Food and Beverage Operations Manager

2 weeks ago

Montréal, Canada COURTYARD MARRIOTT MONTREAL CENTRE-VILLE Full time
Job Summary

We are seeking a highly skilled and experienced Food and Beverage Supervisor to join our team at Courtyard Marriott Montreal Centre-Ville. The successful candidate will be responsible for overseeing the daily operations of our food and beverage outlets, ensuring that our high standards of service and quality are consistently met.

Key Responsibilities
  • Lead and manage the restaurant, banquet, room service, hotel bar lounge service, and Coffee shop teams on the floor.
  • Ensure the proper functioning of the operational and administrative needs of the sector to achieve performance indicators.
  • Enforce procedures and service standards established by the establishment on a daily basis.
  • Participate in the development of employee schedules while respecting the collective agreement.
  • Support the director in operational and administrative tasks.
  • Help in the development of action plans for different periods of the year.
  • Be a leader and an example of positivism for colleagues.
  • Manage guest issues and respond quickly and professionally.
  • Become fully acquainted with all of our products: dishes, alcohols, and spirits, wines.
  • Plan and organize departmental meetings.
  • Enforce health and safety policies when handling food and drinks (MAPAQ).
  • Be part of different committees.
Requirements
  • Have prior experience as a Food and Beverage Supervisor in a unionized hotel, at least 3 years.
  • Have managerial experience in a high-volume Food and Beverage establishment, minimum 3 years.
  • Ability to work effectively under pressure in a fast-paced and constantly changing environment.
  • Knowledge of point-of-sale systems (POS system) required.
  • Hold a diploma from a hotel management (in restaurant management an asset).
  • Leader and autonomous with a strong sense of initiative.
  • Comfort with computer software.
  • Excellent communication and organizational skills.
  • Interpersonal and problem-solving skills.
  • Particularly responsible and reliable.
  • Schedule flexibility (day, evening, weekends, and holidays).
  • Bilingual French/English.
  • Ability to focus attention on the needs of guests, remaining calm and courteous at all times.

Experience: Minimum 3 years of experience in the restaurant business, including supervisory and management experience, is required.

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