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Outlets Supervisor

Easton's Group of Hotels
Toronto, CAN
Full-time
Entry · 2+ years experience
Onsite
CAD 54000-57000 yearly / year
Discovered 1 months ago

Full Job Posting

QUALIFICATIONS AND REQUIREMENTS

  • High school diploma or equivalent required; post-secondary education in Hospitality, Food & Beverage Management, or a related field is an asset.
  • Minimum 2–3 years of supervisory experience in a full-service restaurant, hotel, resort, or high-volume food and beverage operation.
  • Previous experience in a large hotel or high-volume property with multiple outlets is strongly preferred.
  • Proven ability to lead, coach, and motivate a diverse team in a fast-paced environment.
  • Strong knowledge of restaurant, bar, and food and beverage operations, including service standards, guest recovery, cash handling, and food safety.
  • Demonstrated ability to manage multiple priorities and remain calm and effective during high-volume periods.
  • Strong organizational, communication, leadership, and problem-solving skills.
  • Ability to work flexible shifts, including evenings, weekends, holidays, and during periods of high occupancy.
  • Smart Serve certification and/or other alcohol awareness certification required, as applicable.
  • Food Handler certification or valid food safety certification required as applicable by local or provincial regulations.

DUTIES AND RESPONSIBILITIES

  • Supervise and coordinate the daily operations of the restaurant and bar in a high-volume hotel environment , ensuring smooth and efficient service at all times.
  • Lead, train, coach, and schedule employees to ensure appropriate staffing levels and operational coverage based on occupancy, business levels, and forecasted demand.
  • Monitor employee performance and provide ongoing feedback, coaching, and corrective action when required. Escalate significant operational or employee concerns to management.
  • Ensure consistent delivery of high-quality food and beverage service while maintaining established hotel and brand standards.
  • Respond promptly and professionally to guest requests, concerns, and complaints. Take appropriate action and provide service recovery in accordance with established guidelines to ensure guest satisfaction.
  • Monitor restaurant, bar operations during service periods, anticipating operational needs and addressing issues proactively.
  • Conduct daily inspections of assigned outlets to ensure cleanliness, organization, food quality, presentation, service standards, and compliance with health and safety requirements .
  • Ensure buffet displays, food from the kitchen, beverages, and all service areas are consistently presented to a high standard.
  • Conduct pre-shift meetings and daily briefings to communicate operational priorities, VIPs, group functions, special events, promotions, menu items, and daily specials.
  • Ensure all side work and opening, closing, and service procedures are completed accurately and on time.
  • Monitor table setup, restaurant readiness, bar setup, equipment, supplies, and overall outlet presentation before and throughout operating periods.
  • Work closely with the culinary, banquet, front office, housekeeping, engineering, and other departments to ensure effective communication and seamless guest service.
  • Monitor business levels and adjust staffing, service flow, and operational priorities as required to support changing hotel demands.
  • Support the achievement of food and beverage revenue, productivity, cost control, and profitability targets .
  • Monitor inventory, supplies, and equipment and communicate replenishment or maintenance requirements to management.
  • Handle guest transactions and cash procedures as required, ensuring compliance with established policies and controls.
  • Routinely interact with guests by greeting and assisting them, taking reservations, serving food and beverages, and addressing special requests as required.
  • Assist with the coordination and execution of large groups, conferences, banquets, and special events , particularly during periods of high occupancy or peak business levels.
  • Provide hands-on leadership during busy service periods and step into operational roles as required to maintain service standards.
  • Promote teamwork, accountability, and a positive work environment through effective communication, coaching, and collaboration.
  • Maintain a professional appearance and demonstrate a high level of professionalism at all times.
  • Follow all company policies, procedures, health and safety regulations, and brand standards.
  • Perform other duties as assigned.

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