Val Upfold
Share
Contact information, map and directions, contact form, opening hours, services, ratings, photos, videos and announcements from Val Upfold, Entrepreneur, Toronto, ON.
05/15/2026
I’m recruiting for a Co-Executive Chef role in Halifax with a waterfront restaurant that can do up to 1,500 guests a day in peak season, backed by a rapidly growing restaurant group with more expansion ahead.
What stood out to me is the structure. They intentionally run with two Executive Chefs because of the size of the business and the pace of the summers, while also wanting to create something more sustainable long term for the leadership team.
They’re looking for someone who still genuinely enjoys being hands-on in service - leading from the line, developing cooks, pushing standards, and being part of the day-to-day energy of the kitchen.
Big volume. Scratch cooking. Serious growth. And a chance to be part of a group that’s building something long term.
100k + grats+ bonus, benefits and more.
I think people get turned off by the word “networking” because it sounds forced or transactional. Like you’re supposed to walk into a room and pitch yourself to strangers.
But honestly, most people already network all the time without even thinking about it.
The best way to find a job is still through people and conversations. It’s letting former coworkers know you’re open to something new, asking what people do and if their companies are hiring when you’re at a party, or simply telling people what kind of role you’re looking for.
Meanwhile, so many candidates are sitting at home applying to hundreds of jobs online and hearing nothing back because their resume never even reaches a real person.
Hospitality especially has always been relationship-driven.
It also doesn’t need to feel overly strategic or uncomfortable. Some of the best opportunities come from very normal conversations and staying connected to the people around you.
A lot of jobs are being discussed long before they ever become public postings.
05/06/2026
An established and rapidly growing hospitality brand is looking to bring on a senior marketing leader in a fractional capacity to support strategy, analytics and franchise growth.
This isn’t a “run the socials” role. They already have a strong marketing manager and team executing day-to-day marketing. What they need now is someone experienced enough to zoom out, assess what’s working, identify gaps quickly and help build a more scalable marketing strategy as the business continues to expand.
The group is preparing for significant franchise growth, so franchise or multi-unit experience would be a major asset.
The ideal person is highly data-driven, comfortable analyzing performance trends and able to provide clear strategic direction backed by results. A big part of the role will also be building credibility and trust with franchisees.
▫️ Fractional / contract
▫️ Approximately 10–15 hours per week
This could be a great fit for someone senior who has already built and scaled hospitality, restaurant or franchise marketing programs and is looking for interesting strategic work without taking on a full-time in-house role.
There was a segment on ’s The Current with Matt Galloway last wk that hit on something important:
Jobs that traditionally required a university degree is massively declining - while hospitality is sitting on a huge number of open roles.
Job vacancies that require a bachelor degree have dropped by more than half since only 2024.
That shift matters and it’s changing how people look at this industry.
Not as a fallback but as a real, long-term career path and we need to lean into that.
Hospitality already offers what a lot of people are looking for:
growth, movement, people, energy, real leadership opportunities.
But the narrative hasn’t fully caught up yet.
hire.
We need to position hospitality as the career it already is and build roles, paths, and environments that actually support that.
04/28/2026
Manager role at a resort that actually feels like resort life.
This is a true #2 to the GM, overseeing the full operation - F&B, rooms, and a growing events business - but the role can flex based on your background. Strong in restaurants? You can lean into F&B. From events? They have a strong program with real room to build there.
It’s hands-on in the best way. When it’s busy, you’re in it with the team. When it’s slower, you might be helping refresh rooms, fixing things around property, or even taking guests out on a hike. No silos, no ego - just a team that gets it done together.
The lifestyle piece is real. Actual ~40-hour work weeks (even in season), flexibility with time off, and a lower cost of living in the area, plus potential for staff housing or relocation support.
They’re open on profile, but ideally someone who’s had some exposure to resort environments and wants to build something long-term.
Strong team retention, growing weddings/events, and a business that prioritizes guest experience over quick wins.
04/22/2026
Still time to volunteer for the Restaurant Service competition. Inspire the next generation of graduates.
Skills Ontario is Canada’s largest skilled trades and tech competition and a great opportunity for students to showcase their skills and network.
F & B pros are still needed to judge these competitions. Judges are required to observe the competitors in action while they serve a multi course meal to a table of 4 guests.
Monday May 4- post secondary
Tuesday May 5 - secondary
Toronto Congress Centre, 830 am- 330 pm
I volunteered last year and it really was a great opportunity. Reach out if you’re interested!
MAX 2 pages! And only 1 page if you have less than 10 years experience.
Listen for other tips.
What are some tips you’ve heard?
04/20/2026
An established restaurant group with over 20 years behind it, owners who are still hands-on, and teams that tend to stay. Not because they have to, but because the environment works.
The newest location is up and running, supported by long-tenured managers from within the group, with systems already in place and continuing to evolve as they grow.
What they need now is someone who can step in and actually run the business.
Not just oversee service, but understand the numbers, build a team properly, and create consistency in how the restaurant operates day to day. Someone who can troubleshoot, tighten things where needed, and drive repeat guests - without overcomplicating what already works.
It’s a balance of strong hospitality leadership and financial awareness, with real support behind you and clear opportunity as the company continues to expand.
$75–85K base + gratuities + benefits.
Heads up, Toronto hospitality.
Unannounced inspections are already happening across the downtown core - and they’re only going to increase as we get closer to FIFA.
This isn’t about scrambling when an inspector walks in.
It’s about whether your operation is actually ready.
What they’re looking at is basic - but it’s also where most places slip:
• New staff trained properly (not just “shadow a shift”)
• Heat protocols that actually exist in practice
• Clear, enforceable harassment & violence policies
• Managers who know what to do when someone walks through the door
I still see too many teams treating health & safety like paperwork instead of operations.
If you’re running a restaurant, bar, or hotel right now - this is your window to tighten things up before someone else points out the gaps.
And trust me… they will.
Click here to claim your Sponsored Listing.
Category
Contact the public figure
Website
Address
Toronto, ON