Food and beverage Manager

Offer published on Jan 24

Company

Hilton Garden Inn Montréal Centre-Ville

7 offers

Offer details

Start date: As soon as possible

Full-time

Hospitality, Food services, Tourism, Events, Foods, Administration

Montreal, QC

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About Hilton Garden Inn Montréal Centre-Ville

The Hilton Garden Inn Montreal Centre-Ville hotel is located near McGill University, and minutes from the world famous Underground City. Visit the Place des Arts theater or store on lively St. Catherine Street. Stay in a modern room at this Montreal hotel, and enjoy top-notch services and facilities in an elegant setting.

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.


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