Assistant Director

Moishes Steakhouse - Montréal, QC (30+ days ago)

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Reporting to the General Manager, responsibilities and essential job functions include but are not limited to the following:

  • Direct operations in a 225 seats fine dining restaurant.
  • Consistently offer 5 star, professional, engaging and friendly service to new and returning guests.
  • Recruitment, mentorship and development of over 45 colleagues.
  • Build and promote positive relationships with all our teams to ensure we are working toward an amazing guest experience.
  • Lead and participate in meetings with the General Manager, Executive Chef and Sous-Chef.
  • Assume responsibility for all areas of the establishment, including cleanliness, repair and maintenance, reporting any deficiencies required.
  • Schedule and guide departmental weekly and monthly meetings.
  • Oversee and lead one on ones and performance management discussions.
  • Implement company policies and procedures and ensure process efficiencies.
  • Maintain the strictest confidentiality at all times on all matters pertaining to management, staff and any associated food and beverage matters.
  • Strategize to exceed guest satisfaction results, thrive to grow our colleague engagement and surpass our financial goals during day to day tasks.
  • Actively identifies best practices inside and outside the industry.
  • Understand and act on government regulations and safety standards.
  • Create customer loyalty by connecting with guests on a daily basis and following up on guest complaints in person or via social media. Share guest’s feedback with the team.
  • Maximize seating possibilities with constant Open Table monitoring.
  • Create and implement local marketing plans.
  • Source and manage our wine offerings.
  • Conduct daily shift briefings.
  • Perform daily reviews of staffing level, quality control, maintenance and cleanliness.
  • Ability to ensure security of all areas, products and establishment.
  • Perform other duties as directed by the General Manager or Sportscene Group.


  • Previous experience in a 5 star/ 5 diamond fine dining establishment.
  • Post secondary degree in Hospitality or Food and Beverage Management an asset.
  • Bilingual: fluent in French and English.
  • Sommelier designation an asset.
  • 5 years of experience in Food & Beverage Leadership, minimum 3 years in a management setting.
  • Leadership experience in an unionized restaurant an asset.
  • Proven successful financial and customer service results under their management.
  • Proven track record of implementing new initiatives, establishing SOP’s, managing multiple leaders and teams required.
  • Previous serving experience in different types of restaurants and/or bars an asset.
  • Product knowledge, including a thorough working knowledge of wines, liquors and other beverages.
  • Working knowledge of Maître D, Open Table, Outlook, Microsoft Word and Excel.
  • Excellent communicational and organizational skills.
  • Strong interpersonal and problem solving abilities.
  • Highly responsible and reliable.
  • Must be highly organized, goal and results driven.
  • Ability to multitask, maintain focus and calm when presented with stressful situations.
  • Must have strong, proven leadership qualities and management skills including effective staff scheduling, productivity management, eye for cleanliness.
  • Ability to work well under pressure in a fast paced environment.
  • Ability to focus attention on guest needs, remaining calm and courteous at all times.
  • Posses the ability to motivate long term leaders and colleagues.
  • Must showcase respect, integrity and teamwork at all times.

Physical Aspects of Position (include but are not limited to):

  • Constant standing and walking up to 10 km per day.
  • Ability to lift up to 50lbs, and push up to 200 lbs on a daily basis.
  • Sitting for extended periods of time.
  • Kneeling, pushing, pulling and lifting on a daily basis.
  • Occasional ascending or descending ladders, stairs and ramps.

Job Types: Full-time, Permanent


  • restauration management: 5 years (Preferred)


  • English (Required)
  • French (Required)