About the Calgary Stampede
The Calgary Stampede is a not-for-profit community organization that preserves and promotes our western heritage, cultures and community spirit with a vision to create a world-class, year-round gathering place for the community. Exemplifying the theme We’re Greatest Together, the Stampede is one of the most respected volunteer-based organizations in the world governed by a Board of Directors with over 2,500 passionate volunteers and 1,200 year-round employees.
As an organization that exists for the benefit of the community, inclusion and equity are woven into our core values of western hospitality, pride of place, integrity and commitment to the community. The world-class, year-round gathering place we have built for the community also welcomes visitors from around the world and those who are new to the local community. We know that blending diverse cultures with our long-standing traditions makes community spirit thrive.
Position Summary
The Sr. Supervisor Concessions Retail Operations reports to the Operations Manager, Concessions and Retail Food & Beverage, and is responsible for leading concession operations across Stampede Park venues for year-round events and the activation of the GMC Stadium for 10 days of Stampede. This role oversees a large, diverse workforce of part-time employees, delivering exceptional guest service while ensuring compliance with all food safety, sanitation, alcohol service and operational standards.
The Sr. Supervisor drives operational excellence through high-volume event execution, inventory management, product ordering, cash controls, warehouse coordination, food production oversight, staff development, cost controls and reporting. This role provides leadership and guidance to the concessions leadership team, ensures a safe and inclusive work environment, and collaborates closely with internal partners to deliver a memorable experience at every event.
This position is a hands-on leader with strong decision-making skills, the ability to supervise and coach employees at all levels, and a passion for hospitality. Flexibility to work evenings, weekends and a variable schedule aligned to live events is required.
Responsibilities
Qualifications
Associate’s degree or diploma in Culinary Management, Business Management, Hospitality or related field, 5 years of food & beverage leadership experience; an equivalent combination of education and experience will be considered.
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