Restaurant and Event Technician

3 weeks ago


Scarborough, Canada Centennial College Full time

Job Number:
- J0323-1237- Job Title:
- Restaurant and Event Technician - Regular Part-time- Job Type:
- Permanent PT Support (Regular)- Bargaining Unit:
- PT Support- School/Department:
- Academic- Campus/Location:
- Progress- Pay Range:
- $29.72 - $37.48/Hour- Hours/Week:
- 24- Shift Schedule:
- Saturday: 8am-4pm, Sunday: 8am-4pm, Monday: flexibility to work any hours between 7am-9pm- Date Posted:
- March 17, 2023- Closing Date:
- March 24, 2023**(This position is initially open to regular part-time, bargaining unit employees of the college)**

We also recognize that Centennial is situated on the Treaty Lands of the Mississaugas of the Credit First Nation and pay tribute to their legacy as well as that of all First Peoples that have been and remain present here in Toronto. We recognize that First Peoples come from sovereign Nations and that part of understanding our responsibilities of residing on this territory are understanding the true history, circumstances and legacy of the Treaties signed here (such as the Toronto Purchase, Robinson-Huron Treaty and Williams Treaties) and including pre-contact Treaties and Agreements between sovereign Nations and that all peoples in this area are therefore Treaty people with obligations and responsibilities to all our relations.

**Position Summary**:
Within the School of Hospitality, Tourism and Culinary Arts, the Restaurant and Event Technician will plan, organize and ensure professional service for all guests in the Restaurant, Cafe, Event Centre and Hotel guestrooms. They will support the experiential learning aspect of these operations by providing direction to students and hourly staff reinforcing key standards including service, dress code, sanitation, health and safety. The Restaurant and Event Technician will oversee the assigned service period operation by preparing the dining room, event room or hotel room appropriately against client needs and business levels. Their role will be to balance the experiential learning environment and the service delivery operation under the guidance of the General Manager and in collaboration with faculty assigned to teach within these operations.

**Responsibilities**:

- Facilitates learning activities related to a realistic restaurant, event and hotel setting to prepare the students for the hospitality industry. While the faculty teaches the students the required skills, the Restaurant and Event Technician reinforces these skills in the live setting, to ensure they practice the learning.
- Supervises and provides feedback to students who have chosen the operations as their field placement as part of their program of study. Reinforces course content to students by providing guidance and feedback of the development of service within the operations. Participates in the learning by providing feedback to faculty members about students
- Validates completion of placement hours and learning outcomes with SHTCA Field Placement Coordinator.
- Coordinates / selects students to work in the operations outside of regular operating hours. Communicate to students regarding their scheduled meal period and special requests.
- Orientates placement students to the standards of the operations’ operating procedures, while demonstrating service techniques and technical expertise.
- Create floor plan for scheduled shift meal period.
- Communicates with Chef Technician regarding number of reservations, menu modifications and special requests.
- Ensure availability of required product in stock, reorder if necessary
- Ensure guest satisfaction by completing table checks for every table during shift.
- Dealing with unruly/undesired guests/students
- Remits and records cash deposits to Senior Financial Officer. Processes cash flow documentation on a daily basis for each meal period (including interact and visa/MasterCard receipts).Records all financial transactions relevant to the operations. Reconcile all cash boxes. Completes “Daily Report” on actual vs. forecasted numbers.
- Performs Inventory, makes purchasing recommendations to the GM - alcohol, juice, dry goods, china, flatware, stemware, linen.
- Acts as a technical resource for equipment and facilities (ie beverage machines, POS, espresso machine, coffee brewer, etc).
- Initiates equipment requests for front of house equipment as needed.
- Under the direction of the General Manager, the incumbent will support other duties as needed to support the operations and the School

**Qualifications/Experience**:

- A 2 year diploma/degree or equivalent in Food and Beverage Management/Hospitality Management
- A minimum of 5 years managerial experience in a full-service dining room setting and/or food & beverage event operations
- Experience in Hotel Front Office Management is an asset
- Able to physically lift up to 40lbs for event set-up
- Safe Food Handlers Certification
- Smart Serve Certification
- First Aid/C.P.R. Certification
- Excellent written and verbal communication skills
- Possesses



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