Hotel Arts plays an essential role at the Southern Alberta Institute of Technology (SAIT) as its exclusive Food & Beverage contractor through both the Curated Catering and Residence Meal Plan program. This partnership brings Hotel Arts' reputation for exceptional hospitality, innovative cuisine, and outstanding customer service to the SAIT campus. Through a wide range of catering services for meetings, conferences, weddings, special events, and campus dining, Hotel Arts delivers high-quality food experiences that enhance both student life and professional events. The collaboration reflects a shared commitment to excellence, community engagement, and supporting local industry while providing customized dining solutions that meet the diverse needs of the SAIT community.

Reporting to the Director of Food & Beverage and General Manager at Hotel Arts, the Food and Beverage Operations Manager ensures that both the Catering Sales and Operations as well as the Dining Center Sales and Operations at SAIT function as thriving and viable departments.  This position is responsible for ensuring that the above-mentioned business units are constantly striving to provide the service and offerings SAIT expects from our brand, while finding ways to grow campus business. 

Responsibilities include the oversight of daily operations, creating business development opportunities, building and maintaining strong working relationships both across campus and with the supporting Hotel Arts teams, recruitment and training, staff development, collaboration with the marketing teams at both SAIT and Hotel Arts, and financial responsibilities including but not limited to participation in annual budget creation, expense management, daily and monthly financial reporting as well as strategic planning. 

Please note that this is a full-time position to provide maternity leave coverage.

Qualifications

• Minimum 5+ years of progressive leadership experience within hospitality, food service, restaurant, or large-scale catering operations, with demonstrated success managing high-volume environments and diverse service models.
• Proven experience leading both restaurant and large-scale catering operations, with a strong understanding of event execution, operational efficiency, food service standards, and guest satisfaction.
• Strong people leader with a passion for coaching, mentoring, and developing teams, fostering a culture of accountability, engagement, continuous learning, and professional growth.
• Demonstrated ability to recruit, train, motivate, and retain high-performing teams while promoting a positive and inclusive workplace culture.
• Exceptional relationship-building skills with the ability to establish and maintain strong partnerships with clients, students, faculty, vendors, and internal stakeholders within an institutional environment.
• Excellent organizational, communication, and interpersonal skills, with the ability to effectively manage multiple priorities in a fast-paced, customer-focused setting.
• Proven track record of delivering outstanding customer experiences while balancing operational requirements, financial objectives, and service excellence.
• Experience implementing continuous improvement initiatives that enhance operational efficiency, employee performance, and overall guest satisfaction.
• Proficiency in Microsoft Office Suite, Canva, Point-of-Sale (POS) systems, and other hospitality technology platforms.
• Strong business acumen with experience managing budgets, labor costs, inventory controls, and operational performance metrics.
• Ability to work flexible hours, including evenings, weekends, and holidays, to support operational and event requirements.
• Experience working within an institutional food service contractor environment is considered a strong asset, with an understanding of the importance of collaboration, compliance, and service excellence in supporting the SAIT community.