Event Sales & Operations Manager

Event Sales & Operations Manager owns the client relationship and the sale from initial inquiry through event execution and follow-up. Serves as the central communication link between clients, front‑of‑house (FOH), and back‑of‑house (BOH) teams. Operationally fluent across on‑site and off‑site catering; present at key events to direct execution, with routine events handed to FOH/event leads. Sales is the measured priority; operational competence is the qualifier.

Key responsibilities

• Respond to and qualify inbound inquiries; build and manage the sales pipeline.
• Prepare quotes, proposals, and contracts; follow up on outstanding bids to close.
• Upsell menu add‑ons, beverage packages, rentals, and staffing.
• Maintain client records, contracts, and deposit/payment tracking.
• Track post‑event feedback and client follow‑up.

Client management

• Act as primary point of contact for booked clients from confirmation through event day.
• Conduct consultations, tastings, and site walkthroughs.
• Translate client requirements (headcount, dietary restrictions, timeline, budget, aesthetic) into actionable event briefs.

Menu

• Collaborate with the culinary team to recommend and tailor menus that fit client needs, budget, and kitchen capability.
• Propose and adjust within the approved culinary framework; do not create dishes unilaterally.

Event coordination

• Build and distribute banquet event orders (BEOs) covering menu, timing, staffing, equipment, and logistics.
• Finalize order volumes and menus with the kitchen; confirm staffing levels and roles with FOH/BOH.
• Manage rentals, deliveries, transport, and setup/teardown for off‑site events.
• Present at high‑value, complex, or new‑client events to direct execution; routine events delegated to event leads.
• Maintain working knowledge of kitchen capacity, prep timelines, FOH service standards, and inventory.
• Flag conflicts (double‑bookings, capacity limits, supply gaps) before they affect delivery.
• Conduct post‑event debriefs and capture client feedback.

Authority

• Commit the kitchen to agreed menus within approved parameters.
• Confirm and adjust event staffing levels.
• Approve on‑site service recovery (e.g., comps) within a defined limit.

Required qualifications

• 2+ years in catering, events, hospitality, or restaurant operations.
• Demonstrated client‑facing sales or account management experience.
• Working understanding of both kitchen and service operations.
• Strong organization; manages multiple concurrent events up to a defined capacity.
• Availability for evenings and weekends; on‑site presence at key events.
• Valid driver's license and reliable transportation for off‑site events.

Preferred

• Experience with catering/event management or CRM software.
• Food safety certification.
• Beverage/alcohol service certification (Pro Serve in Alberta).

• Time to Recharge:
  Three weeks of paid vacation for all new salaried hires, plus 3 personal/flex days dedicated to mental health and well‑being.
• Comprehensive Health Benefits (No Waiting Period!):
  From day one, coverage for dental, prescriptions, vision, massage therapy, and more.
• Future Security:
  Self‑Directed Pension Plan with a 2× company match.
• Well‑Being Support:
  Employee Assistance Program for confidential resources and support.
• Inclusive Community:
  Access to Employee Resource Groups celebrating diversity and building connections.
• Exclusive Perks:
  Discounts on everyday products and services.
• Continuous Learning:
  Educational Assistance and scholarships for children’s post‑secondary studies.
• Career Growth:
  Clear career path planning and development opportunities tailored to skills and aspirations.
• Safe & Supportive Workplace:
  Commitment to a safe, healthy, and positive work environment for all.

The pay range for this position is $60,471.00 - $76,385.00.

Accommodation Statement

Accommodations for job applicants with disabilities are available upon request.