Assistant Manager Scotia Place Restaurant

Calgary Sports and Entertainment Corporation; Calgary; On-site; CAD 65,000 - 80,000; Full time

Job summary

Calgary Sports and Entertainment Corporation in Calgary, AB, seeks an Assistant Manager, Restaurant to lead daily operations of a signature wood-fired concept at Scotia Place. You will supervise front-of-house staff, ensure exceptional service, and drive guest satisfaction during games, concerts, and events.

Featuring hands-on leadership, this role requires coordinating with Culinary, Beverage, and Event Operations teams, managing scheduling, and upholding safety and quality standards in a

Qualifications

• Minimum 5 years of progressive hospitality experience, including restaurant supervisory or management experience.
• Experience in upscale casual dining, full-service restaurants, premium hospitality, hotels, or high-volume dining environments.
• Experience supporting restaurant openings or developing new service teams considered an asset.
• Strong understanding of restaurant operations, front-of-house service standards, and food and beverage service.
• Demonstrated ability to lead, coach, motivate, and develop employees in a fast-paced hospitality environment.
• Experience with employee scheduling, labour management, inventory control, budgeting, and operational cost management.
• Knowledge of Alberta liquor service requirements, food safety standards, and workplace health and safety practices.
• Post-secondary education in Hospitality Management, Business Administration, or a related field is considered an asset. Equivalent experience will be considered.
• Valid Alberta Food Safety Certification and ProServe Certification, or the ability to obtain them prior to employment.
• Availability to work a flexible schedule, including evenings, weekends, holidays

Responsibilities

• Support the day-to-day operations of the restaurant, ensuring exceptional food, beverage, and hospitality standards.
• Assist with restaurant opening and closing procedures, service preparation, dining room readiness, and post-service activities.
• Provide hands‑on leadership and direction to front‑of‑house employees, maintaining an active presence throughout service.
• Support the development and execution of service standards that reflect the restaurant's wood‑fired culinary concept and elevated dining experience.
• Oversee dining room operations, guest flow, reservations, seating arrangements, and service coordination to ensure a positive guest experience.
• Respond promptly and professionally to guest feedback and concerns, leading service recovery efforts when required.
• Assist with recruitment, onboarding, training, coaching, performance management, and development of restaurant employees.
• Lead pre‑shift meetings and communicate daily priorities, menu features, service expectations, and event‑specific requirements.
• Support employee scheduling, labour deployment, payroll administration, and staffing adjustments based on business volumes and operational needs.
• Assist with monitoring restaurant performance, labour costs, inventory, purchasing, waste reduction, and other financial objectives.
• Support food and beverage inventory management, product ordering, stock rotation, and reconciliation procedures.
• Ensure accurate use of point‑of‑sale systems, payment processing, cash handling, and billing procedures.
• Maintain compliance with liquor service requirements, food safety regulations, licensed capacity restrictions, and CSEC policies and procedures.
• Ensure the restaurant maintains high standards of cleanliness, presentation, organization, and workplace safety.
• Work collaboratively with Culinary, Food & Beverage, Premium Services, and Event Operations teams to support coordinated service delivery.
• Identify opportunities to improve operational efficiency, service quality, employee engagement, and guest satisfaction.
• Support the implementation of restaurant operating procedures, service standards, and training programs as part of Scotia Place's opening team.
• Foster a positive, inclusive, and accountable team culture that reflects CSEC's values and commitment to hospitality excellence.
• Actively participate in the Safety Program and follow all safety rules.
• Perform other duties as required.

Skills

Hospitality leadership

Guest service

Team development

Operational decision making

Communication

Education

Post-secondary hospitality/business

Tools

POS systems

Scheduling software

Microsoft Office

Job description

Job Category: Professional/Technical

Requisition Number: ASSIS002362

• Posted : October 16, 2026
• Full-Time
• On-site

Locations

Showing 1 location

Description

Position Summary

The Assistant Manager, Restaurant supports the day-to-day operations of a signature wood-fired restaurant concept at Scotia Place, helping deliver an elevated dining experience in a dynamic sports and entertainment environment.

