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Added 20 mins ago
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MAPLE LEAF LOUNGE

Waitstaff, Full Time

Vancouver, BC, V6E 3S5, Canada

Pay: The hourly wage rate for this position is $25.
Job type: Full-time
Posting language: English
Posted: Sep 22, 2026

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Original job description

The hourly wage rate for this position is $25. Final compensation will be determined based on relevant skills, experience, qualifications, and internal equity. We are committed to offering competitive compensation and comply with all applicable pay transparency legislation. Further details regarding our total rewards offerings will be shared by the Talent Acquisition team during the hiring process. Canadian work experience is not a requirement for this role. Please note that artificial intelligence–based tools may be used at certain stages of the recruitment and applicant screening process.

This is a posting for an existing job vacancy

ESSENTIAL DUTIES AND RESPONSIBILITIES

Other duties may be assigned as operational or client requirements evolve.

Executive-Level Service & Discretion

Deliver refined, attentive and unobtrusive service to RBC executives, clients and invited guests, consistently demonstrating professionalism, discretion and sound judgment.
Protect the confidentiality and privacy of conversations, meetings, guest information and business activity encountered while working in executive dining and meeting environments.
Anticipate guest needs while maintaining appropriate professional boundaries and adapting service style to the setting, event purpose and guest profile.
Maintain a polished appearance, composed demeanor and professional communication style at all times, including during high-pressure or rapidly changing situations.
Address guest concerns promptly and tactfully, escalating sensitive or material issues to management when appropriate.
Event Excellence & Execution

Treat service execution as a primary responsibility, supporting the complete service cycle for executive lunches, VIP dinners, wine-pairing dinners, receptions, buffets, meetings and other special events.
Review and execute event requirements in accordance with BEOs and management direction, including room setup, table settings, buffets, food displays, beverage service, timing, service sequence and post-event reset.
Coordinate closely with culinary and service teams to ensure plated meals, beverages and meeting-room deliveries are presented accurately, safely and on schedule.
Confirm readiness before service by identifying missing items, inconsistencies or risks and communicating them early enough for corrective action.
Remain flexible during events and respond calmly to changes in timing, guest counts, menu requirements or client requests while protecting the overall guest experience.
Complete post-event breakdown, reset and assigned closeout activities to established standards.

Client Partnership & Communication

Build trusted working relationships with RBC stakeholders and Compass colleagues by being responsive, solutions-oriented and accountable for follow-through.
Listen carefully to client and guest requirements, clarify expectations when needed and communicate relevant information promptly to the appropriate team members.
Act as a professional representative of Compass Group Canada in every client interaction, recognizing that the role contributes directly to the client relationship and perception of the overall hospitality program.
Identify recurring guest preferences, service opportunities and operational concerns and share relevant observations with management to support continuous improvement.
Collaborate across service, culinary and management teams to ensure a coordinated experience rather than treating individual service tasks in isolation.

Operational Precision, Controls & Reporting

Execute service requirements with a high degree of accuracy, including table setup, food and beverage presentation, service sequence, replenishment, meeting-room delivery and event reset.
Complete assigned HSQA, event, inventory, quality assurance and other operational records accurately and on time.
Report service issues, guest feedback, shortages, breakage, event variances, safety concerns and follow-up items promptly to the supervisor or manager.
Support inventory and asset control through accurate counting, restocking and care of silverware, glassware, service equipment, beverages and general supplies.
Follow Compass inventory, cash-control and operational procedures as applicable and maintain clean, organized and service-ready work areas.
Use effective time management and prioritization to meet service timelines without compromising quality, safety or attention to detail.

Food, Beverage, Safety & Compliance

Prepare and serve coffee, tea, alcoholic beverages and other beverages according to guest specifications and established service standards.
Follow Smart Serve requirements and standard serving-size practices to support responsible alcohol service and prevent over-service.
Comply with all Compass health and safety, food safety, quality assurance, hygiene, uniform and jewelry policies.
Maintain required cleanliness and sanitation standards in preparation, service, storage and dining areas.
Complete all mandatory training within required timelines and maintain required certifications.

CORE COMPETENCIES

Executive presence and discretion - demonstrates maturity, confidentiality and professional judgment in senior-level environments.
Client partnership - understands client needs, communicates proactively and takes ownership of service outcomes.
Event execution - plans and performs service details with precision, consistency and strong situational awareness.
Attention to detail and organization - maintains accuracy across setup, service, documentation and closeout activities.
Communication - communicates clearly, respectfully and in a timely manner with guests, clients, colleagues and leaders.
Composure and adaptability - remains calm under pressure and adjusts effectively to changing priorities or unexpected situations.
Teamwork and accountability - collaborates across functions, follows through on commitments and supports shared service standards.
Continuous improvement - identifies opportunities to strengthen service quality, efficiency and the client experience.

PHYSICAL REQUIREMENTS

In the performance of the duties of this job, the employee is regularly required to stand; use hands to manipulate or handle items; reach with hands and arms; and speak or hear. The employee is often required to walk. The employee must regularly lift and/or move up to 10 pounds and frequently lift and/or move up to 25 pounds. Specific vision abilities required by this job include near vision and the ability to adjust focus.

WORK ENVIRONMENT

The workplace characteristics described here are representative of those encountered while performing the essential duties of the position. Reasonable accommodation may be made to enable individuals with disabilities to perform essential functions. The noise level in the work environment is generally moderate.

MATHEMATICAL SKILLS

Ability to add, subtract, multiply and divide using whole numbers, common fractions and decimals, and to calculate rates, ratios and percentages as required for operational tasks.

LANGUAGE SKILLS

Ability to understand, read, write and follow instructions and to communicate professionally with clients, guests and colleagues. Must be able to speak, read and write fluently in French and English.

EDUCATION AND EXPERIENCE

Preferred: High school graduation and/or up to two years of related hospitality, restaurant, executive dining, banquet or event-service experience, or an equivalent combination of education and experience. Experience in executive, corporate, fine-dining or premium event environments is an asset.

CERTIFICATES, LICENSES AND REGISTRATIONS

Must be bondable.
Serving it Right certification.

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More about this job

Responsibilities

Provide refined, unobtrusive service to executives and guests while maintaining strict confidentiality and professional standards. Execute event requirements including room setup, food and beverage service, and post-event breakdown with high operational precision.

Requirements

Requires fluency in English and French, along with the ability to lift up to 25 pounds and stand for extended periods. Preferred qualifications include a high school diploma and up to two years of experience in executive dining or banquet service.

Skills

Executive service
Event execution
Discretion
Professionalism
Communication
Attention to detail
Time management
Food safety
Beverage service
Customer service
Adaptability
Teamwork
Inventory management
Problem solving
Hospitality

Visa sponsorship

Not detected in the job text

Keywords

Waitstaff
Executive dining
Banquet service
Event execution
Hospitality
Smart Serve
Food safety
Inventory control
Customer service
Professionalism
Fine dining
Corporate hospitality
BEO
HSQA
Alcohol service
Table service
Event management
Client relations

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