Banquet Manager

A Storied Past. A Brilliant
Future.

For over 96 years, Fairmont Royal York has stood as
a beacon of luxury and excellence in the heart of Toronto. Opened in 1929,
this historic hotel was once the tallest building in the British Commonwealth,
and today, Fairmont Royal York continues to be a symbol of timeless elegance
and modern sophistication. Where tradition meets innovation, and every day
offers a chance to make history, a million stories have been told. Join us
in creating our next chapter with your story.

Why work
for Fairmont?

A Rich History
Join a storied
tradition at Fairmont Royal York, where nearly a century of luxurious
hospitality and exceptional service have made us a Toronto
landmark.

A Culture of Excellence
Be part of
a dedicated team committed to delivering unparalleled guest experiences
and maintaining the highest standards of service.

Grow, Learn
and Enjoy!

Benefit from comprehensive training programs,
mentorship, and a supportive work environment that empowers you to reach your
full potential.

New Energy for A Storied
Landmark

As the world and Toronto move toward a more sustainable
future, our landmark hotel is in a stunning transformation for the zero-carbon
century ahead.

About the Application Process:Â

At Fairmont, we want to bring out your highest
potential.

Shortly after applying, you will receive an email from our partner AssessFirst
prompting you to create a profile and complete a questionnaire. This is
a mandatory step for your candidacy to be considered as it enables us to explore
your compatibility with this role and our culture of luxury
excellence.

• Directly responsible for standards, recognition
  and counselling of staff in addition to providing exceptional outcomes
  on functions from 4 people to 1500 people.
• Coordinates the selection,
  training and development of all banquet colleagues to ensure hotel standards
  are maintained.
• Organizes and coordinate's function room set-ups
  and food and beverage services.
• Conducts frequent inspections of banquet
  facilities and equipment, reporting any deficiencies
  to maintenance.
• Liaises with the convener and coordinator before, during
  and after all services to ensure all needs are exceeded.
• Attends pre
  and post-convention meetings.
• Ensures all function information is kept
  up to date with respect to all changes and/or revisions.
• Participates
  in daily communication meetings (scoop) with the Catering, Stewarding
  and Culinary Teams.
• Able to build strong relationship with all team
  members to ensure high level of departmental morale through coaching and leading
  by example.
• Take a constructive approach to achieving departmental goals
  with regards to the Voice of the Guest, financial targets and health
  and safety.
• Ensures extremely high level of guest satisfaction showing
  a yearly increase in JDP meeting planner scores.
• Clients advocate in all
  areas to ensure outstanding guest experiences.
• Cooperate in all respects
  especially with reference to scheduling and the sharing of staff during busy
  periods.
• Coordinate with the Executive Chef and his Culinary Team on
  the execution of meal service for all catered functions.
• Ensures
  accuracy of billing of convention services.
• Complete necessary
  administrative tasks – including but not limited to, billing, gratuity
  distribution, buffet labels, filing and scheduling.

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Physical Aspects of Position (included but not limited
to):

• Frequent sitting throughout shift
• Occasional
  lifting and carrying up to 50 lbs.
• Occasional kneeling, pushing,
  pulling, lifting.
• Occasional ascending or descending ladders, stairs
  and ramps
• Ability to focus attention on guest needs, remaining calm
  and courteous at all times.