In order to be considered for this role, after clicking "Apply Now" above and being redirected, you must fully complete the application process on the follow-up screen.
Overview
The Senior Operations Manager of Food & Beverage is responsible for the end-to-end oversight of F&B operations at FirstOntario Concert Hall, while providing operational support on occasion at TD Coliseum. This position ensures that all food and beverage services exceed guest and client expectations while driving financial performance and upholding brand standards.
The primary goal is to achieve excellence in service quality, staff performance, cleanliness, and safety, while delivering growth in revenues from operations. This role leads front- and back-of-house teams, develops talent pipelines, and ensures best-in-class guest experiences.
This role pays an annual salary of $85,000-$95,000 CAD
Benefits for Full-Time roles: Health, Dental and Vision Insurance, Pension matching, and Paid Time Off (vacation days, sick days, and 11 holidays)
This position will remain open until November 7, 2025.
Responsibilities
Operational Leadership
- Manage F&B operations across concessions, bars, catering, and backstage spaces.
- Lead day-of-event service execution, ensuring seamless collaboration with other departments.
- Monitor and maintain high standards for cleanliness, quality, food safety, and service.
- Ensure proper setup, staffing, execution, and teardown for all events.
- Maintain vendor relationships and oversee product ordering and equipment maintenance.
- Work seamlessly with the Sponsorship Team to ensure compliance and alignment with brand partnerships.
Financial Accountability
- Develop and manage budgets, forecasts, and financial reporting with the assistance and support of the Finance Department lead.
- Drive growth in per cap F&B spend and reduce unnecessary expenses.
- Ensure all expense control systems (labor, inventory, etc.) are tightly managed.
- Maintain high margins and profitability through effective cost control.
Staff Management & Training
- Recruit, train, and lead all F&B service personnel (FOH & BOH).
- Implement performance reviews, onboarding programs, and succession planning.
- Ensure training programs are executed for hospitality, service recovery, and product knowledge.
- Create a supportive work culture that prioritizes employee development and satisfaction while following CBA guidelines.
Guest Experience & Member Relations
- Deliver exceptional service to guests, clients, and stakeholders.
- Identify and implement new hospitality programming to enhance experiences.
- Work with the marketing team to promote F&B offerings and guest-facing activations.
- Lead feedback programs and service recovery protocols.
Compliance & Safety
- Maintain compliance with provincial liquor laws, health regulations, and OVG standards.
- Manage records of staff certifications including Smart Serve and Food Handling.
- Partner with our Joint Health & Safety committee for inspections and workplace safety protocols.
Administrative Leadership
- Maintain scheduling, payroll accuracy, and reporting.
- Participate in venue and departmental leadership meetings.
- Support cross-functional collaboration with Events Team, Ticketing, House Maintenance and other departments.
Qualifications
- 5–7+ years of leadership experience in food and beverage or venue operations.
- Post Secondary education in Hospitality Management, Business, or related field preferred.
- Experience managing F&B operations with P&L responsibility.
- Proficient in POS systems (Square preferred), Excel, and scheduling platforms.
- Smart Serve and Food Handler’s certification.
- Exceptional leadership, communication, and organizational skills.
- Ability to work flexible hours including nights, weekends, and holidays.
- Strong physical endurance; must be able to lift/carry up to 100 lbs and perform various physical tasks.
What Success Looks Like
- Consistent growth in food and beverage per caps and net revenue.
- High levels of guest satisfaction and positive feedback.
- Well-trained, motivated, and retained F&B staff.
- Compliance with safety, cleanliness, and regulatory standards.
- Seamless coordination across departments and venues.
