Restaurant Director

Push Operations; Whistler; On-site; CAD 90,000 - 120,000; Full time

Job summary

Il Caminetto in Whistler, BC, seeks a Restaurant Director to oversee day-to-day operations, maintain high standards of production, productivity, quality and guest service, and lead by example in a high-volume, premium dining setting.

The role requires hands-on management, strong financial oversight, and leadership of a skilled FOH team to deliver an exceptional guest experience from arrival to departure.

Qualifications

• An inspiring leader with proven ability to rally a team to its highest potential and drive it to the next level
• Minimum 8 years in food and beverage
• Minimum 5 years in a management role in food and beverage, preferably in a similar venue
• Bachelor’s degree or equivalent combination of education and experience
• Proven conflict resolution and service recovery
• Acute financial management skills
• Excellent verbal and written English communication
• Ability to deal with media, public speaking, and VIP groups
• Strong interpersonal skills and ability to build cooperative relationships
• Familiar with purchasing and sanitation procedures and equipment maintenance
• Strong organizational and time management skills in a diverse guest-focused environment
• Ability to manage multiple tasks simultaneously
• Proficiency in Microsoft Office applications
• Familiarity with restaurant management software
• Food Safe Certification Level 1 & 2
• Serving It Right License
• Excellent professional presentation
• Physical ability to stand, walk, lift; flexibility for evenings, weekends and holidays

Responsibilities

• Lead delivery of an unforgettable dining experience for guests
• Provide leadership, development, and motivation to the team to ensure guest experience remains paramount
• Own the full guest journey from reservation to departure
• Maintain a polished, warm, inviting service style
• Engage on the floor during service and resolve issues in real time
• Develop VIP relationships and regular guests
• Execute high-volume service without compromising standards
• Develop and uphold SOPs for all service touchpoints
• Partner with the kitchen to ensure timing and communication
• Hire, train, and develop a high-performing FOH team
• Set clear expectations around service standards and accountability
• Foster a disciplined, supportive hospitality culture
• Own restaurant P&L including cost controls
• Monitor inventory, quality controls, and product costs
• Forecast sales and drive revenue through service and strategy
• Manage labor to targets without impacting guest experience
• Support wine and cocktail programs
• Ensure knowledge aligns with Italian-focused premium offerings
• Oversee reservations and seating strategy to maximize covers
• Balance walk-ins, VIPs, and pacing of the room
• Protect brand voice and service philosophy
• Attend to details from music and lighting to table settings
• Ensure fixed assets are maintained and serviced

Skills

Leadership

Team motivation

English communication

Conflict resolution

Financial management

Multi-tasking

Organization/time management

Interpersonal skills

Education

Bachelor's degree or equivalent

Tools

Microsoft Office

Restaurant management software

Job description

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 environment 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