Hospitality Support Worker

**Competition Number**
- P16808

**Posting Title**
- Hospitality Support Worker

**Classification**
- Band 2

**Location**
- Saskatchewan Polytechnic Regina Campus

**Other Location(s)**
- Saskatchewan Polytechnic Regina Campus

**Building**

**Other Building**
- Regina Main Building

**Date Posted**
- 06/13/2025

**Closing Date**
- 06/20/2025

**JIQ #**
- 60007

**Start Date**
- 08/18/2025

**End Date**

**Open Until Filled**
- No

**Ongoing**
- Yes

**Category of work**
- Part Time

**Bargaining Unit**
- Professional Services

**Hours of Work**
- Regulated 36 hours (modified)

**Salary Range**
- $20.53 - $24.53/hour

**Temporary Market Stipend**

**Incumbent**
- Tanyss Iverson

**Total Assigned days (AC) / Total Hours per biweekly pay**
- 0.70 FTE

**Posting Status**
- Open
- The majority of shifts for this position will be Monday to Friday. Currently, this position is scheduled for about 7 hours a day end of August to June. These shifts include the morning and over the lunch hour. The occasional night or weekend shift may be required - a lot of notice will be provided for these shifts.

Saskatchewan Polytechnic considers the diversity of our workforce to be one our leading strengths and greatest assets. Our employee diversity enhances our ability to meet the needs of an increasingly diverse student population. Currently, approximately 20% of our students are Indigenous. A continued emphasis on the development of a representative workforce is one of Sask Polytech’s strategic priorities and, as an organization, we are making significant efforts to attract and retain Indigenous employees.

**Job Duties/Qualifications, Skills and Abilities(QSA)**:

- Job Duties

**Job Duties**
- To provide support to the Hospitality and Tourism training programs.- Customer Service and cashier duties - using a variety of different systems, process accurate and efficient customer transactions and complete end of day procedures
- Assist in food preparation for hot and cold items, ensuring Food Safe conditions are met or exceeded at all times during all touch points
- Provide continuous communication with programming regarding preparation of cold kitchen items to support a seamless experience for customers
- Ability to work banquet, quick, counter or table service styles and work as a bartender for functions
- Follow guidelines during service, making sure to understand and adopt all portion control guidelines
- Label items for sale and ensure daily menu information and pricing is updated and accurate
- Fill and stock as necessary
- Organize till floats and prepare change orders
- Address inquiries from customers
- Assist with receiving and dispersal of food and supply orders
- Assist with banquet set ups / service /tear down and general clean up after banquets
- Complete dishwashing and cleaning tasks as required
- Participate as a team member that accepts personal accountability and holds others accountable
- Communicate with intent at all times - a conscious attention to whether the receiver receives and fully understands the communication
- Facilitate various promotional activities
- Other duties as assigned
- QUALIFICATIONS, SKILLS, ABILITIES AND EXPERIENCE

**Specific Accountabilities**

**Duties**

**Required Qualifications, Skills and Abilities (QSA)**
- 1. Grade 12 or GED
2. 1 year of experience working in a customer service role
4. Excellent customer service skills as well as effective, appropriate and professional communication
5. Ability to address minor work place issues that arise in day to day operations.
6. Knowledge of basic service standards and ability to multitask in all types of service - counter service, table service, bartending, banquet service
7. Basic understanding of point of sale operation and Moneris devices
8. Ability to operate commercial kitchen equipment
9. Knowledge of safety procedures and protocols (WHMIS) when using chemicals in a food service setting
10. Bondable
11. Computer skills - knowledge of software becoming prevalent in food services - labelling, online ordering, online scheduling, time sheets, use of POS till system
12. Basic product knowledge about menu item ingredients**Desired QSA