Food and Beverage Floor Manager

ROLE

The Food and Beverage Floor Manager reports directly to the Food and Beverage Director and his/her assistant. He or she is responsible for supervising the daily operations of food and beverage outlets, restaurants, banquets, room service, the lounge bar, and the café, ensuring that the service standards established by RIMAP Hospitality Services are met and that customer expectations are exceeded.

RESPONSIBILITIES

• Lead and manage the restaurant, banquet, room service, lounge bar, and café service teams on the floor;
• Ensure the proper functioning of the operational and administrative needs of the sector to achieve various performance indicators;
• Enforce the procedures and service standards established by the establishment on a daily basis;
• Participate in the development of employee schedules;
• Support the director and his/her assistant in various operational and administrative tasks;
• Assist in the development of action plans for different periods of the year;
• Be a leader and a positive example for colleagues;
• Manage guest issues and respond quickly and professionally;
• Be thoroughly familiar with all of our products: dishes, alcoholic beverages and spirits, and wines;
• Plan and organize departmental meetings;
• Enforce hygiene and safety policies when handling food and beverages (MAPAQ);
• Other tasks, as assigned.
• Working Conditions:

Variable hours of work, the Food and Beverage Floor Manager may be called at any time. The position often involves long hours of work and requires working evenings, weekends, or holidays. Work may be performed under pressure. Work organization may vary according to the tourist season.

COMPETENCES & QUALIFICATIONS

• Hold previous experience as a restaurant manager in a hotel;
• Hold experience as a manager in a high-volume restaurant establishment, minimum 3 years;
• Ability to work effectively under pressure in a fast-paced and constantly evolving environment;
• Knowledge of point-of-sale systems (POS system) required;
• Hold a diploma from a hotel school (an asset in restaurant management);
• Leader and self-sufficient with a developed sense of initiative;
• Proficiency with computer software;
• Excellent communication and organizational skills;
• Interpersonal and problem-solving skills;
• Particularly responsible and reliable;
• Flexible schedule (day, evening, weekends, and holidays);
• Bilingual French/English; we welcome an international clientele, which is why English is a prerequisite.
• Ability to focus on the needs of guests, remaining calm and courteous at all times.

REQUIREMENTS

• Minimum of three years of experience in the restaurant industry, including experience in supervision and management, are required.
• Demonstrate a good ability to solve problems and work under pressure;
• Possess a good sense of initiative and responsibility.
• Employment Type: Full-time
• Compensation: Starting at $60,000 per year

Benefits

• Dental Insurance
• Disability Insurance
• Supplementary Health Insurance
• Life Insurance
• Vision Insurance
• Paid Vacation
• Contribution equal to RÉER
• Employee Assistance Program
• Discounts
• Retirement Plan

Experience

• Management: 3 years (Mandatory)
• Retail Sales: 1 year (Preferred)
• Language:
• English (Mandatory)
• Location: On-site