Banquet et Restaurant Supervisor

At the Courtyard By Marriott and Residence Inn Montreal Midtown, our mission is simple – to deliver outstanding guest experiences and superior returns on quality hospitality investment. A career in our company will provide you with unrivalled opportunities and invaluable exposure to Canada’s largest independently-owned and operated hotel portfolio.

THE ROLE:

This position combines the operational responsibilities of banquet supervision and service with supervisory functions across various F&B outlets (restaurant, dining rooms, bar). The incumbent ensures courteous and efficient service to guests while supervising teams to uphold standards of quality, safety, and profitability.

Main Responsibilities:

Supervision and Coordination:

• Lead pre-service meetings to inform the team about daily events and specific details.
• Supervise operations in banquet areas, restaurant, and bar.
• Actively participate in service when business volume requires.
• Check the presentation of dishes and buffets.
• Ensure compliance with brand and property standards.
• Manage staff schedules, absences, and tardiness.
• Train and mentor employees, supporting their professional development.
• Communicate with event clients to ensure satisfaction.

Guest Service:

• Serve food and beverages during banquet events according to orders and guest pacing.
• Respond promptly and courteously to guest requests.
• Ensure setup and cleanup of spaces before and after events.
• Maintain a professional appearance at all times.

Management and Administration:

• Work within budget guidelines and contribute to profit maximization.
• Participate in short-term financial and operational planning.
• Collaborate with the sales department to promote F&B services.
• Maintain open communication with all departments.

Health and Safety:

• Apply and enforce safety policies and MAPAQ standards.
• Train new employees on safety procedures, injury prevention, etc.
• Investigate accidents and submit required reports.
• Encourage good cleanliness and safety practices.

Required Qualifications:

• Education: Diploma in hospitality, food service, or equivalent experience.
• Experience: Minimum 1 year in food service, with banquet and supervisory experience.
• Skills:
• Customer service
• Interpersonal communication (French and English required)
• Organization and attention to detail
• Proficiency in various software (Microsoft Office, Outlook, POS)

Working Conditions:

• Evening, weekend, and holiday work required.
• Fast-paced and sometimes stressful environment.

Physical and Cognitive Activities:

• Prolonged standing, walking, lifting (up to 75 lbs).
• Frequent communication with clients and team.
• Reading, writing, basic math.
• Problem-solving and organizational tasks.

• Parking underground offered