Inventory and cost Supervisor (Econome)

Job title: Inventory and cost Supervisor (Econome)

Job description: Located on Place Jacques-Cartier, the 127-room boutique hotel, with a 180-seat restaurant, banquet spaces of more than 10,000 sq. Ft., Terraces, a swimming pool and a thermal circuit, is set to become a reference of luxury and conviviality. Combining vestiges of the past and contemporary style, the William Gray will offer a typical Montreal experience by integrating creativity and culture into the historic landscape of this founding neighborhood. Offering exceptional views of Old Montreal and the St. Lawrence River, guests will be invited to discover Montréal from a new angle.

Description

The Econome, in collaboration with the Director of Catering and the Executive Chef, manages the restaurant’s non-perishable food inventories, terraces and banquets. More generally, he is responsible for the management, receipt and control of the merchandise.

Responsabilités

• Ensure inventory management;
• Supervise the attendants at the commissary;
• Order drinks, dry foods and equipment for the catering department;
• Supervise the reception of goods and control their quality;
• Keep abreast of new industry trends;
• Record and file invoices for orders and deliveries;
• Participate in cost control within the budgets set by the Catering Manager;
• Supervise weekly and monthly inventories and control variances;
• Collaborate with different departments during inventories to ensure prompt and effective follow-up;
• Track internal transfers
• Make sure both bar and kitchen staff follow the recipes
• Do payroll and shift schedule
• Work with different suppliers
• Help the Catering Manager with business reviews
• Store and distribute personal protective equipment
• Build, analyze and explain performance index (food and beverages cost, inventory turnover, variances)
• Support the head chef (product search, orders, inventory documents)

Exigences

• 2 to 3 years of experience in a similar position;
• Mastery of Maitre’D Back Office Micros and Excel software;
• Knowledge of cost management software;
• Organization skills;
• Meticulous;
• Autonomous;
• Bilingual (an asset);
• Monday to Friday schedule (flexibility required when needed).

DOES THIS POSITION INTEREST YOU?

Send your cover letter and curriculum vitae via this site.

The Antonopoulos Group has more than 1,200 employees in its hotels, restaurants, bars and spas ; Auberge du Vieux Port, Taverne Gaspar, Terrasse sur l’Auberge, Lofts du Vieux-Port, Hôtel Nelligan, Verses Restaurant, Méchant Bœuf Bar & Brasserie, Terrasse Nelligan, L’Hôtel Place d’Armes, Kyo Bar Japonais, Brasserie 701, Rainspa, Terrasse Place d’Armes, Le Petit Hôtel, Bevo Bar + Pizzeria, Modavie Restaurant Bar à vin et le Vieux-Port Steakhouse, Hôtel William Gray et Maggie Oakes, Terrasse Perché, Terrasse William Gray et Spa William Gray.

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Expected salary:

Location: Montreal, QC

Job date: Fri, 21 May 2021 00:21:15 GMT