Job Description

Operating in the hospitality and restaurant industry for nearly 50 years, Gray Collection is an award-winning group of authentically local hotels and restaurants that offer travelers from around the world the experience of friendly luxury. Among our establishments are Maggie Oakes, Jacopo, Vieux-Port Steakhouse, Pincette, Bevo Bar+Pizzeria, Restaurant Gaspar, Terrasse le Perché, Terrasse William Gray, and Terrasse sur l’Auberge.

We are looking for a passionate hospitality leader to oversee two outstanding establishments at Hôtel William Gray: Maggie Oakes and Freddi.

Reporting to the Director of Food & Beverage, you will be responsible for delivering an exceptional guest experience, elevating our standards, and leading a united, motivated, and high-performing team.

If you are passionate about service, quality, operations, and team development, this role is for you.

ROLE & RESPONSIBILITIES

As Director, you will be responsible for leading dining room operations, embodying our culture of hospitality, and actively contributing to the overall success of both establishments.

Leadership & Operations

• Lead, motivate, and inspire the teams on a daily basis.
• Maintain an active presence on the floor by welcoming guests, supervising operations, and providing hands-on support.
• Ensure seamless service and a memorable guest experience, even during high-volume periods.

Guest Experience

• Conduct regular guest satisfaction follow-ups.
• Address guest concerns promptly and professionally.
• Ensure a consistent, warm, and high level of service.

Management & Performance

• Monitor budgets, analyze results, and implement necessary adjustments.
• Oversee inventory management and purchasing.
• Work closely with the kitchen team to maintain open communication and ensure smooth operations.
• Monitor labor costs and productivity.

Human Resources

• Recruit, train, and develop team members.
• Engage employees and foster a positive and motivating work environment.
• Establish, implement, and maintain high service and quality standards.
• Drive performance management, deliver ongoing feedback, and effectively handle challenging conversations.

QUALIFICATIONS & SKILLS

• Minimum of 3 years of management experience in a high-volume environment.
• Education or training in hospitality, restaurant management, or culinary arts is an asset.
• Proficiency with Microsoft Office Suite and Micros; OpenTable is an asset.
• Natural leadership skills, with the ability to elevate teams and foster a culture of excellence.
• Strong analytical skills, with confidence in budget management and performance tracking.
• Excellent organizational and prioritization skills, with the ability to adapt quickly to changing priorities.
• A versatile, hardworking, and ambitious individual who is committed to the well-being of both guests and team members.
• Availability to work days, evenings, and weekends.
• Fluency in both French and English is required.

BENEFITS

• Performance Bonus
• Complimentary Dining Program
• Dry cleaning
• Group insurance plan with telemedecine
• Group RRSP and DPSP (Deferred Profit Sharing Plan)
• 50% employee discount at all of our establishments for the employee and up to 3 guests
• Discounts with our business partners (transportation, wellness, leisure)
• Company culture that values employees
• Employee recognition events
• Growing company with opportunities for career development and personal growth

We thank you for your interest. Only individuals selected to be interviewed will be contacted.

*In this document, we have made an effort to use neutral language suitable for all individuals, regardless of gender. However, certain terms, job titles, and sentence structures may require us to use the masculine form as a neutral gender. We wish to inform you of this. As we prioritize an inclusive work environment, we welcome all individuals, regardless of gender, to apply.

*Knowledge of English (spoken) is required for this position due to the frequent and necessary interactions with an English-speaking and international clientele in a tourism environment and in close collaboration with several partner hotels. The incumbent must independently welcome, inform, and assist guests. Communication in English is essential to the performance of the duties, the quality of service provided, and, where applicable, safety requirements, and cannot reasonably be delegated to another employee.