Venue Manager - Brasserie (All Day Dining)

About the role

The Venue Manager is responsible for the overall success of the All Day Dining restaurant operations, ensuring exceptional guest experiences, operational excellence, financial performance and associate engagement. The role oversees daily restaurant operations, maintains luxury service standards and leads and develops the restaurant team.

Key responsibilities

• Manage day-to-day operations across breakfast, lunch, dinner and special events, including staffing levels, opening and closing procedures, reservations, table allocation and guest flow
• Lead, coach and mentor the F&B team, set departmental goals, run performance reviews and ensure compliance with food safety, hygiene and sanitation requirements
• Deliver exceptional guest service, handle complaints and service recovery, monitor guest feedback and drive guest satisfaction scores
• Drive revenue and profitability: monitor sales and costs, control labour costs, support budgeting and forecasting, and promote upselling
• Manage human resources: onboarding, recruitment, training, succession planning, engagement and retention
• Ensure compliance with food safety, health, sanitation and workplace safety regulations, conduct regular audits and maintain equipment
• Collaborate with Culinary, Stewarding, Culinary, Marketing, Revenue and Quality teams, and assist on the floor during high-volume periods

Required profile

• High school diploma or GED, or a 2-year degree in Hospitality Management, Hotel and Restaurant Management, Food Service Management, Business Administration or a related field
• 4 years of experience in F&B operations, restaurant management or hospitality, or 2 years with a degree
• Previous experience in a luxury hotel, upscale restaurant, brasserie or European dining concept preferred
• Preferred: experience managing a high-volume All Day Dining restaurant or brasserie, and knowledge of Forbes Travel Guide, LQA or similar luxury service standards

Required skills

• Restaurant operations management and leadership
• Financial acumen, budgeting and labour management
• Guest experience and service quality management
• Communication, problem solving and change management