Restaurant & Bar Manager FT- Chelsea - Toronto

About Langham Hospitality Group

A wholly-owned subsidiary of Great Eagle Holdings, Langham Hospitality Group (LHG) comprises a family of distinctive brands, including The Langham Hotels and Resorts, Cordis Hotels and Resorts, Eaton Workshop and Ying’nFlo. With over 40 hotels and residences in operation or development, LHG has a global footprint that extends across Asia, Europe, North America, Australasia and the Middle East.

As Canada's largest hotel with 1,590 guest rooms, and the friendliest Hotel in Toronto, the Chelsea Hotel, Toronto, is centrally located and just steps from the city's best shopping districts, world-class theatres, vibrant nightlife, and exciting attractions. A full-service urban resort, the Chelsea Hotel has room types to suit everyone, and the hotel offers different dining options, separate adult and family recreation areas and pools – including the "Corkscrew" - downtown Toronto's only indoor waterslide. As a premier family destination, the hotel offers a full range of services including the Family Fun Zone, Kid Centre and Club 33 Teen Lounge. The Chelsea Hotel, Toronto is an independent property as part of the Langham Hospitality Group’s international portfolio of hotels and resorts. The Chelsea is proud to be honoured with the Accessible Tourism Award with the Travel Industry Association of Ontario and the Humanitarian Award with the Hotel Association of Canada.

Purpose

The Restaurant & Bar Manager is responsible for the daily operation and service excellence of The Elm Tavern, Branches Deli, Mobile Dining, and all food and beverage activations and special events hosted within these outlets. The role ensures exceptional guest experiences, operational efficiency, colleague engagement, and financial performance while maintaining the highest standards of food quality, beverage service, and hospitality.

Working closely with Culinary, Sales, Marketing, Banquets, and other hotel departments, the Restaurant & Bar Manager leads the execution of outlet promotions, special events, and guest experiences that enhance the hotel's reputation and contribute to revenue growth. This role provides leadership and support to outlet teams, fostering a culture of accountability, continuous improvement, and service excellence.

Principal Responsibilities

Operations and Service Excellence

• Oversee the day-to-day operations of The Elm Tavern, Branches Deli, Mobile Dining, and assigned food and beverage activations.
• Ensure all outlets consistently deliver exceptional guest experiences and meet established brand and service standards.
• Monitor guest satisfaction scores, departmental KPIs, and service standards, implementing action plans to continuously improve performance.
• Actively engage with guests, VIPs, clients, and community partners to build relationships and promptly resolve concerns.
• Conduct regular inspections of outlets to ensure cleanliness, presentation, and operational standards are maintained.
• Support the planning and execution of promotions, entertainment programming, seasonal offerings, and special dining experiences.

Financial and Business Management

• Support the financial performance of all assigned outlets by effectively managing labour, scheduling, payroll, and operating expenses.
• Monitor revenue opportunities and implement initiatives to maximize profitability while maintaining exceptional service levels.
• Assist with budgeting, forecasting, month-end reporting, and inventory management.
• Identify opportunities to improve operational efficiencies and enhance revenue generation across all outlets and events.
• Ensure all cash handling, purchasing, and inventory control procedures are followed.

Leadership and Team Development

• Provide leadership, direction, and support to outlet supervisors and colleagues.
• Recruit, onboard, train, coach, and develop colleagues to build high-performing teams.
• Foster a culture of accountability, recognition, inclusion, and continuous improvement.
• Conduct performance evaluations and provide ongoing coaching and feedback.
• Support colleague engagement initiatives and implement action plans to improve team satisfaction and retention.
• Develop future leaders through mentoring and succession planning initiatives.

Food and Beverage Programming

• Partner with Culinary leadership to ensure food quality, menu execution, and consistency across all outlets.
• Support the execution of beverage programs, seasonal features, promotions, and experiential offerings that align with guest preferences and market trends.
• Collaborate with suppliers and industry partners to maintain competitive and innovative food and beverage offerings.
• Assist in the planning and execution of hotel-wide food and beverage activations, pop-up concepts, and special programming.
• Communication and Collaboration
• Collaborate closely with Culinary, Stewarding, Sales, Marketing, Banquets, Front Office, and other hotel departments to deliver seamless guest experiences.
• Facilitate regular communication with outlet teams to ensure alignment on business objectives, operational priorities, and upcoming initiatives.
• Maintain effective communication with hotel leadership regarding business performance, guest feedback, and operational opportunities.

Safety and Compliance

• Ensure compliance with all health and safety regulations, food safety standards, liquor licensing requirements, company policies, and applicable legislation.
• Promote a safe and respectful work environment for guests and colleagues.
• Ensure all colleagues are properly trained in health, safety, and emergency procedures.

Skills, Competencies & Working Conditions

Qualifications

• Diploma or degree in Hospitality Management, Food and Beverage Management, Business Administration, or a related field preferred.
• Minimum of three to five years of progressive food and beverage management experience in a hotel, restaurant, or hospitality environment.
• Previous leadership experience managing multiple outlets is preferred.
• Strong knowledge of restaurant operations, labour management, budgeting, and inventory control.
• Food Handler Certification and Smart Serve Certification required.
• Working knowledge of health and safety legislation and employment standards.
• Fluent (reading, writing, speaking) English. Second languages are an asset.

Key Competencies

• Strong leadership and team-building abilities.
• Exceptional guest service and hospitality skills.
• Excellent communication and interpersonal skills
• Strong organizational, planning, and time-management abilities
• Ability to prioritize and adapt in a fast-paced environment.
• Strong problem-solving and decision-making skills.
• Commitment to continuous improvement and operational excellence.

Working Conditions

• Flexible schedule, including evenings, weekends, and holidays, based on business demands and special events.
• Frequent standing and walking throughout food and beverage outlets and hotel facilities.
• Ability to work in a fast-paced, service-oriented environment with changing priorities.
• Regular interaction with guests, colleagues, suppliers, and community partners.
• Occasional lifting and movement of supplies and equipment may be required

The Chelsea Hotel, Toronto is committed to providing a fair and equitable work environment and encourages applications from qualified women, men, visible minorities, aboriginal peoples and persons with disabilities. As per the Ontario Human Rights Code and the Accessibility for Ontarians with Disabilities Act (AODA), Chelsea Hotel, Toronto will accommodate the needs of applicants with disabilities throughout all stages of the selection process. If you need accommodation during the recruitment process, please advise your Talent Acquisition representative

Strong organizational, planning, and time-management abilities