Restaurant Supervisor

DoubleTree par Hilton Pointe-Claire Montréal Aéroport Ouest; Pointe-Claire; In loco; CAD 38.000 - 52.000; Tempo pieno

Descrizione del lavoro

DoubleTree by Hilton Pointe-Claire Montréal Aéroport Ouest is seeking a reliable Casual Restaurant Supervisor to join our Food & Beverage team. The role supports in managing the restaurant, bar, and room service operations to ensure quality service and guest satisfaction.

Requirements include a high school diploma, fluent English and French, and at least one year in full-service food service. Availability Wed-Fri mornings and some evenings is required.

Competenze

• High school diploma or equivalent.
• At least 1 year of food service experience in a full-service restaurant or similar setting.
• Fluent in French and English.
• Availability to work Wednesday to Friday from 6:00 am to 11:00 am and some nights.
• Ability to lift up to 50 pounds and stand for extended periods.

Mansioni

• Train and schedule employees to ensure proper coverage.
• Monitor performance and take corrective action as needed.
• Respond promptly to guest requests and resolve issues professionally.
• Ensure quality presentation of food and beverages.
• Supervise restaurant, bar, and room service operations for smooth service.

Conoscenze

Guest service

Staff scheduling

Team supervision

Bilingual English/French

Cash handling

Formazione

High school diploma

Strumenti

POS system

Descrizione del lavoro

Join the team at DoubleTree by Hilton Pointe-Claire Montréal Aéroport Ouest, a full-service hotel managed by Easton’s Group of Hotels in partnership with Hilton. Our hotel features 311 guest rooms and 14 meeting and event rooms, welcoming business and leisure travelers from around the world.
We are currently seeking a reliable, detail-oriented, and motivated Casual Restaurant Supervisor to join our Food & Beverage team.

JOB OVERVIEW

Assists in the management of the food and beverage outlet to ensure that quality and service standards are met and maximize food and beverage profits.

DUTIES AND RESPONSIBILITIES

• Train and schedule employees to ensure proper coverage.
• Monitor performance and recommend corrective action. Alert management of potentially serious issues.
• Respond promptly and professionally to guest requests and complaints.
• Make appropriate service recovery gestures according to established guidelines to ensure total guest satisfaction.
• Ensures food on the buffet or from the kitchen has a good presentation.
• Supervises activity in outlets including restaurant, bar, and room service to ensure smooth operation and guest satisfaction.
• Inspect restaurant daily to ensure high-quality food and food presentation and cleanliness.
• Conduct pre-shift meetings to inform staff of daily events.
• Review daily specials.
• Ensure side work duties are complete and tables are set before, during and after operating hours.
• Promote teamwork and quality service through daily communication and coordination with other departments.
• May routinely greet guests, serve food and beverage, take reservations, and maintain reservations book if applicable.
• Always provides a professional image through appearance and dress.
• Follows company policies and procedures.
• Assist the banquet department as needed.
• Perform other duties as assigned.

QUALIFICATIONS AND REQUIREMENTS

High school diploma or equivalent and one-year food service experience in a full-service restaurant or similar setting.

Must be fluent in French and English.

Must be available to work Wednesday to Friday from 6:00 am to 11:00 am and some nights.

This job requires the ability to perform the following:

• Carrying or lifting items weighing up to 50 pounds
• Remain stationary for extended periods
• Moving about the outlet(s)
• Handling food objects and products

Other:

• Reading and writing abilities are utilized often when completing paperwork, scheduling, and giving and receiving instructions.
• Mathematical skills, including basic math, and cash handling, are utilized frequently.
• Problem-solving, reasoning, motivating, organizational and training abilities are used often.

Work Area: Assigned outlet and kitchen areas.