Go with your gut. Ace Hotel Toronto seeks kind, curious and industrious humans to join our family.
Ace Hotel Toronto is our first-ever spot in Canada, built from the ground up in the heart of the Fashion District, near St. Andrew’s Playground Park. Our civic hub here is animated by a legacy of homegrown magic, spurred by ingenious types with off-the-wall ideas who’ve long made the multicultural mosaic of this city their home — from Queen West and Chinatown to the famed Horseshoe Tavern and on down to the shimmering shores of Lake Ontario.
Responsible for the leadership of all aspects of day to day operations within the food & beverage outlets in Ace Hotel Toronto. Directs, implements and maintains a service and leadership philosophy which serves as a guide to respective staff. Works closely with the F&B leadership team to monitor the effectiveness of the services and products offered in the outlets and adjust accordingly to ensure maximum profitability of the outlets. Responsible for providing lateral service to other Food and Beverage operations as needed.

ESSENTIAL QUALIFICATIONS

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

• Ability to satisfactorily communicate in verbal and written English with guests, leadership, and co-workers to their understanding.
• Prioritize and organize work assignments, have timely follow up and execution.
• Have superb time management skills.
• Maintain complete knowledge of all hotel services/features and hours of operation.
• Other language, mathematical, and reasoning abilities as outlined below.
• Ability to comply with physical demands as outlined below.
• Knowledge and understanding of Atelier & Ace Culture & initiatives
• Technologically sound with Google applications.
• Ability to compute basic mathematical calculations.
• If applicable, must meet any required minimum age to serve alcohol.
• Must be able to maintain a flexible work schedule.
• Knowledge of safety initiatives in compliance with OSHA guidelines.

REQUIRED EDUCATION AND/OR EXPERIENCE

Smart Serve certification required. Bachelor’s degree in hospitality management, culinary arts, business administration or similar preferred. Previous experience as a restaurant leader required. Minimum five years working in a restaurant setting required. Additional certifications preferred.

LANGUAGE, MATHEMATICAL, AND REASONING ABILITIES

Candidate must meet the following cognitive abilities:

• Ability to understand guests’ service needs & requests.
• Ability to acknowledge guests’ requests in a polite manner.
• Ability to clearly communicate in verbal and written English (additional foreign languages are encouraged and preferred).
• Ability to apply logical thinking and understanding to carry out written and oral instructions.
• Ability to address and solve problems involving guest and operational issues.
• Ability to compute basic mathematical calculations.

CORE FOCUS & ESSENTIAL RESPONSIBILITIES

Qualified candidates must be able to satisfactorily complete the following responsibilities. Other duties may be assigned.

• Ensure that staff report to work as scheduled.
• Inspect grooming and attire of staff and rectify any deficiencies.
• Review daily sales and resolve discrepancies with Accounting.
• Participate in the preparation of weekly schedules in accordance with staffing guidelines and labor forecasts and adjust schedules throughout the week to meet the business demands.
• Assign work and side duties to staff in accordance with departmental procedures. Communicate additions or changes to the assignments as they arise throughout the shift.
• Conduct pre-shift meetings with staff and review all information pertinent to the day’s business.
• Maintain consistent knowledge of house account and arrivals.
• Monitor the preparation of station assignments, ensuring compliance to departmental standards.
• Inspect, plan and ensure that all materials and equipment are in complete readiness for service.
• Inspect all aspects of the restaurant environment ensuring compliance with standards of cleanliness and order. Rectify all deficiencies.
• Ensure all team members are fully trained in their job functions, and assist with onboarding of new staff.
• Review par levels of supplies and equipment. Complete requisitions to replenish.
• Ensure that specified amounts of menus and wine lists are available and in good condition for each meal period.
• Anticipate guests’ needs and promote positive guest relations through name recognition at all times.
• Monitor and handle all guest complaints.
• Ensure that all staff closing duties are complete before staff sign out.
• Update POS system with menu changes.
• Complete work orders for maintenance repairs and submit to Engineering. Contact engineering for urgent repairs.
• Do monthly inventories of liquor and wine.
• Prepare and submit daily payroll tips and review/approve hours worked for payroll.
• Maintain complete knowledge of and strictly abide by liquor regulations, particularly those prohibiting service to minors, intoxicated persons and drunk driving.

In addition to the core focus & responsibilities, the candidate is expected to complete the following duties:

• Expedite on the floor and in the kitchen as business demands.
• Provide feedback to staff on their performance. Handle performance problems and coach/counsel team members according to hotel policy
• Attend hotel operational meetings as requested

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

• Ability to satisfactorily communicate in verbal and written English with guests, leadership, and co-workers to their understanding.
• Prioritize and organize work assignments, have timely follow up and execution.
• Have superb time management skills.
• Maintain complete knowledge of all hotel services/features and hours of operation.
• Other language, mathematical, and reasoning abilities as outlined below.
• Ability to comply with physical demands as outlined below.
• Knowledge and understanding of Atelier & Ace Culture & initiatives
• Technologically sound with Google applications.
• Ability to compute basic mathematical calculations.
• If applicable, must meet any required minimum age to serve alcohol.
• Must be able to maintain a flexible work schedule.
• Knowledge of safety initiatives in compliance with OSHA guidelines

The physical demands described here are representative of those that must be met by a team member to successfully perform the essential functions of this job. The performance of this position may occasionally require exposure to the manufacturing areas where under certain areas require the use of personal protective equipment such as safety glasses with side shields and mandatory hearing protection. Primary environment: ambient room temperatures, lighting and traditional office equipment as found in a typical restaurant environment. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

• Sit, walk, and stand continuously.
• Lift / carry 10 lbs (frequently) and 50 lbs (occasionally)
• Bend, squat, crawl, and reach above shoulder level.
• Use dominant hand coordination for simple grasping, pushing/pulling, and fine manipulation.
• May be exposed to extreme temperatures, dust, dampness, height, and moving machinery