Food and Beverage Team Members
Department:
Reports to:
Job Type:
Wage:
Hour Expectation:
Food and Beverage
Food and Beverage Manager and/or Executive Chef
Seasonal Part Time
Starting at $11.25/hour dependant on experience and position.
NO GUARANTEED HOURS (Event based)
Summary
As a member of the Food & Beverage Team at Meridian Centre, we look for people with an
understanding and appreciation for great customer service. People with varied work experience, a
willingness to learn new skills, and people who enjoy a team dynamic while working towards the
success of the overall operation. Ideally, you should be Smart Serve Certified or eligible (18+) if
interested in working Front Line (alcohol service) OR be Safe Food Handling Certified if interested in
working with food production. The schedule of events can be sporadic/inconsistent, so the ideal
candidate should have flexibility in their availability.
Physical Demands:
The physical demands described here are representative of those that must be met by an employee to
successfully perform the essential functions of this job. Reasonable accommodations may be made to
enable individuals with disabilities to perform the essential functions.
Must have the physical ability to maneuver around facility, walking and/or standing in excess of 6 hours
daily. This position requires minimal stooping and lifting, and manual dexterity to operate
kitchen/concession equipment is required.
General Specifications, Responsibilities, and Abilities:
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Successful candidates will need to work flexible hours for all shifts. This includes, weekends,
evenings, and late nights.
Must be thoroughly familiar with alcohol management procedures.
Must be thoroughly familiar with safety and house policies and procedures in designated area.
Exceptional communication skills both verbal and written in English.
Excellent attention to detail and customer service skills.
Professional presentation, appearance and work ethic.
Other duties as assigned; in particular moving between positions
Qualifications:
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Smart Serve mandatory for all applicants over 18 years of age.
Valid Food Safety Certificate an asset
WHMIS Training an asset
Related experience in quick service, concessions or restaurant services an asset.
Working Conditions:
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Works mostly in concession outlets, club lounge, kitchen or portable outlets.
Frequent changes from fast pace to slow pace.
Role Specific Responsibilities:
Catering and Banquet Service:
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Effectively execute the safe and professional setup, service and breakdown of catered events.
Comprehend Banquet Event Order instructions to accurately setup, service and breakdown
Maintain the proper care of equipment and food items.
Work with Culinary Team to service food and beverage for banquet events adhering to Food
Health and Safety regulations and policies.
Create pleasing atmosphere for clients and their guests; assist clients with event day needs.
Complete routine and special tasks as related to the Food and Beverage Department.
Prep and Short Order and Line Cooks (Concession Stands, Club Lounge, Portable Outlet):
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Responsible for the preparation and cooking of the menu items within a given
stand/lounge/portable.
Preparation of all food in accordance to management and health guidelines.
Responsible for cleaning the equipment and cooking area.
Perform duties as required to accomplish delivery of concessions/lounge/portable menu.
Requires some cooking experience and willingness to learn.
Concessions Servers and Premium Service Food and Beverage Servers:
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Responsible for assisting Stand leaders in the effective operation of concessions, portable
outlets, and club lounge.
Ensure guests are served in a timely fashion.
Help prepare stand for opening, count inventory, assist with the preparation of food, and help
close the stand after event conclusion.
Clean and organize stand.
Concessions/Portable/Lounge Cashier:
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Take orders, accept money and make accurate change for guest at the concession stand.
Follow cash handling procedures at all times.
Cashier will have knowledge of all menu items in the concession stand and be able to provide
information and answer questions about menu items.
Cashiers will follow all food handling, alcohol, and safety guidelines.
Assist in getting the stand ready for opening, reconciling the cash drawer and cleaning and
closing the stand.
Dishwasher:
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Maintain a clean and safe working environment. Comply with safety procedures including use
of required safety equipment and identify unsafe practices and conditions.
Responsible to clean all soiled trays, glasses, etc., to promote a clean and hospitable work
environment.
Ensure that work area maintains a professional appearance.
Suite Server:
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Preparing individual suites (stocking each with appropriate paper goods, setting up warming
units, and inventory of bar fridge contents) prior to customer arrival.
Taking event day food and beverage orders, entering orders into Quest system. Required to
deliver food and beverages (including alcohol) to their assigned suites in a timely manner.
Responsible for collecting credit card and/or cash payment per suite - will prepare and present
guest checks to suite client. Ensure correct charges and balances prior to closing account.
Suite cleanup and restocking is required following every event.
Server will provide excellent professional customer service for our Suite guests.
Suite Runner:
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Suite Runners are responsible for assisting suite servers with prepping and assembling food,
snack and condiment orders from printed production reports.
Delivering pre-ordered and event day food items to the proper Suite.
Also responsible for removing and clearing all dishes, utensils and other items after the events
have ended.