Lead the setup, service, execution and breakdown of banquet events, ensuring contractual requirements, client expectations and Hotel Arts service standards are met. Coordinate staffing, build schedules and event labour forecasts, and manage productivity within approved budgets and staffing standards. Work with Events, Culinary and other departments to review banquet event orders (BEOs), confirm requirements, attend BEO meetings and plan effective transitions between events. Meet with clients as required to confirm event details, respond to feedback and identify opportunities to enhance the guest experience. Maintain accurate inventories of linens, plateware, glassware, cutlery, beverage products and event equipment; Oversee event billing accuracy, including final guest counts and charges, and coordinate with Accounting to ensure timely posting. Manage cash-bar ticket controls and beverage reconciliation, ensuring accurate records and appropriate inventory controls. Ensure banquet spaces, storage areas and equipment are clean, organized, maintained and ready for service; coordinate shipping and receiving of client materials. Own the creation, implementation, ongoing review and enforcement of banquet standard operating procedures (SOPs), service standards and sequence of service. Maintain event timelines, run-of-show documents, opening and closing checklists, pre-shift briefing formats, training resources and other operational tools. Ensure scheduling prevents avoidable overtime; overtime requires advance approval from the Operations Manager. Monitor event costs, purchasing and departmental budget expectations,



and identify opportunities for operational efficiency and responsible upselling. Lead, coach and develop banquet floor managers and associates through clear direction, daily briefings, constructive feedback and consistent accountability. Coach on service standards, professional conduct, appearance, guest engagement and effective performance of duties. Conduct and document regular one-on-one meetings, coaching conversations and performance reviews; Support recruitment, onboarding, new-hire training and periodic refresher training; Foster respectful, productive relationships with Culinary, Events, Accounting, suppliers and all hotel departments. Ensure compliance with applicable occupational health and safety, food safety, responsible liquor service and employment standards. Inspect event equipment regularly and coordinate repairs or servicing; maintain appropriate guest conduct and safety oversight at events. Plan and coordinate offsite banquet and catering operations, including equipment, transportation, setup, service, breakdown and site restoration. Maintain food quality, safe handling and Hotel Arts service standards at third-party venues. Minimum 3-5 years supervisory experience in a food and beverage environment Must be able to drive catering van or larger catering trucks on a need basis Strong team player and able to work with little to no supervision Required to work flexible hours including late nights, weekends and holidays Must have excellent customer service skills Must be able to work as a team leader and drive for continuous improvement To learn more about Hotel Arts, please visit our website at: Applicants who do not already have legal permission to work in Canada will not be considered.

📌 Banquet Manager (Calgary)
🏢 Hotel Arts Group
📍 Calgary