Event Sales & Operations Manager

The Event Sales & Operations Manager owns the client relationship and the sale from initial inquiry through event execution and follow-up. Serves as the central communication link between clients, front-of-house (FOH), and back-of-house (BOH) teams. Operationally fluent across on-site and off-site catering; present at key events to direct execution, with routine events handed to FOH/event leads. Sales is the measured priority; operational competence is the qualifier.

Every day, we're finding new ways to positively impact your industry. Our portfolio of brands was specifically developed to address the needs of your guests and your organization. 

Aramark’s services focus on enhancing productivity, creating an engaging environment, and promoting healthy living. 

Job Responsibilities

Key responsibilities

Sales

*    Respond to and qualify inbound inquiries; build and manage the sales pipeline.
*    Prepare quotes, proposals, and contracts; follow up on outstanding bids to close.
*    Upsell menu add-ons, beverage packages, rentals, and staffing .
*    Maintain client records , contracts, and deposit/payment tracking.
*    Track post event feedback and client follow up

Client management

*    Act as primary point of contact for booked clients from confirmation through event day.
*    Conduct consultations, tastings, and site walkthroughs.
*    Translate client requirements (headcount, dietary restrictions, timeline, budget, aesthetic) into actionable event briefs.

Menu

*    Collaborate with the culinary team to recommend and tailor menus that fit client needs, budget, and kitchen capability.
*    Propose and adjust within the approved culinary framework; does not create dishes unilaterally.

Event coordination

*    Build and distribute banquet event orders (BEOs) covering menu, timing, staffing, equipment, and logistics.
*    Finalize order volumes and menus with the kitchen; confirm staffing levels and roles with FOH/BOH.
*    Manage rentals, deliveries, transport, and setup/teardown for off-site events .
*    Present at high-value, complex, or new-client events to direct execution; routine events delegated to event leads.

Operational liaison

*    Maintain working knowledge of kitchen capacity, prep timelines, FOH service standards, and inventory.
*    Flag conflicts (double-bookings, capacity limits, supply gaps) before they affect delivery.
*    Conduct post-event debriefs and capture client feedback.

Authority

*    Commit the kitchen to agreed menus within approved parameters.
*    Confirm and adjust event staffing levels.
*    Approve on-site service recovery (e.g., comps) within a defined limit.

Qualifications

Required qualifications

*    2+ years in catering, events, hospitality, or restaurant operations.
*    Demonstrated client-facing sales or account management experience.
*    Working understanding of both kitchen and service operations.
*    Strong organization; manages multiple concurrent events up to a defined capacity.
*    Availability for evenings and weekends; on-site presence at key events.
*    Valid driver's license and reliable transportation for off-site events.

Preferred

*    Experience with catering/event management or CRM software.
*    Food safety certification.
*    Beverage/alcohol service certification (ProServe in Alberta).

Education