Description Lead all day-to-day food and beverage operations across the restaurant and catering program Maintain a strong, visible presence on the floor, setting the tone for service and guest engagement Build and develop a service team that understands both technical execution and intuitive hospitality Oversee financial performance including P&L;, labour management, and cost controls Partner closely with culinary leadership to ensure alignment in pacing, communication, and overall guest experience Continuously refine service standards to match the evolving expectations of a premium clientele Requirements A hands-on F&B; operator who leads through presence and sets standards through action Strong financial acumen with a proven ability to manage and influence P&L; performance Experience in premium, boutique,
or luxury environments where service is personalized rather than scripted Highly intuitive, with the ability to anticipate guest needs and adjust in real time Comfortable in a smaller, owner-led environment where accountability is high and support structures are lean Corporate Culture This is a full-time, year-round leadership role suited to someone who takes pride in execution, thrives in a hands-on environment, and is motivated by the opportunity to shape both the team and the guest experience in a unique, high-touch setting.
Compensation includes a base salary of $75,000 to $90,000, along with bonus potential, gratuities, and access to employee advantages and industry perks.