Banquet Supervisor | Part-Time | Spruce Meadows

Oak View Group (OVG) is the global leader in premium live entertainment infrastructure and services, with a platform spanning venue development and end-to-end capabilities across venue management, hospitality, and sponsorship sales.

Founded in 2015, the company serves a collection of seven world-class owned venues and a client roster of the most iconic arenas, stadiums, convention centers, music festivals, performing arts centers, and cultural institutions, spanning four continents.

The Banquet Supervisor coordinates and oversees all catering events to ensure proper execution and ensure guest satisfaction.

They will provide exceptional customer service throughout the entire event process to ensure the highest standard of customer satisfaction.

To be successful in this role, candidates must be friendly and honest, build strong relationships, continually strive to provide a seamless experience, and be flexible with our clients' and their guests' needs by providing quality services and products through detailed and accurate communication.

Spruce Meadows team members must share in our values of being adaptable to event needs, being aware of guest requirements, showing strong character, and being team-centric.

This role pays an hourly rate of $24.00 CAD.

for Part-Time roles: Pension matching.

This position will remain open until October 16, 2026.

• Reviews assigned event details and menus prior to the scheduled event.
• Conducts pre-shift meetings with staff to ensure appearance and hygiene standards are being met, assign stations and partners, and review banquet event orders.
• Communicates with the Executive Chef/Kitchen Manager or event coordinator to ensure that all details have been planned for and met. Ensures that changes and further instructions are made in a timely manner.
• Ensures that appropriate quantities of china, glassware, silverware, linens, and other items are available for upcoming events. Secure requisitions for those items not available in inventory.
• Checks room setup prior to the event and meets with Executive Chef to confirm quantities of food items and timing of food leaving the kitchen.
• Ensures proper handling of all equipment (i.e., china, glassware, silverware, linen, and props) and their proper storage after use.