Restaurant supervisor

About Hilton Garden Inn Montréal Centre-Ville

Job description

We are actively seeking a charismatic, motivated, and bilingual candidate to fill the position of Food and Beverage Supervisor.

What the establishment offers you:

· Benefits and reduced rates for travel at Hilton hotels · Free parking · Dry cleaning service · Group insurance · RRSP retirement plan · Training program

The Food and Beverage Supervisor reports directly to the Food and Beverage Manager. They are responsible for overseeing the daily operations of food and beverage outlets, including the restaurant, banquets, room service, lounge bar, and Café counter, ensuring that the service standards established by Rimap Hospitality Services and Hilton are upheld, and that customer expectations are exceeded.

Requirements

ROLE AND RESPONSIBILITIES

· Key Tasks

· · Lead and manage the restaurant, banquet, room service, lounge bar, and Café teams on the floor of the hotel;

· · Ensure the smooth operation of operational and administrative needs within the sector to achieve various performance indicators;

· · Enforce the procedures and service standards established by the establishment on a daily basis;

· · Participate in employee scheduling in accordance with the collective agreement;

· · Assist the manager in various operational and administrative tasks;

· · Assist in developing action plans for different periods of the year;

· · Be a leader and a positive example for colleagues;

· · Handle guest issues and respond quickly and professionally;

· · Have a thorough knowledge of all our products: dishes, alcoholic beverages, and wines;

· · Plan and organize departmental meetings;

· · Adhere to hygiene and safety policies when handling food and beverages (MAPAQ);

· · Be part of various committees;

· · Other tasks as assigned.

· Variable work hours; the supervisor may be called upon at any time. The role often involves long working hours and may require working evenings, weekends, or holidays. Work may be performed under pressure. Work organization may vary according to the tourist season.

·

· SKILLS & QUALIFICATIONS

· · Hold previous experience as a restaurant manager in a unionized hotel, minimum 3 years;

· · Hold managerial experience in a high-volume sales restaurant, minimum 3 years;

· · Ability to work effectively under pressure in a fast-paced and constantly changing environment;

· · Knowledge of point-of-sale systems (POS) required;

· · Hold a diploma from a hotel school (restaurant management an asset);

· · Leadership skills and strong initiative;

· · Proficiency with computer software;

· · Excellent communication and organizational skills;

· · Interpersonal and problem-solving skills;

· · Particularly responsible and reliable;

· · Flexible schedule (day, evening, weekends, and holidays);

· · Bilingual in French and English

· Ability to focus on guest needs, remaining calm and courteous at all times.

· Experience:

· A minimum of three years of experience in the restaurant industry, including supervisory and managerial experience, is required.

* Our organization is an equal opportunity employer and is committed to recruiting a diverse workforce and maintaining an inclusive culture. The use of the masculine gender is for text simplification purposes only. We do not discriminate based on gender, ethnicity, religion, sexual orientation, age, disability, or any other basis protected by provincial or federal laws.

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