Hospitality Services Coordinator

**Competition Number**
- P15999**Posting Title**
- Hospitality Services Coordinator**Classification**
- Band 6**Location**
- Saskatchewan Polytechnic Prince Albert Campus**Other Location(s)**
- Saskatchewan Polytechnic Prince Albert Campus**Building**
- Prince Albert Campus, Technical Building**Other Building**

**Date Posted**
- 10/11/2024**Closing Date**
- 11/26/2024**JIQ #**
- 60087**Start Date**
- 10/28/2024**End Date**

**Open Until Filled**
- No**Ongoing**
- Yes**Category of work**
- Full Time**Bargaining Unit**
- Professional Services**Hours of Work**
- Regulated 36 hours (Special provisions)**Salary Range**
- $2,075.08 to $2,479.38 bi-weekly**Temporary Market Stipend**

**Incumbent**

**Total Assigned days (AC) / Total Hours per biweekly pay**
- Modified hours of work**Posting Status**
- Open- 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**
- The main function of the Coordinator position is to work as a part of a team in support of programming to ensure seamless execution of service through ordering, receiving, inventory management and day of supervision of catering events. In addition, this position will be responsible for troubleshooting when direct report is not available.

1. Ensure Food Safe conditions are met or exceeded at all times during all touch points
2. Place all necessary orders and obtain speciality items as needed
3. Maintain positive relationships with suppliers
4. Receive, inspect, verify and disperse orders as outlined in operational guidelines
5. Process invoices into inventory system and, following SK Poly financial procedures
6. Assist in completion of monthly inventory
7. Maintain par stock, and deal effectively with product shortages and returns
8. Maintain and manage chemicals according to WHMIS specifications
9. Manage and maintain staff uniforms, general use uniforms and event linens
10. Create yearly ordering schedule
11. Assist in recording all sales, purchases, labour and transfers into Tracker
12. Use efiling paperless procedure to have invoices processed and paid.
13. Assist in reconciling FAST with trackers
14. Correctly allocate portions of invoices to proper cost centers to minimize internal transfers
15. Work closely with Hospitality Programs for production and delegate duties where there will be gaps for Catering
16. Oversee planning, production and execution of day-of Catering orders, aiding in delivery service of catering if needed
17. Take part in service / cooking when needed
18. Answer customer inquiries relating to catering orders
19. Be a master user of task management system, report up when tasks are not consistently being done
20. Be “owner” of Hospitality Phone which is used for banquet trouble shooting and online ordering
21. Organize and execute all outgoing shipped products as required
22. Coordinate all waste and recycling programs
23. Organize and track equipment repairs
24. Work hand in hand with Hospitality Services team members, troubleshooting and providing basic guidance when direct report not available- QUALIFICATIONS, SKILLS, ABILITIES AND EXPERIENCE**Specific Accountabilities**

**Duties**

**Required Qualifications, Skills and Abilities (QSA)**
- Journeyperson status as a Cook or 10 years’ experience as a catering coordinator, or other relevant position in the hospitality or food service experience industry
- Three (3) years of related experience in cafeteria, catering or commercial food services (along with experience supervising in a unionized work environment)
- High school diploma or equivalent to about 12 years of formal education
- Food Safe Level 1 Certification
- WHMIS 2015 Certificate
- CPR / AED / First Aid Certificate - not required but would be beneficial
- 2 years’ experience in inventory management, budget management. forecasting and reporting
- Knowledge of basic cooking standards for all types of service - quantity batch cooking, short order, a la carte, fine dining and plate / banquet service, cafeteria service, baking
- Ability to operate commercial cooking equipment
- Knowledge of safe handling of chemicals used in food service setting
- Bondable
- Effective, appropriate and professional communication
- Knowledge of work place safety - safe lifting, prevention of burns, cuts, fires, safe equipment use
- Familiar with food cost procedures
- Effective time management skills

**Desired QSA