About this role
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.
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WHAT THE WORK LOOKS LIKE
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 about what translates to Montreal and what doesn't.
Some days you are designing something, a staff brief, an event one-pager, a menu insert, and it has to look as considered as the restaurant it represents.
The common thread is judgment. Knowing what matters. Caring that it's done right.
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DAY TO DAY
— Working directly with the COO on priorities, projects and whatever needs to move that week
—Taking something from idea to execution — and staying on it until it's done
— Analyzing labour, food cost, beverage cost and operational performance across seven locations
— Walking locations and auditing standards, systems and guest experience with genuine judgment
— Building the procedures and tools that make operations cleaner and less dependent on memory
— Designing materials in Canva, collateral, that look right in a high-end hospitality context
— Using AI tools fluently — to analyze, draft, systematize and accelerate work that would otherwise take twice as long
— Supporting marketing, events and guest engagement across the portfolio
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WHO FITS
— You have real hospitality experience. It shows in how you see things.
— You are fluent in French and English
— You are organized, self-directed and allergic to loose ends
— You are comfortable in Excel and know how to read what numbers are actually saying
— You have a design eye. You can produce clean, on-brand work in Canva without being handed a template.
— You use AI tools because you've figured out they make you better, and you keep finding new ways to use them
— You notice details. You follow through. You are not satisfied with close enough.
— You care about hospitality, not as an industry, but as a craft
This role asks you to move between a spreadsheet, a design file and a floor walk in the same afternoon and bring full attention to each one.
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$75,000 – $80,000 · Montreal · Full-time · On-site @ our office in Old Montreal
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TO APPLY
Send three things:
01 — Your résumé 02 — A short cover letter 03 — One hospitality experience — a detail, a moment, a guest interaction, anything, that genuinely impressed you and stayed with you. What was it, and why did it matter.
We are far more interested in how you think than in where you've worked.