Oak View Group:
Oak View Group is the global leader in venue development, management, and premium hospitality services for the live event industry. Offering an unmatched, 360-degree solution set for a collection of world-class owned venues and a client roster that includes the most influential, highest attended arenas, convention centers, music festivals, performing arts centers, and cultural institutions on the planet.
Position Summary:
The Suites & Catering Manager will oversee the daily operations of our premium catering & suites program, while also providing leadership support across food and beverage departments as needed. This role is ideal for a hospitality leader who thrives in fast-paced environments, has a deep understanding of food & beverage operations, and is passionate about mentoring teams to deliver top-tier guest experiences.
You will be responsible for supervising and scheduling event staff, managing inventory, ensuring compliance with alcohol service policies under AGCO regulations, and supporting flawless execution of catered events from set-up to tear-down. You’ll bring a hands-on, solutions-oriented approach and a winning attitude, ready to jump in wherever needed to support your team and the guest experience.
This role pays an annual salary of $78,000 CAD - $88,000 CAD.

Responsibilities:

• Lead the planning and execution of all suite and catering operations for all events
• Provide on-site leadership for event staff, ensuring efficient service and a high standard of hospitality
• Maintain full compliance with all AGCO and Smart Serve alcohol service regulations
• Act as the primary liaison for hospitality service issues, resolving concerns promptly and professionally
• Monitor food and beverage quality, presentation, and portioning during all catered events
• Collaborate with culinary and warehouse teams to ensure timely delivery and setup of food and beverage
• Assist in opening and closing procedures, including reconciliation of digital POS systems
• Ensure event schedules, labour budgets, and employee performance goals are met
• Lead, train, mentor, and coach staff; document performance, conduct reviews, and manage attendance in line with company policy
• Utilize MyVenue POS, TripleSeat, ADP (scheduling and attendance), and other digital systems as needed
• Assist with inventory control, cost management, and menu planning for suite and catering menus
• Review and reconcile event billing, labour metrics, and service performance in collaboration with the Premium Director and General Manager
• Oversee backstage catering and special event activations as needed
• Oversee and coordinate the transfer of Catering food orders to sister property as needed – FirstOntario Concert Hall
• Maintain cleanliness and uphold food safety and sanitation standards in all service area