Fine Dining General Manager

2 weeks ago

Montreal, Quebec, Canada Auberge du Pommier Full time
Job Description

You will be part of an extraordinary and exciting company, heavily involved in many aspects of the restaurant including building and encouraging high performing teams, upholding our tried and true ( or Sought after set of systems and procedures) set of systems and procedures while working closely with your FOH and BOH Teams. You will be empowered to take ownership and help drive the O&B vision each day; continuing to set our restaurants apart while maintaining a warm, welcoming and rave worthy guest experience

The Day to Day:

  • Manage and oversee the daily operations of the restaurant, lounge, and rooftop terrace; including staffing, security, and venue management.
  • Possesses in-depth knowledge of all food and beverage menus within the building, with specialized attention to rave-worthy beverage program.
  • Collaborate with the management team to curate a diverse and exciting lineup of DJs, live music, and special events.
  • Your strong suit is building and maintaining relationships with guests, team members and senior management alike. You inspire the team to go above and beyond
  • You've got a savvy business acumen and are able to report to the Director of Operations with accurate sales, invoicing, payroll, employee records and inventory management

SOMMAIRE DU POSTE

Le directeur général contribue de façon déterminante au succès global du restaurant, y compris la salle à manger, le bar et la salle à manger privée. Le directeur général dirigera, coordonnera et planifiera l'organisation de tous les aliments et breuvages en travaillant aux côtés du chef, afin d'assurer l'uniformité, le contrôle budgétaire, ainsi que la qualité du service et des produits. Le candidat retenu aura démontré son aptitude à animer une équipe et à orienter la vision d'une opération de la plus haute qualité.

FONCTIONS ET RESPONSABILITÉS PRINCIPALES

  • Réaliser les niveaux de service les plus élevés et dépasser quotidiennement les attentes rigoureuses des invités.
  • Atteindre, de concert avec les équipes de gestion du personnel de service et de cuisine, les objectifs de ressources humaines en recrutant, sélectionnant, orientant, et en exécutant les tâches d'affectation, d'ordonnancement et de révision.
  • Appliquer de manière efficace les politiques et procédures d'entreprise.
  • Atteindre les objectifs opérationnels de tous les points de service en élaborant et en complétant des plans d'action, et en mettant en œuvre des normes de service, de qualité et de rendement.
  • Travailler en étroite collaboration avec le service des réceptions et la salle à manger privée pour garantir le succès des opérations quotidiennes des réceptions privées.
  • Régler les différends entre collègues de travail et/ou avec les invités par l'entremise du système de reprise du service, et apporter des changements au besoin.
  • Assurer la liaison avec l'équipe de gestion de la cuisine afin de contrôler les coûts en surveillant les portions et les quantités de préparations, et en réduisant les pertes.
  • Estimer la consommation de nourriture et de boissons, et passer les commandes auprès des fournisseurs.
  • Tenir à jour le budget et les dossiers des employés.
  • Préparer les fiches de paie et assurer un suivi des registres.
  • Éviter les contestations judiciaires en se conformant à la législation gouvernementale et aux directives d'entreprise.
  • Voir à l'entretien et à la réparation de l'équipement défectueux.
  • Veiller au développement des gestionnaires et des employés par l'entremise de rencontres individuelles régulières, de formation, de mentorat et d'évaluations du rendement.
  • Développer un environnement agréable et dynamique dans lequel les collègues travaillent en équipe.
  • Soutenir la croissance et le chiffre d'affaires du restaurant en lançant des opérations de marketing.
  • Passer régulièrement en revue les comptes de profits et pertes pour analyser les résultats financiers.
Qualifications
  • You have progressive management experience within the hospitality industry; high-volume bar/lounge an asset.
  • Strong understanding of fine dining restaurant service and the high standards that are demanded
  • Strong wine and cocktail knowledge
  • You appreciate working collaboratively with a team, recognizing we are stronger together
  • You stay up to date on current nightlife trends, guest preferences, and competition to provide unique and engaging experiences.

COMPÉTENCES DÉSIRÉES

  • Un minimum de 5 années d'expérience progressive dans le domaine de l'accueil.
  • Expérience dans un environnement similaire.
  • Motivation, polyvalence et capacité à travailler de façon autonome.
  • Aptitude à accomplir plusieurs tâches simultanément et à modifier ses priorités au besoin dans un environnement au rythme rapide.
  • Capacité à compléter des évaluations de performance écrites et orales.
  • Sens aigu des affaires.
  • Excellente capacité d'expression écrite et orale.
  • Capacité d'organisation exceptionnelle.
  • Un certificat/diplôme d'études post-secondaires en Gestion de l'hôtellerie, Gestion des aliments et des boissons et/ou l'équivalent est un atout.
Additional Information

** We thank all applicants for their interest in Oliver & Bonacini Hospitality; however, only suitable candidates will be contacted to continue the application process. **

Oliver & Bonacini's Diversity Commitment

At Oliver & Bonacini Hospitality, we are committed to treating every employee with dignity and respect. We strive to be fair and just, and create working environments where our employees can be at their best.

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