Restaurant and Kitchen Manager

Offer published on Jan 21

Company

Moxy Montréal Centre-Ville

10 offers

Offer details

Start date: As soon as possible

Full time

Other

Montreal, QC

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Job description

Join our team at the Moxy Marriott Montréal, where a stay is not just a reservation, but an adventure into a world of fun and relaxation! Just steps from the Bell Centre, Old Montreal and the famous Underground City, the Moxy Marriott Montreal is ready to redefine the guest experience with an energetic twist. Our 12th floor features an indoor pool for a refreshing dip, a fully equipped gym and a whirlpool with panoramic views of the city. It's not just about staying with us; it's about embracing a lifestyle where every moment is filled with joy and discovery. Be part of a team that challenges you to become the best version of yourself! Moxy Montréal will be a mixed-use building featuring 216 rooms and over 700 apartments, with four floors of underground parking.

 

WHAT WE OFFER

·        Competitive wages

·        Group insurance

·        Registered Retirement Savings Plan (RRSP)

·        Paid personal days

·        Orientation plan

·        Participation in the development of new brands

·        50% discount at RIMAP hotel restaurants

·        Marriott travel benefits

ROLE

The Restaurant and Kitchen Manager reports to the General Manager. He is responsible for overseeing the day-to-day operations of the kitchen, food and beverage outlets, restaurant, banqueting, room service, lounge bar, Terrace and Café counter, ensuring that the service standards set by RIMAP Hospitality Services are met and that guest expectations are exceeded.

RESPONSABILITIES

·        Plans, organizes, directs and controls food service activities (kitchen, restaurant service teams, lounge bar and coffee counter), ensuring the efficiency and profitability of the service, kitchen and restaurant. The Manager is involved throughout the chain, from the pantry through the kitchen to the dining room.

·        Participates in meetings and works in collaboration with supervisors and managers. 

·        Coordinates product preparation, presentation and service with the kitchen to ensure the highest quality.  Ensures that meals are produced according to precise specifications set by RIMAP catering group management.

·        Keeps food and beverage costs up to date according to established standards.

·        Plans and manages inventories according to established schedules.

·        Manages human resources, hiring, training, supervising and evaluating employees, assigning work and following procedures. 

·        Leads the induction and integration of new employees in the department.  Sets clear quality and quantity objectives for employees. Informs and trains staff in internal policies and procedures, and ensures that they are applied.

·        Plans and controls employee schedules.

·        Participates in the development of new products.

·        Monitors compliance with quality, quantity and presentation standards.

·        Ensures customer satisfaction during and after consumption of the product or service.

·        Collaborates with other hotel departments to ensure an excellent guest experience.

·        Resolves any problems, mitigates any unforeseen circumstances, handles all customer complaints.

·        Ensures compliance with health and safety regulations and MAPAQ standards.

·        Conducts two daily inspections of facilities and ensures compliance with hygiene, sanitation and occupational health and safety standards.

·        Checks team households (check-list) at appropriate times.

·        Manages the department's financial resources (preparation of budgets, control of operating costs), and material management (supplies, inventory management, etc.).

·        Carries out orders and receipts for the whole department in the ADACO system (food, beverages, materials, maintenance products, etc.).

·        Manages merchandise orders and inventories by ordering raw materials from suppliers approved by the RIMAP group.

·        Ensures optimal use of all facilities and maximizes profitability.

·        Performs all other related tasks.

 

WORKING CONDITIONS

·        The Manager's hours are flexible, and he or she can be called in at any time.

·        The job often involves long hours, and may require working evenings, weekends or holidays.

·        Work organization may vary according to the tourist season.

Requirements

·        Minimum of five (5) years of successful experience in the food service industry, including supervisory and management experience, is required

SKILLS & QUALIFICATIONS

·        Aptitude for human resources management, team management, conflict management.

·        Sales, marketing and customer service skills.

·        Professional attitude and behavior, teamwork skills, autonomy, dynamism, interpersonal skills, honesty, versatility, initiative, organizational skills.

·        Knowledge of French and English. Fluency in other languages is an asset.

·        Excellent written and verbal communication skills.

·        Knowledge of the tourism industry and customer needs.

·        Knowledge and application of collective agreement rules, basic health and safety principles, as well as hygiene and sanitation.

·        Knowledge of POS systems required.

·        Proficiency with computer software.

·        Hotel school diploma (DEP) (restaurant management an asset).

·        Must hold a MAPAQ “Administrator” permit.

·        Autonomous leader with a strong sense of initiative.

·        Leadership and decision-making skills.

*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.

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