Calgary, Ab Banquet manager Jobs – 27 Openings This Week

Executive Chef - FT
ACE Casinos Blackfoot —Calgary, AB
- $60,000–$65,000 a year
- Weekends as needed
- Inventory management
- Sanitation
- Restaurant management
Quick apply
Sous Chef Full Time
Compass Group Canada Ltd —Calgary, AB
- $22 an hour
- Weekends as needed
- Inventory management
- Sanitation
- Supervising experience
Quick apply
2d
Corporate Sales Manager; Hilton Garden Inn & Homewood Suites, Calgary Downtown
Hilton Garden Inn and Homewood Suites Calgary Downtown —Calgary, AB
- $65,000–$70,000 a year
- Full-time
- CRM software
- Sales
- Social media management
- Dental care
- Vision care
Quick apply
Sous Chef Full Time
Compass Group Canada Ltd —Calgary, AB
- $23 an hour
- Weekends as needed
- Inventory management
- Sanitation
- Supervising experience
Quick apply
2d
Sales Manager
RADISSON HOTEL AND CONFERENCE CENTRE CALGARY —Calgary, AB
- Full-time
- Salesforce
- Research
- Microsoft Office
Quick apply
7d
Assistant Manager Food and Beverage
Pacini Meadows Mile at The Holiday Inn Suites Calgary South Conference Centre —Calgary, AB
- $50,000–$62,000 a year
- Weekends as needed
- Hospitality
- Bar
- Inventory control
- Paid time off
Quick apply
1d
Executive Chef - FT
ACE Casinos —Calgary, AB
- $60,000–$65,000 a year
- Weekends as needed
- Inventory management
- Sanitation
- Restaurant management
- Dental care
Quick apply
8d
Catering/ Banquet Assistant Manager, Full Time
Compass Group Canada Ltd —Calgary, AB
- $25 an hour
- Weekends as needed
- Microsoft Office
- Bachelor's
- Team management
Quick apply
Food & Beverage Manager
The Element by Westin Calgary Downtown —Calgary, AB
- Weekends as needed
- Inventory management
- Customer service
- Restaurant management
Quick apply
6d
Restaurant Leadership | Staff
The Banquet Bar —Calgary, AB
- Bar
- Restaurant management
- Team management
- Flexible schedule
Quick apply
22h
Chef Manager
Compass Group Canada Ltd —Calgary, AB
- Supervising experience
- Human resources
- Training & development
Quick apply
6h
Banquet Supervisor | Full-Time | Spruce Meadows
Oak View Group —Calgary, AB
- $24 an hour
- Weekends as needed
- Customer service
- Supervising experience
- Team management
- Dental care
- Paid time off
Food and Beverage Supervisor
The Ranchmen's Club —Calgary, AB
- Weekends as needed
- Restaurant management
- Hotel
- Team management
- Dental care
- Paid time off
Quick apply
7h
Banquet Supervisor | Part-Time | Spruce Meadows
Oak View Group —Calgary, AB
- $24 an hour
- Part-time
- Customer service
- High school diploma or GED
- Supervising experience
Event Sales Coordinator -Fairmont Palliser
Encore Global —Calgary, AB
- Full-time
- CRM software
- Hospitality
- Hotel
Chef F&B (Executive Chef & Food & Beverage Manager) Recruitment
Element Calgary Airport | Four Points Calgary Airport —Calgary, AB
- $70,000–$85,000 a year
- Full-time
- Bar
- Inventory management
- Restaurant management
- Dental care
- Life insurance
Quick apply
Food & Beverage Sales Manager - 12 month contract
FAIRMONT —Calgary, AB
- Full-time
- Hotel
- Disability insurance
- Dental care
Quick apply
Banquet & Catering Supervisor, Full Time
Compass Group Canada Ltd —Calgary, AB
- $18 an hour
- Hospitality
- Customer service
- Driving
Quick apply
Casual Catering Servers
Great Events Catering —Calgary, AB
- Weekends as needed
- Bar
- Customer service
- Hotel
Quick apply
4d
Casual Catering Bartender
Great Events Catering —Calgary, AB
- Weekends as needed
- Bar
- Hotel
- Cleaning
Quick apply
4d

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banquet manager jobs near calgary, ab

Executive Chef - FT

ACE Casinos Blackfoot -
Calgary, AB

Quick apply

Job details

Full-time
$60,000–$65,000 a year

Qualifications

Cost management
Succession planning
Red Seal
Sourcing
Pricing
Operations management
Inventory management
Food service staff training and mentoring
Coaching
Sanitation
Workplace safety policies
Restaurant management
Complaint handling
Performance management
Schedule management
Production planning
Plating
Quality Control
Staff training
Program coordination
Customer service orientation
Occupational Health and Safety (OHS) regulations
Cleaning
Purchasing
Budgeting
Training & development
Guest services
Chef experience
Food safety
Casino hospitality and food service
Guest issue resolution
Delegation
Team motivation
Client interaction
Professional kitchen experience
Team coordination

Full job description

The Executive Chef is part of the Management Team of Ace Casinos and will own, lead, and oversee daily kitchen operations, all food departments full service - quick service, buffet, banquets, and grab and go etc., fiscal budgets, labor productivity, scheduling, inventory control, guest service standards, and execution and development of menu strategies to produce both short-term and long-term profitability.

