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Added 11 mins ago
Project Manager, Capture and Optimization of Research Data (CORD) Platform
RI-MUHC | Research Institute of the MUHC | #rimuhc
Montreal, QC
Full-time
The Research Institute of the MUHC is seeking an interim Project Manager to join the Capture and Optimization of Research Data (CORD) platform of the Centre for Outcomes Research and…
Added 11 mins ago
Clinical Research Coordinator – Endometriosis Research Program
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Added 11 mins ago
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Added 11 mins ago
restaurant manager
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7818 - Assistant Store Manager PT
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Added 11 mins ago
7796 - 3rd Key
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$18.1 USD / hour
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EIT, Instrumentation & Controls (1-Year Contract)
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Added 11 mins ago
Manager, Purchasing & Insurance
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Toronto, ON · Greater Toronto Area, Canada
$100,363 to $131,604 CAD / year
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Toptable Group

Restaurant Manager

Whistler, BC, Canada

Pay: $52,000 to $60,000 CAD / year
Job type: Full-time
Apply by: Mar 27, 2027
Posting language: English
Posted: Sep 28, 2026

Apply About employer

Applications open in a new tab.

Original job description

Position: Restaurant Manager, Il Caminetto

Reports to: Restaurant Director

WHO WE ARE:

A storied address in the heart of Whistler’s Village, Il Caminetto features an understated, nature-inspired interior design that speaks to the beauty of the spectacular landscape and plays to the authenticity of the location. The regionally focused menu melds local flavours to showcase the best of nearby farms and waters. Il Caminetto was recognized as the #3 Best Restaurant in Whistler at the Vancouver Magazine Restaurant Awards.

Il Caminetto has been widely recognized for its excellence, including:

· Tripadvisor 2024 Traveler’s Choice – 2025 Tripadvisor Traveler’s Choice – “best of the best” #2 fine dining restaurant in Whistler.

· Wine Spectator Best of award of excellence

· Wine Program Excellence Awards, Gold - Vancouver International Wine Festival 2025

JOB SUMMARY:

The Restaurant Manager will oversee and manage the front-of-house team, while working closely with the leadership team to support the creation and delivery of a unique and elevated guest experience that is in harmony with the kitchen’s food program. The incumbent will be involved with all aspects of service.

ESSENTIAL DUTIES AND RESPONSIBILITIES:

(Other duties may be assigned as required)

· Oversee and organize the day-to-day operations of the restaurant; implement operational procedures

· Ensure the delivery of superior guest service through effective staff training and education

· Set staff work schedules and monitor staff performance

· Actively participate in the recruitment, training, mentorships and support of all team members

· Develop a strong and positive rapport with staff and guests; resolve guest complaints

· Drive positive results and aligns with business goals

· Handle pre-event coordination for special events, including responding to requests for event menus and pricing, creating event proposals, and following up with potential clients

· Meet with potential clients to discuss event plans, set up, and menu options

· Act as key liaison between the restaurant management team and head office team

· Update head office of any personnel changes in a timely manner

· Process cash orders, cash dispersals, and tip pool reconciliation

· Review invoices entered into inventory systems by front and back of house teams for accuracy

· Ensure team members are equipped with necessary tools and equipment to perform their jobs efficiently

REQUIRED EXPERIENCE AND QUALIFICATIONS:

· At least two years of experience supervising in a premium food and beverage operation in a high volume, fast paced environment

· University degree or diploma in a related field such as hospitality or business administration is an asset

· Valid Serving it Right certificate

· Highly committed to a premium level of quality

· Strong wine knowledge; a professionally recognized wine and/or spirits certificate is an asset

· Strong problem-solving skills, including the ability to analyze current business problems and implement recommended solutions

· Strong verbal and written English communication skills

· Excellent planning and organizational skills, including the ability to handle conflicting deadlines and prioritize multiple tasks

· Acute attention to detail and strong administrative skills

· Flexibility to work evenings, weekends, and holidays as required

The position will remain open until filled.

Apply About employer

More about this job

Responsibilities

Oversee daily restaurant operations and the front-of-house team, ensuring high-quality guest service through staff training, scheduling, recruitment, mentorship, and performance management. Coordinate special events and client requests, resolve guest concerns, manage cash and tip reconciliation, review invoices, and liaise with restaurant leadership and head office.

Requirements

Applicants need at least two years of supervisory experience in a premium, high-volume food and beverage operation, a valid Serving It Right certificate, strong wine knowledge, and excellent communication, organizational, and problem-solving skills. A related university degree or diploma and a recognized wine or spirits certificate are assets; flexibility to work evenings, weekends, and holidays is required.

Skills

Restaurant Operations
Front-Of-House Management
Guest Service
Staff Training
Staff Scheduling
Recruitment
Team Mentorship
Guest Complaint Resolution
Event Coordination
Client Relations
Cash Handling
Tip Pool Reconciliation
Invoice Review
Wine Knowledge
Problem-Solving
Planning And Organization

Visa sponsorship

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Keywords

Restaurant Management
Front-Of-House Operations
Premium Food And Beverage
High-Volume Service
Guest Experience
Staff Training
Staff Scheduling
Recruitment
Mentorship
Performance Management
Event Coordination
Event Proposals
Client Relations
Guest Complaint Resolution
Wine Knowledge
Serving It Right
Cash Handling
Tip Pool Reconciliation
Inventory Systems
Invoice Review
Operational Procedures
Business Goals
Problem-Solving
Administrative Skills
Hospitality
Food Program

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