About Sweat and Tonic:
Sweat, recover, connect: Sweat and Tonic (S&T) brings the best of boutique fitness and wellness under one roof. S&T is Toronto's leading fitness and wellness hub, offering the widest collection of group fitness classes in Canada. From complimentary full-service amenities and an unparalleled range of yoga, Pilates, HIIT, indoor cycling, HYROX, and Lagree Megaformer classes powered by top-of-the-line fitness equipment, custom-programmed lighting, immersive projection screens and state-of-the-art sound systems, to premium spa, recovery and high-tech biohacking amenities - every aspect of S&T has been designed to deliver a best-in-class experience with a hospitality approach. With premium spa facilities, café, and bar offerings, members can recharge, recover, and reignite. Tonic House, the multi-functional lounge, workspace and event venue, inspires collaboration and innovation.
Since opening in 2019, S&T has innovated and expanded state-of-the art classes across multiple channels: In-studio, Sweat in the Park, Sweat Live, Sweat on Demand, and Sweat on the Roof – a one-of-a-kind, outdoor rooftop fitness studio in the heart of downtown Toronto. In spring 2023, S&T opened its first international sister location, Silver Springs, a boutique yoga and Pilates oasis in the heart of Los Angeles, and opened its second location in Toronto at The Well in December 2023. S&T expanded the brand in June 2025 with a new concept studio, Reformd - the world’s largest-capacity Lagree studio, and will be bringing a fourth location in Toronto’s prestigious Yorkville neighbourhood in 2026. S&T was the recipient of the 2023 Mariana Tek Lasting Community Award, 2023 ClassPass Best Studio Award, and the Mariana Tek Best of Boutique Fitness Awards for 2024 and 2025, recognizing the highest studio attendance and commitment to innovation and excellence.
About the Role:
The F&B Manager is the business owner for all food and beverage operations at Sweat and Tonic at The Well, accountable for end-to-end performance across service, people, sales growth, and profitability. This role leads and develops the full F&B team while running the fundamentals of a high-performing operation, including menu and product strategy, inventory and cost controls, equipment and facility readiness, and best-in-class standards for guest experience. The ideal candidate drives revenue through an intentional sales and service approach, uses performance data to manage COGS and labour, and delivers results through disciplined execution and continuous improvement.
Key Responsibilities:
P&L Management:
Own the monthly P&L review, and action planning for the location.
Partner with the Director of Operations to set monthly revenue, COGS, and labour targets, and translate goals into weekly operational priorities.
Monitor daily and weekly sales, labour, and COGS performance, and identify variances, risks, and opportunities.
Analyze performance drivers including product mix, margin, waste, discounts, comps, and controllable expenses.
Build and maintain labour plans and scheduling targets to support service standards while meeting productivity goals.
Lead monthly inventory valuation and ensure accurate COGS reporting in partnership with the commissary kitchen and finance.
Execute approved P&L recommendations promptly, track results, and report progress on agreed timelines.
Training:
Own the training program for all Tonic Bar stations, ensuring every team member is confident, consistent, and guest-ready.
Lead onboarding and cross-training to ensure coverage across peak periods, reduce bottlenecks, and support schedule flexibility.
Build and maintain station-based training plans, checklists, and sign-offs for the four core stations: POS, Coffee, Smoothies, and Toast.
Use service feedback and performance data (speed of service, comps/remakes, waste, guest comments) to identify training gaps and improve execution.
Ensure all training reinforces food safety, allergen awareness, portioning, cleanliness, and brand standards.
Team Leadership:
Build and lead a high-performing, values-driven Tonic Bar team (team members, baristas, and bartenders) with an emphasis on engagement, development, and low attrition.
Set clear expectations, provide consistent coaching and feedback, and recognize great performance to sustain a positive, accountable culture.
Create a safe, inclusive environment that encourages open communication, collaboration, and continuous improvement.
Hire with intention, onboard effectively, and develop team members through training plans and growth pathways to improve retention.
Build and manage weekly schedules that balance service standards, team wellbeing, and productivity targets.
Operational Excellence:
Lead day-to-day operations across Tonic Bar and Tonic House with a strong focus on health and safety, hygiene, and service standards.
Maintain strict compliance with all food safety, alcohol service, and workplace health and safety requirements, including safe food handling, allergen awareness, temperature control, and incident reporting.
Uphold best-in-class cleanliness and sanitation standards across front of house, dining, and kitchen areas, including cleaning schedules, checklists, and inspection readiness.
Ensure safe, proper use and maintenance of equipment (espresso machines, fridges, food prep equipment, and POS), and escalate any hazards, defects, or maintenance needs promptly.
Deliver consistent, high-quality guest experiences by reinforcing service steps, coaching the team on standards, and addressing service gaps in real time.
Operate an excellent inventory practice: accurate receiving, labeling and dating, storage and rotation (FIFO), par levels, cycle counts, and waste tracking to protect product quality, reduce shrink, and support COGS targets.
Ensure inventory records, transfers, and variances are documented clearly and actioned quickly, in partnership with the commissary kitchen and finance as needed.
Seasonal Menu Launches & Sales Growth:
Lead seasonal and limited-time menu item launches.
Partner with counterparts at other locations and the commissary kitchen to plan seasonal rotations, ensure operational readiness, and deliver on speed, consistency, and quality.
Collaborate with Partnerships and Events, Marketing, and Studio Managers to activate launches through events, brand partnerships, and staff training that supports upselling and sampling.
Track launch performance and seasonality trends, including mix, margin, sell-through, and guest feedback, and iterate quickly to improve results.
Work with counterparts at other locations to source grab & go retail products to grow category sales.
Digital and App:
Own the day-to-day maintenance and performance of the S&T digital ordering experience, ensuring uptime, accurate menus, pricing, item availability, modifiers, and a smooth guest checkout.
Manage the pre-order program end-to-end.
Lead the delivery and distribution program across the facility, coordinating clear workflows for order routing, packaging, labeling, staging, and timely delivery to designated zones (studios, Tonic House, REFORMD).
Partner with Operations, Studio Managers, Spa leadership, and the commissary kitchen to align demand planning, staffing, and service standards during peak class times and events.
Monitor app and pre-order performance data and implement improvements to speed, accuracy, and overall guest experience.
Ensure digital operations follow food safety and allergen standards, including accurate ingredient and allergen information, packaging integrity, and temperature control for delivered items.
Community Events:
Creative and organizational lead for community events across two locations
Conceptualise, plans and execute member-focused experiences that strengthen connection and drive engagement.
Partner with internal teams and external vendors, manage logistics and timelines end-to-end, and ensure every event is delivered with strong brand alignment and operational excellence.
About You:
You have minimum 3-5 years of experience in a high-volume operations environment.
You have strong leadership abilities with proven experience managing and developing teams.
You are proficient in inventory management systems and financial analysis.
You have experience with menu development and concept creation.
You are passionate about creating exceptional guest experiences in the wellness and hospitality space.
You are detail-oriented with strong organizational skills and ability to multitask.
You have an adaptable and solutions-focused approach to challenges.
You have excellent interpersonal and communication skills.
You are a creative thinker with an entrepreneurial mindset.
You have Smart Serve certification (or are willing to obtain within 30 days).
You have Food Handler's certification (or are willing to obtain within 30 days of employment).
Inclusion and equal opportunity employment:
We are an equal opportunity employer. In addition, we are committed to providing accommodations for applicants upon request at any stage of the recruitment process in accordance with all legislative requirements throughout Canada. Please let us know if you require an accommodation due to a disability during any aspect of the recruitment process and we will work with you to address your needs.