The Executive Chef will develop and provide excellent leadership to all employees while being focused on delivering a high level of food service that meets or exceeds guest expectations. They will lead the development of annual operating and capital budgets and be a key part of the strategic planning process for continuous success in all reporting areas.

The Executive Chef will deliver exceptional experiences in all that we do and will constantly aspire to create a second home environment for our guests. The Executive Chef will assist the Asian Executive Chef, and Sous Chefs, with scheduling, menu costing, menu developing, recipe creation, invoice inputting, and overall kitchen management.

Responsibilities and Duties:

Ensures service excellence in the execution and preparation of all food products served.

Builds effective working relationships with guests, employees, and operational leaders.

Demonstrates innovation across food and beverage operations.

Ensures adherence to approved operating policies, programs, procedures, and company standards.

Works closely with the Regional General Manager - Food and Beverage and site Food and Beverage leaders to create

effective programs and operational synergies.

Attends management meetings, department meetings, in-house training programs, and other meetings as required.

Effectively addresses guest and employee concerns and complaints.

Develops a strong understanding of guest dining needs and implements plans accordingly.

Organizes and conducts employee training programs.

Coordinates scheduling, inventory, purchasing, and ordering requirements.

Oversees kitchen employees to ensure quality, speed, consistency, and presentation standards are achieved.

Creates, develops, tests, and costs core menus, limited-time offers, specials, and promotional menu items in collaboration

with the Regional General Manager - Food and Beverage.

Develops and maintains standardized recipes, portion specifications, plating standards, yields, allergen information, and

current item costing for all approved menu products.

Reviews menu performance, product mix, guest response, food cost, and contribution margin, and recommends pricing,

positioning, modification, or removal of menu items.

Leads the operational rollout of new menus and limited-time offers, including product sourcing, recipe documentation, staff

training, equipment requirements, production planning, and post-launch review.

Monitors food cost, waste, purchasing, inventory variance, portion control, and product utilization, and implements

corrective action when results fall outside approved targets.

Evaluates products and suppliers in collaboration with the Regional General Manager - Food and Beverage and identifies

opportunities to improve quality, consistency, availability, and cost.

Establishes and audits consistent culinary standards, recipes, presentation, product specifications, and kitchen procedures

across all assigned properties while accommodating approved site-specific requirements.

Develops Sous Chefs, Chefs de Partie, and other culinary leaders through coaching, delegation, performance

management, succession planning, and structured development plans.

Ensures compliance with food safety requirements, public health standards, occupational health and safety requirements,

allergen controls, company policies, and applicable regulatory requirements.

Ensures kitchen areas are clean, organized, properly maintained, and appropriately equipped.

Performs other duties as assigned.

Education and Experience:

A journeyman Red Seal Certification or Culinary Arts Certification preferred.
Must possess a minimum of 5 years of experience in an Executive Chef, Restaurant Chef and/or Executive Sous Chef capacity.
Proven hands-on experience in leading, motivating and scheduling a large team of kitchen employees.
Specific Hospitality food and beverage operational experience would be an asset with an understanding of menu design, inventory control and food cost practices and procedures.

Skills and Abilities:

Ability to work cohesively as part of a team.
Ability to focus attention on guest needs, always remaining calm and courteous.
Highly responsible and reliable.
Follows all safety and sanitation policies when handling food and beverage.
Consistently offers professional, friendly, and engaging service.
Follow outlet policies, procedures, and service standards.
Professional demeanor and ability to approach situations in a tactful manner.
Ability to work calmly under pressure and treat others with respect regardless of their status or position.
A passion for providing excellent service and full alignment with the organization’s vision.
Training in Outlook Express, Microsoft Office (Word and Excel) is required.

Job Requirements:

Ready and willing to work a flexible schedule, including graveyards, weekends, and holidays. The hours of work will be based on operational needs.
Knowledge of AGLC Terms & Conditions and Operating Guidelines.
Knowledge and ability to clearly explain operating house rules to guests and employees.
Proven hands-on experience in leading, motivating and scheduling a large team of kitchen employees.

Work Conditions and Physical Requirements:

Walk/stand – Must be able to walk/stand throughout much of the shift.
Talk/hear – must be able to detect, determine, identify, observe, inspect, and assess. This position frequently communicates with guests and employees throughout the entirety of the shift. Must be able to exchange accurate information and professionalism in these situations.
Occasional kneeling, pushing, and pulling.
Occasional ascending or descending ladders, stairs, and ramps.
Frequent lifting and carrying up to 50 lbs.
Works in an indoor, fast-paced environment.
Advanced attention to detail.

Ability to work under pressure.

Quick apply

Refine Your Search

banquet manager jobs in calgary, ab

Executive Chef - FT

Sous Chef Full Time

Corporate Sales Manager; Hilton Garden Inn & Homewood Suites, Calgary Downtown

Sous Chef Full Time

Sales Manager

Assistant Manager Food and Beverage

Executive Chef - FT

Catering/ Banquet Assistant Manager, Full Time

Food & Beverage Manager

Restaurant Leadership | Staff

Chef Manager

Banquet Supervisor | Full-Time | Spruce Meadows

Food and Beverage Supervisor

Banquet Supervisor | Part-Time | Spruce Meadows

Event Sales Coordinator -Fairmont Palliser

Chef F&B (Executive Chef & Food & Beverage Manager) Recruitment

Food & Beverage Sales Manager - 12 month contract

Banquet & Catering Supervisor, Full Time

Casual Catering Servers

Casual Catering Bartender

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