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Restaurant Manager

2 months ago

Montreal, Quebec, Canada Accor Full time

About the Role:

The Restaurant Manager will be responsible for overseeing the daily operations of the restaurant, ensuring exceptional customer service, and maintaining high standards of quality and safety.

Key Responsibilities:

  • Assist the General Manager in supervising and coordinating restaurant operations
  • Maintain established procedures and standards in accordance with company policies
  • Continuously improve daily operations, results, and employee engagement by listening to customer and colleague feedback
  • Exceed customer expectations by providing efficient and impeccable service
  • Develop strong relationships with customers to foster loyalty
  • Control food, beverage, labor, and operating expenses
  • Implement and ensure the success of annual departmental objectives (JDPower, EEI, GOP, RevPar, FPC, etc.)
  • Review arrival reports and VIP reports to ensure all customer requirements are met
  • Review and ensure the accuracy of convention reports (groups, tours, FamTOURS, etc.)
  • Participate in the recruitment, selection, training, and development of restaurant staff to ensure productivity and customer satisfaction
  • Ensure customer satisfaction and resolve any issues that may arise
  • Consider customer feedback to take prompt action and notify relevant departments
  • Ensure established control procedures and liquor laws are followed
  • Ensure adherence to departmental and company service standards and policies
  • Respect all security policies
  • Maintain the health and safety of all colleagues and customers at all times and ensure all colleagues work safely
  • Maintain a clean, organized, and functional work environment
  • Manage, motivate, and develop relationships with restaurant staff to provide exceptional service to customers
  • Assist in planning and managing colleague schedules based on occupancy and budget
  • Ensure all administrative tasks, including payroll and performance evaluations, are completed on time
  • Communicate operational information through emails, logbooks, departmental meetings, etc.
  • Assist with organizing monthly communication meetings
  • Ensure all restaurant staff are informed of menu selections and/or banquet promotions
  • Help develop a motivated and enthusiastic team through professional and personal development, continuous training, and recognition
  • Work in harmony with hotel departments to provide exceptional customer service and teamwork
  • Inform the security department of any customer safety concerns
  • Assist with colleague discipline and performance
  • Ensure all colleagues are well-presented (uniforms, personal hygiene, etc.)

Requirements:

  • Degree in Hospitality or a related field (an asset)
  • Minimum 3 years of experience in supervision, preferably in a unionized environment
  • Excellent interpersonal and communication skills (French and English)
  • Certification MAPAQ
  • Previous experience with a point-of-sale system (POS system), an asset
  • Good computer skills
  • Strong leadership and resource management skills to motivate teamwork, productivity, quality of food, train and supervise staff, and maintain a harmonious work environment
  • Proactive and detail-oriented
  • Passion for customer service
  • Structured, methodical, efficient, rigorous
  • Able to work in a fast-paced environment that demands quick reactions and a keen sense of initiative
  • Able to work under pressure and manage time effectively
  • Good ability to adapt and manage employees of different cultures
  • Able to succeed in a rapidly evolving environment with tight deadlines
  • Good knowledge of workplace standards and basic principles of health and safety, as well as hygiene and sanitation
  • Flexible with the ability to work overtime as needed, including weekends, holidays, etc.
  • Presentable appearance