Manager, Restaurant Operations and Events
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Job Summary
The School of Hospitality & Tourism is seeking a dynamic and highly visible Manager Restaurant Operations & Events to provide leadership for Highwood Kitchen & Bar and the Schools growing events portfolio.
Reporting to the Associate Dean this role works collaboratively with faculty staff students industry partners and institutional stakeholders to deliver exceptional hospitality experiences while advancing applied real-world learning. This unique leadership opportunity combines the excitement of commercial restaurant and event operations with the rewarding impact of supporting student success in a live learning environment.
As Manager you will balance operational excellence with educational priorities ensuring every decision supports both outstanding guest experiences and meaningful student outcomes. You will be accountable for operational performance financial stewardship people leadership continuous improvement business development and the continued growth of the Schools events portfolio.
This hands-on leadership role requires a consistent presence during restaurant service particularly dinner service. You will coach employees mentor supervisors engage with guests support student learning and foster a culture of hospitality excellence.
- Provide leadership for Highwood Kitchen & Bar and the Schools events portfolio delivering exceptional guest experiences while supporting student learning.
- Lead restaurant and event operations ensuring service excellence operational performance quality standards and regulatory compliance.
- Drive the growth of the events portfolio through business development client relationships proposal development and revenue-generating opportunities.
- Collaborate with faculty staff industry partners and institutional stakeholders to create authentic hospitality and event learning experiences.
- Lead coach and develop supervisors and frontline teams fostering a culture of service excellence accountability and continuous improvement.
- Oversee budgets labour utilization financial performance forecasting and business planning for restaurant and event operations.
- Serve as a visible hands-on leader engaging with guests mentoring employees and supporting student success in a live learning environment.
- Champion operational excellence by identifying opportunities to improve service delivery efficiency and overall performance.
- Diploma or degree in Hospitality Management Business Culinary Management or a related discipline
- Minimum five (5) years of progressive hospitality leadership experience in restaurant and/or event operations
- Demonstrated experience leading teams managing budgets and delivering exceptional guest experiences
- Food Safe Certification or equivalent
- ProServe Certification
- WSET Level 2 Award in Wines or equivalent wine education
- Event Management certification
- First Aid certification
- Leadership coaching and team development
- Guest-focused hospitality and service excellence
- Strong business financial and operational acumen
- Excellent project management communication and relationship-building skills
- Sound judgment professionalism and problem-solving abilities
- Ability to balance competing priorities in a fast-paced environment
- Collaborative leadership style with a focus on accountability continuous improvement and inclusion
- Proficiency with Microsoft Office and hospitality technology including POS systems
Required Experience:
Manager
About Company
The Southern Alberta Institute of Technology (SAIT) offers hands-on degree, diploma, certificate, continuing education and corporate training programs to develop the skills and knowledge employers demand.
