Restaurant Event Day Manager

Aramark•Ottawa, ON

2d•CA$22 - CA$24•Onsite

About The Position

The Event Day Restaurant Manager – Full-Service is responsible for leading all aspects of front-of-house operations within a full-service restaurant located in a high-volume event venue. This role ensures an elevated dining experience through attentive service, strong team leadership, and seamless coordination with culinary and bar teams during event days.

Requirements

Minimum 2+ years of restaurant management experience in a full-service dining environment required
Strong understanding of full-service standards, including table service, pacing, and guest engagement
Proven leadership ability in fast-paced, guest-focused environments
Solid knowledge of food, beverage, and alcohol service standards
Valid Smart Serve certification (required)
Must have reliable personal transportation to and from the arena
Exceptional guest service and hospitality mindset
Strong leadership, coaching, and team development skills
Ability to manage multiple tables, sections, and service flows simultaneously
Excellent problem-solving and conflict resolution abilities
Strong organizational and communication skills
Attention to detail with a focus on delivering a premium dining experience

Nice To Haves

Experience in high-volume or event-based venues (arena, stadium, or large restaurant) is strongly preferred

Responsibilities

Lead full-service dining operations during event days, ensuring a high standard of hospitality and guest satisfaction
Manage all front-of-house staff including servers, hosts, bartenders, and support staff in a structured dining environment
Oversee guest flow, reservations, and table management to maximize seating efficiency and service quality
Maintain strong communication with kitchen and bar teams to ensure accurate timing, food quality, and seamless service execution
Actively engage with guests, handle escalations, and resolve service issues professionally and promptly
Ensure proper pre-service setup, service execution, and post-event breakdown of the restaurant
Monitor pacing of courses, table turns, and service standards consistent with a full-service dining experience
Manage attendance, floor plans, and in-shift staffing adjustments based on business levels
Enforce company policies, food safety standards, and health & safety regulations
Oversee POS operations, cash handling, and end-of-day reporting as required
Maintain a clean, organized, and upscale dining environment
Place and manage food, beverage, and supply orders
Prepare and manage staff schedules in alignment with the event calendar
Ensure operational readiness of the restaurant, including staffing plans, inventory levels, and service setup standards