Welcome to Union Hotel, an independent and boutique space offering distinctive hospitality in the heart of downtown Toronto. We’re committed to rethinking the guest experience, breaking from convention, and offering something fun and memorable. Union Hotel puts hospitality at the forefront and intertwines the best of local throughout our rooms, artwork, decor, and food/beverage offerings.
We’re a hidden gem in plain sight.
We are currently recruiting for Outlets Manager to join our dynamic team! The Outlets Manager is responsible for overseeing all aspects of the front-of-house F&B experience which includes the restaurant, bar, and event and banquet spaces. This includes coordinating all phases of meetings and social functions held at the Hotel and assisting clients with the successful execution of their events. This position is also responsible for overseeing the day-day-day operation of the Hotel restaurant, ensuring the dining experience is exceptional and reflective of the standards our guests have come to expect from us. This position requires exceptionally strong communication, and a collaborative approach with all hotel leadership team members and departmental teams while sharing their flare for style and design.

Reporting to the Regional Director of Food & Beverage, the Outlets Manager will:

• Oversee the day-to-day leadership of the front of house Food & Beverage operation, which includes Banquets and Outlets;
• Responsible for ensuring the Hotel Restaurant and Bar provide service that exceeds customer expectations, for all meal periods;
• Responsible for ensuring all hotel Banquet events are executed as per the Banquet Event Order and meet the client’s needs, including adjusting service to meet last-minute requests;
• Drive a culture of performance and high engagement through recognition, training, and coaching;
• Develop, train, communicate and reinforce the service vision and standards to team members and coach them in supporting the successful execution of the vision;
• Consistently display exceptional leadership by providing a positive work environment, counseling team members as appropriate, and demonstrating a dedicated and professional approach to managing a team;
• Responsible for ensuring weekly schedules are prepared to meet the needs of the operation and of all upcoming events, while still managing labour costs;
• Develop and implement operating standards for the Restaurant and Banquet teams, including training programs and SOP’s;
• Identify and resolve all guest concerns/complaints to ensure the brand promise is delivered; coach and empower team members to do the same;
• Demonstrate a high level of commitment to processes that allow team members to provide service that is aligned with our vision of creating exceptional experiences;
• Liaise with all supporting departments to ensure a seamless experience for our guests, ensuring our vision of passionate people creating exceptional experiences is at the forefront of every interaction;
• Perform other duties as assigned by management including but not limited to assisting team members with their roles during peak periods.