The GOODS from L’Abattoir

Vancouver, BC | Gastown’s L’Abattoir is on the hunt for a Sales & Events Manager. Duties include but are not limited to:

Sales/event coordination of private dining room
Booking guest reservations for restaurant dining room
Developing and execution of marketing initiatives
Basic administrative duties
Occasional execution of events
Liaison between front and back of house & Sales coordinator
Generating BEOs for sold events

Successful candidate will bring the following skills :

Positive and professional attitude
Must be willing and able to work as part of a team and take direction well
Must be willing and able to work evenings and weekends when required
Previous experience as a host/hostess in a reputable restaurant is preferred
Previous experience in a similar sales/events role is required
Strong customer service skills is an absolute must for this position
Basic office administrative skills are required (use of excel, data entry, email programs etc.)
Previous marketing experience would be an asset
Must work organized, clean and efficiently
In depth knowledge of opentable reservations program is required

Salary: wage plus incentive package and benefits package

Apply in confidence to paul [at] labattoir.ca. Only shortlisted applicants will be contacted.

Details

217 Carrall St, Gastown | Vancouver, BC
Telephone: 604-568-1701
Email: [email protected]
Website: www.labattoir.ca
Twitter | Facebook

Gallery

Hours

Open 7 evenings a week, 5:30pm to 10:30pm
Kitchen closes at 10pm | Bar service until midnight
Brunch: Saturdays and Sundays, 10:30am to 2:00pm
Lunch bookings are available for groups in our private dining room

The Team

Paul Grunberg | General Manager
Lee Cooper | Chef
Robert Herman | Sommelier/GM
Shaun Layton | Head Barman

About

L’Abattoir is located in the center of Gastown between historic Gaoler’s Mews and Blood Alley. The restaurant was built in the 19th century and is the site of Vancouver’s first jail. Originally buttressed to the city’s main butchery and meat packing district, the name L’Abattoir pays homage to the neighbourhood’s colourful past.

Set in a refurbished brick and beam building that combines classic French tile work with industrial fixtures, natural wood, and glass and steel finishes, the restaurant offers a bar and lounge setting, elevated dining room and plush, sun soaked atrium.

Chef Lee Cooper and General Manager Paul Grunberg are dedicated to highlighting the finer points of eating and drinking in L’Abattoir’s informed but informal setting. French-influenced West Coast fare is paired with Sommelier Robert Herman’s eclectic wine program and Head Barman Shaun Layton’s innovative cocktail list to offer a truly unique dining experience.

Press

“Fresh market-driven flavours, innovative fare, handsome rooms, winsome cocktails and wine list – who could ask for more?” | Alexandra Gill, The Globe & Mail

“L’Abattoir, I gotta say, nails it. I got very excited over the food.” | Mia Stainsby,
Vancouver Sun

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