Director of Restaurants in Toronto

Job Number: 26117744

Job Category: Food and Beverage & Culinary

Location: Terminal 3, Toronto AMF, P.O. Box 3000, Toronto ON L5P 1C4, Canada

Schedule: Full Time

Position Type: Management

Bonus Eligible: Yes

Pay Range: $109,000-$145,000 annually

Job Summary: Manages all restaurant operations and staff on a daily basis. Areas of responsibility include Restaurants/Bars and Room Service. As a department head, directs and works with the food and beverage/culinary management team and employees to successfully execute all restaurant operations. Strives to continually improve guest and employee satisfaction and maximize the financial performance in areas of responsibility.

Candidate Profile:

• Education and Experience: High school diploma or GED; 6 years experience in the food and beverage, culinary, event management, or related professional area. 2-year degree from an accredited university in Food Service Management, Hotel and Restaurant Management, Hospitality, Business Administration, or related major; 4 years experience in the food and beverage, culinary, event management, or related professional area.

Skills and Knowledge:

• Customer and Personal Service - Knowledge of principles and processes for providing customer and personal services.
• Economics and Accounting - Knowledge of economic and accounting principles and practices, P&L statements, operating budgets, forecasting and scheduling, and the reporting of financial data.
• Analytical/Critical Thinking - The ability to gather and organize information using a logical and systematic process.
• Management of Financial Resources - Determining how money will be spent to get the work done, and accounting for these expenditures.
• Administration and Management - Knowledge of business and management principles involved in strategic planning, resource allocation, human resources modeling, leadership technique, production methods, and coordination of people and resources.
• Applied Business Knowledge - Understanding market dynamics, enterprise level objectives and important aspects of the company’s business.
• Food Production and Presentation - Knowledge of techniques and equipment for preparing and presenting food products.
• Management of Material Resources - Obtaining and seeing to the appropriate use of equipment, facilities, and materials needed to do certain work.

Core Work Activities:

• Managing Day-to-Day Operations: Estimate food, liquor, wine, and other beverage consumption in order to anticipate amounts to be purchased or requisitioned. Facilitates pre-meal briefings with the Chef and Restaurant Managers to educate restaurant staff on menu items.
• Developing and Maintaining Budgets: Manages department's controllable expenses to achieve or exceed budgeted goals.
• Leading Food and Beverage Team: Establishes challenging, realistic and obtainable goals to guide operation and performance.
• Ensuring Exceptional Customer Service: Provides services that are above and beyond for customer satisfaction and retention.
• Managing and Conducting Human Resource Activities: Provides guidance and direction to subordinates, including setting performance standards and monitoring performance.

Additional Responsibilities: Informs and/or updates the executives, peers, and subordinates on relevant information in a timely manner. Analyzes information and evaluates results to choose the best solution and solve problems.