The original jewel in the Oliver & Bonacini crown and a North Toronto icon, Auberge du Pommier has been serving guests since 1987. The restaurant exudes a quiet confidence, reflecting our commitment to culinary excellence and inspired service. Our cuisine is traditional French, with innovative North American influences, and our seasonal menus are elegant and genuine celebrations of fine food.

What’s in it for you? 

• Gratuity sharing
• Competitive salary
• Paid vacation, sick, and personal days
• Health, dental and vision benefits with enhanced mental health coverage
• Discounted gym membership
• Employee Assistance Program
• Group life & disability insurance
• Management uniform/clothing reimbursement
• Monthly dining allowance for all O&B locations for you and up to 3 guests
• 50% dining discount for all O&B
• RRSP matching
• Tuition reimbursement
• 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 and Quebec.

Under the direction of the General Manager, the Sommlier/Assistant Manager is accountable for the day to day operations of the restaurant including staffing, cost controls, staff training, budgeting, administration and active floor management during service.

PRIMARY DUTIES & RESPONSIBILITIES

• Communicate the vision to all team members and leads by example.  Reinforce the O&B values daily and inspires the team with his/her exciting vision for the future
• Regularly monitor and achieve the O&B points of technical service and points of details
• Build and maintain relationships with guests, team members and senior management alike
• Follow bar, beverage and wine control procedures exactly
• Provide general administrative support for the restaurant
• Show leadership in creating a culture that revolves around the experience and enjoyment of food and wine
• Demonstrate high personal integrity, business ethics and takes every opportunity to promote the venue
• Conduct recruitment and selection and training and development initiatives as well as performance management and employee coaching
• Use conflict resolution and problem solving skills
• Assist with the tracking of sales, invoicing, and managing inventory
• Conduct briefings with event service staff prior to each function
• Schedule event staff to properly service events/functions
• Ensure accuracy and timeliness of payroll records
• Strive for maximum efficiency and continual improvement of staff productivity
• Participate on the Health & Safety Committee, ensuring that the Occupational Health & Safety Act and WSIB procedures are being followed
• Ensure facility is well maintained, repaired and spotless at all times
• Work with Marketing to design and implement a strategy to attract new business
• Build relationships with vendors and suppliers
• Additional duties as assigned or required

• Post-secondary diploma/degree in Business or Hospitality
• Minimum 3 years’ of management experience in a high volume, fast paced hospitality environment.
• WSET Intermediate Wine Certificate or comparable an asset
• Must possess superior verbal and written communication skills
• Ability to demonstrate extreme organization in a fast paced environment while acting as a team player
• Strong organizational skills with the ability to manage a large and variable work load, ensuring timely and accurate completion of assigned work
• Proficiency in all Microsoft Office applications including Word, Excel, PowerPoint and Outlook
• Strong business acumen

** 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.