Restaurant Director

Unit manager position (café and banquet) in downtown Montreal, permanent full-time, within a catering and food service company. Responsibilities

Responsible for managing food services, planning, supervision, production and service, as well as coordinating employees for the preparation and serving of meals and food products. Responsible for managing the food service process, labor, and the implementation and monitoring of health and safety, hygiene, and sanitation programs. Operations management, purchasing and inventory control, cost management ( Food Cost and P&L), leadership, planning, organization, and time management. Requirements

Degree in hospitality or equivalent experience. 3 or more years of related experience in food service and/or banquet management. Good computer knowledge. Order and inventory management. Work schedule management. Spoken and written bilingualism. Flexibility. Ability to work in a multicultural environment and under pressure.

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