General Manager District Food Hall

The Distillery Restaurants Corp. is looking for our next **General Manager** for our restaurants at District Food Hall at Pearson International Airport

We’re the creators of Cluny Bistro, El Catrin, Pure Spirits Oyster House & Grill, Madrina Bar y Tapas, District Pizza, Jardin and Distillery Events (Archeo and The Loft) in the Distillery District and District Food Hall at the airport, but we’re also career developers and internal promoters. If you’re looking for an opportunity to make your mark within a passionate and innovative F&B company, then you’re looking for The DRC.

In this role, you’d be responsible for the Distillery Restaurants Corp’s. operational management at the Toronto Pearson International Airport (Terminal 3, transborder), where annual travelers exceed 15 million people per year. You would oversee all aspects of a restaurant's operations to ensure smooth functioning, profitability, and customer satisfaction.

This role requires a CBSA background check in order to work at the airport.
You MUST already have permission to work in Canada to be considered for this role.

**What The DRC offers**:

- $75,000 - $80,000, plus group benefits
- In-house dining perks
- $100 monthly cellphone allowance
- A dynamic culture that encourages and rewards the entrepreneurial spirit
- The chance to work alongside the best team in the city

**What you’ll be doing**:

- Lead by example and reinforce the DRC’s core values and policies on a daily basis — it starts with you.
- Develop comprehensive business strategies for the restaurant by assessing market demand, engaging with community members, analyzing competitor offerings, and creating detailed financial, marketing, and sales forecasts.
- Ensure adherence to health and safety standards.
- Guarantee that projected sales and labor budgets are achieved by closely monitoring performance metrics and participating in weekly meetings with senior management to discuss progress and strategies.
- Manage a large-scale operation by instituting effective policies and standard operating procedures, while also establishing benchmark standards for production efficiency, quality assurance, and customer service excellence.
- Take charge of the recruitment, training, and supervision of all personnel, develop staff schedules, and cultivate a collaborative and positive team atmosphere.
- Ensure a high customer satisfaction rating by continuously monitoring, assessing, and auditing food, beverage, and service quality, while also initiating enhancements and nurturing relationships with loyal customers.
- Responsible for achieving corporate objectives within the restaurant by recruiting, selecting, orienting, training, assigning, scheduling, coaching, counseling, and managing the performance of the management team.
- Communicate job expectations effectively, while also planning, monitoring, appraising, and reviewing employee contributions, as well as overseeing compensation decisions and enforcing company policies.
- Maintain a safe, secure, and healthy environment within the facility by establishing, adhering to, and enforcing sanitation standards and procedures, ensuring compliance with health regulations, and managing security systems.
- Continuously evaluate operational processes to identify areas for improvement, ensuring that the restaurant not only meets but exceeds industry standards and customer expectations.
- Liaise with Culinary, Customer Service, Marketing, Human Resources, Payroll, and Executive Leadership.

**What you’ll bring to the restaurant**:

- ** INDUSTRY-FOCUS.** A business, hospitality or food and beverage management degree/diploma, or the equivalent in education and experience, is considered an asset. Membership in associations that support the F&B Industry is also an asset.
- ** CERTIFICATIONS.**While you're required to be Smart Serve certified, Mixology, Prud’homme Beer, and WSET certifications are highly valued.
- ** NUMERICAL COMPETENCE.** Experience in managing a P&L statement to success, understanding food and beverage cost averages and labour controls.
- ** GENUINE CARE.** Someone who naturally possesses an affinity for superior guest service and takes the initiative to go above and beyond expectations.
- ** PASSION.** A true leader who aims to drive their team toward new heights and greater successes.
- ** DRIVE.** Has the ability to manage their team and their restaurant independently through a solution-oriented lens.
- ** DRIVERS LICENCE.**Having a driver's licence is considered advantageous due to early morning shifts

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