Restaurant Manager

You are the calm in the storm, and the energy behind every exceptional service.

PUNCH Restaurant, located inside Le Germain Hotel Toronto Mercer, is looking for a Restaurant Manager to help bring its dining experience to life every day. Refined yet inviting, PUNCH is a place where modernity and tradition meet with quiet confidence, and where every detail contributes to a memorable guest experience. In this role, you will work closely with the Food and Beverage Outlet Manager and the restaurant leadership team to support daily operations, guide the front-of-house team and ensure each service feels warm, polished and thoughtfully orchestrated. Present on the floor and close to the team, you will coach, support and lead by example while helping create the kind of genuine, attentive hospitality that makes guests want to return. This is an ideal opportunity for someone who is ready to take the next step in their restaurant leadership journey.

WHAT YOU’LL DO

• Lead daily floor operations across breakfast, brunch, dinner, room service and private dining, ensuring polished, personalized and well-orchestrated guest experiences.
• Act as Manager on Duty during assigned shifts, making thoughtful decisions that support seamless service, operational excellence and the overall guest experience.
• Coach, mentor and inspire the front-of-house team through hands-on leadership, real-time feedback, onboarding, training and ongoing development.
• Manage reservations, seating plans and floor flow to maximize guest satisfaction, service rhythm and operational efficiency.
• Build meaningful relationships with guests, respond to concerns with care and professionalism, and manage guest feedback, online reviews and service recovery opportunities in a timely and thoughtful manner.
• Support team scheduling, labour efficiency, payroll administration and departmental goals related to guest satisfaction, revenue, labour and service excellence.
• Take ownership of opening and closing operations on assigned shifts, including cleanliness, safety and brand presentation standards, cash management, inventory controls, daily procedures, financial standards and operational follow-ups.
• Partner closely with the culinary and bar teams to ensure strong communication, flawless execution, clear operational handoffs, and seamless private dining and BEO execution.
• Monitor service standards, identify opportunities for improvement and contribute ideas that enhance efficiency, consistency, food and beverage offerings, seasonal features, guest satisfaction, team engagement and overall restaurant performance.

WHAT YOU’LL BRING

• 2 to 4 years of experience in a supervisory, floor manager or assistant management role within an upscale restaurant or hotel environment, supported by a diploma in Hospitality Management or equivalent practical experience.
• A genuine passion for hospitality, service excellence and creating memorable guest experiences.
• A hands-on leadership style, with the ability to coach, motivate and support a front-of-house team in real time.
• A calm, organized and solutions-focused approach, with the ability to balance guest experience, team needs and operational priorities in a fast-paced environment.
• Strong communication and interpersonal skills, with the confidence to build relationships with guests, team members and operational partners.
• Sound judgment, professionalism and attention to detail when handling guest concerns and making decisions on the floor.
• Wine knowledge or sommelier training is considered an asset.
• Bilingualism is considered an asset.

WHAT WE OFFER

• Passionate about travel? Take advantage of great rates when you stay at Germain Hotels to travel the country. Again and again!
  • A work environment that fosters creativity and autonomy – contribute to the growth of a company that strives to move you forward and recognizes you for who you really are.
  • Squats help you relax? Get access to a state-of-the-art gym right in your workplace.

The annual salary for this role is between 70 000$ and 88 000$ , depending on experience, qualifications, and internal equity.