Porter Supervisor, Full Time

Essential Duties and Responsibilities

• Assign porter duties, monitor completion and assist with room setups, flips, clearing and water stations according to BEOs.
• Coordinate with the Conference, Borealis & Catering Managers and Operations Supervisor on last-minute changes, setup requirements and priorities; communicate updates promptly.
• Update the porter sheet weekly and whenever event requirements change. Print current event summaries and porter sheets each evening for the following day.
• Assist with weekly scheduling, monitor staff clock-in and clock-out times, and report absences and staffing gaps to management.
• Carry a working radio throughout the shift and ensure all porters do the same. Respond promptly and professionally to requests.
• Check layouts, tables, chairs, water stations and equipment. Ensure furniture is safely secured, prepare setup packages and complete next-day room setups and closing checklists.
• Ensure staff wear required safety shoes while on duty and use appropriate protective gloves for assigned tasks. Follow safe lifting and equipment-handling procedures.
• Maintain room sanitation and disinfection; clear used dishes and keep storage and service areas organized, with exits unobstructed.
• Report equipment or furniture damage, shortages, hazards and incidents promptly. Assist with quarterly equipment, smallware’s and furniture inventories.
• Coach staff, support required training and maintain coaching and incident records. Refer disciplinary matters to management and document actions as directed.
• Promote teamwork, positive morale and courteous guest service. Resolve concerns promptly and communicate professionally with clients and colleagues.
• Follow Compass Group and TD security, health and safety, quality assurance and service policies. Monitor service standards and assigned performance indicators.
• Assist with event service, replenishment and other reasonable duties as assigned.
• Assist the Food & Beverage Supervisor with service and operational tasks when needed and when workload permits.

Core Competencies

Physical Demands

Work Environment

Language Skills

• Ability to read, write and communicate effectively in English, follow instructions and interact professionally with guests and colleagues. French or another language is an asset.

Other Qualifications

• Education and Experience: Secondary school diploma and a minimum of three years of experience in a relevant environment.
• Certificates and Training: Smart Serve certification; HACCP and WHMIS training. Completely required Compass Group training within one month of starting and annually thereafter. Criminal record check required.