FOOD AND BEVERAGE DIRECTOR

Located in the heart of the Entertainment District and adjacent to the Place des Arts metro, near the Palais des congrès, Ste-Catherine Street, and Old Montreal, HONEYROSE Hotel, Montreal, a Tribute Portfolio Hotel, is inspired by the 1920s and Montreal's art of living.

This boutique hotel offers 143 spacious rooms, 5 meeting and banquet rooms accommodating over 300 people, a private dining room for a unique culinary experience, an indoor pool, a hot tub, a dry sauna, a fitness center, a movement studio, and two shops.

This resort offers a complete dining experience with the COMMODORE French bistro restaurant, its street-side coffee counter, and the MUZE lounge, inspired by California, located on the 5th floor, featuring an impressive outdoor terrace to enjoy the vibrancy of the neighborhood.

ROLE

The Food and Beverage Director reports directly to the General Manager. He/She is responsible for overseeing the daily operations of the food and beverage department's outlets, including restaurants, banquets, room service, the lounge, and terrace, as well as the coffee counter, ensuring that the service standards established by RIMAP Hospitality Services are met and that customer expectations are exceeded.

RESPONSIBILITIES

Management:

• Plan, organize, direct, and control activities while ensuring the efficiency and profitability of the service and kitchen;

• Participate in meetings and collaborate with supervisors and managers;

• Lead and manage the floor, service teams for the restaurant, banquets, room service, lounge, and coffee counter;

• Develop employee schedules;

• Manage food costs and beverage costs according to established standards;

• Develop action plans for the various seasons;

• Ensure human resources management, training, work distribution, schedule development, performance evaluation, conflict management;

• Ensure financial resource management of the service (cost control);

• Ensure material management (supplies, inventory management, etc.);

• Conduct a daily inspection of the facilities and ensure compliance with hygiene, sanitation, health, and safety standards;

• Ensure optimal use of all facilities and maximize their profitability;

• Establish, implement, and enforce the establishment's policies and procedures;

• Collaborate with other departments of the hotel to ensure excellence in customer experience;

• Promote exceptional service to a high-end clientele.

Marketing:

• Develop promotional strategies for the restaurant's products and services, continually evaluating results, competition, market, industry trends, new products, and potential services;

• Conduct promotional activities in collaboration with the hotel's marketing team based on action plans and strategies developed;

• Represent the establishment to industry associations, business communities, government entities, and clients;

Service:

• Ensure customer satisfaction during and after the consumption of the product or service;

• Resolve any issues, address unforeseen circumstances, and handle customer complaints proactively and resourcefully;

WORK CONDITIONS :

Variable schedule, the food and beverage director may be called upon at any time. Position often involves long working hours and requires working evenings, weekends, or holidays. Work can be performed under pressure. The organization of work may vary according to the tourist season.

SKILLS & QUALIFICATIONS

• Very good knowledge of the hotel, restaurant, and tourism sectors.

• Ability in human resource management (different work teams) and conflict management.

• Aptitude for sales, marketing, and customer service.

• Skills for teamwork, autonomy, dynamism, sociability, honesty, versatility, initiative, and organizational skills.

• Knowledge and application of the collective agreement rules, basic principles of health and safety, as well as hygiene and sanitation.

• Proficiency with computer software.

• Must hold a diploma from a hospitality school (restaurant management is an asset).

• Leader and autonomous with a strong sense of initiative.

• Leadership and decision-making ability.

• Tolerance for stress.

• Professional attitudes and behaviors.

• Knowledge of French and English. We welcome an international clientele, which is why English is a prerequisite.

• Skills for written and verbal communication.

REQUIREMENTS :

• Minimum of five years of experience in the restaurant and hospitality industry, including supervisory and management experience, is required.

• Demonstrate good problem-solving capabilities and ability to work under pressure;

• Possess a good sense of initiative and responsibility;