Restaurant supervisor

Area; Montreal; On-site; CAD 40,000 - 80,000; Full time

Job summary

An established industry player is on the lookout for a charismatic Food and Beverage Supervisor to lead their dynamic team. This exciting position involves overseeing daily operations across various food and beverage outlets, ensuring exceptional service standards are met. The ideal candidate will have a strong background in restaurant management, excellent leadership skills, and the ability to thrive under pressure. With a focus on guest satisfaction, this role offers a unique opportunity to make a significant impact in a fast-paced environment. Join a vibrant team dedicated to creating memorable experiences for guests while enjoying a range of benefits and opportunities for professional growth.

Benefits

Benefits and reduced rates for travel at Holiday Inn hotels

Free parking

Dry cleaning service

Group insurance

RRSP retirement plan

Training program

Qualifications

• 3+ years of experience as a restaurant manager in a unionized hotel.
• Strong leadership and organizational skills required.

Responsibilities

• Oversee daily operations of food and beverage outlets.
• Lead and manage restaurant, banquet, and room service teams.
• Ensure adherence to service standards and hygiene policies.

Skills

Restaurant Management

Leadership Skills

Bilingual (French and English)

Point-of-Sale Systems (POS)

Communication Skills

Organizational Skills

Problem-Solving Skills

Ability to Work Under Pressure

Education

Diploma from a Hotel School

Tools

Point-of-Sale Systems

Computer Software

Job description

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

What the establishment offers you:

· Benefits and reduced rates for travel at Holiday Inn 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 service standards established by Rimap Hospitality Services and Holiday Inn are upheld and customer expectations are exceeded.

Role and Responsibilities

1. Key Tasks

• Lead and manage the restaurant, banquet, room service, lounge bar, and Café teams on the hotel floor;
• Ensure the smooth operation of operational and administrative needs within the sector to achieve various performance indicators;
• Enforce procedures and service standards established by the establishment daily;
• Participate in employee scheduling in accordance with the collective agreement;
• Assist the manager in operational and administrative tasks;
• Develop action plans for different periods of the year;
• Be a leader and a positive example for colleagues;
• Handle guest issues professionally and promptly;
• Maintain thorough knowledge of all products: dishes, alcoholic beverages, and wines;
• Plan and organize departmental meetings;
• Adhere to hygiene and safety policies when handling food and beverages (MAPAQ);
• Participate in various committees;
• Perform other tasks as assigned.

Work Schedule: Variable hours; may include evenings, weekends, and holidays. Work may be under pressure and vary with the tourist season.

Skills & Qualifications

• Minimum 3 years of experience as a restaurant manager in a unionized hotel;
• Minimum 3 years of managerial experience in a high-volume sales restaurant;
• Ability to work effectively under pressure in a fast-paced environment;
• Knowledge of point-of-sale systems (POS);
• 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;
• Responsible and reliable;
• Flexible schedule (day, evening, weekends, holidays);
• Bilingual in French and English;
• Ability to focus on guest needs, remaining calm and courteous at all times.

Experience: At least three years in the restaurant industry, including supervisory and managerial roles, is required.

*Our organization is an equal opportunity employer committed to diversity and inclusion. The use of masculine pronouns is for simplicity. We do not discriminate based on gender, ethnicity, religion, sexual orientation, age, disability, or other protected categories.