Food and beverage Manager
Offer published on Jan 24
Offer details
Start date: As soon as possible
Full-time
Hospitality, Food services, Tourism, Events, Foods, Administration
Montreal, QC
About Hilton Garden Inn Montréal Centre-Ville
Job description
The Food and Beverage Manager reports directly to the General Manager. He/she is responsible for overseeing the day-to-day operations of the food and beverage outlets, restaurant, banquet, room service and kitchen, as well as dishwashing, ensuring that the service standards set by the Hilton banner and RIMAP Hospitality Services are met and that guest expectations are exceeded.
RESPONSIBILITIES
Management:
- Plans, organizes, directs and controls activities ensuring efficiency and profitability of service and kitchen. Participates in meetings and works collaboratively with supervisors and managers.
- Directs and manages floor, restaurant, banquet and room service teams.
- Manage food and beverage costs according to established standards.
- Manage human resources, training, work allocation, scheduling, performance appraisals, conflict management.
- Manage the department's financial resources (establish budgets and control operating costs).
- Ensure material management (supplies and inventory management, etc.).
- Carry out daily inspections of facilities and ensure compliance with hygiene, sanitation and occupational health and safety standards.
- Ensure optimal use of all facilities and maximize profitability.
- Establish, apply and enforce plant policies and procedures.
- Collaborate with other hotel departments to ensure excellence in the guest experience.
- Promote exceptional service to an upscale clientele.
Service:
- Ensure customer satisfaction during and after the consumption of the product or service.
- Resolve any problems, contingencies and customer complaints proactively and resourcefully.
Requirements
SKILLS & QUALIFICATIONS
- Very good knowledge of the hotel, restaurant and tourism sector.
- Skills in human resources management (different work teams) and conflict management.
- Sales, marketing, negotiation and customer service skills.
- Teamwork skills, autonomy, dynamism, interpersonal skills, honesty, versatility, initiative and organizational skills.
- Knowledge and application of collective agreement rules, basic health and safety principles, as well as hygiene and sanitation.
- Knowledge of POS systems required.
- Proficiency with computer software.
- Hotel school diploma (restaurant management an asset).
- Autonomous leader with a strong sense of initiative.
- Leadership and decision-making skills.
- Stress tolerance.
- Professional attitude and behavior.
- Knowledge of French and English. Fluency in other languages is an asset.
- Written and verbal communication skills.
Experience:
A minimum of five years' experience in the restaurant and hospitality industry, including supervisory and management experience, is required.
Working conditions:
Flexible hours, manager may be called upon at any time. This position often involves long hours and may require working evenings, weekends or holidays. Work may be performed under pressure and may vary according to the rate of occupation.
Are you interested?
Send your application to this employer