Position Summary:

The restaurant manager is responsible for the day to day operation and overall performance of the restaurant/bar and In room Dining. The position provides leadership working closely and collaboratively with the Food & Beverage Manager to maintain a high level of service with our guests and maintaining operational standards, compliance with hotel policies and food & beverage controls, health & safety regulations, liquor legislation and the collective agreement.

Responsibilities:

- Direct reports: Bartenders, Servers, In Room Dining Order Takers, In Room Dining Runners.
- Work closely and collaboratively with the Food & Beverage leadership team to ensure consistent departmental standards, communication, staffing, service delivery, and operational execution.
- Display professional leadership, integrity, and accountability at all times.
- Maintain a visible management presence on the floor, particularly during peak service periods.
- Lead, motivate, coach, and develop the service team to ensure consistently high service standards.
- Assign daily duties and responsibilities to direct reports and ensure appropriate staffing and workflow throughout each service period.
- Implement, maintain, and uphold opening, closing, and side-duty procedures for all service staff.
- Ensure staff complete all required opening and closing duties to the established hotel standards.
- Maintain the cleanliness, organization, and overall condition of the bar area, storage room, In-Room Dining service area, and upstairs bistro.
- Ensure all areas consistently meet hotel standards for cleanliness, sanitation, organization, presentation, and safety.
- Handle guest interactions, concerns, and complaints with the highest level of hospitality and professionalism, ensuring appropriate service recovery when required.
- Monitor service quality and proactively address operational issues during service.
- Work closely with the Kitchen to coordinate food preparation, presentation, timing, and delivery.
- Hire, train, onboard, coach, and develop service team members to ensure service levels are maintained.
- Provide ongoing feedback and performance coaching to staff
- Advise staff of HR notices, hotel policies, procedures, service standards, and operational expectations.
- Complete monthly beverage inventories accurately and on schedule.
- Requisition liquor, wine, beer, and other operating supplies as required.
- Monitor inventory levels, product usage, waste, and variances to support effective cost control.




- Ensure proper handling of cash, checks, and POS transactions in accordance with hotel procedures.
- Ensure accurate and timely completion of weekly schedules and payroll.
- Manage staffing levels and labour deployment according to business volumes and operational requirements.
- Be familiar with and ensure compliance with the Collective Bargaining Agreement and applicable workplace policies.
- Maintain a high level of cleanliness, sanitation, and safety throughout the restaurant spaces in accordance with health regulations and hotel standards
- Monitor safety conditions and ensure employees adhere to established safety procedures.
- Enforce all applicable provincial liquor legislation, regulations, and responsible alcohol service requirements.
- Plan and facilitate annual departmental meetings and staff training sessions.
- Work collaboratively with other hotel departments to ensure seamless daily operations and an exceptional guest experience.
- Assist with banquets and other operational food & beverage requirements as needed.
- Support initiatives that improve guest satisfaction, operational efficiency, employee performance, and departmental profitability.
- Complete any other duties or tasks assigned by the Hotel Manager and Food & Beverage Leadership
- Work closely with the Kitchen to coordinate food presentation and delivery times.
- Be familiar with the Union agreement to ensure compliance.
- Advise staff of formal policies and procedures.

Specific Qualifications/Requirements · Excellent knowledge of food and beverage operations

· Must be available to work evenings, weekends, and holidays as required by the operation.

· Previous supervisory or management experience in a hotel, restaurant, bar, or similar hospitality environment preferred.

· Experience with MICROS POS or other restaurant Point-of-Sale (POS) systems is considered an asset.

· Experience working in a fast-paced, unionized hospitality environment is considered an asset.

· Strong leadership, communication, organizational, and problem-solving skills.





· Ability to effectively lead and motivate a diverse service team in a fast-paced setting.

· Strong knowledge of food and beverage service and guest service standards.

· Knowledge of liquor legislation and responsible alcohol service requirements.

· Ability to manage competing priorities while maintaining a high level of professionalism and attention to detail.

· Ability to work collaboratively with Culinary, Front Office, Housekeeping, and other hotel departments.

· Strong computer, administrative, scheduling, and organizational skills.

· Must be watchful of guest’s potential intoxication and be able to handle difficult situations with subtlety, patience and above all professionalism.

· Must be able to lead team by example, personal effort and professional dedication.

· A true desire to satisfy the needs of others in a fast-paced environment.

· Excellent written and verbal communications skills with co-workers and clients

· Must possess excellent interpersonal skills.

· Ability to stand for long periods of time and walk moderate distances.

· Flexible schedule, including days, evenings, weekends, holidays, etc. – This position will require working a shift between 4pm – 1am, including weekends

· Must be physically fit and capable of performing all aspects of the work outlined. Able to lift 25-50 lbs.

· Previous union experience

· Adaptable, flexible, reacts and adjusts to last minute requests in a positive manner.

· Great attention to details with high standards of service.

· Food Safety Handlers, Smart Serve, CPR/First Aid and WHMIS Certification

Working Conditions

· Shifts are scheduled within a seven-day period. A shift may be assigned at any of the following times: early morning, day and/or evening, weekends and holidays as determined by business requirements. On this basis flexibility and cooperation is required.

· Last minute changes in business volume: including additional business, last minute change in specifications, and or cancellations, may in turn result, in a shorter shift or extended shift, and/or additional shifts.

One King West Hotel & Residence welcomes and encourages applications from people with disabilities. Accommodation is available on request for candidates taking part in all aspects of the selection process

Pay: $60,000.00-$65,000.00 per year

Benefits

- Dental care
- Discounted or free food
- Extended health care
- Life insurance
- Vision care

Work Location: In person

📌 Restaurant Manager (Toronto)
🏢 One King West Hotel u0026 Residence
📍 Toronto