Overview
Avling Brewery and Restaurant, is a vibrant, community-focused establishment that blends the art of craft brewing with farm-to-table dining. The brewery produces a diverse range of beers, highlighting locally sourced ingredients and innovative brewing techniques. At the heart of Avling is its commitment to sustainability, with an emphasis on reducing its environmental footprint through eco-friendly practices, including rooftop gardening and composting.
The restaurant complements the brewery with a menu that celebrates seasonal, locally grown produce, much of which is harvested from their own rooftop garden. Avling offers guests a unique dining experience, pairing fresh, creative dishes with expertly crafted brews in a warm, inviting atmosphere.
About You
Are you an outgoing individual with a dynamic and approachable personality? Do you thrive in leadership roles where motivating and inspiring others comes naturally? We are looking for someone who shares our passion for hospitality and craft brewing, and who has a deep commitment to providing exceptional guest experiences.
About the Role
In this role, your priority will be ensuring guest satisfaction, consistently going above and beyond to deliver service excellence in every aspect of the business. You’re not just a leader; you are a hands-on problem-solver who enjoys being actively involved in day-to-day operations. Your ability to communicate clear objectives while fostering a collaborative team environment will be crucial in driving the success of our systems and ensuring profitability.
The role will be involved in both restaurants’ overall operations. Responsibilities will include, but are not limited to:
- Oversee brewery production schedules, daily restaurant operations and reporting of KPIs
- Manage and oversee all operations through action with floor presence during service periods, supporting FOH & BOH teams as needed
- Sales forecasting, cost management and implementation of strategies for growth and maximizing profitability
- Scheduling of managers and hourly employees
- Promote the brand through social media platforms, active community presence, and encouraging guest engagement
- Hiring, training, and development of staff towards achieving consistency in service and product excellence
- Evaluating productivity and performance in all aspects of operations,
- Maintain a positive culture of diversity and inclusivity
- Manage weekly food and beverage inventories
- Collaborate with the Chef and Brewers to ensure consistency in food and beverage quality, preparation, and availability of menu items or ingredients
- Maintain Health & Safety requirements, perform or schedule routine repair and maintenance, identify areas for improvements, and implement daily systems and procedures as required
- Lead weekly management meetings to communicate sales, F&B costs, forecasts, budgets, upcoming events, HR needs, and action plans
Competencies
- Leadership: Mentor, train, and coach a large team, striving for retention, development and internal promotion of team members.
- Proactive Planning: Manage and maintain appropriate inventory levels for beverage and operational supplies. Develop and maintain budgets, forecasts, and COGS.
- Dedication to Excellent Guest Experience: Provide exemplary guest service and build relationships with guests to set the standard for employees.
- Genuine Passion: A real desire to make other people’s dining experiences special. Encouraging and instilling a passion for all things hospitality throughout the team.
- Time Management: Effectively manages time to achieve business goals while satisfying the guest service needs.
- Communication: Communicates clearly, openly, and consistently with management and staff. Actively listens and receives feedback.
- Problem-solving: Responsive, calm, creative and flexible to ensure operations run smoothly in the face of the unexpected.
- Consistency: Approachable by both employees and management. Actions and reactions consistently create a safe and comfortable environment for employees and guests.
- Business awareness: Knows how to read a P&L and understands what contributes to each section. Understands how to impact the costs and manage expenses.
Skills - Experience - Education
- Minimum of 5 years of Food and Beverage management experience
- Minimum 2 years as an F&B General Manager
- Previous experience in a brewery, micro-brewery or similar operation considered a stong asset
- Hospitality Diploma or Bachelors considered an asset but not required
- Proficient computer skills including but not limited to POS, inventory software, excel and Word
- Excellent listening, comprehension and communication skills
- Food Safety Course, SmartServe and W.H.M.I.S.
- Must be able to carry and lift items weighing 40 lbs, must be able to stoop and bend
- Must be able to stand and move for extended periods to perform essential job functions continuously
- Ability to work flexible hours, including days, evenings, nights, weekends, and holidays based on business needs
Job Types: Full-time, Permanent
Pay: $65,000.00-$70,000.00 per year
Additional pay:
Schedule:
- Day shift
- Holidays
- Night shift
- Weekends as needed
Ability to commute/relocate:
- Toronto, ON: reliably commute or plan to relocate before starting work (required)
Work Location: In person
