Manager, Food and Beverage BMO Centre
- Full TimeJob Category : Posted : October 28, 2026Full-Time 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. 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. Reporting to senior Food & Beverage leadership, this role leads one of the organization’s most strategically and operationally complex business units. The Manager, Food and Beverage BMO Centre, is responsible for shaping long‑term strategy, upholding service standards, driving financial performance, elevating guest experiences, and continuously strengthening catering operations. This position requires a leader who can think structurally, act decisively, and bring both hospitality vision and true business ownership to one of Canada’s premier event destinations. Success is achieved through advanced planning, operational execution, visible leadership presence, disciplined standards management, and the achievement of financial and KPI targets. The Manager is expected to maintain a highly visible presence on the event floor, actively leading teams, reinforcing standards, and ensuring successful service delivery in real time.



Business Unit Strategy & Ownership Hold direct accountability for operational execution across all events, ensuring staffing deployment, service delivery, venue readiness, guest satisfaction, and team performance meet established standards and business objectives Design and govern operational standards across all front-of-house environments, building the systems and playbooks that allow the team to deliver consistently and at scale across every event type Lead strategic operational planning cycles, budget and forecasting, staffing architecture, capital and equipment requirements, and operational readiness reviews. The priority is thinking ahead of the event, not just managing through it Drive continuous improvement through KPI analysis, process reviews, and scalable operational solutions Function as the senior strategic integrator across culinary, event management, sales, and venue operations, ensuring that every business unit decision is grounded in client expectations, operational reality, and financial outcomes Engage proactively with Sales & Event Management upstream, with a voice in shaping what is sold and how it is promised, not just executing what arrives at the operations team Partner with culinary leadership as a co-owner of the guest experience, aligning on food philosophy, service standards, and menu strategy in ways that elevate the overall program, not just individual events Build and steward relationships with internal leaders, external event partners, and clients,



representing the catering business unit with the credibility and commercial fluency of someone who truly owns the outcome Maintain a consistent and visible leadership presence during event execution, observing service standards and communicating with leaders, operational KPIs, guest experience expectations, and financial objectives are achieved in real time balancing leadership at the planning table with active presence on the floor Own succession planning and development within the catering team, deliberately identifying and developing the next generation of business unit leaders Hold full accountability for hiring standards, onboarding quality, performance management, and disciplinary processes, treating each decision as an investment in the long-term capability of the business unit Coach leaders and frontline teams in real time during events, reinforcing standards, addressing performance gaps, and recognizing solid execution as it occurs Financial Ownership & Business Performance Own the financial architecture of the catering business unit, including labour budgets, operational forecasts, cost-per-head targets, and productivity ratios, with a clear understanding of how every operational decision affects the bottom line Lead long-range strategic planning for peak demand periods, including the Calgary Stampede and major citywide conventions, treating each as a distinct business performance opportunity with its own strategy, staffing model, and financial targets Evaluate and recommend capital and operational investments with a business case mindset, articulating expected returns in service quality, efficiency, or revenue and owning the outcomes of those recommendations Guest Experience St

📌 Food Services Manager (Winnipeg)
🏢 Calgary Stampede
📍 Winnipeg