Assistant Event Manager

Blue Shock Executive Search; Calgary; On-site; CAD 65,000 - 70,000; Full time

Benefits offered by this job

Group Benefits (Medical, Dental & Vision)

RRSP Matching

Professional Development: $500 annually

Generous Vacation Program

Job summary

Blue Shock Executive Search is seeking an Assistant Manager - Event Operations in Calgary, Alberta. This role involves leading event logistics, training staff, and ensuring compliance with health and safety regulations. Ideal candidates have a degree in Hospitality Management and supervisory experience in food and beverage.

The job includes planning events, maintaining inventory, and ensuring high customer satisfaction. The position offers a salary of $65,000-$70,000 annually with various benefits such as group health insurance and generous vacation.

Qualifications

• A valid class 5 Alberta driver's license is mandatory.
• Valid certification in WHMIS, First Aid, ProServe, and ProTect.
• Experience in training and leading hourly employees.

Responsibilities

• Plan and coordinate event logistics to exceed client expectations.
• Supervise and train event staff for optimal performance.
• Maintain inventory and ensure health and safety compliance.

Skills

Organizational skills

Customer service

Leadership

Effective decision-making

Education

Post-secondary degree or diploma in Hospitality Management

2 years of food and beverage supervisory experience

Tools

MS Excel

Opera

7Shifts

Job description

Job Title: Assistant Manager - Event Operations

Compensation: $65,000-$70,000 annually

Benefits & Perks: Group Benefits (Medical, Dental & Vision), RRSP Matching, Professional Development: $500 annually, Generous Vacation Program

Position Summary

Reporting to the Manager, Event Operations, the Assistant Manager, Event Operations is responsible for taking a leading role in the organization of daily operations, training, systems and procedures, and standards of service for all events. Direct reports include the supervisor, Event Operations, and event staff.

Key Responsibilities

• Plan, coordinate, and direct workflow of tasks to ensure all room set‑ups and catering logistical requirements are met or exceeded for all catered functions and events.
• Participate in supervising teamwork, including training, performance management, and coaching staff on customer expectations and technical aspects of the space.
• Coordinate the requirements of the on‑campus delivery and catering program.
• Ensure that the MCEC department meets operational compliance with relevant federal, provincial, municipal and university legal and policy requirements, including but not limited to:
• health and fire safety
• responsible alcohol service
• scissor and man lifts
• food safety
• Ensure proper storage and maintain inventory controls related to event set‑up and A/V equipment.
• Identify items and areas that require maintenance, submit tickets to the Facilities team, and work with them to schedule a time for the work to be conducted.
• Maintain accurate inventories of all supplies, furniture, fixtures, and equipment, including all catering, linen, decor, and alcohol related supplies. Identify product supply needs and prepare required supplier orders.
• Provide summarized client feedback to the C&E department with the goal of increasing customer experience.
• Ensure all spaces are maintained and cleaned.
• Hire, train and schedule hourly event staff. Plan and communicate daily assignments for all levels of staff.
• Oversee the logistics of on‑campus delivery and catered events. Personal participation, as appropriate, in the actual provision of guest service requirements is expected.
• Manage the proper preparation and closure of events, including cleaning, alcohol consumption tabulation, cash outs, setting up for the following day's events, and ensuring that all C&E spaces are secure.
• Work closely with Sales and Coordination team to ensure the timely, accurate planning and execution of events.
• Communicate with other SU departments regarding staffing, liquor, and other event‑related needs.
• Provide support to the other food and beverage departments to facilitate effective product ordering, equipment setup, and staffing.
• Seek to continuously improve the guest experience, especially concerning service, setup, and aesthetic touches.
• Focus on controlling costs and labour expenses related to event execution.
• Assist with administrative tasks where necessary, and perform other duties as assigned by the Manager, Operations.

Leadership

The position is responsible for supervising and providing ongoing training of a team of hourly employees and salaried supervisors. Supervisory duties include shift task assignment, planning and directing workflow as per operating standards and general procedures, assisting with performance evaluations, and improving operations. The position makes recommendations on staff hiring and performance, which are communicated to the Manager, Event Operations.

Working Conditions

• lifting/carrying: 10 to 40 lbs.
• operation of aerial lifts
• pushing/pulling: 10 to 80 lbs. daily
• variable temperatures
• standing and walking for extended periods of time
• high level of public interaction
• repetitive motions: walking, bending, lifting
• facility congestion and noise

Scheduling flexibility is required, including the ability to work late nights, early mornings, and weekends.

Key Competencies

• Encourage staff development through coaching.
• Demonstrated team-orientation with equal ability to work well individually.
• Strong organizational and coordination skills.
• Ability to maintain composure and objectivity under pressure.
• Health and safety consciousness with dedication to maintaining a safe work environment.
• Effective decision‑making and problem‑solving skills, including the ability to take initiative to identify issues, and evaluate and select alternative courses of action to solve daily issues and challenges.
• Excellent communication and interpersonal skills.

Technical Requirements

• Intermediate computer skills (MS Excel, Word) and the ability to use a company‑issued iPad/iPhone to review daily documents and submit required reports.
• Proficiency in using a variety of catering and management software is required (Opera, Prismm, Formitize, 7Shifts, Dropbox and Square P.O.S.).
• Knowledge of current industry standards.
• Technical proficiency in audio‑visual equipment set‑up and troubleshooting.

Education and Experience

• A related post‑secondary degree or diploma in Hospitality Management, or a related discipline, combined with a minimum of 2 years of food and beverage supervisory experience.
• Valid certification in: WHMIS, First Aid, ProServe, and ProTect. On‑Job certification provided for: Safe Food Handling, Fall Protection, and Lift Operator.
• A valid class 5 Alberta driver’s license is mandatory.

We are an equal opportunity employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, disability, or genetic information.