ABOUT FOUR SEASONS:

Four Seasons is powered by our people. We are a collective of individuals who crave to become better, to push ourselves to new heights and to treat each other as we wish to be treated in return. Our team members around the world create amazing experiences for our guests, residents, and partners through a commitment to luxury with genuine heart. We know that the best way to enable our people to deliver these exceptional guest experiences is through a world-class employee experience and company culture.
At Four Seasons, we believe in recognizing a familiar face, welcoming a new one and treating everyone we meet the way we would want to be treated ourselves. Whether you work with us, stay with us, live with us or discover with us, we believe our purpose is to create impressions that will stay with you for a lifetime. It comes from our belief that life is richer when we truly connect to the people and the world around us.

JOIN OUR TEAM!

Are you ready to take the next big step in your hospitality career? Four Seasons Hotel Toronto is looking for a d|bar General Manager who shares our passion for achieving service excellence and infuses enthusiasm into everything they do!
d|bar, under Chef Daniel Boulud’s umbrella of iconic restaurants in the Four Seasons Hotel in Yorkville. The energetic bar and lounge, is a local classic in the neighborhood. Menus are guided by the most exceptional ingredients, the vibrant, global influences of Toronto and the innovation and expertise of this Michelin-starred culinary great!

PREFERRED QUALIFICATIONS AND SKILLS:

• We are looking for individuals who have an exceptional knowledge of food & beverage, have creativity and flair, and are able to evidence good business acumen, a strong work ethic and people-management skills.
• Applicants are required to have 8-10 years of experience managing a high-volume restaurant and bar; have an in-depth knowledge of the Toronto restaurant scene, excellent ability to handle high profile customers under pressure and an extremely high level of professionalism. A college degree preferably specializing in hotel/restaurant management or business administration, or equivalent experience is required.
• Sommelier certification and/or WSET qualifications is preferred
• Some travel may be required for training, conferences and special events.

• Select, train, evaluate, lead, motivate, coach, and discipline employees and managers in the hotel’s restaurants and bar to ensure that established cultural and core standards are met; short & long-range strategic planning for respective outlet operation.
• The ability to be visible in the operation, provide recognition, promote good public relations, and handle complaints, concerns or special requests for guests, clients, group contacts and new patrons.
• Describe and ensure quality of all food items, ingredients, and preparation methods, as well as provide knowledge of wine and spirits in an elegantly appointed environment dedicated to an attentive and distinctive experience for our Fine Dining and Lounge Operations, while following and maintaining all local, state, and federal laws relating to alcohol service and consumption.
• The ability to work closely with the Director of Food & Beverage, Executive Chef and Sous Chefs to design effective menus, wine list options while ensuring excellent product quality at a fair price and attend regular operational meetings to ensure effective coordination and cooperation between departments.
• Control labor and operating expenses through effective scheduling, budgeting, purchasing decisions, and inventory control while focusing on creative revenue generation solutions to maximize profit.