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Open nowPosted 32 hours ago

Multi-Property Dining Room Director | Maggie Oakes & FREDDI

graycorp76 open roles

Where
Freddi, 421 Rue St-Vincent, Montréal, Quebec, Canada
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Your applicationOpen nowMulti-Property Dining Room Director | Maggie Oakes & FREDDIgraycorp · Freddi, 421 Rue St-Vincent, Montréal, Quebec, Canada

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8.2% of postings close within 7 days. Measured by our own scanner across the market.

Share of postings closed within
  1. 1.8%1 day
  2. 3.8%3 days
  3. 8.2%7 days
  4. 15.2%14 days
  5. 34.2%30 days
This job: posted 32 hours ago

The posting

  We are looking for a passionate hospitality leader to oversee two outstanding establishments at Hôtel William Gray: Maggie Oakes and Freddi. Reporting to the Director of Food & Beverage, you will be responsible for delivering an exceptional guest experience, elevating our standards, and leading a united, motivated, and high-performing team. If you are passionate about service, quality, operations, and team development, this role is for you. ROLE & RESPONSIBILITIES As Director, you will be responsible for leading dining room operations, embodying our culture of hospitality, and actively contributing to the overall success of both establishments. Leadership & Operations

Lead, motivate, and inspire the teams on a daily basis. Maintain an active presence on the floor by welcoming guests, supervising operations, and providing hands-on support. Ensure seamless service and a memorable guest experience, even during high-volume periods.

Guest Experience

Conduct regular guest satisfaction follow-ups. Address guest concerns promptly and professionally. Ensure a consistent, warm, and high level of service.

Management & Performance

Monitor budgets, analyze results, and implement necessary adjustments. Oversee inventory management and purchasing. Work closely with the kitchen team to maintain open communication and ensure smooth operations.

Monitor labor costs and productivity.

Human Resources

Recruit, train, and develop team members. Engage employees and foster a positive and motivating work environment. Establish, implement, and maintain high service and quality standards.

Drive performance management, deliver ongoing feedback, and effectively handle challenging conversations.

QUALIFICATIONS & SKILLS

Minimum of 3 years of management experience in a high-volume environment. Education or training in hospitality, restaurant management, or culinary arts is an asset. Proficiency with Microsoft Office Suite and Micros; OpenTable is an asset. Natural leadership skills, with the ability to elevate teams and foster a culture of excellence. Strong analytical skills, with confidence in budget management and performance tracking. Excellent organizational and prioritization skills, with the ability to adapt quickly to changing priorities. A versatile, hardworking, and ambitious individual who is committed to the well-being of both guests and team members. Availability to work days, evenings, and weekends. Fluency in both French and English is required.

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