Café Boulud General Manager - Contract

Four Seasons Hotels and Resorts • Toronto, ON

8d • CA$90,000 - CA$100,000 • Onsite

About The Position

Four Seasons Hotel Toronto is looking for a Contract Café Boulud General Manager who shares our passion for achieving service excellence and infuses enthusiasm into everything they do! Café Boulud is Chef Daniel Boulud’s French brasserie located in the Four Seasons Hotel in Yorkville. The restaurant serves a seasonally-changing menu rooted in French tradition, highlighting both bistro classics and contemporary dishes inspired by Chef Daniel’s family meals in Lyon. With 140 seats in a modern setting, Michelin-starred Chef Daniel Boulud effortlessly pairs the cosmopolitan flavours of Toronto’s diverse cultures with classic and contemporary French dishes. Café Boulud is operated in conjunction with a 3rd party, the Dinex Group. This contract position reports to the Director of Food & Beverage and is scheduled to take place from July 2026 to July 2027.

Requirements

• Smart Serve Certification is a must.
• Successful candidates must possess legal work authorization in Canada.

Nice To Haves

• 8-10 years of previous experience managing a high-volume restaurant and bar, ideally in a luxury or fine dining setting.
• Exceptional knowledge of food & beverage, have creativity and flair.
• Strong business acumen, a strong work ethic and people-management skills.
• Sommelier certification and/or WSET qualifications.
• In-depth knowledge of the Toronto restaurant scene.
• Excellent ability to handle high profile customers under pressure
• Extremely high level of professionalism.
• A college degree preferably specializing in hotel/restaurant management or business administration, or equivalent experience.
• Some travel may be required for training, conferences and special events.

Responsibilities

• Select, train, evaluate, lead, motivate, coach, and discipline employees and managers in the hotel’s restaurants and bar to ensure that established cultural and core standards are met; short & long-range strategic planning for respective outlet operation.
• Be visible in the operation, provide recognition, promote good public relations, and handle complaints, concerns or special requests for guests, clients, group contacts and new patrons.
• Describe and ensure quality of all food items, ingredients, and preparation methods, as well as provide knowledge of wine and spirits in an elegantly appointed environment dedicated to an attentive and distinctive experience for our Fine Dining and Lounge Operations, while following and maintaining all local, state, and federal laws relating to alcohol service and consumption.
• Work closely with the Director of Food & Beverage, Executive Chef and Sous Chefs to design effective menus, wine list options while ensuring excellent product quality at a fair price and attend regular operational meetings to ensure effective coordination and cooperation between departments.
• Control labor and operating expenses through effective scheduling, budgeting, purchasing decisions, and inventory control while focusing on creative revenue generation solutions to maximize profit.

Benefits

• Paid time off, including vacation days, management holiday days, and sick days
• 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.

What This Job Offers

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