Bar Coordinator (Term, Core)

THE ORGANIZATION:

At Events East Group, we proudly manage and operate the Halifax Convention Centre, Scotiabank Centre and Scotiabank Centre Box Office. Our people and our community make us the favoured event destination for our guests. Whether we're attracting large delegations or hosting an elite group of athletes for an international competition, we are a catalyst for new opportunities and connections between Nova Scotia and the world.

THE POSITION:

Events East Group is now inviting applications for the position of Bar Coordinator (Term, Core) till November 30,2026 with a possible extension to December 12, 2026 with our Catering team.

Reporting to the Senior Food & Beverage Captain, the Bar Coordinator is a senior team member who supports the coordination and execution of food and beverage services. This role combines hands-on service with an elevated level of operational awareness, helping to ensure consistent, guest-focused service, efficient delivery of operations, and adherence to departmental and regulatory standards. The Bar Coordinator oversees the daily work of developing team members offering guidance and mentorship to ensure work is completed accurately and on time. Flexibility is essential, as shift scheduling is based on events and operational needs.

THE DUTIES AND RESPONSIBILITIES:

Operations:

• Support the setup, maintenance, operation, and removal of food and beverage service areas, ensuring cleanliness, organization, and efficient management throughout events to meet service standards.
• Ensure point-of-sale systems are properly set up and ready to support accurate and efficient event service.
• Reinforce service expectations, collaborating with leaders to plan resources and proactively distribute work across the team in an equitable and appropriate way.
• Check work completeness and provide guidance to developing team members, escalating complex issues to the appropriate leader.
• Provide food and beverage service across various formats, including bar service, in accordance with company policies and applicable regulatory requirements, including Nova Scotia liquor control regulations.
• Maintain comprehensive knowledge of food and beverage offerings to support accurate, informed, and positive guest experiences.
• Remain attentive to evolving event needs, ensuring work is completed promptly while considering the broader event environment and sensitivities throughout the venue.
• Provide coverage and coordinate break schedules with support from Catering Captains, adapting to changing operational demands and ensuring uninterrupted service.
• Welcome all guests with an open and friendly demeanor, fostering positive relationships and proactively addressing guest needs to enhance their experience.
• Respond to guest requests with a service-first mindset, acting, as the first point of escalation for guest concerns and ensuring timely resolution or referral to the appropriate leader as appropriate.
• Collaborating with the Catering Captains, support responsible alcohol service by intervening when alcohol service must be denied.
• Collaborate with leadership to ensure all relevant information is available for effective decision-making and successful event delivery.
• Carry out end-of-shift responsibilities to ensure accurate financial reconciliation and effective event closeout.
• Use and maintain equipment and tools safely, adhering to operational standards, reporting any issues or repair needs to the appropriate leader.
• Assist with the safe handling, movement, and organization of food and beverage materials and equipment to support operational efficiency.
• Support inventory management practices by monitoring supplies, maintaining storage standards, and following procedures to ensure product quality and availability.
• Lead by example and promote consistent communication, collaboration, and organizational values within the team.
• Maintain professional conduct, including reliability, readiness to work, and adherence to personal hygiene and grooming standards.
• Perform other duties as required.

Training & Development:

• Obtain and maintain all certifications required by the organization and applicable regulations to support operational readiness and compliance.
• Engage in continuous learning opportunities to maintain advanced knowledge of service standards, and support ongoing development and adaptability to operational needs.
• Support continuous improvement by adopting new methods, technologies, and practices to enhance operational effectiveness.
• Contribute thoughtfully to team discussions, training opportunities, and departmental initiatives to support a collaborative and effective work environment.
• Support the onboarding of new team members by sharing essential practical knowledge and assisting Catering Captains with initial training.
• Facilitate the development of team members by acting as a mentor, demonstrating service techniques, and offering formal training on operational standards.

Health & Safety:

• Adhere to all departmental standards, guidelines, and procedures to ensure the safety of oneself, team members, and guests.
• Report safety hazards, near misses, and incidents promptly, taking appropriate action to address hazards when safe, and actively participating in the investigation process.
• Wear, use, and ensure the appropriate use of Personal Protective Equipment (PPE) as required, re-porting any violations or damaged PPE within the team or onsite.

THE PERKS AND BENEFITS:

• Paid vacation time
• Medical and personal days
• Uniforms and PPE provided
• Employee and Family Assistance Program (EFAP) available through Telus Health
  • Discounts
  • Free counselling services
  • Resources available for personal life needs
• Health Plan upon completing the probationary period
• Paid holidays or Holiday Pay for working on the holiday
• Paid bereavement leave

THE PROFESSIONAL REQUIREMENTS:

• Education and Experience:
• Must meet the legal age requirement for serving alcohol in the province of Nova Scotia.
• High school diploma or equivalent secondary school is considered an asset.
  • Basic math skills required.
  • Serve Safe Certification is considered an asset.
• 2+ years in a liquor service position.
• 4+ years of experience in a food and beverage service position.
  • POS (Point of Sale) experience is required.
  • Demonstrated experience using Microsoft Excel is required.
• Demonstrated ability to communicate effectively in written and spoken English.

Events East is committed to a workforce that is free of discrimination, values diversity and is representative, at all job levels, of the people we serve. We encourage applications from qualified African Nova Scotians, racially visible persons, women in non-traditional positions, persons with disabilities, Indigenous persons, and persons from the 2SLGBTQIA+ community. We encourage applicants to self-identify.

During the recruitment process, applicants have the right to request an accommodation. Any applicant invited to participate in testing or an interview and who requires an accommodation should discuss their needs, in confidence, with the Recruiter when selected.

TO APPLY: Apply via Career Beacon.

Please note, this is a bargaining unit position represented by UNIFOR Local 4005. This position is classified as "Bar Coordinator" and is paid as such as per the Collective Agreement. As this is a bargaining unit position, hiring is initially restricted to current employees represented by UNIFOR Local 4005 for at least the first fourteen (14) calendar days after the position is posted. Applications from individuals not represented UNIFOR Local 4005 will be reviewed for consideration after October 26.

APPLICATION DEADLINE: Applications will be reviewed as they are received until the position is filled.

We thank all applicants for their interest, however only those selected for an interview will be contacted.

For further information, please visit our website at www.eventseast.com.