Want a job with good times and great people? We’ve got you.
Our Service Assistants are guest experience experts who balance the flow of table turnover with health and safety standards. They keep things clean, organized and efficient, adapting to whatever the day brings and maintaining the service quality we’re known for. This helpful, friendly team lifts up everyone around them and makes every guest experience a 10/10.
YOU BRING:
-Eagerness to learn about the hospitality industry
-Enthusiasm, professionalism and strong attention to detail
-A team-focused attitude and multitasking skills that can rise to the challenge
-Efficiency, organization and high standards of cleanliness
WE BRING:
-Employer credibility as a Platinum member of Canada’s Best Managed Companies, a Great Place to Work Canada, and one of Canada's Most Admired Corporate Cultures
-Flexible scheduling and discounted shift meals
-Specialized training, employee empowerment and a commitment to hospitality excellence
-An unbeatable business education through development programs and mentorship to fuel your career growth
-Fun times with the best people who love what they do
Applications are accepted from all individuals. Accommodations are available on request for candidates taking part in every aspect of the selection process.
King Taps is in the heart of downtown Toronto at 100 King St. West in First Canadian Place. It features two levels, two bars, and lots of seats because we want there to be room for everyone. We’re about honest, delicious food, amazing beer, live music and all the sports.
Our menu is food chefs love to cook and eat, like burger-lover-burgers and pizza-lover-pizzas. Three-years in the making, 30 recipes later and the Ferrari of pizza ovens firing, we think we’ve created some amazing pizza, and we think you’ll agree. Plus, we want you to feel good about what you’re eating. That’s why we’ve crafted a menu with honest ingredients like antibiotics, hormone-free beef and free run chicken whenever possible, as well as bread handmade by Toronto’s Marc Thuet.
