Reports to: Chief Operating Officer, Toptable Group

Location: Whistler, BC

COMPANY PROFILE

As a storied address in the heart of Whistler’s Village, Il Caminetto has been reimagined by the acclaimed New York-based Rockwell Group into a vibrant, contemporary 160-seat dining room. An understated, nature-inspired interior design speaks to the beauty of the spectacular landscape and plays to the authenticity of the location. The regionally focused menu melds Italian and local flavours to showcase the best of nearby farms and waters.

JOB SUMMARY

The Restaurant Director will be responsible for overseeing the execution of efficient restaurant operations, as well as maintaining high production, productivity, quality, and customer service standards. Leading by example, this hands‑on management role provides a high level of oversight, technical proficiency and operational/personnel support to ensure the smooth execution of day to day operations and scheduled events.

ESSENTIAL DUTIES AND RESPONSIBILITIES

(Other duties may be assigned as required)

Lead the delivery of an unforgettable culinary experience for guests

Provide leadership, development, and motivation to the team to ensure guest experience is always paramount through consistent delivery of high-quality food and beverages

Own the full guest journey, from reservation to departure

Maintain a service style that is polished, warm, and inviting

Actively engage the floor during service, resolving issues in real time

Maintain and develop a base of regulars, community members and VIP relationships

Execute high-volume service without compromising standards





Develop, implement, and uphold SOPs for all service touchpoints

Partner with the kitchen to ensure timing, flow, and communication

Hire, train, and develop a high-performing FOH team

Set clear expectations around service standards and accountability

Foster a culture that is disciplined, supportive, and hospitality-driven

Own P&L; for the restaurant including cost controls including comps, discounts, and waste

Develop and maintain profit and loss controls, inventory levels, food quality controls, and product cost monitoring

Accountable for the development of sales forecasts and responsible for the successful execution of these forecasts

Drive revenue through service, reservation strategy, and floor management

Manage labour to targets without impacting guest experience

Support and elevate the wine and cocktail programs

Ensure team knowledge aligns with an Italian-focused, premium food and beverage offerings

Oversee reservation systems and seating strategy to maximize covers

Balance walk-ins, VIPs, and pacing of the room

Protect the brand voice, aesthetic, and service philosophy

Be detail-obsessed, from music and lighting to table setting

Ensure all fixed assets are in good working condition,



oversee preventative maintenance of assets

REQUIRED EXPERIENCE AND QUALIFICATIONS

An inspiring leader who has proven skills rallying a team to achieve its highest potential and then driving it to the next level

Minimum 8 years of experience in food and beverage industry

Minimum of 5 years of experience in a management role in food and beverage industry preferably within a similar venue

Bachelor’s degree in a related field or an equivalent combination of education and experience

Proven record of effective conflict resolution and service recovery

Acute financial management skills

Effective verbal and written English communication skills

Comfortable with dealing with the media, public speaking, and VIP groups

Strong interpersonal skills with the ability to establishing cooperative working relationships

Familiar with purchasing and sanitation procedures, as well as standard food and beverage equipment maintenance

Strong organizational and time management skills,with the ability to manage in a diverse setting with a focus on guest service

Ability to manage multiple tasks simultaneously

Proficiency inall Microsoft Office applications

Familiarity with restaurant management software

Level 1 and Level 2 Food Safe Certification

Serving It Right License

Excellent professional presentation

Ability to meet the physical demands of the job (i.e. mobility, standing, walking, lifting for the majority of the day)

It is essential to have the flexibility to work evenings, weekends and holidays

📌 Restaurant Director (Fernie)
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📍 Fernie