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Added 4 mins ago
Markville (7) - Keyholder
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DH
Assistant General Manager
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- $80,000 to $100,000 CAD / year
- Full-time
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Drake Hotel Properties

Assistant General Manager

Toronto, ON, Canada

$80,000 to $100,000 CAD / year · Full-time

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Job details

Pay: $80,000 to $100,000 CAD / year
Job type: Full-time
Apply by: Nov 26, 2026
Posting language: English
Posted: Oct 27, 2026

Original job description

When your industry is hospitality, the people are key.

The Drake has humble beginnings, with a small team of entrepreneurial spirits whose energy has transformed into a growing group of dreamers + doers. As a leading hotel, hospitality + lifestyle brand in Canada, [and winner of Canada’s Top Small + Medium Employers for the past three consecutive years, might we add...] The Drake is an ever-expanding cultural hub that brings communities together around one-of-a-kind experiences that blend food + drink, art + music, meetings + weddings and unforgettable hotel stays, all delivered by some of the best people you’ll ever meet.

About The Role

The Restaurant General Manager role is responsible for the overall success of the Food + Beverage department of The Drake Hotel. They will have a strong focus on operational excellence, outstanding food + beverage service, and an in-depth understanding of events, point of sale, and reservation systems. They will work closely with the Hotel General Manager, Executive Chef, and restaurant teams to create and execute Food + Beverage menus that drive revenue and adhere to the Drake brand.

Strong leadership and team management skills are essential within this position, along with an aptitude for fiscal responsibility. The Restaurant General Manager is responsible for driving topline revenue as well as managing expenses for both FOH and BOH departments. They are an inspired and innovative industry professional who is looking to make their mark in the hospitality world.

Responsibilities

Leadership / Staff Development

Champion a FOH culture of consistent Service Excellence, training, accountability, and feedback
Cultivate and maintain an engaged FOH workforce of hourly employees.
Hire, train, mentor, and continually develop F+B Management team - including the FOH Management team, Executive Chef, BOH Management team and Programming Manager.
Oversee Receiving department, with a keen eye on expense management
Actively engage in performance management and development processes via weekly 1:1 meetings with key team members, performing annual goal setting and review processes.

Guest Satisfaction + Quality Control

Provide a unique, genuine, and elevated guest experience measured by KPIs, Secret Shopper, reviews, and investigating + overseeing complaint response.
Maintain product quality standards through ongoing evaluations and investigating complaints
Empower staff to resolve issues while being a supportive and active leader.
Supervise host team to ensure reservations are input correctly and honored in a timely fashion.
Help ensure that reservation book is properly utilized to maximize sales and guest satisfaction.

Business Development + Community Relations

Create and successfully execute all F+B activations to ensure that business is constantly evolving + maintaining relevance, ensure all activations have positive ROI outcomes.
Responsible for short- and long-term planning and the management of the Food & Beverage operations in the front and back of the house.
Collaborate with Marketing team to create and execute on F+B and Programming initiatives.
Help develop and implement Programming, public and community relations programs.
Evaluate Programming results; identify and track changing demands on F+B operations.
Collaborate with the Executive Chef in menu development, researching + analyzing trends and pricing strategy. Responsible for working with the Executive Chef on the development of all seasonal flips.
Collaborate with Bar Manager on the creation and execution of Wine + Cocktail programs with the goal of being named on industry “Best Of” lists.
Participates in all food and beverage meetings, weekly operations, and strategic planning meetings.
Identify, develop, and secure sponsorships and strategic brand partnerships that generate incremental F+B revenue and support programming. Collaborate with Marketing and relevant operational teams to negotiate mutually beneficial agreements, execute brand-aligned activations, fulfil partnership commitments, and track revenue contributions, cost savings, and return on investment.

Budget + Expense Management

Achieve and/or exceed revenue, labour, and COGs targets.
Create and share reporting on sales, labour, and expense results.
Control purchases and inventory.
Identify challenges with operating expenses against the approved budget and implement controls / solutions.
Closely monitor and adjust labour and food costing, ensuring efficiency and waste reduction.
Collaborate with Executive Chef to implement directives from Corporate, Culinary, and F+B.
Review reports, prepare summaries, and propose areas for improvement with action plans.
Prepare materials for Month End, Quarterly, and Annual Reviews.

