General Manager

REPORTS TO: Board of Directors

Club Italia, Niagara’s leading hospitality and event centre! We specialize in weddings, socials and corporate events! At Club Italia, we strive to achieve our goals by providing and promoting our facilities, programs and activities to our members and residents of the community/Niagara Region. Club Italia has never stopped growing. Social Events, new programs, sports initiatives, and many contributions, along with donations and fundraising efforts continue to drive this organization forward.

Reporting to the Board, the General Manager has full responsibility for operating the banquet facility, as well as ensuring that the Board’s annual strategic goals & objectives are met or exceeded.

The General Manager will also play an essential role in leading the organization through the new business development and communications strategy that engages members and community.

The successful candidate will be an experienced business leader, demonstrating successful organizational leadership in hospitality and/or not-for-profit environments. Essential skills will include strategic planning, financial planning, budgeting, and revenue generation.

The General Manager will ensure the highest level of service for our guests and clients

The General Manager must be prepared to work week days, evenings and weekends.

PRIMARY RESPONSIBILITIES:

  • Manages the financial budget and updates the business and sales and marketing plans as required to achieve revenues and objectives of the organization with a focus on growing revenues and maximizing financial performance
  • Conducts all Human Resources activities
  • Including recruitment and interviewing
  • New hire orientation, training and development
  • Staff evaluations and reviews
  • Scheduling and labor controls
  • Establishes and maintains relations with volunteer support workers
  • Oversees the food and beverage areas to include food preparation, food and beverage service along with execution of events to maintain established operational standards and maximize profits
  • Conducts and executes daily, weekly and monthly facility and grounds inspections to ensure that facility and equipment are always well kept, clean and in good repair (safety, sanitation, food preparation etc.)
  • Conducts staff meetings and continually keeps all staff informed of daily activities and changes along with Board of Directors when necessary
  • Meets, develops and cultivates great relationships with clients, while identifying opportunity to grow the overall business through partnership and business planning.
  • Assists in maintaining all inventory, costings and purchasing
  • Ensures all safety regulations are implemented and followed.
  • Attends and participates in all Board Meetings along with any applicable meetings to discuss budgeting, forecasting, and operational requirements
  • All other duties as assigned by the Board of Directors

PROFESSIONAL QUALIFICATIONS:

  • Must have minimum 5 years’ experience in hospitality industry; additional operations and/or leadership experience strongly preferred
  • Completion of Post-Secondary Education in Hotel & Restaurant Management or related field
  • Strong catering experience in all aspects of large, high volume banquet, conference and facility management is an asset
  • Knowledge of Ontario’s Employment Standards Act and The Health and Safety Act and ensures compliance
  • Proven financial management skills, including ability to control product pricing and inventories, and labour costs
  • Must be self motivated with strong time management, communication and organizational skills, with the capability of motivating, leading, directing and developing associates
  • Proficient in all Microsoft Office Applications, POS Systems any other programs required to perform day to day functions

EXPERIENCE:

  • Food and Beverage: 5 years (Preferred)
  • Sales: 5 years (Preferred)
  • Financial Management: 5 years (Required)
  • Managing Employees: 5 years (Required)
  • Marketing: 5 years (Preferred)
  • Facility Management: 3 years (Preferred)

To apply, email your resume to admin@clubitalia.ca

Head Chef

REPORTS TO: General Manager

Club Italia, Niagara’s leading hospitality and event centre! We specialize in weddings, socials and corporate events! At Club Italia, we strive to achieve our goals by providing and promoting our facilities, programs and activities to our members and residents of the community/Niagara Region. Club Italia has never stopped growing. Social Events, new programs, sports initiatives, and many contributions, along with donations and fundraising efforts continue to drive this organization forward.

The Head Chef will be responsible for all food production. He/she will assist in the development of menus, food purchase specifications and recipes as well as supervise the production and kitchen staff while maintaining the highest professional food quality and sanitation standards set by the General Manager.

The Head Chef will lead, manage, motivate and direct the kitchen staff to achieve goals and objectives set by the General Manager. The Head Chef will set the standards for all kitchen policies and procedures and ensures that they are carried out by all kitchen staff.

The Head Chef will be responsible for providing the highest quality of product that is always prepared consistently based on set standards. It is imperative that everything that comes out of their kitchens receives a high level of scrutiny with regards to quality and consistency and is met with an overall high degree of guest satisfaction.

PRIMARY RESPONSIBILITIES:

  • Strategize, plan and coordinate with General Manager for all Club Events.
  • Responsible for the overall Food Purchasing-
  • ensure to replenish inventories in a timely manner
  • Minimize waste and control food costs
  • Month-end Kitchen inventory is to be completed
  • Menu development and design –
  • Oversee food sourcing
  • Maintain procedures to ensure the security and proper storage of food
  • Kitchen inventory and equipment
  • Must have knowledge of food handling and preparation principles and procedures for all foods produced and served in the banquet facility along with enforcing safety guidelines and standards. Must also ensure that all kitchen staff is properly trained.
  • Must have awareness of occupational hazards and safety precautions; skilled in following safety practices and recognizing hazards.
  • Ability to effectively supervise and create a team environment with all kitchen food production employees and possess strong communication skills with kitchen staff, management and Board of Directors.
  • Oversee the opening and closing of the kitchen facility
  • Upholding the Club Italia commitment of providing “Superior Hospitality” with a commitment to meeting customer’s expectations and needs as to service, quality, cleanliness and presentation.
  • Meets professional image and hygiene standards as set out by Club Italia, and sets a fine example for his/her employees.
  • Keeps the General Manager thoroughly informed at all times as to the progress, problems and status of all assigned Banquet areas.
  • Practices outstanding Customer Relations in the development of repeat business and increased sales by creating a positive client experience.
  • Ability to work under extreme pressure in a high volume banquet facility.
  • Performs all other duties assigned or requested by Club Manager and/or Club President.

QUALIFICATIONS:

  • Completion of a diploma or degree in culinary or equivalent years of experience
  • Strong supervisory skills, capable of motivating, leading and developing kitchen staff.
  • Sound knowledge of financial management including the ability to control food and labour costs.
  • Creative ability to apply current trendy food items and presentations to banquet operations.
  • High volume catering and banquet experience.
  • Hard-working, hands-on team player.
  • Excellent communication skills (written and verbal).
  • Willing to accommodate a flexible work schedule.
  • Able to work in a fast-paced environment with changing work priorities.
  • Experience working with Microsoft Office (Word and Excel)
  • The ability to work independently.

EXPERIENCE:

  • Culinary: 3 years (Required)
  • Managing a Staff of 20 or more: 3 years (Preferred)
  • Inventory Management: 3 years (Preferred)

To apply, email your resume to admin@clubitalia.ca