Our Front of House (FOH) Manager is responsible for overseeing the operations and staff in the customer-facing areas of the restaurant. This role ensures a smooth and welcoming experience for guests from the moment they enter until they leave. Here are the key responsibilities and qualities associated with the position

:Responsibilities:

• Guest Experience: Ensures that guests are greeted warmly and are seated or directed promptly. The FOH Manager monitors the flow of service and resolves any issues that might arise to ensure guest satisfaction.
• Staff Supervision: Manages front-of-house staff such as hosts, servers, bartenders. Help maintaining our set standards.
• Communication: Acts as a liaison between the front-of-house team and the back-of-house staff , making sure the operations run smoothly, and guests’ needs are communicated effectively to the team.
• Problem-Solving: Handles customer complaints and difficult situations, ensuring they are resolved promptly and professionally to maintain a positive guest experience.
• Operational Management: Oversees the daily operations, ensuring that all areas are clean, well-stocked, and organized. This may include checking the dining area, managing reservations, and ensuring compliance with safety and sanitation regulations.
• Inventory Management: involved in tracking the inventory of items such as tableware, linens, or bar supplies.
• Financial Oversight: Help ensure that the business meets financial goals.
• Event Coordination: FOH Manager may also assist with planning and coordinating events or special occasions, working closely with clients to ensure their needs are met.

Key Skills:

• Leadership and Team Management: Ability to lead, motivate, and manage a team to deliver excellent customer service.
• Communication: Strong interpersonal and communication skills for interacting with both guests and staff.
• Problem-Solving: Ability to remain calm and solution-oriented under pressure.
• Attention to Detail: Ensuring that every aspect of the guest experience is perfect, from the cleanliness of the dining area to the speed of service.
• Time Management: Efficiently managing busy service periods and ensuring that everything runs on schedule.

Qualities:

• Customer-Centric: Passionate about delivering great service and making guests feel valued.
• Organized: Able to juggle multiple responsibilities and stay on top of daily operations.
• Adaptable: Able to quickly adjust to changing circumstances, whether it’s a sudden rush of guests or an unexpected staffing shortage.

Overall, a Front of House Manager is key to creating a positive atmosphere for guests and ensuring the business operates smoothly. You will be seen as the face of the establishment, leading by example and handling any challenges that arise in the front-of-house area. Our FOH managers also gets a sections and serves during their shifts. You will have the ability for collect tips daily.
Job Type: Full-time
Pay: $19.50-$20.25 per hour
Expected hours: 32 – 40 per week

Additional pay:

• Bonus pay
• Overtime pay
• Tips

Benefits:

• Dental care
• Discounted or free food
• Extended health care
• Flexible schedule
• Life insurance
• On-site parking
• Store discount

Flexible language requirement:

• French not required

Schedule:

• 8 hour shift
• Day shift
• Evening shift
• Monday to Friday
• Weekends as needed

Education:

• Secondary School (preferred)

Experience:

• Hospitality: 5 years (required)
• management: 3 years (required)

Language:

• English (required)

Licence/Certification:

• Serving it right certificate (required)

Work Location: In person
Expected start date: 2025-03-1

• Guest Experience: Ensures that guests are greeted warmly and are seated or directed promptly. The FOH Manager monitors the flow of service and resolves any issues that might arise to ensure guest satisfaction.
• Staff Supervision: Manages front-of-house staff such as hosts, servers, bartenders. Help maintaining our set standards.
• Communication: Acts as a liaison between the front-of-house team and the back-of-house staff , making sure the operations run smoothly, and guests’ needs are communicated effectively to the team.
• Problem-Solving: Handles customer complaints and difficult situations, ensuring they are resolved promptly and professionally to maintain a positive guest experience.
• Operational Management: Oversees the daily operations, ensuring that all areas are clean, well-stocked, and organized. This may include checking the dining area, managing reservations, and ensuring compliance with safety and sanitation regulations.
• Inventory Management: involved in tracking the inventory of items such as tableware, linens, or bar supplies.
• Financial Oversight: Help ensure that the business meets financial goals.
• Event Coordination: FOH Manager may also assist with planning and coordinating events or special occasions, working closely with clients to ensure their needs are met