Head Waiter

at  Htel Mont Gabriel

Location: 1699 Chemin du Mont-Gabriel, Sainte-Adèle, QC, Canada J8B 1A5
Employment type: Full Time
Salary: Start from 50 000$ per year
The famous Mont Gabriel Hotel, now part of the Tribute Portfolio brand, which is one of Marriott Bonvoy’s 31 hotel brands, is one of the first resorts in the Laurentians that embodies the art of living. Over the years, it has transformed its facilities into an iconic space where staying is a pleasure. It is also the only hotel in the Laurentians located atop a mountain. In addition to offering breathtaking views of the valley, it provides a true ski-in ski-out experience along with a golf course, tennis courts, swimming facilities, and even a relaxing spa. Whether for business or leisure, the atmosphere is that of a large family chalet, promising a sense of “home” while becoming part of the area’s history. With its revitalization, this luminous place aims to become a magical destination that embodies the soul, authenticity, and rich history of the area, connecting humans to nature.

REQUIREMENTS:

• Previous experience as a head waiter or in a similar management position in a high-end dining establishment.
• In-depth knowledge of dining room service standards, service protocols, and etiquette practices.
• Excellent communication and leadership skills, with the ability to motivate and coach a team.
• Ability to work under pressure, solve problems quickly, and make informed decisions.
• Strong organizational skills, with the ability to manage administrative tasks effectively and manage team work schedules.
• Strong customer orientation, with the ability to provide personalized service and meet the expectations of the most demanding customers.
• Knowledge of food hygiene and safety standards.
  Required experience: 1 to 2 years in restaurant service.
  Language:Bilingualism (French-English) is required in this position, as we serve an international clientele.

• Motivate, supervise, train and mentor service staff under his/her responsibility;
• Supervise the smooth running of meals;
• Allocate work and plan schedules for servers and team members;
• Perform administrative tasks related to payroll and tip distribution;
• Ensure optimal quality of customer service and satisfaction during and after service delivery, and handle complaints if necessary;
• Organize set-up and tear-down of banquet rooms;
• Participate in the coordination of events and ensure that they run smoothly;Ensure effective communication within the department and with other hotel departments;
• Ensure optimal use of all facilities and respect established budgets;
• Carry out daily inspections of service areas and ensure compliance with hygiene, sanitation and occupational health and safety standards;
• Assist restaurant management
• All other related tasks to ensure the quality of the department’s service