PRIMARY ROLE. The Events Services Department is The Events Centre’s front line for the planning, execution and delivery of all business events and conferences. This includes hospitality and catering services, as well as retail catering for performing arts and entertainment events. The primary role of the Conference and Events Manager is to lead the Event Services Department in an efficient and effective delivery of exceptional and creative event services. This includes creative presentation and event services for corporate events, conferences, exhibitions, incentives, gala dinners/lunches, private functions, and food and beverage events.
PRIMARY ROLE. Serve as a building and district leader and formative assessment (FAME) coach for specified grade level or department. Act as a support liaison for continuous improvement in curriculum, instruction, and assessment in the designated area. • Plan, coordinate, conduct and communicate the results and/or learning of District Continuous Improvement Meetings, FAME meetings within and across schools as specified. • Participate in one monthly FAME team planning meetings to create your agenda and collaborate and learn with other Continuous Improvement members. • Plan and facilitate one team meeting per month with grade level or department members sharing strategies to improve instruction and review student data in alignment with FAME focus. • Assist with the planning and facilitation of vertical meetings as applicable. (It is anticipated that vertical meetings will take place during specified monthly meetings and/or PD opportunities). • Attend three District Continuous Improvement Meetings a year in order to assist with writing the district plan, monitoring implementation, and communicating progress with the plan through the context of your role. • Other duties assigned.
PRIMARY ROLE. The Program Department is The Events Centre’s front line for customer service activities including venue bookings, cultural programming, marketing, audience development, volunteer management, ticketing, client relationships, Box Office and Front of House services for all shows, events and functions held at The Events Centre. The Marketing Coordinator is reports to the Program Manager for: • The efficient and effective oversight, development and coordination of the Centre’s marketing initiatives and audience development • The development of the Centre’s corporate image in conjunction with the Program Manager and ensure that all marketing strategies, facility presentation and key services are consistent The Marketing Coordinator is required to: • Develop and implement and monitor an efficient and cost effective range of marketing services to support the Company’s performing arts programs • Deliver high quality marketing plans for in-house and external clients • Plan and implement audience development initiatives • Provide staff supervision and direction to interns, trainees or other marketing staff • Achieve a high level of client satisfaction • Establish and maintain strong and effective relationships with media and other professional bodies that benefit the Events Centre, its programs and activities. The incumbent will be accountable to the Program Manager for the following: • To effectively create, implement and evaluate timely and efficient marketing initiatives that support and develop the Centre’s programs, commercial and community events • To undertake audience development initiatives including target marketing and box office sales • To monitor and evaluate all marketing initiatives and services • To build and maintain fruitful and professional relationships with external organisations that bring lasting benefits to the Centre and its programs and activities • To monitor and assist in the application and control of the Centre’s corporate image in all marketing and print collateral, facility presentation and Company representation. • To be an active and cooperative member of the Program Department team • To provide timely and quality information and reports to the Marketing Sub-Committee NOTE: An employee may be directed to carry out such duties as are within the limits of the employee’s skill, competence and training.
PRIMARY ROLE. The Events Services Department is The Events Centre’s front line for food and beverage event activities including conferences, functions, à la carte dining, buffets, function catering, cafés, bars and external event services. The Casual Chef reports to the relevant Executive Chef for the efficient and effective provision of the Centre’s kitchen and event services. The role provides a multi-skilled service that includes food preparation, production and implementation of menus delivering safe food within budgeted guidelines, leadership and responsibility for the cost effective management of the kitchen team, working in conjunction with the Executive to ensure a quality product and service and maintaining Health and Safety standards. In the absence of the Executive Chef, attend weekly management meetings to ensure open communication throughout the company and its departments. Help in the management and leadership of the kitchen team. Help in the management of the kitchen, bar and conference food service operations on a day to day basis. Work in conjunction with the Executive Chef to produce creative and innovative menu designs. Meet and where possible exceed customer and guest expectations, enabling the Food and Beverage operation to be recognised as a purveyor of consistent, quality and value for money cuisine. Respond to any changes in food styles and service trends as dictated by the market and customer feedback. Ensure food standards, preparation, presentation and cooking technique are established and monitored to meet high quality standards/guidelines and maintained at that level. Work with the Executive Chef and kitchen team to take corrective action where appropriate and within company guidelines, if standards are not met. Ensure the highest possible standard of hygiene is practiced and maintained by the entire Food and Beverage service team to meet Health and Safety regulations and HACCP food preparation guidelines. Cultivate a positive work environment where learning and personal development are benchmarks by which quality improvements is drive. Liaise with key stake holders keeping the lines of communication open between the departments, extend this to other departments. Assist the Executive Chef in updating of catering menus annually to ensure standards and budgets are being met. Undertake relevant duties assigned by the Executive Chef and Management. Assist the Executive Chef in the following: Complete costings on all men...
