Restaurant Operations Leader | Guest Experience & Profit

Sheraton Hotels & Resorts; Toronto; On-site; CAD 109,000 - 145,000; Full time

Benefits offered by this job

Bonus eligible

Job summary

Sheraton Gateway Hotel in Toronto International Airport is seeking a Managing Restaurant Operations leader responsible for directing daily restaurant, bar/lounge and room service activities and driving guest satisfaction while overseeing financial performance. You will collaborate with the food and beverage management team to ensure service excellence and efficient operations.

The role requires a strong background in food and beverage management, budgeting, staff leadership, and a commitment to

Qualifications

• Customer service principles and application for assessing needs and satisfaction.
• Knowledge of economics, budgeting, forecasting, and financial data reporting.
• Ability to analyze information, identify patterns, and draw conclusions.
• Understanding of managing department finances and expenditures.

Responsibilities

• Estimate consumption to anticipate purchases and requisition goods.
• Lead pre-meal briefings with Chef and Restaurant Managers.
• Maintain service and sanitation standards across all dining areas.
• Order and purchase equipment and supplies.
• Oversee bookings for restaurant parties, events and room service.

Skills

Customer Service

Economics & Accounting

Analytical Thinking

Management of Financial Resources

Administration & Management

Applied Business Knowledge

Food Production & Presentation

Resource Management

Education

High school diploma or GED

2-year degree in Food Service/Hotel/Restaurant Management

Job description

Sheraton Gateway Hotel in Toronto International Airport is seeking a Managing Restaurant Operations leader responsible for directing daily restaurant, bar/lounge and room service activities and driving guest satisfaction while overseeing financial performance. You will collaborate with the food and beverage management team to ensure service excellence and efficient operations.

The role requires a strong background in food and beverage management, budgeting, staff leadership, and a commitment to