Food and Beverage Manager

ROLE AND RESPONSIBILITIES

· Key Tasks

· Lead and manage the restaurant, banquet and kitchen team;

· Ensure the smooth operation of operational and administrative needs within the sector to achieve various performance indicators;

·  Enforce the procedures and service standards established by the establishment on a daily basis;

· Participate in employee scheduling in accordance with the collective agreement;

·  Assist the manager in various operational and administrative tasks;

· Assist in developing action plans for different periods of the year;

·  Be a leader and a positive example for colleagues;

· Handle guest issues and respond quickly and professionally;

· · Have a thorough knowledge of all our products: dishes, alcoholic beverages, and wines;

· Plan and organize departmental meetings;

· Adhere to hygiene and safety policies when handling food and beverages (MAPAQ);

· Other tasks as assigned.

· Variable work hours; the supervisor may be called upon at any time. The role often involves long working hours and may require working evenings, weekends, or holidays. Work may be performed under pressure. Work organization may vary according to the tourist season.

 SKILLS & QUALIFICATIONS

· Hold previous experience as a restaurant manager in a unionized hotel, minimum 3 years;

· Hold managerial experience in a high-volume sales restaurant, minimum 3 years;

· Ability to work effectively under pressure in a fast-paced and constantly changing environment;

·Knowledge of point-of-sale systems (POS) required;

· Hold a 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;

· Particularly responsible and reliable;

·  Flexible schedule (day, evening, weekends, and holidays);

· Bilingual in French and English

· Ability to focus on guest needs, remaining calm and courteous at all times.

Experience:

· A minimum of three years of experience in the restaurant industry, including supervisory and managerial experience, is required.