13 meilleures offres (executive chef, pointe claire, qc) (à pourvoir)

Regional Chef
RIMAP Hospitality —Montréal, QC
- De 85 000 $ à 100 000 $ par an
- Bilingue
- Gestion de restaurant
- Anglais
Postuler rapidement
2 h
Adjoint.e de direction à la directrice exécutive et scientifique en chef
Centre universitaire de santé McGill - Institut de Recherche —Montréal, QC
- De 50 960,00 $ à 94 658,20 $ par an
- Heures supplémentaires
- Travail hybride
- Bilingue
- Anglais
- Microsoft Office
- Jours fériés payés
- Congés payés
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SUSHI COOK/ APPRENTI SUSHI
Nama Omakase + Sushi Restaurant —Montréal, QC
- À partir de 20 $ de l’heure
- Temps plein
- Préparation culinaires
- Anglais
- Service alimentaire
Postuler rapidement
Partenaire, Développement et Enablement des Ventes
Quadbridge —Montréal, QC
- De 105 000 $ à 125 000 $ par an
- Temps plein
- Travail hybride
- Bilingue
- Vente
- Marketing
- Assurance Dentaire
Postuler rapidement
il y a 10 jours
Administrateur(trice) des avantages sociaux
Telus Health —Montréal, QC
- Temps plein
- Bilingue
- Microsoft Word
- Microsoft Excel
- Plan d'actionnariat des employés
Sales Enablement and Development Partner
Quadbridge —Montréal, QC
- De 105 000 $ à 125 000 $ par an
- Temps plein
- Bilingue
- Vente
- Marketing
- Assurance Dentaire
Postuler rapidement
il y a 10 jours
Health Practice Researcher, Executive Search
Egon Zehnder —Montréal, QC
- Temps plein
- Travail hybride
- Recherche
- Esprit d'analyse
- Baccalauréat
Postuler rapidement
Directeur(trice), Ventes et développement des affaires
GardaWorld Security Screening Inc. —Montréal, QC
- Finance
- Maîtrise
- Développement commercial
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Gestionnaire du développement des affaires – Marché de Toronto
Digicast —Montréal, QC
- Temps plein
- Travail hybride
- Vente
- Capacités de présentation
- Compétences en communication
Responsable du développement des affaires/Business Development Executive
KPI Digital —Montréal, QC
- Temps plein
- Travail hybride
- Bilingue
- Logiciels de GRC/CRM
- Vente
- Travail à domicile
- Heures d’arrivée et de départ flexibles
Postuler rapidement
Director Data & Analytics-AI/Directeur des données et de l'analyse-IA
KPI Digital —Montréal, QC
- Temps plein
- Travail hybride
- Azure
- Informatique
- Ingénierie
- Travail à domicile
- Heures d’arrivée et de départ flexibles
Postuler rapidement
Executive Chef
The Algonquin Resort —Canada
- Fins de semaine au besoin
- Hospitalité
- Préparation culinaires
- Hôtel
- Assurance Invalidité
- Assurance Dentaire
Postuler rapidement
il y a 13 jours
SENIOR SOUS CHEF
The Algonquin Resort —Canada
- Temps plein
- Préparation culinaires
- Hôtel
- Gestion d'équipe
- Réductions Tarifaires
- Assurance Invalidité
Postuler rapidement

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Cook
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Je souhaite recevoir la dernière alerte emploi pour les postes de ce type : executive chef (pointe claire, qc)

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Regional Chef

RIMAP Hospitality
Montréal, QC

Postuler rapidement

Détails du poste

De 85 000 $ à 100 000 $ par an
Il y a 2 heures

Profil recherché

Bilingue
Français
Gestion de restaurant
Anglais
Gestion du changement
Assurance qualité
Amélioration continue
Hôtellerie
Affaires
Leadership
Planification stratégique

Description complète du poste

RIMAP Hospitality Services is an innovative Montreal-based hotel management company founded in 2007. RIMAP quickly established itself as the largest hotel operator in Montreal, currently managing five internationally recognized hotel brands under Marriott, Hilton, and IHG banners. The company is also expanding its portfolio into the downtown Ottawa market. RIMAP-managed properties shape Montreal’s downtown skyline, including Hôtel HONEYROSE, Montreal, a Tribute Portfolio Hotel, Hilton Garden Inn, Courtyard Marriott, Holiday Inn & Suites, and AC Marriott Montreal.

Under the supervision of the Regional Director, Food & Beverage, the Regional Chef is responsible for multi-site culinary leadership across the RIMAP Hospitality portfolio. This role ensures culinary excellence, cost optimization, consistency of offerings, and the development of kitchen teams. The Regional Chef also plays a key role in enhancing the guest experience and driving profitability across all food and beverage outlets.

Profile

7 to 10 years of experience in F&B management within hospitality or multi-unit restaurant environments.
Degree in hospitality management, culinary arts, business administration, or a related field.
Proven experience managing multiple locations and multi-unit operations.
Strong knowledge of culinary operations, service standards, and hotel environments.
Solid financial acumen with a strong results-driven mindset.
Hands-on leadership style with strong adaptability.
Availability to travel regularly between properties, including Ottawa.
Bilingual in French and English (spoken and written).

Key Competencies

Team leadership and coaching
Multi-site and regional operations management
Financial analysis and F&B P&L management
Cost control and profitability optimization
F&B concept development and standardization
Quality assurance and guest experience
Strategic planning and execution
Change management and continuous improvement

Key Responsibilities

Operational Leadership

Oversee all food and beverage operations (restaurants, bars, banquets, and room service) across multiple hotel properties.
Ensure strict adherence to brand standards and corporate procedures.
Conduct regular site visits to assess operations and support team development.
Optimize operational processes to improve efficiency, service quality, and overall guest experience.
Oversee the development of F&B operations while ensuring alignment with each brand’s standards and requirements.

Financial Performance and Cost Control

Analyze financial performance, including revenue, food cost, and labor cost, to identify gaps and improvement opportunities.
Support profitability strategies such as menu engineering, pricing adjustments, portion control, and performance tracking.
Monitor and optimize key performance indicators, including food cost, labor cost, and GOP.
Identify and implement cost-saving opportunities through procurement optimization and supplier negotiations.

Food Offering Management

Oversee menu standardization across properties, including recipes, portions, target costs, and presentation, and ensure proper execution.
Ensure consistency and relevance of offerings based on local markets, trends, seasonality, and operational realities.
Proactively manage cost fluctuations by monitoring ingredient pricing and adjusting recipes and menu pricing as needed.

Team Development

Coach and support F&B leaders and Executive Chefs in achieving their operational and financial objectives.
Participate in recruitment, onboarding, training, and development of culinary talent.
Ensure adherence to RIMAP Hospitality standards, processes, and values.

Guest Experience and Quality

Maintain a high level of guest satisfaction across all outlets and properties.
Monitor quality indicators, including guest feedback, internal audits, and performance scores.
Ensure compliance with hygiene, sanitation, and food safety standards.
Conduct regular quality and service audits across properties to ensure consistency and excellence.
Implement and follow up on action plans aimed at continuous improvement of guest experience and product quality.

Strategy and Projects

Execute and monitor corporate initiatives and regional projects, including openings, renovations, and new F&B concepts.
Contribute to the development and evolution of the regional F&B strategy in alignment with corporate objectives.
Collaborate with Sales and Marketing teams to maximize revenue through promotions, events, partnerships, and commercial initiatives.
Ensure clear and effective communication between on-site operational teams and corporate leadership.

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Je souhaite recevoir la dernière alerte emploi pour les postes de ce type : executive chef (pointe claire, qc)

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