Employment Opportunities

• Demonstrate a warm and professional attitude when interacting with all guests and co workers.
• Arrive for your shift ready to work, and in your full uniform including nametag. Uniforms are the employees responsibility and will be deducted from your pay.
• Be knowledgeable about our menus and how we prepare and serve our dishes.
• Be accountable for your mistakes.
• Cook, prepare and prep food to our service standards.
• When outside of the kitchen, ensure you are looking presentable.
• Work efficiently and maintain a clean and organized work environment at all times.
• Be effective in communicating with all other departments in the Restaurant.
• Follow our company’s policies and procedures at all times.
• Deep clean kitchen, stoves, mixers, and other machines as required.
• Be sure to follow our exact recipes and portion control guide lines.
• Log and track any waste products.
• Ensure that prep sheets and line stocking is being done.
• Complete shift check list during each scheduled shift and create a plan of action for your shift
• Provide consistency and ensure the quality of our product is being met.
• Function buffet set up and clean up as required.
• Check stocking levels and replace when appropriate. Be sure to tell someone before we are out of things.
• Always show a united front with all other departments.
• Smile!

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JOB DUTIES OF BANQUET SUPERVISOR

As the Banquet Supervisor, it is your responsibility to ensure the policies, procedures, consistency and quality of product are being adhered to at all times. In the absence of the Kitchen Manager, you will be responsible for ensuring the day to day procedures are running accurately and proficiently. You will be responsible for keeping all other employees on task in the absence of the Kitchen Manager.
You will be reporting directly to the Kitchen manager with any issues or concerns that arise, and they will be taken to the Director of Food and beverage.
Your responsibilities include the following:

• Oversee the operation of the kitchen in the absence of the Kitchen Manager.
• Oversee the quality and consistency of all food leaving the kitchen at all times.
• Oversee all function food and ensure all is prepped as per contracts.
• Ensure quality and consistency of all function food.
• Ensure all areas of the kitchen are being kept clean and well maintained at all times. Report any issues to the Director of Operations.
• Do ordering as directed by the Kitchen Manager.
• Communicate any staffing issues with the Kitchen Manager and the Director of Operations.
• Work together with the Kitchen Manager to ensure all staff are training and meeting expectations set out.
• Work together with the Kitchen Manager to ensure that all staff are working smartly and using their time wisely.
• Observe all staff while working hand in hand with them and offer suggestions for retraining if required.

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Westwind’s is an independently owned and operated restaurant located inside the Best Western Pembroke Inn & Conference Centre. 1 International Drive, Pembroke Ontario, K8A 6W5. You are at the heart of the hotel! Westwinds Restaurant is an important feature for the guest experience of Best Western Pembroke Inn & Conference Centre. As part of the management, you will be part of a team that takes ownership of ensuring that our guests and employees are provided with a memorable experience. Join us today and receive perks!

What’s in it for you:

• Subsidized employee accommodation for relocating individuals
• Reduced employee rates at Best Western International Hotels
• Learning programs through Best Western University
• Ability to make a difference through Best Western for a better World
• Staff events such as the annual employee children’s Christmas party Salary
• $42,000 per year based on a 44 hour per week schedule
• Group Medical & Dental benefit program
• Annual performance-based bonus
• Responsibilities for Dining Room & Banquet Manager
• Hire, train, and supervise dining room employees
• Create staff schedule to ensure appropriate staffing
• Track stock levels of liquor, supplies, and equipment, forecast needs, and oversee ordering as necessary
• Oversee liquor controls and do liquor inventory every 4 weeks, adhering to product costs requirements
• Take ownership of budgets and cost control methods to minimize expenses
• Address customer needs, comments, and complaints
• Adhere to and enforce employee compliance with health, safety, and sanitation standards
• Ensure all employees are working within outlined operating standards
• Report on financial performance, inventory, and personnel
• Consult with ownership, food suppliers and Chef regarding annual menu updates and prices.
• Discussing sales contract details with sales director and the head chef.
• Planning the venue layout according to the number of guests and the type of event.
• Determining the number of table waiters and servers required.
• Supervising the placement of tables, chairs, cutlery, plates, glasses, table linens, centerpieces, heating lamps, serving utensils, and carving stations.
• Consulting with the Head Chef regarding the timing of meal courses to be served.
• Overseeing the seating of guests, the serving of meals and beverages, and the clearing of tables.
• Managing the availability of liquor and soft drinks, when required.
• Preparing work schedules and completing documentation in a timely manner.
• Answering customers' questions and accommodating special requests.

Minimum 5 years of restaurant Management or Supervisory experience.

No current job opportunities.