Main content starts here, tab to start navigating


The Operations Manager is responsible for the day-to-day management of the restaurant, achieving optimal guest satisfaction and a good working environment to put forward The Chase Hospitality Group’s Vision and Values. They possess strong accountability for budgeting and financial management, planning, organizing and directing all guest services, including all front of house staff, food and beverage operations and development processes.


  • Delivers revenues and profits by developing, marketing, financing, and providing appealing restaurant experience

  • Prepares and implements standard operating procedures, coordinates restaurant operations during each shift, determines and implements operating improvements 

  • Ensures completion of all day-to-day administrative and financial tasks and maintaining accountability for all internals controls around cash and other payments

  • Manages all aspects of staff performance in accordance with established service standards and staff training guidelines, ensure staff knows and adheres to established steps of service and service standards

  • Provides, acts, and reports on proactive strategies to ensure the cost of goods falls within budgeted parameters

  • Organizes and monitor staff schedules and ensures that budgeted labour costs are met

  • Creates and promotes strategies to improve service and grow business

  • Implements guest recognition programs to enhance experience and returning customers

  • Interacts with guests, to ensure all inquiries and complaints are handled promptly

  • Maintains restaurant cleanliness and upholds esthetics standards of CHG

  • Appropriately adapts to seasonal changes and creates and manages relevant initiatives

  • Ensures correct storage of supplies, dry good and small wares 

  • Arranges for maintenance and repairs of equipment and services

  • Repairs and Maintenance for the building, Outside Contracts, ensure maintenance of equipment, facility, and grounds through the use of a Preventative Maintenance Plan based on Company Standards

  • Ensuring evolution of the restaurant

  • Work with social media team to ensure quality content is being sent to them to promote business

  • Ensure complete and timely execution of corporate & local marketing programs

  • Control Profit & Loss (i.e. plan attainment) by following cash control/security procedures, maintaining inventory, managing labor, reviewing financial reports, and taking appropriate actions

  • Recruit, interview, and hire team members; conduct performance appraisals, take discipline action, motivate and train


  • Strong knowledge in Cost Accounting, Developing Budgets, Financial Planning and Strategy

  • Self starter with demonstrated experience in decision making, process improvement, strategic planning, customer focus, management proficiency, managing profitability, quality control

  • 1-2 years of management experience in either a food service or retail environment, including Profit & Loss responsibility

  • Strong interpersonal and conflict resolution skills

  • Excellent oral/written communication skills

  • Strong analytical/decision-making skills


  • Mentorship & Guidance from Toronto’s top hospitality professionals 

  • Opportunities to grow and develop within our company and various concepts 

  • Competitive compensation package and benefits 

  • 50% discounts at all CHG wide concepts

To apply, email your cover letter and resume to Please indicate the role in the subject line.