Butler, banquet

If you are a hospitality professional with a passion for the industry and want to work in a dynamic environment, this position is for you. Join my client, a large 4-star hotel near Mont St-Hilaire, and help create exceptional experiences for our guests at numerous large events for up to 1,000 people. We are looking for a passionate and experienced Maître d'Hôtel to join our team. You will play a key role in the planning, organization, and coordination of all banquet activities.

Responsibilities:

Plan and organize events and conferences in collaboration with various stakeholders to meet client needs and adhere to established standards.

Coordinate operations in the meeting and banquet halls, ensuring client requirements are met and resolving any issues that may arise.

Supervise the hotel's event staff, including assistant head waiters, servers, bartenders, room setters, and coat check attendants, ensuring their performance and job satisfaction.

Ensure client satisfaction by following up before, during, and after events, collaborating with the coordination team, and addressing any complaints.

Manage the center's inventory and place necessary orders in coordination with the bar and banquet management.

Perform other operational duties.

Conditions:

Full-time, permanent position. 40 hours per week.

Day shifts, with occasional evening and weekend work depending on the numerous large-scale events.

Salary: $65,000

Group insurance (prescription drugs, travel, disability, etc.)

3 weeks of vacation

Free parking

50% discount on dry cleaning

5 sick days

Great atmosphere in a newly renovated hotel with several event spaces that can accommodate up to 2,000 people.

Diploma in Hospitality or Restaurant Management (an asset).

At least four (4) years of relevant experience in the hospitality or restaurant industry, including at least three (3) years as a head waiter or in a similar role.

Excellent command of spoken French and English.

Passion for the hospitality industry and a good understanding of banquet operations.

Strong customer service skills and a commitment to excellence.

Excellent organizational skills and ability to manage priorities.

Sense of responsibility, initiative, and staff management skills.

Availability and flexibility in terms of work schedule.