Restaurant supervisor

3 weeks ago

Dorval, Quebec, Canada Hôtel Sheraton Montréal Aéroport Full time

VUE D'ENSEMBLE

L'hôtel Sheraton Aéroport de Montréal est à la recherche d'un(e) individu hors de l'ordinaire à se joindre à nous au poste de Superviseur.e de la Restauration.

Notre hôtel est le reflet de qui nous sommes et la raison pour laquelle les gens nous considèrent en premier lieu comme l'endroit idéal pour travailler, et pour nos invités comme « LE» lieu de séjour près de l'aéroport. Nos associés sont essentiels à notre réussite quotidienne. Si vous êtes une personne qui cherche à s'épanouir et qui cherche à faire un impact positif sur les opérations et activités, cette offre est pour vous

Avec une expérience autant pour la clientèle que pour nos employés en priorité, ce qui est au cœur de tout ce que nous faisons, la personne choisie sera responsable pour tous les aspects concernant la l'expérience client dans la salle à manger et dans les salles de conférences. Si vous croyez répondre à nos besoins, nous vous invitons à soumettre votre candidature accompagnée d'une lettre d'introduction à

Si ce poste n'est pas pour vous, n'hésitez pas de nous contacter pour d'autres opportunités Connaissez-vous le candidat parfait pour cette offre? N'hésitez pas de leur faire part de cette opportunité.

Nous offrons des avantages sociaux très compétitifs, notamment : assurances collectives, REER, programmes d'aide aux employées, stationnement, rabais dans les hôtels Marriott, et plus.SOMMAIRE

Le Superviseur de la restauration est responsable de coordonner les activités de la restauration en fonction des activités de l'hôtel. De façon générale, cette position implique de superviser le personnel du restaurant et bar, de former et guider les employés, de créer les horaires, faire l'inventaire, et de s'assurer que nos clients reçoivent un service et une expérience culinaire hors pair, tout en s'assurant que les standards de la bannière Sheraton sont respectés. Cette personne travaillera en étroite collaboration avec la cuisine, l'administration, la réception pour la planification des besoins. Il est responsable de rehausser l'expérience-client et d'offrir de l'aide qui dépasse les attentes de nos clients. Il projette toujours une image professionnelle positive d'un leader à ses collègues et aux clients.

FONCTIONS
  • S'assurer du bon fonctionnement des besoins opérationnels de ses points de vente
  • Encadrer – former – encourager et motiver les associés
  • Être curieux des tendances actuelles dans l'industrie de la restauration et de l'hôtellerie
  • Effectuer des transactions monétaires
  • Connaissance des caractéristiques des différentes boissons alcooliques et non alcoolique
  • Communication ouverte/transparente avec tous les autres départements
  • Faire les inventaires de ses points de ventes hebdomadaires
  • Maintenir et contrôler le stock
  • S'assurer de la propreté des points de ventes
  • Être toujours au courant des nouvelles tendances et être l'affût des nouvelles pratiques
  • Jugement et prise de décisions équilibrées
  • Veiller à ce que la santé et la sécurité au travail soient une priorité
  • Toutes autres taches nécessaires au bon déroulement du

PRINCIPALES COMPÉTENCES

  • Offrir une expérience hors du commun afin de fidéliser la clientèle
  • Excellentes aptitudes pour la vente et pour le service à la clientèle
  • Compétences en communication
  • Entregent
  • Attentif aux détails et à la qualité
  • Gestion de temps
  • Planification et organisation
  • Résolution de problèmes
  • Orienté vers les résultats
  • Responsabilité et fiabilité
  • Éthique et intégrité
  • Coaching et mentorat
QUALIFICATIONS RECHERCHÉES
  • Diplômes d'études professionnelles en hôtellerie
  • Connaissances des vins
  • 1 an d'expérience en restauration ou dans un poste similaire en hôtellerie.
  • Expérience dans un environnement syndiqué, atout
  • Bilingue - oral et à l'écrit (français et anglais)
  • Connaissance du logiciel Squirrel et CI TY (un atout)

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