Title:  Restaurant Manager, Bell Center

Job Summary

Location: Bell Centre Restaurants, Montreal
Schedule: Variable, depending on events

Are you looking to grow in a dynamic, stimulating, and world-class environment? Join our team as a Restaurant Manager and help deliver an exceptional dining experience to thousands of guests during major events.
Your Responsibilities
Reporting to the Director, you will be responsible for the complete management of food service operations and for leading large teams. Specifically, you will:

-Lead, motivate, and develop a team of 5 supervisors and approximately 100 unionized associates, fostering a collaborative, performance-driven work environment.
-Coach, train, and support teams in a constantly evolving operational context, with a strong focus on service standards, daily execution of SOPs, and the guest experience.
-Ensure strict compliance with established service standards and specifications to optimize the guest experience.
-Manage all operational activities, including budget planning, financial management, weekly performance analysis, and compliance with internal standards and client requirements.
-Implement strategies to maximize revenue, control costs, and achieve profitability goals.
-Ensure the implementation and maintenance of quality control procedures and compliance with current operating practices.
-Maintain a high level of customer satisfaction, including follow-up on feedback, requests, complaints, and concerns.
-Oversee unit compliance with health, safety, and quality assurance policies, and promptly deploy corrective measures when required.

Desired Profile
You have the leadership skills, operational expertise, and business acumen to succeed in this role if you have:

-A post-secondary or university degree in hospitality management, restaurant management, food services, or a related field.
-Significant experience in multi-site management within a premium food service environment.
-Proven experience working in a unionized environment.
-Strong expertise in budgetary and financial management, including multi-million-dollar budgets and projects.
-Solid knowledge of trends and innovations in high-end dining.
-Excellent customer service skills, with strong oral and written communication abilities in both French and English.
-Strong organizational skills, excellent prioritization abilities, and keen attention to detail.
-Proficiency with MS Office (Word, Excel, PowerPoint, Outlook) and knowledge of POS systems and food service–related technologies.
-Flexible availability, including weekdays, evenings, and weekends, depending on events.