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About the Role

The Food & Beverage Outlets Manager oversees all facets of the day-to-day operations of the restaurant outlets at the Granite Club, ensuring a superior level of service and fostering a team-oriented hospitality culture. This role actively collaborates with other leaders to ensure a premium Member experience and is responsible for administrative duties.

Responsibilities

Plan, oversee and execute daily operations of the restaurant outlets: Elements Lounge & Grill, Hearth Mediterranean Kitchen, The 1875 Sports Pub & Terrace, Intersections, Hall of Fame Lounge, as well as seasonal activations, i.e. the Pool Kiosk and Sports Lounge Bar.
Create a dining experience that exceeds the expectations of the Member and their guests by ensuring Granite Gold Hospitality service is provided in the restaurant outlets, and any other related areas during special functions.
Ensure teams maintain cleanliness, presentation, and safety of all restaurant areas, ensuring maintenance needs and deficiencies are reported and resolved in a timely manner.
Enliven the Granite Gold Hospitality Principles daily through briefings and team meetings.
Develop training programs and create policies and procedures according to Granite Gold Hospitality Standards to provide premier service and product knowledge.
Responsible for the recruitment, training, and performance evaluation process as well as coaching & progressive discipline of Supervisors and Staff in the F&B outlets team.
Actively engage in building collaboration with the Union lead and effectively manage change.
Provide coaching and mentorship to the Outlet leadership team.
Present and participate in union contract negotiations and possess thorough knowledge of the collective agreement.
Have thorough knowledge of fire, health, and safety regulations and standards and ensure that these procedures are followed.
Plan, attend and lead Food and Beverage or other departmental meetings as required.
Partner with Culinary and Events teams to develop marketing and promotions for the three restaurants aligned with their specific concepts.
Keep up to date on the current trends in the food & beverage industry.
Develop and maintain budgets, generate revenues, and manage controllable costs in line with budgeted goals.
Assist the Director of Food & Beverage with special projects.
Other duties as assigned.

Requirements

A passionate hospitality professional with a minimum of 3 years' experience in a multi-outlet leadership role or 5 years in a restaurant leadership role in a private club/luxury hotel.
Experience of working with a unionised workforce is an asset.
Thorough knowledge of premium member/guest service standards and processes, finance and accounting principles including cost control and labour standards.
Possess analytical and critical thinking skills to generate ideas, problem solve issues, evaluate strengths & weaknesses, and create processes and procedures as needed.
Excellent Communications skills – written and spoken.
Possess knowledge of business and management principles involved in strategic planning, resource allocation, human resources, leadership techniques, and coordination of people and resources.
Proficient with the use of technology i.e., computer systems, POS systems and learning new software as required.
Strong knowledge of food & beverage production and presentation techniques and equipment.
Required to be available to work 7 days a week at flexible times as per business demands including weekends and holidays.
Perform a criminal background check and a vulnerable sector search demonstrating a satisfactory criminal record prior to commencing employment.

Skills

In-depth knowledge of menu items, ingredients and preparation methods across all outlets.
Ability to confidently guide Members through dietary and allergen enquiries and partner with the Culinary team on menu development and seasonal features.
Strong beverage knowledge, including wine regions and varietals, spirits, beer, cocktails and non-alcoholic offerings, as well as food and wine pairing and proper service standards.
Menu engineering.
Recipe and beverage costing.
Inventory and par level management.
Purchasing.
Current Smart Serve certification.
Sound understanding of AGCO liquor regulations.

Location

North Toronto

Work Type

Full-time

Experience Level

Minimum of 3 years' experience in a multi-outlet leadership role or 5 years in a restaurant leadership role

Education Level

Degree/Diploma in Hospitality Management or related field

Salary/Compensations

$95,000 to $105,000

Benefits

Discounted memberships at GoodLife Fitness
Preferred rates on auto and home insurance
Vibrant Employee Events
On-Site Culinary Experience: Access to healthy, delicious meals daily at our Employee Cafeteria.
Convenient Indoor Parking: Complimentary indoor parking
Competitive Total Rewards Package
Comprehensive Health & Dental Benefits
Flexible coverage options with a Health Care Spending Account (HCSA)

About the Company

The Granite philosophy of uncompromising quality is showcased in its state-of-the-art athletic facilities, world-class events and programs for all ages, delectable dining experiences and personalized services, each tailored to suit the varied needs and desires of its diverse and sophisticated Membership.
The Granite Club is Canada's premier private Members' family, athletic, recreation and social club.
We offer our 12,000 Members the highest standard of facilities, programs and services.
We strive to recruit enthusiastic, dedicated individuals with a passion for providing exceptional service.
We’ll reward all your hard work with a competitive salary and extensive benefits.

Equal Opportunity

The Granite Club is committed to providing fair and accessible employment practices. If selected for an interview, we will be happy to work with you to ensure your interview is accessible and accommodation is provided based on the information you provide to the Granite Club Recruiter.