Shift Manager II

HMSHost; Dorval; On-site; CAD 60,000 - 80,000; Full time

Job summary

A leading restaurant management company in Quebec is hiring a Manager II (SMII) to support branch management by executing restaurant operations and ensuring high operational standards. Responsibilities include overseeing staff, managing daily activities, and ensuring compliance with policies. Candidates should have 4+ years of experience in food and beverage service, 2+ years in a supervisory role, and be bilingual in English and French. The role promotes career growth and offers comprehensive benefits.

Benefits

Health, dental and vision insurance

Generous paid time off

401(k) retirement plan with company match

Tuition reimbursement

Qualifications

• Minimum of 4 years food and beverage, cash handling, and customer service experience.
• Minimum of 2 years supervisory or lead experience in a Casual Dine restaurant or production kitchen.
• Ability to converse comfortably with customers.

Responsibilities

• Complete opening, daily, and closing procedures/checklists as per company policies.
• Assist in managing day-to-day activities of associates.
• Ensure compliance with adult beverage policies.
• Participate in the interview process and provide hiring input.

Skills

Food and beverage experience

Cash handling

Customer service

Bilingualism (English & French)

Job description

With a career at HMSHost, you really benefit! We Offer

• Health, dental and vision insurance
• Generous paid time off (vacation, flex or sick)
• Holiday pay
• Meal and Transportation Benefits
• 401(k) retirement plan with company match
• Company paid life insurance
• Tuition reimbursement
• Employee assistance program
• Training and exciting career growth opportunities
• Referral program – refer a friend and earn a bonus

*Benefits may vary by position so ask your recruiter for details.

The purpose of the Manager II (SMII) position is to assist Branch management in tactically executing complex Casual Dine or similar restaurant management operations. The SMII ensures the restaurant is clean, ready for business, staffed, and operates to high operational standards. The SMII uses prescribed policies and procedures to make management decisions.

Responsibilities

• Completes opening, daily and closing procedures/checklists in accordance with company policies/procedures
• Assists the GM/AGM in managing by supervising day‑to‑day activities of associates within a defined individual or group of restaurants or points‑of‑sale
• Ensures compliance with all company adult beverage policies and that all restaurant staff understand and follow AB procedures
• Participates in the interview process, provides input in hiring, recommends termination, advancement, promotion or any other status change to the GM for associates within the unit
• Assigns work tasks and activities, participates in preparing schedules, and ensures that all shifts are covered
• Actively ensures all associates take all mandated rest breaks and meal periods
• Ensures display areas are appropriately clean, stocked, and visually appealing
• Ensures all equipment is in good working order
• Operates cash register and voids transactions as needed while following all HMSHost cash handling policies and procedures, and maintains proper security of cash at all times
• Monitors compliance with wellness and safety procedures and guidelines, builds awareness about wellness and safety, and reports any safety concerns to the GM
• Understands and performs all Health and Safety activities as specified in the Manager’s Guide to Associate Health and Safety
• Places orders for individual units, receives goods, processes invoices
• Ensures that the company has most current contact information for all associates working in the restaurant
• Ability to work shifts during various operating days and hours each week; during opening, during busy day parts, and during closing to monitor restaurant associates’ work activities during these different days and times
• Knowledge of all applicable federal, state, and local sanitary, safety, and health standards, and all procedures and protocols to comply with HACCP standards

Qualifications

• Requires a minimum of 4 years food and beverage, cash handling, and customer service experience
• Requires a minimum of 2 years supervisory or lead experience in a Casual Dine restaurant or production kitchen
• Requires the ability to speak, read and comprehend instructions, short correspondence, and policy documents, as well as converse comfortably with customers
• Requirement of bilingualism (English & French)

Avolta, including Dufry, HMSHost Corporation, Hudson, and affiliates (“the Company”), is an equal‑opportunity employer. The Company prohibits discrimination and harassment of any type and provides equal opportunities to applicants and team members without regard to race, color, creed, age, religion, sex, gender identity, sexual orientation, national origin, disability, veteran status, and other protected characteristics.

Source: HMSHost