Laval Qc Process control operator food and beverage Jobs – 1 Openings This Week

Regional Chef
RIMAP Hospitality —Montréal, QC
- $85,000–$100,000 a year
- Bilingual
- Restaurant management
- English
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Regional Chef

RIMAP Hospitality
Montréal, QC

Quick apply

Job details

$85,000–$100,000 a year

Qualifications

Bilingual
French
Restaurant management
English
Change management
Quality assurance
Continuous improvement
Hospitality Management
Business
Leadership
Strategic planning

Full job description

RIMAP Hospitality Services is an innovative Montreal-based hotel management company founded in 2007. RIMAP quickly established itself as the largest hotel operator in Montreal, currently managing five internationally recognized hotel brands under Marriott, Hilton, and IHG banners. The company is also expanding its portfolio into the downtown Ottawa market. RIMAP-managed properties shape Montreal’s downtown skyline, including Hôtel HONEYROSE, Montreal, a Tribute Portfolio Hotel, Hilton Garden Inn, Courtyard Marriott, Holiday Inn & Suites, and AC Marriott Montreal.

Under the supervision of the Regional Director, Food & Beverage, the Regional Chef is responsible for multi-site culinary leadership across the RIMAP Hospitality portfolio. This role ensures culinary excellence, cost optimization, consistency of offerings, and the development of kitchen teams. The Regional Chef also plays a key role in enhancing the guest experience and driving profitability across all food and beverage outlets.

Profile

7 to 10 years of experience in F&B management within hospitality or multi-unit restaurant environments.
Degree in hospitality management, culinary arts, business administration, or a related field.
Proven experience managing multiple locations and multi-unit operations.
Strong knowledge of culinary operations, service standards, and hotel environments.
Solid financial acumen with a strong results-driven mindset.
Hands-on leadership style with strong adaptability.
Availability to travel regularly between properties, including Ottawa.
Bilingual in French and English (spoken and written).

Key Competencies

Team leadership and coaching
Multi-site and regional operations management
Financial analysis and F&B P&L management
Cost control and profitability optimization
F&B concept development and standardization
Quality assurance and guest experience
Strategic planning and execution
Change management and continuous improvement

Key Responsibilities

Operational Leadership

Oversee all food and beverage operations (restaurants, bars, banquets, and room service) across multiple hotel properties.
Ensure strict adherence to brand standards and corporate procedures.
Conduct regular site visits to assess operations and support team development.
Optimize operational processes to improve efficiency, service quality, and overall guest experience.
Oversee the development of F&B operations while ensuring alignment with each brand’s standards and requirements.

Financial Performance and Cost Control

Analyze financial performance, including revenue, food cost, and labor cost, to identify gaps and improvement opportunities.
Support profitability strategies such as menu engineering, pricing adjustments, portion control, and performance tracking.
Monitor and optimize key performance indicators, including food cost, labor cost, and GOP.
Identify and implement cost-saving opportunities through procurement optimization and supplier negotiations.

Food Offering Management

Oversee menu standardization across properties, including recipes, portions, target costs, and presentation, and ensure proper execution.
Ensure consistency and relevance of offerings based on local markets, trends, seasonality, and operational realities.
Proactively manage cost fluctuations by monitoring ingredient pricing and adjusting recipes and menu pricing as needed.

Team Development

Coach and support F&B leaders and Executive Chefs in achieving their operational and financial objectives.
Participate in recruitment, onboarding, training, and development of culinary talent.
Ensure adherence to RIMAP Hospitality standards, processes, and values.

Guest Experience and Quality

Maintain a high level of guest satisfaction across all outlets and properties.
Monitor quality indicators, including guest feedback, internal audits, and performance scores.
Ensure compliance with hygiene, sanitation, and food safety standards.
Conduct regular quality and service audits across properties to ensure consistency and excellence.
Implement and follow up on action plans aimed at continuous improvement of guest experience and product quality.

Strategy and Projects

Execute and monitor corporate initiatives and regional projects, including openings, renovations, and new F&B concepts.
Contribute to the development and evolution of the regional F&B strategy in alignment with corporate objectives.
Collaborate with Sales and Marketing teams to maximize revenue through promotions, events, partnerships, and commercial initiatives.
Ensure clear and effective communication between on-site operational teams and corporate leadership.

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