The Boathouse Eatery

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177 King St, Midland, ON

The Boathouse Eatery

0.5

1.0

1.5

2.0

2.5

3.0

3.5

4.0

4.5

5.0

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177 King St, Midland, ON

Hiring an experienced Food and Beverage Service Manager

Midland, Ontario (view on map)

Posted 7 hours ago

Job Description

Overview
The Food and Beverage Service Manager will oversee the daily operations of a high-volume restaurant located in the heart of Midland’s waterfront. The role involves managing front-of-house staff, coordinating with the culinary team, overseeing bar operations, maintaining inventory controls, ensuring compliance with food safety and liquor regulations, and providing hands-on support during peak hours.
The ideal candidate will combine strong leadership and administrative skills with practical, hands-on experience in bartending, short-order cooking, and restaurant service, enabling them to supervise, train, and support staff across multiple operational areas.

Main Duties and Responsibilities

Operational Management
• Plan, organize, direct, and evaluate all aspects of restaurant operations during assigned shifts, including dining room, bar, and take-out service.
• Coordinate with the Head Chef to ensure efficient communication between kitchen and service teams, timely order flow, and consistent food quality and presentation.
• Implement and monitor service standards, ensuring consistency in food and beverage delivery, guest interaction, and cleanliness.
• Conduct pre-service meetings to review menu items, daily specials, allergens, and presentation guidelines with front-of-house staff.
• Ensure adherence to food safety, sanitation, and health and safety protocols in all service areas.
• Prepare and analyze daily sales summaries, waste reports, and staff performance logs.

Staff Supervision and Training
• Supervise and schedule servers, bartenders, hosts, and bussers, ensuring adequate coverage during peak hours and special events.
• Recruit, train, and evaluate staff on service standards, product knowledge, and emergency procedures.
• Provide cross-training for staff on bar service and basic food preparation to support operational flexibility.
• Lead by example in providing courteous, professional customer service, including handling escalated guest complaints.
• Conduct performance reviews and provide coaching to improve efficiency and morale.

Quality Control and Culinary Oversight
• Collaborate with the Head Chef to maintain quality control on menu execution, portioning, and plating.
• Conduct regular tasting sessions and provide feedback on new menu items, particularly regarding pairings with beverage offerings.
• Verify that food leaving the kitchen meets established presentation and temperature standards; assist in plating during high-volume periods.
• Train service staff on menu ingredients, preparation methods, and pairing suggestions to enhance guest experience.
• Possess the ability to temporarily assist in food preparation (e.g., garnishing, assembling cold plates, portioning ingredients) during peak times or emergencies, to ensure continuity of service.
• Ensure consistency between kitchen output and menu descriptions, updating service scripts and POS data as needed.

Inventory and Cost Management
• Maintain bar and front-of-house inventories, place supplier orders, and reconcile deliveries against purchase orders.
• Monitor beverage and food waste, conduct weekly counts, and implement portion control strategies.
• Collaborate with the Head Chef on cost management and product sourcing to ensure profitability.
• Manage petty cash, deposit reconciliations, and supplier invoices related to bar and service operations.
Compliance and Safety
• Ensure compliance with Ontario liquor laws, municipal regulations, and WSIB standards.
• Conduct routine inspections of service areas and bar equipment to ensure safe, sanitary conditions.
• Oversee Smart Serve certification compliance and ensure all employees maintain valid credentials.
• Maintain records of training, incident reports, and inspections for internal audits and health authorities.

Guest Experience and Marketing Support
• Monitor guest satisfaction through feedback tools and direct interaction; implement service improvements as required.
• Support seasonal promotions, events, and tourism initiatives, including menu pairing events and themed dining experiences.
• Collaborate with management on social media and marketing efforts by providing input on food and beverage features.
• Liaise with tour operators and local event organizers to coordinate group bookings and special service arrangements.
Administrative and Reporting Duties
• Prepare reports on staff performance, service metrics, and operational challenges for review by ownership.
• Review labour costs, sales, and margins weekly to ensure targets are met.
• Maintain an updated operations manual and service checklist for new staff orientation.
• Assist in developing and enforcing restaurant policies and service procedures.

Qualifications

• A minimum of two years of post-secondary education (college Diploma or Bachelor's Degree). Degree in hospitality management is an asset.
• Minimum of 5 years of progressive experience in food and beverage service and food preparation, including bartending and supervisory responsibilities.
• Demonstrated ability to support or execute basic food preparation tasks (experience in short-order or line cooking preferred).
• Proven leadership skills and ability to train and motivate a diverse team.
• In-depth understanding of front-of-house operations, bar service, and food presentation standards.
• Strong organizational and problem-solving abilities.
• Excellent communication skills and the ability to handle customer service issues with discretion and professionalism in English.
• Proficiency in POS systems, order tracking, and inventory software.
• Smart Serve certification required; Food Handler certification is an asset.
• Must be available to work evenings, weekends, and holidays, including during peak tourist seasons.
• Ability to lift up to 20 kg and stand for extended periods.

Work Setting
• Busy, tourism-oriented restaurant offering a full-service dining and bar experience.
• Fast-paced environment requiring attention to detail and multitasking.
• Direct supervision of approximately 10–15 staff members per shift.

Additional Information
• The successful candidate must demonstrate experience in both bar management and food preparation.
• The position requires a blend of operational management and hands-on involvement; candidates must be comfortable working in both supervisory and support roles as needed.
• Occasional assistance in kitchen prep or plating during high-volume service periods is required.

Here is what you must include in your application:

1) Letter of recommendation
2) Cover letter
3) Proof of the requested certifications

This job posting includes screening questions. Please answer the following questions in your cover letter when applying:

1) Are you authorized to work in Canada?
2) Are you available to start on the date listed in the job posting?
3) Do you have experience working in this field?
4) Do you live near the job location?
5) What is the highest level of study you have completed?

We thank you for your interest in this position. However, only candidates shortlisted for an interview will be contacted.