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.

A Catering Manager plans, executes, and oversees all aspects of food service for events, managing staff, budgets, menus, client relations, and logistics to ensure high-quality, profitable, and smooth operations, handling everything from initial client consultation and menu design to day-of execution and post-event follow-up, while strictly adhering to health/safety standards.

The Food and Beverage Catering Manager oversees events and service execution under the direction of the Director of Food and Beverage.

This role pays an annual salary of $50,000-$65,000 CAD

Benefits for Full-Time roles: Health, Dental and Vision Insurance, Pension matching, and Paid Time Off (vacation days, sick days, and 11 holidays)

This position will remain open until March 20, 2026.

The SOEC Complex in Penticton is a premier multi-venue hub featuring the main South Okanagan Events Centre (SOEC) arena for concerts/hockey, the flexible Penticton Trade & Convention Centre (PTCC) for shows/banquets, the historic Memorial Arena, and the Okanagan Hockey School training facilities, offering extensive meeting spaces, three ice sheets, and diverse event capabilities for up to 3,500 guests, serving as the Okanagan's key destination for sports, entertainment, and large gatherings. 

• Client Management: Meet with clients to understand needs, provide estimates, present menus, and ensure satisfaction before, during, and after events. 
• Operational management:Plan, organize, and direct all aspects of the F&B operations, including restaurants, bars, banquets, and room service. This includes developing and implementing standard operating procedures (SOPs) for service and food preparation.
• Staff management and training:Lead and manage a team of employees by overseeing recruitment, conducting training and performance reviews, and creating work schedules. A key responsibility is fostering a positive, collaborative, and professional work environment.
• Financial management:Monitor revenues and control costs to meet or exceed budgeted financial goals. The manager oversees inventory control, negotiates with suppliers, and manages budgets for labor and purchasing.
• Guest relations and service quality:Ensure that all food and beverage products and services meet high quality standards and that guests have an exceptional experience. This involves actively interacting with guests, handling complaints, and using feedback to improve service.
• Menu and product development:Work with the culinary team to develop and maintain menus that are profitable, creative, and aligned with market trends and customer preferences.
• Compliance and safety:Enforce and ensure strict compliance with all relevant health, safety, and hygiene regulations.
• Sales and marketing:Work with other departments, such as sales and marketing, to create and execute strategies that promote F&B products and increase business. 

• Previous experience in the food and beverage industry, with a minimum of 3–5 years in a managerial or supervisory capacity.
• A college or university degree in Hospitality Management, Food Service Management, or a related field is often preferred. Experience can sometimes offset formal education.
• Relevant certifications, such as Food Safe or other provincial food and beverage service certifications, are typically required. 
• Valid Serving it Right is Mandatory

Core competencies

• Leadership and team management:A proven ability to motivate, coach, and manage a diverse team to achieve operational excellence.
• Business acumen:Strong financial management skills, including budgeting, cost control, and profitability analysis.
• Exceptional customer service:A passion for delivering high-quality guest experiences and the ability to resolve guest issues professionally.
• Communication:Excellent written and verbal communication skills for interacting with staff, suppliers, and guests.
• Problem-solving:The ability to make sound decisions and solve problems quickly in a fast-paced, high-pressure environment.
• Organizational skills:Strong attention to detail and the ability to multitask and manage competing priorities effectively.
• Technical knowledge:Proficiency with point-of-sale (POS) and inventory management software. Knowledge of food, wine, and culinary trends is also essential

At OVG, we understand that to continue positively disrupting the sports and live entertainment industry, we need a diverse team to help us do it. We also believe that inclusivity drives innovation, strengthens our people, improves our service, and raises our excellence. Our success is rooted in creating environments that reflect and celebrate the diverse communities in which we operate and serve, and this is the reason we are committed to amplifying voices from all different backgrounds.