Restaurant Supervisor jobs in Hockley Valley, ON

Job Summary
Director, Outlets - Job Description

Title: Director, Outlets

Reports To: Director of Food and Beverage

Areas of Responsibility

You will hold operational, financial, and service accountability for four areas of the resort’s F&B footprint:

Cabin 1865: Our signature, upscale dining room representing an elite culinary experience, highlighting farm-to-table seasonal menus and a tailored wine program.

Babbo Wine Bar & Patio: The resort's vibrant lounge and patio hub, serving up handcrafted seasonal cocktails, local craft beers.

Restaurant 85: The heartbeat of our high-volume resort dining, responsible for executing premium daily buffet breakfasts, specialized corporate package dining, and large-group functions.

Golf F&B Program: Seasonal oversight of food and beverage experiences on our golf course, including the halfway house, beverage carts, and tournament/league events

Summary

The Director of Outlets is a leadership role responsible for overseeing our diverse food and beverage outlets. This critical leadership role manages all day-to-day front-of-house operations across our distinct dining concepts and some seasonal programs.

The ideal candidate will deeply understand premium service, have a strong handle on financial performance, and share our commitment to a true farm-to-table philosophy—collaborating closely with our culinary team to champion ingredients from our two-acre onsite organic garden and local partners.

Core Competencies

• Hands on leadership style

· Positive and proactive attitude

· Strong verbal and written communication

• Financial Literacy and budget management

Job Duties

Operations & Leadership

· Provide strategic direction and daily operational leadership for cabin, Babbo, Restaurant 85, and the seasonal Golf F&B program.

· Maintain a highly visible, hands-on leadership presence on the floor during peak service periods to guide staff, manage operational flow, and model service excellence.

· Partner closely with the culinary team to align front-of-house operations with kitchen execution.

· Align daily operational setups, bar inventories, and asset management with fluctuating resort occupancy, corporate conference schedules, and golf tee sheets.

Financial Management

• Build, analyze, and manage labor schedules and models to hit budgetary targets while maintaining appropriate staffing levels for varying seasonal volumes.
• Drive profitability across all outlets by developing and executing creative upselling strategies, seasonal promotions, and optimized beverage programs.
• Control Cost & Inventories by overseeing monthly inventory counts for liquor, wine, beer, and operating supplies; track variances and implement waste-reduction controls.
• Monitor financial performance against targets, identifying trends and adjusting operational strategies.

People & Culture

• Recruit, onboard, and mentor a high-performing team of supervisors, and front-of-house service professionals.
• Cultivate a positive, inclusive, and accountable team environment rooted in mutual respect, teamwork, and a shared passion for genuine hospitality.
• Design and execute ongoing training initiatives focused on elevated service sequences, mixology, and deep product knowledge.
• Set clear performance expectations, provide regular constructive feedback, and conduct annual reviews to foster long-term career growth within the resort.

Guest Experience & Quality Assurance

• Establish, audit, and continuously elevate standard operating procedures (SOPs) across all distinct dining styles.
• Proactively engage with resort guests building lasting relationships and resolving any negative feedback or service recovery issues with grace and urgency.
• Ensure absolute adherence to all Smart Serve guidelines, AGCO liquor laws, workplace safety standards, public health regulations and internal policies and procedures across all areas
• Maintain meticulous quality control over lighting, music, temperature, cleanliness, and tabletop presentations to ensure a premium guest environment at all times.

Qualifications & Requirements

• Post-secondary education in hospitality; experience may be considered in substitution
• Minimum 3 years of senior F&B leadership experience in a multi-outlet environment, ideally in a hotel/resort or upscale restaurant setting.
• Proven experience managing diverse teams and large-scale operations
• Excellent financial acumen, including budgeting, forecasting, and cost control with proven experience
• Strong interpersonal, coaching, and conflict-resolution skills
• A track record of delivering strong guest satisfaction and operational results.
• Proficient in MS Office (Excel, Word, PowerPoint, Outlook)
• Certified in Smart Serve, Food Safe, and Serve Safe
• WSET designation considered an asset

· Previous Outlet Manager or Restaurant GM experience an asset.

Working Conditions

• Must be available to work evenings, weekends, and holidays as required
• Ability to stand, walk, and move throughout the property for extended periods
• Occasional bending and lifting required
• May be subject to long or irregular hours depending on operational needs

Pay: $65,000.00-$75,000.00 per year

Benefits:

• On-site gym
• On-site parking
• Paid time off

Work Location: In person