Overview
THE ROLE
Under the direction of the Mess Manager , the Assistant Mess Manager plans, organizes, monitors, and evaluates the operations of all mess activities and facilities. She/he enforces the health, hygiene, safety, and security standards and programs. She/he ensures strict enforcement of provincial liquor legislation and DND, CF, and Unit policies concerning the responsible serving of alcohol, employee drinking restrictions, and customer behaviour. She/he evaluates and recommends staff requirements for functions and oversees the protocol, table settings and arrangements, seating plans, special menus, and beverage requirements for the dining room.
Qualifications
QUALIFICATIONS NEEDED
Education, Certifications and Licenses
College diploma or certificate in hospitality, food service management, or a related field AND some years' experience in hospitality, food and beverage service sector
Provincial Responsible Service of Alcohol certification, as required
Experience
In coordinating hospitality services
In applying policies, procedures, and relevant legislation
In organizing banquets and functions
In inventory and bar management
In personnel administration
In using software for word processing, spreadsheets, presentations, databases, e-mail and Internet browsing
Knowledge
Of hospitality management, practices, and theories
Of general business practices and theories
Of health and safety programs and procedures
Of budget administration
Of loss prevention
Competencies, Skills and Abilities
Client focus, organizational knowledge, communication, innovation, teamwork and leadership.
LANGUAGE REQUIREMENTS
English Essential / Bilingual (French and English) an Asset
Reading: Functional
Writing: Functional
Oral: Functional