Banquet and Event Operations Assistant Manager at Gitxaała Enterprises Corporation

Crest Hotel in Prince Rupert

• Prince Rupert

We're hiring a Banquet and Event Operations Assistant Manager to join our team at the Crest Hotel and Convention Centre in Prince Rupert, BC.

The Banquet and Event Operations Assistant Manager holds day-of operational authority across banquets, group functions, and convention centre events at the Crest Hotel and Crest Convention Centre. This role is the operational counterpart to the Group and Event Sales Manager. Sales brings the business in, and your role makes the business happen on the ground. In other words, after sales hands off the event, the Assistant Manager is responsible for its execution through client-facing delivery and post-event reset.

This Assistant Manager role carries hiring and termination authority for banquet and event staff, manages day-of service leadership, and serves as the on-site point of contact for clients during functions. Additionally, this position frees the Group and Event Sales Manager to focus on revenue growth, group business, and convention development.

As an assistant manager for events, you'll be responsible for most of the client and event staff communication and coordination, so you'll need strong organizational and multitasking skills as well as excellent communication skills with both clients and team members. This role requires a lot of coordination with both your own team and other departments.

Additionally, this role requires experience with digital tools for scheduling, event management, and communication, or the ability to use them comfortably quickly. You should also have experience with event budgeting, purchasing coordination, and vendor communication.

This is a full-time position with 40 hours of work per week and a yearly salary of $56,000 to $68,000. As an event-focused position, it requires the successful candidate to work flexible hours that include events, weekends, and holidays, depending on the event calendar. We are looking for someone with at least three years of experience in events, food and beverage operations, or banquets, and particularly someone with leadership experience in those roles. You must also have a current FOODSAFE Level 1 certificate and either have, or obtain within 30 days of hiring, a Serving it Right Certificate.

There is a physical component to this job that requires you to be able to life and carry up to 25 kg and stand and walk for extended periods of time while working in a quickly changing, fast-paced environment with time-sensitive demands.

If you're interested in this position, you can apply through the application form on this page.

Duties

Client-Facing Responsibilities

• Serve as the primary operational point of contact for clients following the sales handoff from the Group and Event Sales Manager.
• Confirm and communicate event logistics including timelines, room configurations, AV requirements, menu selections, dietary needs, and special requests.
• Conduct site visits and event walkthroughs with clients as required.
• Lead event-day client communication and serve as the on-site liaison during functions.
• Address client concerns and service adjustments in real time, escalating to the Group & Event Sales Manager as appropriate.=
• Maintain client relationships through follow-up and feedback collection.

Internal Coordination

• Coordinate event execution requirements across Food & Beverage, Front Office, Housekeeping, Maintenance, and management teams.
• Communicate event specifications, timelines, and special requirements to all relevant departments in advance of each function.
• Work with the Head of Food & Beverage on staffing requirements for each event, including additional banquet casual staff
• Coordinate room setup, breakdown, and turnover with the operations team.
• Confirm AV, lighting, signage, and room configuration requirements with Maintenance.
• Coordinate guest room blocks, check-in logistics, and group arrivals with the Front.

Office Manager

• Maintain event files, banquet event orders (BEOs), and internal communication records for each function.

Planning & Administration

• Maintain the events calendar and ensure all departments have visibility on upcoming functions.
• Prepare and distribute banquet event orders (BEOs) with adequate lead time.
• Support event budgeting by tracking costs and providing estimates to the Group and Event Sales Manager for approval.
• Coordinate event-specific purchasing requirements (rentals, décor, specialty items, AV) with approval from the Group and Event Sales Manager.
• Track post-event feedback and compile debrief notes for continuous improvement.
• Support the Group and Event Sales Manager with proposals, site visit preparation, and client-facing materials as needed.

Staffing Authority

• Recruit, hire, and terminate banquet and event staff in accordance with Company policies and applicable employment standards legislation.
• Onboard and orient new banquet staff to Crest Hotel service standards, event protocols, and safety requirements.
• Manage the banquet casual pool, including availability tracking and performance documentation.
• Provide performance feedback and coaching to banquet and event staff.
• Coordinate with the Head of Food & Beverage on staffing levels, event coverage, and shared staffing needs between banquet and restaurant operations.

Event Execution

• Be present and lead the coordination of service during banquet and event functions.
• Ensure service standards, timing, and presentation are maintained throughout each event.
• Coordinate with the kitchen and bar teams on meal timing, course flow, and beverage service.
• Manage event transitions (room flips, multi-phase events, receptions to dinner).
• Ensure post-event breakdown, cleaning, and reset are completed to standard.

Safety & Compliance

• Uphold food safety, liquor service, and workplace safety requirements during all events.
• Ensure banquet staff hold current certifications (Serving It Right, FOODSAFE) as required.
• Support incident reporting and safe work practices.

Qualifications

• Minimum three years of experience in banquet, events, or food and beverage. operations, with demonstrated coordination or leadership responsibilities.
• Strong organizational skills with the ability to manage multiple events and competing priorities simultaneously.
• Clear, professional communication skills with both clients and internal teams.
• Comfortable using digital tools for scheduling, event management, and communication (experience with Oracle Simphony, OpenTable, or similar systems is an asset).
• Experience with event budgeting, purchasing coordination, and vendor communication.
• Ability to work flexible hours including. evenings, weekends, and holidays as required by the event calendar.
• FOODSAFE Level 1 (or equivalent): required, must be current at time of hire.
• Serving It Right (BC): required, must be current at time of hire or obtained within 30 days.

Physical & Working Requirements

• Ability to stand and walk for extended periods during events.
• Ability to lift and carry up to 25 kilograms (tables, chairs, event equipment).
• Ability to work in a fast-paced environment with time-sensitive demands and changing priorities.

Education

This position requires that you hold a current FOODSAFE Level 1 (or equivalent) certificate at the time of hire. You must also either have or obtain within 30 days of hiring, a current Serving It Right (BC) certificate.

Benefits

Date Posted: 19 hours ago

Wage: $56,000 - $68,000 Yearly

Position Type Full Time

Hours 40 Hours per week

Remote Options: Office Only

Education Needed: Professional Certificate

Experience Needed: 3 Years

Location

Crest Hotel Prince Rupert

222 1 Avenue West, Prince Rupert, British Columbia, V8J 1A8, Canada