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ABOUT THE POSITION

A Front of House Manager contributes to all front of house operations and is responsible for several functions including but not limited to scheduling, inventory control, coordination of sales, guest services, budgeting, and employee training. Must have a constant presence in the restaurant and ensure the company image is always positively supported through remarkable client experiences with consistently high levels of service.

WHO WE ARE

Welcome to the Well! Bringing one of our most established venues to Toronto, National looks to bring its well curated food and drink menu to the big city. With ample amounts of seating, competitive arcade games, and a vibrant bowling alley, this makes it the perfect place to meet new people and gather with friends. The food menu is extensive and well-considered, and pairs well with our curated selection of craft beers from small North American brewers.

WHAT WE OFFER

• Competitive annual salary: $50,000 to $60,000/year
• Gratuities
• Paid leave for sick and bereavement
• Professional development financial support
• Duty meals
• Comprehensive extended health and insurance benefits package
• 2 weeks’ vacation
• Company-wide food & beverage discount & access to frequent local business discounts/specials

WHAT YOU’LL DO

• Ensure every guest is handled with the highest level of professionalism and complaints are dealt with quickly and efficiently.
• Effectively manage consistent cooperation and communication between the front and back of house staff.
• Understand and execute operations of a bustling business using all current HR policies, operations procedures, standards, specifications, guidelines, and training programs.
• Understand products and services, develop new prospects for opportunity, and understand guest needs clearly.
• Forecast sales to formulate goals and assist employees to meet goals.
• Research a variety of craft and smaller batch breweries and wineries to continually update the beverage menu
• Manage personal promo budget and report any overages to General Manager.
• Manage cash and other receipts by adhering to cash handling and reconciliation procedures in accordance with restaurant policies and procedures.
• Ensure that all team members are trained to anticipate guests’ needs and all are made to feel welcome by delivering responsive, friendly, and courteous service.
• Delegate appropriate tasks and manage staff workloads.
• Provide instruction for staff members and coach employees to improve learning and enhance performance.
• Evaluate current practices and processes, immediately recognize potential areas of conflict, and initiate ways to improve current business methods, quality of products and guest service.
• Occasionally perform physical activities in a variety of environmental conditions that require moderate to maximum strength including sitting, climbing, lifting, balancing, walking, and handling of materials.
• Use logic and reason to identify solutions and alternatives for a successful outcome in many situations including cost/benefit analysis, sales and product quality, and conflict resolution.
• Work overtime when needed and assist the workload of other.
• Execute any other tasks required.

WHAT YOU HAVE

• Previous experience with demonstrated success in a comparable role for an establishment of similar guest capacity, staff number, and affected by seasonality (at least 3 years preferred).
• Advanced knowledge of industry best practices, guest services and food and beverage.
• Valid Alberta Proserve Certification
• Strong English communication skills with the ability to establish and develop relationships with employees, partners, vendors, and customers.
• Demonstrated ability to consistently meet or exceed sales objectives and substantial knowledge and experience successfully executing modern sales strategies.
• Practiced leadership skills in a hospitality environment and demonstrated ability to manage and train a team while positively influencing employee behavior and development.
• Ability to maintain professionalism, control, and composure in difficult and stressful situations.
• Demonstrated ability to organize efficient work schedules, delegate tasks and work effectively under pressure to achieve objectives.
• Working knowledge of applicable employment related legislation.
• Experience handling employee issues/concerns and executing performance management procedures including performance reviews, disciplinary actions, and terminations.
• Strong team player skills that lead by example and has demonstrated the ability to reliably execute or delegate work to meet objectives.
• Experience and knowledge of budget analysis methods, general accounting skills and ability to operate a cash register or POS system.
• Food Safe Certification but can be obtained within 30 days of joining.
• The ability to stand for extended periods of time and lift up to 50lbs.
• Microsoft Office Suite skills.
• High professional ethics and can avoid extreme familiarity or conflicts with others.
• Must be over 19 as alcohol service and open scheduling availability is a requirement.

Requirements

• Smart Serve
• Work Permit