Operations Management/Safety/Compliance

Ensure seamless building operations by following and enforcing policies and SOPs.
Maintenance of equipment, facilities, and grounds.
Contribute toward exceptional safety standards, including proper food/liquor handling, storage, service, and emergency/ security procedures.
Maintain adept cleanliness standards, and safety practices.
Liaise with Security to ensure the safety of guests and staff through coordinated crowd management, timely incident response, and consistent application of house policies.
Ensure that AGCO, municipal, and provincial laws are followed.

About You

Minimum of seven years progressive experience, in a fine or casual dining environment
Operations management experience in a high-volume establishment
Significant experience with reservation systems, and event and large party bookings
Strong knowledge of current, relevant culinary trends
Execution of best practices for guest service, food and wine, people management, operations, safety and compliance
Genuine, natural leader who believes in the art of hospitality and is Drake proud
Demonstrated experience of effectively sharing skills and abilities through creating a consistent, service-oriented, efficient FOH team
Experience training and mentoring large staff teams
Demonstrated patience, tact, and diplomacy while leading a diverse team of industry professionals
Ability to multi-task, remain polished, and keep up in a fast-paced environment
Excellent interpersonal and communication skills, both verbal & written
Highly organized, with timely delivery of all required administrative work
Flexible to work evenings and weekends and holidays
Smart Serve certified
Strong preference given to candidates with a minimum ISG, WSET or comparable Level 1 wine training
Experience with Silverware, OpenTable, Push Operations, and Microsoft Office is a strong asset

Benefits

We pride ourselves in providing strong leadership and development opportunities for passionate hospitality professionals who are looking to build rewarding, long-term careers. Drake offers competitive compensation, including 10% bonus eligibility, benefits package, employee discounts, staff meals, training + development support, and many other unique perks as part of joining the Drake team.

Salary Range: $80,000 - $100,000

Current Vacancy.

The Drake is an equal opportunity employer. We are committed to fostering a positive, supportive, and creative environment at Drake Hotel Properties that promotes equity, inclusiveness and diversity. We welcome job applications from candidates of all backgrounds including, but not limited to, BIPOC (Black, Indigenous, People of Colour); refugees, newcomers and immigrant persons; LGBTQIA2S+ and gender non-binary persons, and persons with disabilities. Please advise us of any accommodations needed to ensure you can access and complete the submissions process.

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More about this job

Responsibilities

Lead the restaurant’s front- and back-of-house food and beverage operations, developing staff and ensuring excellent guest service, product quality, safety, and regulatory compliance. Drive revenue and manage budgets, labour, costs, events, menus, programming, and brand partnerships in collaboration with hotel, culinary, and marketing teams.

Requirements

Requires at least seven years of progressive experience in fine or casual dining, including high-volume operations, reservation systems, events, and large-party bookings. Candidates should demonstrate strong leadership, guest-service, culinary-trend, financial, communication, and organizational skills; Smart Serve certification is required, while Level 1 wine training and experience with Silverware, OpenTable, Push Operations, and Microsoft Office are preferred or considered assets.

Skills

Food And Beverage Operations
Restaurant Management
Leadership And Team Development
Guest Service
Budget And Expense Management
Revenue Management
Labour And Food Cost Control
Event And Reservation Management
Menu Development
Wine And Cocktail Programs
Inventory Management
Marketing And Community Relations
Brand Partnerships And Sponsorships
Safety And Regulatory Compliance
Communication
Microsoft Office

Benefits

Competitive Compensation
10% Bonus Eligibility
Benefits Package
Employee Discounts
Staff Meals
Training And Development Support

Visa sponsorship

Not detected in the job text

Keywords

Hospitality
Food And Beverage
Front Of House
Back Of House
Restaurant Operations
High-Volume Operations
Guest Experience
Service Excellence
Revenue Management
Budget Management
Labour Cost Control
Food Costing
Inventory Management
Reservation Systems
Event Management
Menu Development
Culinary Trends
Wine Programs
Cocktail Programs
Programming And Activations
Brand Partnerships
Sponsorships
Smart Serve
ISG
WSET
Silverware
OpenTable
Push Operations
Microsoft Office
AGCO Compliance

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