Banquets Manager

Calgary, AB Full-time

Department: Banquets

Position Type: Full-Time – Permanent

Expected Start Date: ASAP

What we offer:

  • Flexible work arrangements
  • Comprehensive Benefits package includes Extended Health Care, Dental Benefits, Basic Life Insurance, Accidental Death and Dismemberment, Short-Term and Long-Term Disability, and Employee and Family Assistant Program (EFAP)
  • Employer-matched Pension Plan at 5%
  • Generous paid time off, including Vacation days, Sick Time
  • Working in a beautiful park setting.
  • Free entrance to the Park, including to our many public special events.
  • Employee discounts on food and retail items and free parking.

Who We Are:

Heritage Park is Canada's largest living history museum and offers visitors a chance to experience life in Western Canada from the 1860s to the early 1950s. The Park features historical buildings, costumed interpreters, working antiques, and various exhibits that provide insight into the region's past.

Job Overview:

Under the direction of the Director, Food Services, the Banquets Manager oversees the planning, coordination, and execution of banquet events within a hospitality or event venue. Responsible for ensuring exceptional guest experiences, the Banquets Manager leads a team of banquet staff to deliver high-quality service for a variety of events, including weddings, corporate meetings, and social gatherings.

Responsibilities:

Banquets Operation

  • Supervise day-to-day operations of the department by delegating tasks, setting and monitoring workflow, reviewing work and providing feedback, ensuring work standards and expectations are met
  • Provide guidance to the team on non-routine issues and establish standards and precedents as new circumstances arise to ensure consistent and effective decision-making
  • Promote exceptional customer service and ensure that the banquet department operates within the parameters of all applicable legislation (AHS & AGLC)
  • Promote a positive work environment and provide direction to staff to ensure safe food handling techniques, high levels of customer service and adherence to costume and uniform guidelines
  • Oversee the scheduling and the payroll of all banquet staff and ensuring appropriate staffing per event
  • Schedule volunteers as needed for specialized food service roles                                 
  • Ensure that each banquet venue is sufficiently stocked with the appropriate products and supplies and administers accurate and thorough requisition orders from the Warehouse and transfers
  • Liaise with own staff as well as the Catering Office, Kitchens, Custodial & Event support and other departments and external vendors to ensure the proper set-up, execution and closing / teardown of all banquet events  
  • Assist with table and room set-up for catered events for both internal and external clients
  • Oversee event to event liquor and supply inventory counts and conducts monthly and annual inventories  
  • Ensure that banquet staff has all necessary and accurate information in order to perform their duties
  • Ensure that event sheets are processed accurately and submitted in a timely manner for invoicing
  • Supervise and assist banquet staff with the operation and maintenance of audio-visual equipment
  • Oversee the inventory of all banquet related small-wares and make recommendations on quantities to purchase
  • Attends weekly operations and Food Services meetings, staying apprised of necessary information and collaborating with Food Services’ departments
  • Contribute to the continuous improvement of the department by making recommendations on improving operational efficiencies
  • Perform other duties as required

People Leadership

  • Support the Director, Food Services in providing strategic direction to Banquets by implementing initiatives supporting the strategic business plan and ensuring the team understands how the department contributes to the overall success of the organization
  • Ensure consistent alignment with organizational goals by setting departmental objectives based on Heritage Park’s strategic business plan and values
  • Act as a bridge between senior/executive leadership and frontline staff, providing essential support, facilitating clear communication, and offering guidance to ensure a smooth and effective transition during organizational changes
  • Regularly assess and enhance staff performance through ongoing feedback, goal-setting, and professional development initiatives, fostering a culture of continuous improvement and individual growth within the team
  • Support the professional development of staff by assigning relevant training, collaboratively resolving problems, and actively coaching team members
  • Participate in the recruitment, orientation and training of new staff to ensure employees are provided with complete information and resources to perform their responsibilities
Organizational Excellence and Wellbeing
  • Contribute to inspiring and immersive experiences at the Park through your roles and responsibilities by engaging in Heritage Park initiatives that align with the overall mission and vision of the Park
  • Demonstrate commitment to workplace health and safety by complying with Heritage Park's Health, Safety and Environment Management System (HSEMS), following safe work practices, reporting work-related incidents, injuries and hazards, participating in employer training, and adhering policies including the Code of Conduct and the Workplace Violence and Harassment policy
  • Actively support a positive work environment through creating an atmosphere of inclusion, engagement and fulfillment in line with Heritage Park values
  • Demonstrate responsible stewardship of our people, collections and financial assets by ensuring that they are handled with integrity, sustainability, and a focus on long-term benefits for the organization and its stakeholders

Required Qualifications:

  • Post-Secondary Education in a related field (preferably in the Hospitality and Tourism sector) is required
  • Minimum 5 years’ related food industry experience is required
  • Minimum 2 years’ experience managing a team including delegation, change management, mentorship and performance management
  • Experience in a not-for-profit environment would be considered an asset
  • Possession of ProServe certification is considered an asset
  • Familiarity with applicable health and safety regulations, permits, and licensing requirements related to catering and events is needed
  • Demonstrated strong interpersonal and communication skills in a client-faced setting
  • All successful candidates (over the age of 18) will be required to go through a Police Information Check as a condition of employment

Please visit our careers page to see more job opportunities.

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