Most hospitality jobs ask you to manage a restaurant. This one asks you to help build them and make them better.
We run seven concepts across Montreal, high end sushi, Michelin-recognized fine dining, a Superclub/cocktail bar with serious late-night volume. Each one is different. Each one has standards.
We are looking for someone sharp to work directly alongside the COO across all of it.
Not to assist. To contribute. To move things forward. To make the organization better by being in it.
Some days you are in a labour report or a food cost variance, asking the right questions about why the numbers look the way they do.
Some days you are walking a location, not with a checklist, but with the kind of eye that notices what a guest would notice before they say anything.
Some days you are researching what the best restaurants in Tokyo, London, Paris or New York are doing right now, and thinking clearly a...