Food & Beverage Lead

Position Summary

Reporting to the Banquet Manager, the Food & Beverage Lead will actively participate and supervise banquet staff in all aspects of servicing our banquet events. They are responsible for preparing and leading the banquet team and ensuring an outstanding experience for all of our guests from pre-event to service to post-event. The F&B Lead is the primary point of contact for the client on the day of the event and will motivate and lead the Banquet team by example. Above all else, they must embrace and be aligned with Casino Nova Scotia’s culture and philosophy of providing outstanding entertainment experiences.

Job Duties

• Coordinates and supervises the execution of all banquet functions to ensure that the function runs smoothly and efficiently while meeting the highest standards of service.
• Provides leadership/supervision, direction, mentoring, and corrective action to Banquet personnel.
• Coordinates and conducts training and coaching for Banquet staff and operations.
• Communicates effectively with employees, encourages, and fosters a teamwork environment.
• Ensures the integrity of the Casino including compliance with internal controls, health and safety and other statutory regulations.
• Ensures cleanliness and maintenance of all banquet areas.
• Finds ways to play; you are serious about work, without being serious in your demeanor.
• Chooses to make everyday a great day.
• Stays focused in order to be there.
• Delivers an exceptional entertainment experience to internal and external guests to ensure you make their day.

Minimum Qualifications

• Embraces the Casino Nova Scotia culture and philosophy and has a playful, infectious and "all about the guest" attitude!
• Minimum grade 12 or equivalent is required.
• Current or past serving/bartending experience required.
• Knowledge of POS systems required.
• Must be highly organized with great attention to detail.
• Post-secondary education in the hospitality field an asset.
• Current or past position as a food and beverage supervisor/lead or banquet captain an asset.
• Proven leadership abilities with good judgement and decision-making abilities.
• Strong interpersonal and demonstrated customer service skills.
• Must be able to work alone or with a team.
• Must be able to work a flexible schedule.
• Must be able to balance competing tasks calmly and professionally.