Responsable de la plonge (restauration) / Stewarding manager (food and beverage)

Four Seasons Hotels and Resorts; Montreal; On-site; CAD 60,000 - 80,000; Full time

Job summary

Join Four Seasons Hotel Montreal as a Back of House Logistics Manager, where you will oversee stewarding operations and manage the stewarding team. This role requires strong leadership and organizational skills to ensure hygiene and operational excellence in a luxury hotel environment. You'll play a key role in delivering an exceptional employee experience while maintaining the highest standards for our guests.

Benefits

Discounts at MARCUS Restaurant and the Guerlain Spa

Employee recognition programs

Paid vacation plus floating holidays

Strong training and development programs

Employee travel program with complimentary stays

Qualifications

• Degree or training from accredited institution required.
• Strong interpersonal and conflict resolution skills are necessary.
• Knowledge of hygiene and safety standards is critical.

Responsibilities

• Supervise daily stewarding operations for cleanliness and compliance.
• Manage inventory and coordinate purchasing for kitchen equipment.
• Control labor and operational costs through effective planning.

Skills

Interpersonal skills

Conflict resolution

Hygiene standards knowledge

Inventory management

Safety standards knowledge

Education

Post-secondary degree or hotel training

Job description

Four Seasons is powered by our people. We are a collective of individuals who crave to become better, to push ourselves to new heights and to treat each other as we wish to be treated in return. Our team members around the world create amazing experiences for our guests, residents, and partners through a commitment to luxury with genuine heart. We know that the best way to enable our people to deliver these exceptional guest experiences is through a world-class employee experience and company culture.

At Four Seasons, we believe in recognizing a familiar face, welcoming a new one and treating everyone we meet the way we would want to be treated ourselves. Whether you work with us, stay with us, live with us or discover with us, we believe our purpose is to create impressions that will stay with you for a lifetime. It comes from our belief that life is richer when we truly connect to the people and the world around us.

About the location :

The vibrant new centrepiece of the city's Golden Square Mile. Chic and sleekly modern, Four Seasons Hotel Montreal forms the vibrant new epicentre of the Golden Square Mile. Dine at our stellar restaurants and shop at the luxurious Holt Renfrew Ogilvy. In this world capital of style and culture, Four Seasons savoir faire helps shine a fresh light on the city.

Back of House Logistics Manager

Department : Stewarding

Reports to : Executive Chef

Four Seasons Hotel Montreal is seeking an individual who shares our passion for excellence and is committed to creating memorable experiences for both our employees and our guests. We are looking for someone with a strong work ethic, high integrity, attention to detail, cultural awareness, and a guest-centric mindset.

Located in the heart of Montreal’s Golden Square Mile, Four Seasons Hotel Montreal offers more than just a stay — we deliver a luxurious lifestyle experience. From world-class dining at Marcus Restaurant to relaxation at our Forbes Five-Star Guerlain Spa, and exclusive access to Holt Renfrew Ogilvy, we are a vibrant hub of elegance, hospitality, and culture.

About the role :

The Stewarding Manager's mission is to assist the Executive Chef to ensure the day-to-day supervision and maintenance of all operating equipment used in food and beverage (dishware, glassware, silverware, small kitchen equipment, etc.). This person is responsible for assisting the Banquet Chef in coordinating and operating all materials while managing stock and inventory. This person is also jointly in charge of the Ecosure (Food Safety) and assisting in the supervision of the Stewarding team.

What you will do :

Oversee daily stewarding operations, ensuring all dishwashing, kitchen, and back-of-house areas are clean, organized, and compliant with hygiene and safety standards.

Manage and develop the stewarding team, including recruitment, scheduling, training, performance management, and conducting regular team meetings.

Supervise inventory management of all stewarding-related equipment, supplies, and materials, maintaining accurate records of inputs, outputs, and stock levels.

Coordinate purchasing activities in collaboration with the purchasing department, including supplier selection and order placement for stewarding and kitchen equipment.

Monitor and maintain all stewarding equipment, ensuring functionality, safety, and cleanliness, and coordinate repairs or preventive maintenance with the engineering team.

Ensure compliance with food safety regulations and hygiene standards (Ecosure component), implementing health and safety policies and procedures.

Control labor and operational costs through effective planning, budgeting, inventory control, and initiatives to minimize breakage and material loss.

Oversee the cleanliness and upkeep of staff cafeterias, refrigerators, ovens, drains, and other kitchen areas, scheduling and supervising deep-cleaning activities.

Collaborate with kitchen, banquet, and service teams to ensure the availability of service equipment and smooth coordination of events and daily operations.

Handle administrative duties such as payroll, performance reviews, and compliance with company work rules and conduct standards, ensuring professional and harmonious team relations.

What you bring :

Hold a post-secondary degree or hotel training from an accredited school or other related field;

Strong interpersonal and conflict resolution skills;

Comfortability with constant walking and standing for long periods of time

Availability to work days, evenings and weekends, as needed;

Good knowledge of inventory management and food / labour costs;

Know and enforce hygiene and safety standards;

Knowledge of MAPAC and SIMDUT ;

What we offer :

Discounts at MARCUS Restaurant and the Guerlain Spa.

Employee recognition programs (Employee of the Month, anniversary celebrations, etc.).

Paid vacation plus two additional floating holidays per year.

Strong training and development programs.

Employee travel program, including complimentary stays at Four Seasons properties worldwide (basedon tenure and availability).