COMING SOON! A fresh culinary experience is coming to CF Toronto Eaton Centre with the arrival of Queen’s Cross, a new chef-driven dining concept created in partnership with Oliver & Bonacini Hospitality (O&B). Slated to open in spring 2024, Queen’s Cross will transform 19,000 square feet of the south side of the shopping centre into a modern-day food emporium with seating to accommodate 300 guests. Featuring a carefully curated collection of 15 unique food stalls along with a bar and café, the new concept offers exciting, high-quality and meaningful food experiences that reflects the diversity and vibrancy of downtown Toronto.

What's in it for you?

• Discounted gym membership
• Employee Assistance Program
• 50% dining discount for all O&B locations for you and up to 3 guests
• Employee referral program
• Training and development opportunities
• Access to health, dental and vision benefits with enhanced mental health coverage
• O&B is one of Canada’s largest hospitality companies with many internal career opportunities. We have restaurants, food halls, and catering teams in Alberta, Ontario, Quebec, and Nova Scotia

Team leads play a crucial role in the operation and success of a food hall by providing support to both the managers and the broader team. Their responsibilities encompass a range of tasks that ensure the food hall operates smoothly and efficiently. They monitor food and quality presentation and possess a strong knowledge of menu items to answer questions when required. The leads are vital for maintaining operational efficiency, ensuring customer satisfaction, and supporting the staff within a food hall. Their multifaceted role requires them to be adaptable, communicative, and capable of leadership, all of which contribute to the smooth running of the food hall.

• Supporting Managers: Team leads act as a bridge between the management team and the hourly employees. They assist managers in implementing policies, procedures, and ensuring that the team adheres to them.
• Overseeing the Food Hall: This involves supervising the day-to-day operations to ensure that all tasks are completed effectively. Team leads monitor the workflow, delegate tasks as necessary, and step in to help or make decisions when needed. They ensure that the food hall maintains high standards of service and customer satisfaction.
• Ringing in Orders and Taking Payments: Team leads directly engage with customers by taking orders and processing payments. This role requires them to be knowledgeable about the menu, promotions, and payment systems. Their direct interaction with customers also places them in a prime position to address any concerns or queries customers may have, enhancing the overall customer experience.
• Food Prep: Responsible for assisting in the preparation and washing of ingredients, ensuring all foods are prepped according to specifications, and maintaining the highest standards of cleanliness and safety in the kitchen.
• Maintaining Cleanliness: A clean and well-maintained food hall is essential for customer satisfaction and adhering to health and safety regulations. Team leads ensure that cleaning schedules are followed, and sanitation standards are met both in the dining area and the kitchen. They might organize cleaning tasks among staff members and inspect the space regularly to maintain a high level of cleanliness.
• Problem-Solving and Crisis Management: Team leads often handle unexpected issues that arise, such as customer complaints and staffing shortages. They need to be proactive, think on their feet, come up with immediate solutions, and communicate effectively with both staff and customers to resolve problems swiftly.
• Training and Development: Although more commonly a managerial task, team leads often assist in training new staff members. They help new employees understand their roles, learn about the food hall's procedures, and adapt to the working environment. They also play a part in ongoing staff development, offering guidance and feedback to help team members improve their skills.

• Minimum 1 year experience (preferred)
• Knowledge of service standards and high attention to detail
• Strong leadership and management skills
• Ability to remain calm under pressure while working in a fast-paced environment
• Organizational skills and the ability to multi-task
• Strong oral and written communication skills
• Ability to maintain a level of professional urgency and momentum
• Available to work evenings, nights and weekends
•  Smart Serve Certification a requirement

** We thank all applicants for their interest in Oliver & Bonacini Hospitality; however, only suitable candidates will be contacted to continue the application process. **

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.