Food and Beverage Manager - Breakfast and Banquet
$50k per yearHotel St Paul Montréal
The Hotel Saint-Paul is looking for a motivated and dynamic individual to join its food and beverage team.
Opened in 2001, Hotel Saint-Paul is Canada’s first boutique hotel. Elegant and remarkable for its Beaux-Arts architecture and unique design, the establishment features 119 rooms, 4 meeting rooms, and a spacious dining room with a fireplace. Located in the heart of Montreal, between the tranquility of the Old Port and the vibrant Business District, the hotel is just a 5-minute walk from Square Victoria station and has managed to capture this eclecticism in its carefully arranged decor.
As the food and beverage manager, you will be responsible for the daily management of the hotel’s food and beverage operations (breakfast and banquet). You will oversee the wait staff, ensure the smooth running of services, and contribute to our guests' satisfaction by ensuring compliance with quality and hygiene standards.
Main Responsibilities
Supervise all points of sale (restaurant, banquet, room service, minibar)
Ensure a smooth and professional execution of banquet and breakfast services (quality, fluidity, timing) and participate actively in them
Maintain a high level of customer satisfaction.
Be present on the floor (peak hours, events, VIPs) to guide and motivate the team
Manage inventory and orders
Manage human resources in the department (schedules, payroll, recruitment, onboarding, disciplinary matters)
Prepare daily, monthly, and annual reports for the department
Ensure compliance with service and presentation standards as well as hygiene and cleanliness regulations (MAPAQ).
Conditions
Available weekdays and weekends.
Annual salary and tips
Morning shifts, 5 days/week including weekend shifts
Stimulating and ever-evolving work environment, within an energetic and passionate team.
Free access to a partner spa
Job Type : Full-time
Salary : $50,000/year + tips
Working Hours :
5 shifts of 8 hours
Morning shift
Weekdays and weekends
Profile
Bilingual in French and English
Experience in service is required
Experience in a similar position in the hospitality/restaurant industry
Experience in food preparation is an asset
Training in food hygiene and safety (MAPAQ) is an asset
Excellent communication skills, teaching ability and leadership, attention to detail and strong customer orientation
Ability to work effectively under pressure and proactively solve problems
Ability to lift and carry heavy loads and stand for long periods.
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