Director of Outlets

Four Seasons Hotels and Resorts • Toronto, ON

3d • CA$105,000 - CA$115,000 • Onsite

About The Position

Four Seasons Hotel Toronto is seeking a Director of Outlets who shares our passion for service excellence and brings energy, leadership, and commercial vision to everything they do. As Director of Outlets, you will oversee the operations of d|bar, Café Boulud, and Le Café located within Four Seasons Hotel Toronto in the heart of Yorkville. Each outlet delivers a unique and thoughtfully curated experience, contributing to the hotel’s standing for excellence in dining and hospitality. You will play a key role in maintaining service excellence, driving beverage programming and sales performance, and leading a dynamic front-of-house team within one of Toronto’s premier luxury lounge destinations. You will be a visible and influential presence on the floor, leading by example and fostering a positive, professional, and performance-driven culture.

Requirements

• 8–10 years of progressive leadership experience within high-volume luxury restaurants, fine dining establishments, or luxury hotel food and beverage operations
• Previous experience as a Director of Outlets, or Restaurant GM
• Strong understanding of the Toronto luxury dining market and Yorkville clientele
• Proven ability to drive revenue growth, marketing initiatives, and operational profitability
• Experience collaborating with PR, Marketing, and Events teams on campaigns, activations, and community partnerships
• Excellent leadership, communication, organizational, and people-management skills
• Strong knowledge of wine, spirits, and luxury dining service standards
• Ability to manage high-profile guests with professionalism, discretion, and confidence under pressure
• College degree specializing in hotel/restaurant management, hospitality, business administration, or equivalent experience preferred
• Successful candidates must possess legal work authorization in Canada.
• Work permit sponsorship is available for candidates who meet local immigration requirements.

Nice To Haves

• Forbes Five-Star or equivalent luxury hospitality experience preferred
• Sommelier certification and/or WSET qualifications considered an asset
• Some travel may be required for training, conferences, and special events

Responsibilities

• Lead all aspects of Café Boulud, d|bar and Le Cafe operations, ensuring exceptional guest experiences, strong financial performance, and alignment with Four Seasons and Dinex brand standards
• Provide strategic oversight of three Food and Beverage outlets while managing the day to day operations of Cafe Boulud
• Select, train, evaluate, coach, motivate, and develop managers and employees while fostering a culture of accountability, professionalism, collaboration, and service excellence
• Drive commercial performance through strategic initiatives focused on increasing covers, maximizing guest retention, enhancing average check, and identifying new revenue opportunities
• Partner closely with the PR & Marketing teams to develop and execute seasonal campaigns, partnerships, media initiatives, special events, and community activations that strengthen market presence
• Build and maintain strong relationships with local businesses, luxury retailers, concierges, residents, and key Yorkville stakeholders to expand the restaurant’s clientele base and further establish d|bar and Café Boulud as a leading destination within the community
• Analyze business trends, guest feedback, market dynamics, and financial performance to develop action plans that improve profitability, operational efficiency, and guest satisfaction
• Maintain a strong and visible presence in the operation, providing recognition, promoting positive guest relations, and confidently handling guest concerns, VIP interactions, and special requests
• Demonstrate expert knowledge of food, wine, and spirits while ensuring all offerings and service standards reflect the expectations of a luxury fine dining environment
• Work closely with the Director of Food & Beverage, Executive Chef, Sous Chefs, and Sommelier team to develop menus, wine programs, promotions, and guest experiences that support operational and commercial objectives
• Control labour and operating expenses through effective scheduling, budgeting, purchasing, and inventory management while maintaining quality and service standards
• Ensure compliance with all local laws, health and safety regulations, and alcohol service standards
• Participate in strategic planning, forecasting, budgeting, and regular operational meetings to ensure strong communication and alignment across departments

Benefits

• Paid time off, including vacation days, management holiday days, and sick days
• Exclusive discounts and travel programs with Four Seasons Hotels and Resorts worldwide.
• Complimentary meals in our employee dining room, OASIS
• Complimentary dry cleaning of business attire
• Robust extended flex benefit plan, including medical, HCSA, dental, vision, life insurance, virtual health care, Employee and Family Assistance Program
• Monthly employee recognition celebrations and bi‑annual employee parties.

What This Job Offers

• Job Type: Full-time
• Career Level: Manager
• Education Level: Associate degree