Job Description

About Four Seasons:

Four Seasons is powered by our people. We are a collective of individuals who crave to become better, to push ourselves to new heights and to treat each other as we wish to be treated in return. Our team members around the world create amazing experiences for our guests, residents, and partners through a commitment to luxury with genuine heart. We know that the best way to enable our people to deliver these exceptional guest experiences is through a world-class employee experience and company culture.




At Four Seasons, we believe in recognizing a familiar face, welcoming a new one and treating everyone we meet the way we would want to be treated ourselves. Whether you work with us, stay with us, live with us or discover with us, we believe our purpose is to create impressions that will stay with you for a lifetime. It comes from our belief that life is richer when we truly connect to the people and the world around us.

About the location:

The vibrant new centrepiece of the city's Golden Square Mile. Chic and sleekly modern, Four Seasons Hotel Montreal forms the vibrant new epicentre of the Golden Square Mile. Dine at our stellar restaurants and shop at the luxurious Holt Renfrew Ogilvy. In this world capital of style and culture, Four Seasons savoir faire helps shine a fresh light on the city.

Responsable de la plonge

Le Four Seasons Hotel Montreal est a la recherche d'une personne qui partage notre passion pour l'excellence et cherche a creer une experience memorable pour nos employes et nos invites. Nous recherchons une personne qui a une solide ethique de travail, un haut niveau d'integrite, un souci de qualite, une sensibilite culturelle et un sens du service client.

A propos de Four Seasons Hotel Montreal

Le Four Seasons Hotel Montreal est a la recherche d'une personne qui partage notre passion pour l'excellence et cherche a creer une experience memorable pour nos employes et nos invites. Nous


recherchons une personne qui a une solide ethique de travail, un haut niveau d'integrite, un souci de


qualite, une sensibilite culturelle et un sens du service client.

A propos du role :

Le(la) responsable de la plonge a pour mission d'assister le Chef Executif afin d'assurer la gestion et l'entretien courant de l'ensemble du materiel d'exploitation utilise en restauration (vaisselle, verrerie, argenterie, petit materiel de cuisine, etc.). Cette personne est chargee d'assister le chef executif a la coordination et au bon fonctionnement de tout l'art de la table et de gerer les stocks et les reserves. Cette personne a egalement la charge du volet Ecosure (securite alimentaire des cuisines) et de la gestion de l'equipe.

Ce que vous ferez :

Superviser les operations quotidiennes de l'intendance, en veillant a la proprete, a l'organisation et au respect des normes d'hygiene et de securite dans les zones de plonge, de cuisine et les espaces arriere. Gerer et encadrer l'equipe d'intendance, incluant le recrutement, la planification des horaires, la formation, l'evaluation des performances et l'animation de reunions d'equipe regulieres. Assurer la gestion des inventaires de tout le materiel, des equipements et des fournitures lies a l'intendance, en tenant a jour les registres des entrees, sorties et niveaux de stock. Coordonner les activites d'achats en collaboration avec le service des achats, incluant la selection des fournisseurs et le suivi des commandes pour l'equipement de plonge et de cuisine. Surveiller et entretenir les equipements d'intendance, garantir leur bon fonctionnement, leur securite et leur proprete, et organiser les reparations ou la maintenance preventive avec le service technique. Veiller au respect des normes de securite alimentaire et d'hygiene (composante Ecosure), en appliquant les politiques et procedures de sante et securite. Controler les couts de main-d'oeuvre et les depenses operationnelles grace a une planification efficace, la gestion des budgets, le suivi des inventaires et la reduction des pertes et des casses. Superviser la proprete et l'entretien des cafeterias du personnel, refrigerateurs, fours, canalisations, murs, sols, etc., en planifiant et encadrant les operations de nettoyage en profondeur. Collaborer etroitement avec les equipes de cuisine, banquet et service pour garantir la disponibilite du materiel de service et assurer la coordination des operations quotidiennes et des evenements. Gerer les taches administratives telles que la gestion des paies, les evaluations de performance et le respect des regles de conduite et des standards de l'entreprise, en favorisant un climat de travail professionnel et harmonieux.

