Welcome to AC Marriott Montréal Downtown, the first AC in Canada! Located downtown, we are situated between the Quartier des spectacles and Old Montréal. Just steps away from the Convention Centre and Chinatown, you can also explore the famous Sainte-Catherine Street for shopping. Stop along the way at one of the many nearby museums or discover the world’s largest underground city. Whether for business or leisure, our prime location will allow you to enjoy a perfectly balanced stay.
Job Description
What the establishment offers: Travel benefits and discounted rates at Marriott hotels, free parking, Dialogue telemedicine services, monthly OPUS transit pass program (30% discount), dry cleaning service, group insurance, 8 floating days, RRSP retirement savings plan, and a training and development program.
Job Objective
Under the supervision of the Kitchen and Food & Beverage Manager, the Food and Beverage Supervisor acts as a key pillar on the floor. Present, accessible, and attentive, they ensure the smooth running of daily operations across various outlets (restaurant, banquets, room service, lounge bar, and Café counter), supporting teams and ensuring an exceptional guest experience in line with Rimap and Marriott quality standards.
Requirements
Role and Responsibilities
Leadership and on-the-floor support
Be actively present on the floor to support, guide, and motivate teams on a daily basis. Create a positive and engaging work environment where collaboration, communication, and teamwork are encouraged. Respond quickly and effectively to any operational or service issues in collaboration with team members.
Operations and customer service
Ensure smooth operations across all service points: restaurant, banquets, lounge bar, room service, and Café counter. Ensure service standards are respected while adapting to guest needs to exceed expectations. Handle guest issues proactively, empathetically, and professionally. Demonstrate strong knowledge of menus, products, wines, and spirits.
Management support
Participate in scheduling and daily staff management in accordance with the collective agreement. Support the Manager in coordinating operations and implementing service initiatives. Collaborate in developing and monitoring action plans throughout the year. Organize and lead regular team meetings to ensure effective communication flow.
Quality, hygiene, and safety
Ensure strict compliance with hygiene and sanitation standards (MAPAQ) across all areas. Actively participate in committees and initiatives aimed at improving guest experience and employee well-being.
Working Conditions
This position involves a variable schedule with regular on-site presence, including evenings, weekends, and holidays. The role requires strong flexibility and the ability to adapt to peak periods and unexpected situations.
Required Skills and Qualifications
Minimum 1 year of supervisory experience in a high-volume restaurant environment (ideally unionized). Strong hands-on leadership skills, team engagement, and problem-solving abilities. Ability to work in a dynamic and demanding environment while maintaining a professional and people-focused approach. Proficiency with POS systems and computer tools. Degree in hospitality or restaurant management (an asset). MAPAQ certification (an asset). Excellent interpersonal communication skills in both French and English due to international clientele. Initiative, reliability, and attention to detail. Passion for customer service and results-oriented mindset.
Our organization is an employer committed to employment equity and is dedicated to recruiting a diverse workforce and maintaining an inclusive culture. The use of the masculine form is used solely to simplify the text. We do not discriminate based on gender, ethnicity, religion, sexual orientation, age, disability, or any other basis protected by provincial or federal laws.
