Compensation

• Base salary of $65,000 - $72,000 annually; commensurate with experience
• KPI Bonus up to $2,880 annually
• Gratuities estimated at $15,000 to $16,000 annually
• Cell phone allowance of $55 per month
• Company paid extended health and dental benefits

Overview

Reporting to the Executive Chef & Director, Estate Winery, this position will manage the day-to-day operations such as organizing, planning and implementing new strategies within the Restaurant to ensure guest experience is seamless and the restaurant is running at maximum profitability by focusing on creating memorable guest experiences, and best-in-class hospitality. Ravine provides an employee-oriented culture and strives for high performance in all departments. The position would be responsible for exemplifying these standards throughout the property on a regular basis.

Role and Responsibilities

Restaurant

• Owns restaurant department performance against budget, revenue targets, labour targets, cost controls, and departmental KPIs.
• Reviews weekly sales, labour, gratuity, guest count, average spend, and operating expense reports, identifying trends and taking corrective actions.
• Leads pre-shift meetings and ensure the team is prepared for daily reservations, VIPs, menu changes, wine features, events, and service priorities.
• Develops, implements, and upholds FOH service standards; opening/closing procedures, side duties, guest recovery protocols, and shift expectations.
• Champions Ravine’s identity as a premier food and wine destination in Niagara through food, wine, service, storytelling, and guest experience.
• Works closely with Culinary, Events, Retail, Winemaking, Marketing, Finance, HR, and Maintenance to ensure strong cross-departmental communication.
• Ensures FOH team can confidently discuss Ravine wines, estate history, farming practices, seasonal menus, and the overall guest experience.
• Oversees seasonal restaurant operations, including patio service, pizza patio alignment, outdoor dining, and peak-season guest flow.
• Supports execution of restaurant-related events, wine dinners, VIP visits, private dining, and property-wide hospitality experiences.
• Maintains strong working knowledge of POS, reservation, scheduling, reporting, and communication systems.
• Monitors guest feedback, reviews, complaints, and compliments to identify trends and opportunities for improvement.

People & Culture

• Leads with emotional maturity, professionalism, discretion, and accountability.
• Addresses performance issues directly and promptly, with proper documentation and follow-up.
• Maintains confidentiality and handles sensitive employee matters appropriately.
• Builds bench strength by developing future supervisors, lead servers, trainers, and high-potential team members.
• Creates a culture of accountability where standards are clear, feedback is consistent, and expectations are followed.
• Supports leadership decisions once direction has been set and communicate them constructively to the team.
• Executes other tasks and duties as required.

Direct Reports

• Assistant Restaurant Manager
• Restaurant Supervisor
• Servers
• Junior Servers
• Hosts

Educational & Experience Requirements

• Post-secondary education in Food and Beverage Management preferred.
• Minimum 5 years of management experience within the hospitality industry.
• Smart Serve Certificate required.

Preferred Skills

• Strong financial acumen with the ability to understand labour, sales, cost controls, departmental P&L, and performance metrics.
• Strong wine, food, and hospitality knowledge, with the ability to inspire team learning and guest engagement.
• Comfortable using restaurant technology, reporting tools, POS systems, reservation systems, and scheduling platforms.
• Able to lead through change, seasonal pressure, guest volume, and operational complexity.
• Strong conflict-resolution skills and the ability to have difficult conversations professionally.
• High level of discretion, maturity, follow-through, and ownership.

Working Conditions

• Scheduled hours include holidays, weekends and evenings as operations require.
• Substantial time spent interacting with customers, food, and wine.
• Substantial time spent working in a fast-paced environment.
• Substantial time spent managing various sales activities.

The successful candidate will be evaluated on:

• Guest satisfaction, reviews, and service consistency.
• Restaurant revenue, average guest spend, wine sales, and departmental profitability.
• Labour cost management and scheduling accuracy.
• Team engagement, retention, training completion, and bench strength.
• Cleanliness, organization, preparedness, and execution of daily operations.
• Ability to lead through peak season without unnecessary drama or instability.
• Quality of communication with senior leadership and other departments.
• Ownership of problems, follow-through, and accountability to Ravine standards.

This position profile identifies the key responsibilities and expectations for performance. It cannot encompass all specific job tasks that an employee may be required to perform. Employees are required to follow any other job-related instructions and perform job-related duties as may reasonably be assigned by management. Ravine is an equal opportunity employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, disability, age, sexual orientation, gender identity, national origin, veteran status, or genetic information. Ravine is committed to providing access, equal opportunity and reasonable accommodation for individuals with disabilities in employment, its services, programs, and activities. This job posting is for an existing vacancy. Our hiring process utilizes AI tools to help assess applications, but all final decisions are made by our hiring team to ensure a fair and comprehensive evaluation.

To request reasonable accommodation, please make a request via email to [email protected].