This hands‑on leadership role is responsible for supporting restaurant service, leading and developing front‑of‑house teams, maintaining exceptional food and beverage standards, and ensuring efficient and consistent operations during games, concerts, special events, and regular restaurant service, as applicable.

Job Responsibilities

• Support the day-to-day operations of the restaurant, ensuring exceptional food, beverage, and hospitality standards.
• Assist with restaurant opening and closing procedures, service preparation, dining room readiness, and post-service activities.
• Provide hands‑on leadership and direction to front‑of‑house employees, maintaining an active presence throughout service.
• Support the development and execution of service standards that reflect the restaurant's wood‑fired culinary concept and elevated dining experience.
• Collaborate closely with Culinary leadership to ensure seamless communication, accurate order execution, food quality, presentation, and timely service.
• Oversee dining room operations, guest flow, reservations, seating arrangements, and service coordination to ensure a positive guest experience.
• Respond promptly and professionally to guest feedback and concerns, leading service recovery efforts when required.
• Assist with recruitment, onboarding, training, coaching, performance management, and development of restaurant employees.
• Lead pre‑shift meetings and communicate daily priorities, menu features, service expectations, and event‑specific requirements.
• Support employee scheduling, labour deployment, payroll administration, and staffing adjustments based on business volumes and operational needs.
• Assist with monitoring restaurant performance, labour costs, inventory, purchasing, waste reduction, and other financial objectives.
• Support food and beverage inventory management, product ordering, stock rotation, and reconciliation procedures.
• Ensure accurate use of point‑of‑sale systems, payment processing, cash handling, and billing procedures.
• Maintain compliance with liquor service requirements, food safety regulations, licensed capacity restrictions, and CSEC policies and procedures.
• Ensure the restaurant maintains high standards of cleanliness, presentation, organization, and workplace safety.
• Work collaboratively with Culinary, Food & Beverage, Premium Services, and Event Operations teams to support coordinated service delivery.
• Identify opportunities to improve operational efficiency, service quality, employee engagement, and guest satisfaction.
• Support the implementation of restaurant operating procedures, service standards, and training programs as part of Scotia Place's opening team.
• Foster a positive, inclusive, and accountable team culture that reflects CSEC's values and commitment to hospitality excellence.
• Actively participate in the Safety Program and follow all safety rules.
• Perform other duties as required.

Job Skills and Qualifications

• Minimum 5 years of progressive hospitality experience, including restaurant supervisory or management experience.
• Experience in upscale casual dining, full‑service restaurants, premium hospitality, hotels, or high‑volume dining environments preferred.
• Experience supporting restaurant openings or developing new service teams considered an asset.
• Strong understanding of restaurant operations, front‑of‑house service standards, and food and beverage service.
• Appreciation for culinary excellence and the ability to collaborate effectively with kitchen leadership.
• Demonstrated ability to lead, coach, motivate, and develop employees in a fast‑paced hospitality environment.
• Strong guest service skills, with the ability to anticipate needs, resolve concerns, and create memorable dining experiences.
• Experience with employee scheduling, labour management, inventory control, budgeting, and operational cost management.
• Excellent communication, interpersonal, organizational, and problem‑solving skills.
• Ability to manage competing priorities, remain composed under pressure, and make sound operational decisions.
• Experience using point‑of‑sale systems, scheduling software, Microsoft Office, and restaurant management systems.
• Knowledge of Alberta liquor service requirements, food safety standards, and workplace health and safety practices.
• Post‑secondary education in Hospitality Management, Business Administration, or a related field is considered an asset. Equivalent experience will be considered.
• Valid Alberta Food Safety Certification and ProServe Certification, or the ability to obtain them prior to employment.
• Availability to work a flexible schedule, including evenings, weekends, holidays

This position will remain open until a suitable candidate is found.

CSEC is an equal opportunity employer. We do not discriminate based on age, ethnicity, gender, nationality, religious belief, or sexual orientation.