Dining Room Manager

Summary

The Dining Room Manager oversees service operations at Centre Vorlage, including Bistro Le HUB, the bar and the cafeteria. Working closely with the Chef, they ensure an excellent guest experience, effective team management, strong communication with suppliers, and consistent control of inventory and orders. The manager maintains a safe, efficient and service-driven environment at all times.

Key Responsibilities

• Daily Operations Management:
  • Supervise and coordinate activities at Bistro Le HUB, the bar and the cafeteria.
  • Ensure all standards of quality, service speed and cleanliness are met.
  • Manage daily opening, closing, set-up and operational readiness of all service areas.
  • Coordinate service with the Chef.
• Staff Management:
  • Recruit, train and supervise service and support staff.
  • Plan, create and manage staff schedules based on operational needs and expected traffic.
  • Maintain a positive, collaborative and professional work environment.
  • Provide coaching, performance follow-ups and corrective actions when necessary.
• Supplier Communication & Relationship Management:
  • Place food, beverage and supply orders according to the needs of each service point, in collaboration with the Chef.
  • Coordinate, track and verify deliveries with suppliers.
  • Maintain strong business relationships to ensure product availability and reliability.
  • Keep technical sheets, product lists, pricing and alternatives up to date.
• Inventory & Ordering Management:
  • Oversee inventories of beverages, supplies and consumables.
  • Optimize stock levels to reduce waste and prevent shortages.
  • Monitor costs and recommend adjustments when needed.
  • Ensure all orders are accurate, received properly, checked and stored efficiently.
• Customer Service:
  • Oversee the guest experience throughout all service areas.
  • Ensure staff greet and serve guests according to Centre Vorlage standards.
  • Respond promptly and professionally to issues, complaints or operational challenges.
• Administration & Internal Coordination:
  • Work with management on workforce planning and material needs.
  • Communicate updates, menu changes, procedures and promotions to teams.
  • Contribute to the continuous improvement of menus, service quality and internal processes.
  • Prepare simple operational or sales reports when required.
• Safety & Compliance:
  • Ensure full compliance with food safety and sanitation standards.
  • Enforce responsible alcohol service rules and liquor permit conditions.
  • Ensure all staff are trained and follow proper hygiene procedures.
  • Maintain a clean, safe, organized and legally compliant work environment.

Qualifications

• Restaurant experience, including management or supervision.
• Action Service (responsible alcohol service) training an asset.
• Excellent guest service skills.
• Positive leadership and strong organizational skills.
• Good communication in French and English.

Work Conditions

• Full-time position, seasonal or year-round.
• Work on weekends, evenings and during special events.
• Fast-paced restaurant and bar environment.
• Reports to the Guest Experience Director.

Benefits

• Competitive salary
• Seasonal or year-round position
• Complimentary membership to the center
• Free season pass for dependents
• Discounts on equipment rentals, food, staff meals, and retail items
• Opportunities for training and skill development