Job Description

Roles & Responsibilities

Assists the Outlet Manager in developing strategies to maximize outlet profitability while maintaining high service standards. Helps communicate marketing activities to attract new customers and retain existing clientele. Oversees the planning and execution of special events and promotions to boost sales. Contributes to analyzing the outlet's financial performance and implements corrective measures when necessary. Ensures compliance with food hygiene, safety, and customer service standards. Monitors market trends and adjusts the menu and offers accordingly. Manages customer complaints effectively and proactively to ensure satisfaction. Implements initiatives to enhance the customer experience and increase loyalty. Cooperates with other hotel departments to ensure a consistent overall experience. Maintains an adequate inventory of supplies and products necessary for the smooth operation of the outlet. Assists in the ongoing training of Food & Beverage staff to ensure professional and courteous interactions with customers. Attends regular performance reviews of Food & Beverage staff and provides constructive feedback. Represents the outlet at promotional events or trade shows to increase visibility.

Desired Candidate Profile

Bachelor's degree (or higher) in Catering, Hospitality, Hotel Management, Tourism or a related field. Minimum 2-3 years of professional experience in a supervisory or management position in the restaurant industry, ideally within a high-end or luxury hotel.

Proven mastery of restaurant operations and the daily management of a restaurant, bar, lounge, or room service establishment. Ability to assist the Outlet Manager in organizing operational activities and monitoring the performance of the point of sale. Strong team supervision skills, with the ability to mentor, support, and motivate employees on a daily basis. Ability to participate in scheduling, staffing, and operational coordination to ensure smooth and efficient service. Knowledge of hygiene standards, food safety regulations, and applicable regulations in the restaurant industry. Good understanding of Leading Quality Assurance (LQA) standards and the ability to ensure their daily application to guarantee excellent service. Ability to manage customer requests, resolve routine operational situations, and contribute to maintaining a high level of customer satisfaction. Excellent organizational, prioritization, and problem-solving skills in a fast-paced environment.

Excellent customer focus and ability to deliver a personalized and memorable service experience. Strong leadership skills and the ability to create a positive and collaborative work environment. Excellent interpersonal skills and strong communication abilities. Meticulousness, attention to detail, and commitment to the institution's quality standards. Positive attitude, team spirit, and a willingness to actively contribute to the department's success.

Excellent command of French and English, both spoken and written. Proficiency in a third language is an asset.