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Food & Beverage Outlets Manager (Full Time)
Granite Club
Source: Headcount Labs · original listing ↗
Job data: Headcount Labs, ODbL 1.0. Job descriptions belong to their employers.
Source date: 10/30/2026
About this role
The Granite Club is looking for a full-time Food & Beverage Outlets Manager who oversees all facets of the day-to-day operations of the restaurant outlets at the Granite Club, including hiring, training, supervising and performance management of all Staff. The Food & Beverage Outlets Manager is expected to maintain a superior level of service through active floor management, ensuring that all Staff provide consistent service and that each Member’s dining experience exceeds expectations. This position actively fosters a team-oriented Granite Gold Hospitality culture based on character, respect, and integrity. They will actively collaborate with the Culinary, Beverage, Events and Stewarding leaders to ensure a premium Member experience. They are also responsible for the timely and accurate completion of administrative duties. What’s in it For You? Collaborative & Engaging Work Environment: Join a culture that values innovation, teamwork, and continuous improvement. Exclusive Perks: Enjoy discounted memberships at GoodLife Fitness, as well as preferred rates on auto and home insurance. Vibrant Employee Events: Participate in a variety of inclusive and exciting events that celebrate our culture. On-Site Culinary Experience: Access to healthy, delicious meals daily at our Employee Cafeteria. Convenient Indoor Parking: Complimentary indoor parking to make your commute easier. Competitive Total Rewards Package Comprehensive Health & Dental Benefits: Flexible coverage options with a Health Care Spending Account (HCSA) to suit your individual and family needs. Primary Responsibilities Managing Daily Operations and Providing Premier Member Service Plan, oversee and execute daily operations of the restaurant outlets: Elements Lounge & Grill, Hearth Mediterranean Kitchen, The 1875 Sports Pub & Terrace, Intersections, Hall of Fame Lounge, as well as seasonal activations, i.e. the Pool Kiosk and Sports Lounge Bar. Create a dining experience that exceeds the expectations of the Member and their guests by ensuring Granite Gold Hospitality service is provided in the restaurant outlets, and any other related areas during special functions. Ensure teams maintain cleanliness, presentation, and safety of all restaurant areas, ensuring maintenance needs and deficiencies are reported and resolved in a timely manner. Leading Food and Beverage Outlets Team Enliven the Granite Gold Hospitality Principles daily through briefings and team meetings. Develop training programs and create policies and procedures according to Granite Gold Hospitality Standards to provide premier service and product knowledge. Responsible for the recruitment, training, and performance evaluation process as well as coaching & progressive discipline of Supervisors and Staff in the F&B outlets team. Actively engage in building collaboration with the Union lead and effectively manage change. Provide coaching and mentorship to the Outlet leadership team. Present and participate in union contract negotiations and possess thorough knowledge of the collective agreement. Have thorough knowledge of fire, health, and safety regulations and standards and ensure that these procedures are followed. Plan, attend and lead Food and Beverage or other departmental meetings as required. Financial, Administrative and Other Responsibilities Partner with Culinary and Events teams to develop marketing and promotions for the three restaurants aligned with their specific concepts. Keep up to date on the current trends in the food & beverage industry. Develop and maintain budgets, generate revenues, and manage controllable costs in line with budgeted goals. Assist the Director of Food & Beverage with special projects. Direct Reports: Assistant Food & Beverage Outlets Manager(s), Assistant Restaurants Manager(s), F&B Supervisors, Intersections Supervisor and Trainees. Other duties as assigned. Technical Expertise In-depth knowledge of menu items, ingredients and preparation methods across all outlets, with the ability to confidently guide Members through dietary and allergen enquiries and partner with the Culinary team on menu development and seasonal features. Strong beverage knowledge, including wine regions and varietals, spirits, beer, cocktails and non-alcoholic offerings, as well as food and wine pairing and proper service standards; sommelier or WSET certification is an asset. Proficiency in menu engineering, recipe and beverage costing, inventory and par level management, and purchasing, along with current Smart Serve certification and a sound understanding of AGCO liquor regulations. Required Qualifications A passionate hospitality professional with a minimum of 3 years' experience in a multi-outlet leadership role or 5 years in a restaurant leadership role in a private club/luxury hotel Possess a Degree/Diploma in Hospitality Management or related field Experience of working with a unionised workforce is an asset. Thorough knowledge of premium member/guest service standards and processes, finance and accounting principles including cost control and labour standards. Possess analytical and critical thinking skills to generate ideas, problem solve issues, evaluate strengths & weaknesses, and create processes and procedures as needed. Excellent Communications skills – written and spoken Possess knowledge of business and management principles involved in strategic planning, resource allocation, human resources, leadership techniques, and coordination of people and resources. Proficient with the use of technology i.e., computer systems, POS systems and learning new software as required Strong knowledge of food & beverage production and presentation techniques and equipment Required to be available to work 7 days a week at flexible times as per business demands including weekends and holidays Compensation The salary range for this position is $95,000 to 105,000.