Ce que vous contribuez :

Detenir un diplome post-secondaire ou une formation en hotellerie-restauration d'une ecole accreditee ou tout autre domaine connexe; Des bonnes competences en communication en francais; Un niveau intermediaire d'anglais est requis pour lire les fiches techniques, communiquer avec les fournisseurs internationaux, effectuer des commandes, et comprendre les contrats ou bons de commande rediges en anglais De fortes aptitudes interpersonnelles et en resolution de conflit; Etre a l'aise a bouger beaucoup et a passer de longues heures debout; Bonnes connaissances en gestion d'inventaire et de couts nourriture/main-d'oeuvre; Etre disponible pour travailler les jours, soirs et fin de semaine, selon les besoins; Connaitre et faire respecter les normes en matiere d'hygiene et de securite ; Connaissance MAPAC et SIMDUT;

Ce que nous offrons :

Couverture maladie complementaire (dentaire, vision, assurance vie, medicaments, etc.) Rabais au restaurant MARCUS et au spa Journees de reconnaissance (employe du mois, anniversaires, annees de service, etc.) Repas offerts sur place (Cafe 1440) Regime de retraite avec contribution de l'employeur Conges payes incluant 2 jours feries flottants par an Programme de formation et de developpement Programme de voyage pour employes incluant des nuitees gratuites dans d'autres etablissements Four Seasons (selon anciennete et disponibilite) Et plus encore!

La liste des taches ci-dessus n'est pas exhaustive et peut evoluer selon les besoins de l'hotel et les situations operationnelles.

Notre organisation est un employeur engage en matiere d'equite et de diversite. Le masculin est

utilise

uniquement pour alleger le

texte.

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Stewarding manager

Four Seasons Hotel Montreal is seeking an individual who shares our passion for excellence and is committed to creating memorable experiences for both our employees and our guests. We are looking for someone with a strong work ethic, high integrity, attention to detail, cultural awareness, and a guest-centric mindset.

About Four Seasons Hotel Montreal:

Located in the heart of Montreal's Golden Square Mile, Four Seasons Hotel Montreal offers more than just a stay -- we deliver a luxurious lifestyle experience. From world-class dining at Marcus Restaurant to relaxation at our Forbes Five-Star Guerlain Spa, and exclusive access to Holt Renfrew Ogilvy, we are a vibrant hub of elegance, hospitality, and culture.

About the role:

The Stewarding Manager's mission is to assist the Executive Chef to ensure the day-to-day supervision and maintenance of all operating equipment used in food and beverage (dishware, glassware, silverware, small kitchen equipment, etc.). This person is responsible for assisting the Banquet Chef in coordinating and operating all materials while managing stock and inventory. This person is also jointly in charge of the Ecosure (Food Safety) and assisting in the supervision of the Stewarding team.

What you will do:

Oversee daily stewarding operations, ensuring all dishwashing, kitchen, and back-of-house areas are clean, organized, and compliant with hygiene and safety standards. Manage and develop the stewarding team, including recruitment, scheduling, training, performance management, and conducting regular team meetings. Supervise inventory management of all stewarding-related equipment, supplies, and materials, maintaining accurate records of inputs, outputs, and stock levels. Coordinate purchasing activities in collaboration with the purchasing department, including supplier selection and order placement for stewarding and kitchen equipment. Monitor and maintain all stewarding equipment, ensuring functionality, safety, and cleanliness, and coordinate repairs or preventive maintenance with the engineering team. Ensure compliance with food safety regulations and hygiene standards (Ecosure component), implementing health and safety policies and procedures. Control labor and operational costs through effective planning, budgeting, inventory control, and initiatives to minimize breakage and material loss. Oversee the cleanliness and upkeep of staff cafeterias, refrigerators, ovens, drains, and other kitchen areas, scheduling and supervising deep-cleaning activities. Collaborate with kitchen, banquet, and service teams to ensure the availability of service equipment and smooth coordination of events and daily operations. Handle administrative duties such as payroll, performance reviews, and compliance with company work rules and conduct standards, ensuring professional and harmonious team relations.

What you bring:

Hold a post-secondary degree or hotel training from an accredited school or other related field; Good communication skills in French; An intermediate level of English is required to read technical sheets, communicate with international suppliers, place orders, and understand contracts or purchase orders written in English. Strong interpersonal and conflict resolution skills; Comfortability with constant walking and standing for long periods of time Availability to work days, evenings and weekends, as needed; Good knowledge of inventory management and food/labour costs; Know and enforce hygiene and safety standards; Knowledge of MAPAC and SIMDUT ;

What we offer:

Comprehensive health benefits (dental, vision, life insurance, prescriptions, etc.). Discounts at MARCUS Restaurant and the Guerlain Spa. Employee recognition programs (Employee of the Month, anniversary celebrations, etc.). Complimentary meals per shift at Cafe 1440. Employer-contributed retirement plan. Paid vacation plus two additional floating holidays per year. Strong training and development programs. Employee travel program, including complimentary stays at Four Seasons properties worldwide (based on tenure and availability). And more!

The list of responsibilities above is not exhaustive and may evolve based on hotel needs and operational

demands.

Four Seasons is an equal opportunity employer committed to diversity and inclusion. The masculine form is used only for ease of reading.