Outlets Supervisor

Holiday-In; Toronto; On-site; CAD 54,000 - 57,000; Full time

Benefits offered by this job

Health, Vision, and Dental Coverage

Wellness Days

Employee Social Events

On-Site Parking

RRSP / Deferred Profit-Sharing Plan

Onsite Gym/Pool

Hotel Discounts

Job summary

Easton's Group of Hotels is seeking a Restaurant/Bar Supervisor for the Holiday Inn Toronto International Airport. You will oversee daily operations, coach staff, and drive service excellence in a busy hotel setting.

Ideal candidates have 2–3 years of supervisory experience in food and beverage, strong leadership and communication skills, and flexibility to work evenings, weekends, and holidays. Health benefits and hotel discounts may apply.

Qualifications

• Minimum 2–3 years of supervisory experience in a high-volume restaurant or hotel.
• High school diploma or equivalent required; hospitality studies are an asset.
• Smart Serve and/or food safety certifications are required where applicable.

Responsibilities

• Supervise daily restaurant and bar operations in a high-volume hotel environment.
• Lead, train, coach, and schedule staff to ensure proper coverage.
• Maintain service standards, guest satisfaction, and revenue goals.
• Handle guest requests, complaints, and service recovery professionally.
• Coordinate with culinary, banquet, front office, and other departments.

Skills

Supervisory experience

Leadership

Staff training

Guest service

Cash handling

Communication

Education

High school diploma or equivalent

Hospitality-related post-secondary asset

Tools

POS systems

Job description

Salary Range: $54,000.00 To $57,000.00 Annually

Looking for a career change? Join one of Canada’s most successful and multicultural Hospitality companies, that strives to take your talent to the next level. With 20 hotels owned and managed by Easton’s Group of Hotels, and a further 6 in development, your passion, collaboration, and voice will be an excellent addition to our growing Organization. As a company, we strive to provide exceptional benefits, perks, and growth opportunities to all our employees. If you have a passion for exceptional service delivery, are results driven and appreciate the recognition, Easton’s is your career partner of choice.

At Easton's, we are committed to fostering an inclusive workplace where every individual feels valued, respected, and empowered to contribute. We believe that inclusion strengths our teams, drives innovation and enables us to achieve our vision while creating opportunities for everyone to thrive.

About the Hotel:

Welcome to the vibrant Holiday Inn Toronto International Airport, where excitement and comfort collide! Boasting 451 rooms and owned by Easton's Group of Hotels , we're just minutes from Pearson Airport. Indulge in our expansive restaurant and bar and explore over 20,000 square feet of versatile banquet space.

• Health, Vision, and Dental Coverage
• Wellness Days
• Employee Social Events
• On-Site Parking
• RRSP / Deferred Profit-Sharing Plan
• Onsite Gym/Pool
• Hotel Discounts at IHG and Easton’s Group of Hotels properties.

JOB OVERVIEW

Assists in overseeing the daily operations of the restaurant and bar, ensuring high standards of food quality, service, cleanliness, and guest satisfaction. The role supports the team in delivering an exceptional dining experience while helping to maximize food and beverage revenue and profitability.

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.