Director, Suites & Catering

• Lead the planning, development, and execution of Catering events by partnering with the Catering Manager, Culinary Leadership, and internal and external clients
• Partner with the Senior Suites Manager and Culinary team to continuously elevate service standards, presentation, and the overall premium fan experience within Suites
• Collaborate directly with clients to develop customized menus, event details, and service plans that meet and exceed expectations
• Manage and maintain effective working relationships with subcontractors, TBJ Premium Sales, Ticketing, Marketing teams, and all applicable Rogers and TBJ stakeholders
• Oversee accurate data entry and management of event and non-event menu orders within designated operating systems
• Review food orders, menus, and production plans in collaboration with the Executive Chef and Sous Chefs to ensure quality, consistency, and operational efficiency
• Coordinate food deliveries, staffing plans, and operational readiness for both event and non-event days
• Directly oversee the hiring, training, scheduling, performance management, and discipline of Premium Services staff in accordance with Legends Global policies and applicable union collective agreements
• Develop and implement departmental training programs focused on service standards, proper portioning, operational procedures, and continuous staff development
• Maintain responsibility for daily inventory controls, par levels, product security, and accurate monthly reporting
• Ensure full compliance with Legends Global health, safety, and sanitation policies, as well as all local and provincial regulations
• Establish, execute, and maintain premium-level service standards across all Suites and Catering operations
• Enforce all Legends Global operational policies, procedures, and service standards
• Ensure full compliance with alcohol service policies, including Legends Global and Rogers Centre regulations
• Manage and achieve financial objectives, including but not limited to cost of sales, labour management, inventory control, and revenue optimization
• Develop, implement, and maintain Premium Services standards related to room setup, food and beverage presentation, labeling, menu offerings, and event coordination
• Participate in departmental initiatives and broader operational projects as assigned, contributing to continuous improvement and innovation across the operation

• Post-secondary education in relevant field is a definite asset
• Minimum of 5 years’ experience in related field, hotel room service or catering/restaurant management in a supervisory or leadership role
• Excellent communication skills both oral and written
• Ability to multitask and time management skills
• Ability to anticipate potential challenges and resolve customer issues quickly and within company perimeters
• Team player – ability to mentor and motivate a large team with diverse backgrounds and levels
• Ability to train, monitor, mentor and discipline hourly unionized staff
• Smart Serve and WHIMS certification
• Safe Food Handling certification
• SMART Serve Trained
• Strong computer skills with a high degree of knowledge in word, excel, outlook mandatory
• Display leadership skills
• conduct oneself in a professional manner at all times
• Customer focused with emphasis of delivery of expectations
• Knowledge of food and beverage with a strong focus on current market trends

medical, dental, vision, life and disability insurance, paid vacation, and RSP plan