Banquet Coordinator

Hours of Work: Temporary Part Time (could lead to full Time),
variable shifts, nights, weekends & holidays

Deadline for Application: April 30, 2023

Number of Positions Available: 2

Salary: $16.25 to $19.87 an hour plus gratuities

Department: Food & Beverage

Reporting to: General Manager

Basic Responsibilities:

  • Supports the banquet team while working closely with the Chef, catering department and other hotel
  • Responsible for proactively reviewing staffing and equipment needs
  • Responsible for maintaining a high energy, positive, professional appearance
  • Creates an environment establishing highest standards of quality service and ensures implementation
    through effective training development and continuous reinforcement.
  • Ensuring that all employees adhere to the company's uniform standards;
  • Meeting and greeting guests;
  • Performing all duties required as a banquet server.
  • Able to perform administrative tasks set forth by management
  • Training and motivating staff;
  • Maintaining high standards of quality control, hygiene, and health and safety;
  • Checking stock levels and giving information for the Manager/Chef to order;

Skills, Abilities & Qualifications:

  • Requires flexibility, including the ability to work weekends and holidays and a varied schedule
  • A true desire to understand and anticipate the needs of others in a fast-paced environment
  • Refined verbal and written communication skills
  • Must be proficient in general computer knowledge
  • Strong leadership, organizational skills and a confident, professional manner qualities
  • Candidates should be extremely creative, innovative, detail oriented and organized
  • Ability to give clear concise instructions, time management skills and good problem-solving and
    decision-making skills.

If you are interested in the above position, please submit your resume in complete confidence to:

Corey Stacinski – General Manager

Manitoulin Hotel & Conference Centre
66 Meredith St E
Little Current, ON
P0P 1K0

Or Email to: