Event Supervisor
Calgary Stampede
5d ago


About the Calgary Stampede!

The Calgary Stampede celebrates the people, the animals, the land, the traditions and the values that make up the unique spirit of the west.

The Calgary Stampede contributes to the quality of life in Calgary and southern Alberta through our world-renowned Stampede, year-

round facilities, western events and several youth and agriculture programs. Exemplifying the theme, We’re Greatest Together, we are a volunteer-

supported, not-for-profit community organization that preserves and celebrates our western heritage, cultures and community spirit.

All revenue is reinvested into Calgary Stampede programs and facilities.

Position Summary

The Catering Senior Event Supervisor will oversee, lead and provide hands on daily operational leadership to the F&B Event’s supervisory teams.

Events include food and beverage service for galas, weddings, trade and consumer shows, concerts, concession stands and meetings within Calgary’s largest venue, offering over 500,000 square feet of meeting and exhibit space.

  • Position will provide direct support to the Event and Operations Manager as well as lead the Event Supervisors, providing immediate to short term leadership planning for the department;
  • building strong relations and daily working relationships with all key stakeholders and departments to ensure a high level of communication.

    Responsibilities of this role include, but are not limited to :

    Responsible for setting an example for the entire operations team by personally interacting on a daily basis with our guests and team members to ensure satisfaction, personalized service and identifying opportunities for further improvement.

    This position will identify and resolve where possible any existing barriers that may prevent the FOH team from accomplishing these day to day goals.

    Any areas that cannot be resolved are to be brought forward to the Event and Operations Manager.

    Directly leading, motivating and challenging our event supervisory team and operational teams to :

  • Create a guest centric environment
  • Consistently provide all guests with exceptional service where their expectations are exceeded
  • Organize, plan and execute all F&B events
  • Monitor service during events and work on improving overall consistency and further elevate standards
  • Directly supervises and manages F&B operational employees and all day-to-day operations
  • Understands F&B operational employee positions well enough to perform duties in employees absence
  • Creates a work environment that promotes teamwork, performance feedback, recognition, mutual respect and employee satisfaction
  • Assist with department staffing, on-boarding and training in the following ways :

  • Coordinates onboarding and training, provides continual coaching and mentoring to further develop service teams
  • Interview, hire and train new staff monitor progress and provide feedback
  • Ensure proper training is provided, including onboarding and orientation programs for new employees
  • Ensure training manuals and materials are being used
  • Identify and address opportunities for further training or retraining of existing staff
  • Drive initiatives to further increase staff recognition / appreciation on a daily basis
  • Specifically coach event supervisors and captains to problem solve, review their event plans and menus, support them during events, guide their supervisory decisions, etc.
  • Planning :

  • Organize and oversee all year round and specific Stampede F&B events, ensuring successful event execution for internal and external guests
  • Leading and organizing supervisory teams to ensure events are properly executed
  • Responsible for immediate and short term department planning including materials, employee assignments
  • Reviewing and sharing guest / employee feedback and changing procedures as required
  • On site contact for third party vendors related to trade shows, food trucks and concession business; work on site with clients, event management and providers
  • Develop and manage all Concessionaire agreements including fee collection
  • Provide feedback on scheduling issues / suggestions
  • Responds quickly and proactively to all employee or guest concerns
  • Ensure strong communication within the operations teams
  • Organize and lead supervisor and service staff meetings throughout the year
  • Staff communication through up to date bulletin boards, posters, newsletters and e-mails
  • Provide event evaluation comments and guest feedback surveys and cascade to FOH and BOH teams
  • Regularly attend and organize pre and post event communication briefings
  • Attend planning meetings with clients and Sales Managers to prepare for upcoming events
  • Financial / Measurements :

  • Ensure team is coaching and documenting all staff performance issues performance reviews with effective feedback are being given in a timely manner
  • Motivate teams and drive our annual employee satisfaction survey results
  • Oversee event coverage and scheduling to ensure FOH labour is controlled
  • Oversee daily sign in sheets to improve payroll productivity and decrease overtime
  • Discuss improvement and awareness of KPI’s within FOH and BOH teams
  • Safety :

  • Drive initiatives within the team to ensure a safe environment for our guests and service teams
  • Ensure safe work practices are being adhered to at all times and WCB / Incident reporting is being completed by teams
  • Ensure teams are adhering 100% to all AGLC and AHS policies and regulations
  • Ensure guest facing, BOH and storage areas are clean, organized and safe
  • Qualifications

    The ideal candidate will be proactive, optimistic and have worked in a dynamic environment where they have experience delivering on multiple priorities and will hold the following qualifications :

  • Degree or Diploma in Hotel and Restaurant, Business Administration or Hospitality Management
  • ProServe and Alberta Food Safety Certification
  • Preference to those who have completed wine / beverage programs
  • Minimum of 1 3 years banquet or restaurant supervisory experience Exceptional communication skills with the ability to communicate clearly and confidently in groups or one on one conversations A desire to exceed both requested and anticipated guest and co-

    worker expectations Must be highly organized and be proactive to plan future events Preference given to those that are proficient in Word, Excel and Outlook Highly responsible for their actions, reliable and able to work with limited direction A passion for consistently delivering great service Must be available to work weekends, including early morning or late evening shifts Must have certification in ProServe Liquor Training and Alberta Food Safety Preference given to those with a recognized diploma in Food Service or Tourism Management


  • Practical and technical knowledge / skills Proficient
  • Planning, organizational and integrating knowledge Specified
  • Communicating and influencing skills Influencing
  • Problem solving Makes Inquiries
  • Apply
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