About Us
The soon-to-open Hyatt Place Toronto Airport, located minutes away from Pearson International Airport, combines style, innovation, and 24/7 conveniences perfectly suited for today’s multi-tasking traveler. We pride ourselves on delivering a world-class hospitality experience with stylish accommodations, exceptional food & beverage offerings, and intuitive service that exceeds guest expectations.
About the Role
The Food & Beverage Manager will be responsible for leading and overseeing all aspects of the hotel’s food & beverage and culinary operations, including the kitchen, breakfast service, restaurant, bar, grab-and-go market, and any banquet or catering services. This position has equal focus on front-of-house guest experiences and back-of-house culinary excellence, ensuring operational efficiency, food quality, financial performance, and team engagement.
In the pre-opening phase, you will play a key role in setting up the F&B department, designing menus in collaboration with the Executive Chef, sourcing suppliers, installing equipment, hiring and training the team, and implementing Hyatt brand standards.
Key Responsibilities
Pre-opening & Opening Support
Lead the planning, organization, and execution of all F&B and kitchen operations. Assist in the setup of the kitchen and F&B outlets, including equipment installation, inventory sourcing, and layout readiness. Develop menus, beverage programs, recipes, and service procedures in line with Hyatt brand guidelines. Establish HACCP-compliant food safety, sanitation, and hygiene standards.Financial Returns
Participate in the preparation of the annual departmental operating budget and financial plans. Monitor budgets and control expenses with a focus on food, beverage, and labour costs. In partnership with the catering office, identify additional sales opportunities to enhance revenue. Develop and implement promotions that deliver memorable dining experiences for guests at a good value. Ensure all credit and financial transactions are handled securely in compliance with policy.People
Manage day-to-day staffing requirements, plan and assign work, and establish performance and development goals for team members. Provide mentoring, coaching, and regular feedback to enhance performance, resolve conflict, and foster professional growth. Educate and train all team members in compliance with federal, provincial, and local laws, as well as safety regulations. Ensure staff are properly trained on quality and service standards, have the necessary tools and equipment, and are empowered to carry out their duties effectively.Guest Experience
Ensure all F&B equipment is in proper operational condition and cleaned regularly. Maintain cleanliness, organization, and readiness of all F&B facilities, including any banquet/convention spaces, according to anticipated business volume. Notify the Engineering department immediately of any maintenance or repair needs. Establish and achieve quality and guest satisfaction goals, responding courteously and promptly to guest questions, complaints, or requests.Responsible Business
Manage local F&B marketing initiatives for the hotel and participate in system-wide Hyatt programs and promotions. Monitor local competitors and industry trends to maintain a competitive edge. Collaborate with the Executive Chef on menu design, seasonal offerings, and concept development. Conduct regular inventory procedures for food, beverages, materials, and equipment. Set and maintain appropriate minimum and maximum stock levels; ensure secure storage and timely replenishment while minimizing waste.Qualifications
Minimum 2 years of progressive leadership experience in hotel F&B and culinary operations; pre-opening experience preferred. Strong culinary knowledge and proven kitchen management skills. Demonstrated ability to lead both FOH and BOH teams to achieve operational and financial goals. Service-oriented leadership style with excellent communication and interpersonal skills. Proficiency in Microsoft Word, Excel, and POS/kitchen management systems. Strong organizational, problem-solving, and decision-making abilities. Financial acumen in budgeting, forecasting, and cost control. Flexibility to work nights, weekends, and holidays as business requires.Physical Requirements
Ability to stand and move for extended periods. Ability to lift or carry up to 50 lbs. Frequent handling of F&B equipment, tools, and products.Job Type: Full-time
Benefits: Extended health care