Company Description Placements Sergakis Inc. is a growing company active in real estate, restaurants, and entertainment in the greater Montreal area and on the South Shore. The organization invests in land, residential and commercial income properties, as well as a network of restaurants and bars. With diverse operations and a strong presence in the hospitality sector, Placements Sergakis Inc. offers dynamic career opportunities in fast-paced, customer-focused environments. Team members benefit from working within a company that values operational excellence, guest experience, and long-term growth. Role Description The Brasserie Manager is a full-time, on-site role based in Montreal, QC. This position oversees daily brasserie operations, including staff scheduling, supervision, coaching, and performance management to ensure smooth service and a positive work environment. The manager is responsible for maintaining high standards of customer service, monitoring quality of food and beverages, and handling guest inquiries or issues promptly and professionally. Day-to-day tasks include managing inventory and ordering supplies, controlling costs, supporting budgeting and revenue targets, and ensuring compliance with health, safety, and licensing regulations. The Brasserie Manager also collaborates with ownership and management to implement promotions, optimize the guest experience, and contribute to overall business development.

Qualifications

Proven experience in restaurant, bar, or brasserie management, with strong front-of-house and back of house leadership skills. Skills in staff supervision, training, scheduling, and team-building, with the ability to foster an inclusive and respectful workplace. Competence in customer service, conflict resolution, and maintaining high standards of hospitality. Experience with inventory management, cost control, and basic financial oversight (budgets, sales reporting, margins). Knowledge of health and safety regulations, food and beverage service standards, and licensing requirements. Strong organizational and time-management abilities, with attention to detail in fast-paced environments. Effective verbal and written communication skills; ability to work collaboratively with owners, suppliers, and staff. Professional proficiency in French and English is highly beneficial due to the local clientele and business context. Availability to work evenings, weekends, and holidays as required by restaurant operations.