COURTYARD MARRIOTT MONTREAL CENTRE-VILLE
The Food and Beverage Manager reports directly to the General Manager. They are responsible for overseeing the daily operations of food and beverage outlets, the restaurant, the banquets & catering, room service, bar lounge and Coffee shop. They ensure that the service standards established by Rimap Hospitality Services are met and that customer expectations are exceeded.
RÔLE AND RESPONSABILITIES
Main tasks
• Plans, organizes, directs and controls activities ensuring the efficiency and profitability of the service and the kitchen. Participate in meetings and work collaboratively with supervisors and managers. These functions require a minimum of five years of experience in the restaurant business.
• Lead and manage the restaurant, banquet, room service and hotel bar lounge service teams.
• Coordinate with the Chef the preparation, presentation and service of products to ensure the highest quality.
• Manage food costs and beverage costs according to established standards.
Management:
• Ensure human resources management, training, work distribution, schedule development, performance evaluation, conflict management.
• Ensure the management of the department’s financial resources (preparation of budgets, control of operating costs, and material management (supplies, negotiations with suppliers, inventory management, etc.)
• Manage projects (negotiate contracts, develop quotes, obtain quotes and monitor work.
• Perform a daily inspection of the facilities and ensure the application of hygiene, sanitation, health and safety standards at work.
• Ensure optimal use of all facilities and ensure maximum profitability.
• Establish, apply and enforce policies and procedures.
• Represent the establishment with sector associations, business communities, government authorities and customers.
• Collaborate with other hotel departments to ensure excellence in the experience of each guest.
Marketing :
• Develop prices and promotion strategies for the restaurant’s products and services, and continuously assess its situation: results, competition, market, industry trends, products and services offered and potential products and services.
• Carry out promotional activities: advertise, produce and distribute promotional material, participate in trade fairs, carry out public relations activities, in accordance with the action plan and the strategies developed
Service :
• Ensure customer satisfaction during and after consumption of the product or service.
• Resolve any problem, remedy any unforeseen event, deal with any customer complaint.
Working conditions
• Variable hours work, the manager can be called at any time. Position often involving long hours of work and sometimes requiring work evenings, weekends or holidays. Work that can be done under pressure. The organization of work may vary depending on the tourist season.
SKILLS & QUALIFICATIONS
• Skills for human resources management, work team management, conflict management.
• Sales, marketing, negotiation and customer service skills
• Professional attitudes and behavior, aptitudes for teamwork, autonomy, dynamism, interpersonal skills, honesty, versatility, sense of initiative, sense of organization.
• Knowledge of French and English. Fluency in other languages is an advantage.
• Skills for written and verbal communication.
• Knowledge of the tourism industry and customer needs.
• Knowledge and application of labor standards and basic principles of health and safety, as well as hygiene and sanitation.
• Knowledge of the basic principles of operating relevant computer systems.
• Knowledge of point-of-sale systems (POS system) required.
• Comfortable with computer software.
• Hold a diploma from a hotel management (in restaurant management an asset).
• Leader and autonomous with a strong sense of initiative.
• Leadership and decision-making ability.
• Stress tolerance.
Experience:
Minimum five years of experience in the restaurant business, including supervisory and management experience, is required.
* Our organization is an employer aware of professional fairness and is committed to recruiting a diverse workforce and maintaining an inclusive culture. The use of the masculine is only used for the purpose of simplifying the text. We do not discriminate on the basis of gender, ethnicity, religion, sexual orientation, age, disability or any other basis protected by provincial or federal laws.