Maitre d'hotel - Benjamin

Gray Collection; Montreal; On-site; CAD 45,000 - 60,000; Full time

Job summary

Gray Collection in Montreal, QC, seeks a Maître d'hôtel to coordinate all dining room operations, supervise the service team, and contribute to a superb guest experience from welcome to farewell. You will plan service around guest volume, stay in close contact with the kitchen, handle guest concerns, manage inventory, and stand in for the Restaurant Manager when needed.

Fluency in French and English, three years in a similar role, and knowledge of Micros/OpenTable are required; availability

Qualifications

• Three years of experience as a Maître d'hôtel or similar role.
• Strong customer service skills and leadership abilities.
• Fluent in French and English, written and spoken.
• Knowledge of restaurant software such as Micros and OpenTable.
• Ability to supervise staff and coordinate service with kitchen.

Responsibilities

• Ensure proper service planning based on anticipated guest volume.
• Assist in supervising staff during service.
• Maintain ongoing communication with the kitchen to ensure smooth service operations.
• Support service activities as needed.
• Ensure guest satisfaction during and after service.
• Handle guest complaints when necessary.
• Assist in inventory management.
• Act as the person in charge of the establishment in the absence of the Restaurant Manager.
• Complete all required administrative tasks.

Skills

Customer service

Leadership

Teamwork

Bilingual FR/EN

Staff supervision

Initiative

Flexible schedule

Micros/OpenTable

Education

Restaurant management training

Tools

Micros

OpenTable

Job description

The Maitre d'hotel reports to the Restaurant Manager. Their role is to coordinate all dining room operations within the restaurant. They assist in supervising the service team and play a key role in guest reception and the overall customer experience.

RESPONSIBILITIES

• Ensure proper service planning based on anticipated guest volume;
• Assist in supervising staff during service;
• Maintain ongoing communication with the kitchen to ensure smooth service operations;
• Support service activities as needed;
• Ensure guest satisfaction during and after service;
• Handle guest complaints when necessary;
• Assist in inventory management;
• Act as the person in charge of the establishment in the absence of the Restaurant Manager;
• Complete all required administrative tasks.

QUALIFICATIONS

• Training in restaurant management, an asset;
• Minimum of three (3) years of experience as a Maitre d'hotel or in a similar position;
• Good knowledge of restaurant software systems (Micros and OpenTable are assets);
• Strong interest in teamwork;
• Excellent customer service skills;
• Demonstrated leadership abilities;
• Self-motivated with a strong sense of initiative;
• Flexible availability, including days, evenings, and weekends;
• Excellent communication skills in both French and English, spoken and written.