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. Job Responsibilities 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.

Qualifications 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 (ProServe in Alberta).

Benefits 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. #J-18808-Ljbffr