ABOUT US

The soon-to-open Hyatt Place Toronto Airport, located minutes away from Pearson International Airport, combines style, innovation, and 24/7 conveniences perfectly suited for today’s multi-tasking traveler. We pride ourselves on delivering a world-class hospitality experience with stylish accommodations, exceptional food & beverage offerings, and intuitive service that exceeds guest expectations.

GUEST EXPERIENCE

• Ensure all F&B equipment is in proper operational condition and cleaned regularly.
• Maintain cleanliness, organization, and readiness of all F&B facilities, including any banquet/convention spaces, according to anticipated business volume.
• Notify the Engineering department immediately of any maintenance or repair needs.
• Establish and achieve quality and guest satisfaction goals, responding courteously and promptly to guest questions, complaints, or requests.

QUALIFICATIONS

• Minimum 3 years of progressive leadership experience in hotel F&B and culinary operations; pre-opening experience preferred.
• Strong culinary knowledge and proven kitchen management skills.
• Demonstrated ability to lead both FOH and BOH teams to achieve operational and financial goals.
• Service-oriented leadership style with excellent communication and interpersonal skills.
• Proficiency in Microsoft Word, Excel, and POS/kitchen management systems.
• Strong organizational, problem-solving, and decision-making abilities.
• Financial acumen in budgeting, forecasting, and cost control.
• Flexibility to work nights, weekends, and holidays as business requires.

PHYSICAL REQUIREMENTS

• Ability to stand and move for extended periods.
• Ability to lift or carry up to 50 lbs.
• Frequent handling of F&B equipment, tools, and products.
  Job Type: Full-time
  Benefits: Extended health care
  Job Type: Full-time

Experience:

• Hotel: 5 years (required)
• hotel front desk management : 2 years (required)
• Front office Manager : 1 year (required)

Work Location: In perso

ABOUT THE ROLE

The Food & Beverage Manager will be responsible for leading and overseeing all aspects of the hotel’s food & beverage and culinary operations, including the kitchen, breakfast service, restaurant, bar, grab-and-go market, and any banquet or catering services. This position has equal focus on front-of-house guest experiences and back-of-house culinary excellence, ensuring operational efficiency, food quality, financial performance, and team engagement.
In the pre-opening phase, you will play a key role in setting up the F&B department, designing menus in collaboration with the Executive Chef, sourcing suppliers, installing equipment, hiring and training the team, and implementing Hyatt brand standards.