Summary
An established upscale dining destination in downtown Toronto is seeking an experienced Private Dining Sales & Operations Manager to lead private events while supporting the day-to-day operation of a high-volume, polished restaurant environment. This is a hybrid sales and operations role for someone who understands that a successful private event starts well before the first guest arrives. You will manage inquiries, build relationships with corporate and social clients, convert opportunities into confirmed bookings, coordinate every detail, and work closely with culinary and restaurant leadership to ensure events are executed seamlessly.
Alongside private dining sales, you will be an active member of the restaurant management team, maintaining a visible presence on the floor, supporting front-of-house teams, coaching employees, resolving guest concerns, and helping uphold exceptional standards of service. The successful candidate will bring a minimum of three to five years of progressive restaurant management and event experience within a fine dining or upscale restaurant environment. You are commercially minded, highly organized, confident with clients, and equally comfortable developing event business, coordinating the details, and stepping onto the floor to ensure it is delivered flawlessly.
Description
- Manage the private dining process from initial inquiry through planning, execution, and post-event follow-up.
- Generate new and repeat private dining, corporate event, social event, banquet, and catering business while building relationships with existing clients.
- Actively manage the sales pipeline, including inquiries, prospects, tentative bookings, confirmed events, and future business opportunities.
- Respond promptly and professionally to private dining inquiries by phone and email, providing menus, availability, event options, and recommendations.
- Build relationships with corporate clients, local businesses, community contacts, and social clients to generate new and repeat business.
- Work closely with regional sales leadership to identify opportunities, develop accounts, and increase private dining revenue.
- Coordinate menus, beverage selections, guest counts, timelines, special requests, and event logistics.
- Maintain event contracts, function details, client correspondence, and event documentation through Tripleseat and applicable restaurant systems.
- Ensure restaurant management, culinary teams, and service teams have complete and accurate information for every event.
- Lead or support private dining events on-site, greeting hosts and ensuring service, timing, food quality, and guest experience meet expectations.
- Follow up with clients after events to gather feedback, strengthen relationships, and encourage repeat business.
- Maintain accurate guest and account information within event booking and reservation systems and produce event and sales reports as required.
- Support the General Manager and Assistant General Manager with daily restaurant operations and front-of-house leadership.
- Maintain a strong presence on the restaurant floor during service, supporting hosts, servers, bartenders, and other front-of-house team members.
- Coach, train, and develop employees while reinforcing service standards, accountability, and performance expectations.
- Assist with interviewing, onboarding, scheduling, and ongoing employee development.
- Ensure established standards for food, beverage, hospitality, cleanliness, sanitation, safety, and restaurant presentation are consistently maintained.
- Resolve guest concerns professionally and proactively.
- Identify opportunities to strengthen guest loyalty, increase restaurant sales, and improve the overall dining and event experience.
- Support opening, closing, and manager-on-duty responsibilities as required.
- Collaborate closely with culinary and restaurant leadership to ensure strong communication and consistent execution across regular service and private events.
Requirements
- Minimum three to five years of restaurant management and event coordination experience within a fine dining or upscale restaurant environment.
- Strong background in front-of-house restaurant operations with exposure to private dining, event sales, banquets, catering, or restaurant events.
- Demonstrated ability to build guest and client relationships and contribute to new and repeat business.
- Proven ability to lead front-of-house teams and maintain high standards within a busy restaurant environment.
- Strong understanding of elevated food, beverage, and service standards.
- Experience coordinating corporate events, celebrations, private parties, dinners, receptions, and other hospitality events.
- Excellent client relationship, communication, and interpersonal skills.
- Highly organized with the ability to manage multiple events, deadlines, guest requests, and operational priorities simultaneously.
- Strong attention to detail and the ability to translate event requirements into clear operational plans.
- Confident leadership presence with the ability to coach and support restaurant teams.
- Comfortable working in a fast-paced, guest-facing environment where priorities can change quickly.
- Experience using event booking, reservation, or restaurant management systems.
- Tripleseat experience is considered an asset.
- Proficiency with Microsoft Office and general business technology.
- Degree or diploma in Hospitality Management, Business Administration, Event Management, or a related discipline is considered an asset.
- Flexibility to work evenings, weekends, and holidays based on restaurant and event schedules.
Corporate Culture
- Base salary of approximately $70,000.
- Commission and performance-based bonus opportunities.
- Comprehensive health, dental, and vision benefits.
- RRSP program with company matching.
- Paid vacation and time off.
- Dining and event discounts.
- Professional development and career advancement opportunities.
- The opportunity to take ownership of private dining business while playing an active role in the day-to-day leadership of an established upscale restaurant.
- A highly visible role combining relationship building, sales, events, guest experience, and restaurant operations.
- A hospitality-focused culture where service, quality, team development, and the guest experience remain at the centre of the operation.
- The opportunity to build long-term corporate and social client relationships while contributing directly to restaurant and private dining growth.