Waitor / Bartender

Join our team at Moxy Montreal Centre-Ville, where Moxy team members take their work seriously, but they never take themselves too seriously. They take pleasure in creating a light, fun atmosphere, and are warm and friendly with those around them, welcoming everyone. We're looking for people who like to do it all, who are always thinking outside the box, who like to chat with customers, who live in the moment but know what's ahead, and who have lots of energy. Be part of a team that challenges you to become the best version of yourself!  ROLEReporting to the Restaurant and Kitchen Manager, members of the Catering Team must know the details of the various menus and share their expertise with customers. They offer friendly service, carefully present the coffee counter, bar and tables, and have a friendly attitude. They strive to provide all customers with a memorable experience. RESPONSABILITIESGreet customers and provide attentive, high-quality customer service;Participate in the preparation of various services;Serve customers at the coffee counter, bar and tables;Help clear and clean the coffee counter, bar and tables, and replace cutlery and other supplies;Take customer orders, making recommendations and answering questions;Prepare and serve coffees and beverages (alcoholic and non-alcoholic);Maintain the cleanliness of the work area by applying MAPAQ rules;Make sales (food, beverages and coffee) and cash transactions;Enter transactions into the POS system in a timely and error-free manner;Fill the coffee counter;Prepare the work area, open the cash register and take note of special offers and promotions, etc;Serve customers, guide them, provide product information and ensure customer satisfaction;Carry out transactions, by receiving payments in cash, credit cards and automatic debit;Calculate amounts collected at the end of their shift and reconcile them with total sales figures;Close the cash register, produce the cash report and make deposits;Be vigilant and attentive to guests' requests regarding food allergies and intolerances, and ensure that this information is communicated to the kitchen;Follow hotel and RIMAP procedures and standards;Any other related duties.SKILLS & QUALIFICATIONSDiploma in hotel management techniques, vocational training in food service (DEP), an asset.At least 18 years of age. Knowledge of oenology, spirits, beer, sommellerie, an asset;Versatility in food serviceStrong sense of autonomy and organization;Good team spirit and ability to establish contact with customers;Ability to react quickly to emergency situations.Interpersonal skills and enjoy working with the public;Availability to work days, evenings and weekends;Bilingualism, French and English.

• Our organization is an employer aware of professional fairness and is committed to recruiting a diverse workforce and maintaining an inclusive culture. The use of the masculine is only used for the purpose of simplifying the text. We do not discriminate on the basis of gender, ethnicity, religion, sexual orientation, age, disability or any other basis protected by provincial or federal laws.