Head of Service & Guest Experience

Gray Collection; Montreal; On-site; CAD 42,000 - 66,000; Full time

Job summary

Gray Collection is seeking a Maitre d'hôtel to coordinate dining room operations and ensure smooth restaurant service. They lead the service team in welcoming guests and delivering an outstanding dining experience.

The role requires leadership, strong communication in French and English, and flexibility to work days, evenings and weekends. You will maintain liaison with kitchen, handle guest feedback, and manage administrative tasks when needed.

Qualifications

• Diploma or training in Restaurant Management, an asset.
• Minimum of three (3) years of experience as a Maitre D' or in a similar role.
• Good knowledge of restaurant management software (Micros and OpenTable, an asset);
• Strong interest in teamwork and collaboration;
• Excellent customer service skills;
• Demonstrated leadership abilities;
• Self-motivated with strong initiative;
• Flexible availability (days, evenings, and weekends);
• Excellent communication skills in both French and English, spoken and written.

Responsibilities

• Coordinate dining room operations and service flow.
• Assist in supervising service staff during service hours.
• Maintain ongoing communication with the kitchen to ensure smooth service flow.
• Provide support with table service as needed.
• Ensure guest satisfaction during and after service.
• Handle guest complaints when necessary.
• Assist with inventory management.
• Act as the person in charge of the establishment in the absence of the Restaurant Manager.
• Complete all required administrative tasks.

Skills

Leadership abilities

Excellent customer service

Teamwork

Communication skills

Self-motivated

Initiative

Education

Diploma in Restaurant Management

Tools

Micros

OpenTable

Job description

Gray Collection is seeking a Maitre d'hôtel to coordinate dining room operations and ensure smooth restaurant service. They lead the service team in welcoming guests and delivering an outstanding dining experience.

The role requires leadership, strong communication in French and English, and flexibility to work days, evenings and weekends. You will maintain liaison with kitchen, handle guest feedback, and manage administrative tasks when needed.