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Added 8 mins ago
HM
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Oliver & Bonacini

Assistant Manager, Fine Dining - Auberge du Pommier

Toronto, ON, Canada

Full-time

Apply About employer

Applications open in a new tab.

Job details

Job type: Full-time
Experience: Minimum of 3 years’ of direct restaurant management experience in a high-volume, fine dining environment
Posting language: English
Posted: Nov 4, 2026

Original job description

Company Description

Auberge du Pommier is a distinguished Toronto institution, celebrated for its refined French-inspired cuisine, elegant ambiance, and consistently warm, attentive service. Renowned for combining culinary excellence with timeless hospitality, the restaurant provides a sophisticated dining experience that delights guests and leaves a lasting impression. This is an ideal environment for hospitality professionals who are passionate about upholding tradition, demonstrating meticulous attention to detail, and contributing to memorable, high-caliber dining experiences. Team members have the opportunity to develop their craft within a respected and established culinary legacy while delivering service that embodies both elegance and genuine care.

What's in it for you?

Shared gratuities
Paid vacation, sick, and personal day
Comprehensive health, dental, and vision benefits, including enhanced mental health coverage
Dining allowance/ Clothing allowance
Discounted gym membership
Access to our employee assistance program
Group life and disability insurance
50% dining discount at all O&B restaurants for you and up to three guests
RRSP matching
Professional development fund
Join one of Canada’s leading hospitality companies, where a wide range of exciting internal career opportunities await!

Job Description

Joining us means you will be part of an extraordinary and exciting company! You’re a key team player reporting to the General Manager. You’re involved in many aspects the restaurant including maintaining and encouraging high performing teams, upholding our tried and true (or sought after set of systems and procedures) set of systems and procedures while working closely with your FOH and BOH Teams. You bring professional, enthusiastic leadership each day; and contribute in setting our restaurants apart while maintaining a warm, welcoming and rave worthy guest experience!

Compensation package includes base salary, gratuities, and extended health benefits

THE DAY TO DAY:

You enthusiastically communicate the restaurants vision to all team members and leads by example.
You embody the O&B values daily and inspires the team with his/her exciting vision for the future
You’re able to regularly monitors and achieves the O&B points of technical service and points of details
You’re strong suit is building and maintaining relationships with guests, team members and senior management alike
You understand how to create, foster and maintain a rave worthy bar program.
You are have high personal integrity, business ethics and take every opportunity to promote the restaurant
You’ve got a keen eye for talent and conduct recruitment selection, training and development initiatives as well as performance management and employee coaching
You apply and uses conflict resolution and problem solving skills and inspire others to do the same
You’ve got a savvy business acumen and assists with the tracking of sales, invoicing, and managing inventory
You conduct and also coach your management team to host well informed briefings with service staff prior to each function or service
You have a strong grasp or service needs experience and schedule accordingly
Other duties as required

Qualifications

Minimum of 3 years’ of direct restaurant management experience in a high-volume, fine dining environment
Valid Smart Serve Certification
Demonstrated passion for the art of fine dining and the execution of premier events
Exceptional verbal and written communication skills with a confident, professional presence
Highly organized with the strong ability to lead a team in a fast-paced, detail-driven environment
Proven ability to manage multiple priorities while maintaining a calm, solutions-oriented approach
Strong business sense combined with hands-on experience in restaurant operations, cost control, and guest service excellence
WSET Level 2 (Intermediate) Certification or equivalent wine/beverage knowledge is required
Able to work both A la carte lunch & dinner services and private event
Ability to work days, evenings, weekends, and holidays as required
Must be legally eligible to work in Canada.

Additional Information

Salary: $67,000 - 72000 including gratuities

AI Disclosure
To ensure a fair and efficient recruitment process, some aspects of candidate screening may be conducted using AI software. All assessments and outcomes are reviewed by our hiring team to provide thoughtful, personalized consideration. We are committed to transparency and respect, ensuring a welcoming experience for every candidate.

Accessibility & Accommodation
Oliver & Bonacini is committed to providing an inclusive recruitment process. If you require accommodation or support during any stage of the hiring process, please let us know. We will work with you to ensure your needs are met in a respectful and timely manner.

Equity, Diversity & Inclusion

We value and embrace diversity in all forms and encourage applicants from all backgrounds to apply. Our recruitment practices are designed to ensure fairness, equity, and opportunity for every candidate

Oliver & Bonacini's Diversity Commitment

At Oliver & Bonacini Hospitality, we are committed to treating every employee with dignity and respect. We strive to be fair and just, and create working environments where our employees can be at their best.

Compensation: CAD 67000 - CAD 72000 - yearly

Apply About employer

More about this job

Responsibilities

The Assistant Manager oversees daily restaurant operations, including leading the front-of-house and back-of-house teams to ensure high-quality service. They are responsible for staff recruitment, training, performance management, and maintaining business standards such as inventory and cost control.

Requirements

Candidates must have at least 3 years of management experience in a high-volume, fine dining environment and possess a valid Smart Serve certification. A strong grasp of restaurant operations, wine knowledge (WSET Level 2 or equivalent), and the ability to work flexible hours including weekends and holidays are required.

Skills

Restaurant management
Fine dining operations
Team leadership
Staff training
Performance management
Conflict resolution
Inventory management
Cost control
Guest relations
Bar program management
Business acumen
Service briefings
Scheduling
Recruitment
Wine knowledge

Benefits

Shared gratuities
Paid vacation
Paid sick days
Paid personal days
Health insurance
Dental insurance
Vision insurance
Mental health coverage
Dining allowance
Clothing allowance
Discounted gym membership
Employee assistance program
Group life insurance
Disability insurance
Dining discount
RRSP matching
Professional development fund

Visa sponsorship

Not detected in the job text

Keywords

Fine dining
Restaurant management
Smart Serve
WSET Level 2
Hospitality
French cuisine
Team leadership
Inventory management
Cost control
Performance management
Recruitment
Guest experience
Bar program
Conflict resolution
Business acumen
Service standards
Private events
A la carte
Operations management
Staff training

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