media Manager



OVERVIEW:
byPeterandPauls.com is an award winning hospitality and entertainment group based in Toronto, with a global presence. Currently managing and operating a diverse portfolio that is comprised of eight iconic venues, restaurants, a catering company, audio visual and DJ services, and one of the largest gifting companies in Canada. byPeterandPauls.com is often referred to as a leader and innovator in the hospitality industry, where perfecting the art of entertainment is their focus. Brand identities include, but are not limited to; Paramount, Universal, Bellagio, Savoy, The Manor, The Clubhouse, The Vue, S4 Sound Sensation, Peter and Paul's Gifts, PeterandPauls EventCatering, YK, and Engine8 Media. byPeterandPauls.com was awarded Best Hospitality Group in 2015 by the Vaughan Chamber of Commerce, PeterandPauls EventCatering was awarded Meeting + Incentive Travel Magazine's Best Caterer in Central Canada in 2016, and the Bellagio Event Venue was awarded in 2017 Best Event Venue by both Canadian Business and the Top Choice Awards.


We're looking for a jack-of-all-trades who is passionate about social media, copy writing and graphic design. You're looking to demonstrate your creativity, build on your skills under supportive art direction and looking for opportunities to work with a diverse group of team members.


We are looking for an Intern to join the team in for a 4-month term. This internship is open to anyone-student or otherwise-eager to gain the hands-on experience necessary to begin a career in social media & graphic design. This is an unpaid Internship.


Responsibilities will consist of but are not limited to:

  • Maintaining follower engagement and growing brand awareness

  • Maintain relationships with past clients and suppliers

  • Assist in creating and executing social media calendars

  • Tracking media and social posts

  • Assist with live coverage at on-site events

  • Assist in brainstorming and writing blog content

  • Influencer outreach

  • Apply marketing campaigns seamlessly across multiple platforms (Instagram, Facebook, Twitter and etc.)





The person we are looking for would be:

  • A self-starter who is passionate about design

  • Ability to work with a small team and independently in a fast-paced environment.

  • Strong writing and excellent communication skills.

  • Loves Blogging, Loves social media even more.

  • Experience with Social Media platforms (Facebook, Twitter, Snapchat, Instagram, LinkedIn)

  • Excited about working with a small team.

  • Strong time management skills.

  • Ability to plan, organize and work on multiple tasks simultaneously.

  • Currently attending university/college or in senior year of program.





Requirements

  • Education: Social Media, Marketing, Journalism, Advertising, Communications, Graphic Design or relevant field.

  • Must have a proven ability to create compelling content demonstrated through a portfolio.

  • Has acquired a good working knowledge of Social Media.

  • Basic photography knowledge and skills.

  • Proficient in MS Office and Adobe Creative Suite with an understanding of design best practices.

  • Experience with Videos is an asset.





Please send your resumes to:mailto:corporate@bypnp.com

Videos

MEET THE TALENT


Nicole Zeiner

Corporate Sales Manager

Dino Cavalluzzo

Business Development Manager

Chris Canham

Executive Chef at Bellagio Boutique Event Venue

Catherine Tamchyna

Senior Corporate/Special Events Coordinator

35 QUESTIONS


Jackie Van Hoorn

Corporate Sales Manager

Stephanie Del Giudice

Marketing Manager

Diane Kolodziej

Director of Sales and Operations

Craig McLaren

Director of AV Sales