SUMMARY

The Front of House Manager is responsible for managing the daily operations of our restaurants, including the selection, development and performance management of employees. In addition, the FOH Manager will oversee the inventory and ordering of food and supplies optimize profits and ensure that guests are satisfied with their dining experience. The FOH Manager reports to the ownership team.

ESSENTIAL FUNCTIONS

Primary responsibilities include:

 General 

• Oversee and manage all areas of the restaurant and make decisions on matters of importance.

Financial

• Adhere to company standards and service levels to achieve or increase budgeted sales and achieve or reduce budgeted costs, in particular, food, beverage, supply, and labour costs.
• Responsible for ensuring that all financial inputs (invoices, credits and orders) and personnel/payroll related documentation are completed accurately and submitted in a timely manner and in accordance with company procedures.

Food planning and safety

• With owner, review and implement menu revisions at the beginning and throughout the season
• Ensure compliance with operational standards, company policies, and federal/provincial laws.
• Responsible for ensuring consistent high quality of food preparation and service.
• Maintain professional restaurant image, including restaurant cleanliness, proper attire and appearance standards.
• Enforce sanitary practices for food handling, general cleanliness, and maintenance of kitchen and dining areas.
• Work with the owners for efficient provisioning and purchasing of supplies.
• Enforce menu preparation methods and procedures
• Supervise portion control and quantities of preparation to minimize waste.
• Continuously monitor food and beverage costs.
• Based on inventory requirements as identified, place orders with distributors, and schedule the delivery of fresh food and supplies.

Guest service 

• Ensure positive guest service in all areas. Respond to complaints, taking any and all appropriate actions to turn dissatisfied guests into return guests.

Operational responsibilities 

• Ensure that proper security procedures are in place to protect employees, guests and company assets.
• Ensure a safe work and guest environment to reduce the risk of injury and accidents.
• Reports accidents promptly in the event that a guest or employee is injured.
• Manage shifts which include: daily decision making, scheduling, planning while upholding standards, product quality and cleanliness.
• Investigate and resolve complaints concerning food quality and service.

 Personnel

• Provide direction to employees regarding operational and procedural issues.
• Interview hourly employees, direct hiring, supervision, development and, when necessary, termination of employees.
• Conduct orientation, explain the Foxtail procedures, and oversee the training of new employees. Develop employees by providing ongoing feedback, establishing performance expectations and by conducting performance meetings. 
• Maintain an accurate and up-to-date plan of restaurant staffing needs.
• Prepare schedules and ensure that the restaurant is appropriately staffed for all shifts.

QUALIFICATIONS

• College Diploma in hotel/restaurant management is preferred. A combination of practical experience and education will be considered as an alternative.
• Knowledge of computers (MS Word, Excel, LightSpeed,7 -Shift).
• Proficiency in food planning and preparation, purchasing, sanitation, security, company policies and procedures, personnel management, recordkeeping, and preparation of analytic reports would be beneficial.
• Must possess a valid driver’s license.
• Manitoba Food Safety Certification
• WHIMIS

 

PERSONAL REQUIREMENTS

• Self-discipline, initiative, leadership ability and outgoing.
• Pleasant, polite manner and a neat, clean appearance.
• Ability to motivate employees to work as a team to ensure that food and service meet appropriate standards.
• Must be able to handle the pressures of simultaneously coordinating a wide range of activities and recommend appropriate solutions to restaurant problems.
• Must possess good communication skills for dealing with diverse staff.
• Ability to coordinate multiple tasks such as food, beverage and labour cost while maintaining required standards of operation in daily restaurant activities.
• Ability to determine applicability of experience and qualifications of job applicants.

ACCOUNTABILITIES  

• Keeps the ownership team promptly and fully informed of all issues (i.e. problems, unusual matters of significance and positive events) and takes prompt corrective action where necessary or suggests alternative courses of action.
• Completes job responsibilities and performance objectives in a timely and effective manner and in accordance with the Foxtail policies and procedures.
• Maintains a favourable working relationship with all company owners and employees to foster and promote a cooperative and harmonious working climate which will be conducive to maximum employee morale, productivity and efficiency/effectiveness.
• At all times provides a favourable image of the Foxtail, its staff and its owners.

SUPERVISION OF OTHERS

• 15+ employees each shift

WORKING CONDITIONS

• Hours may vary if manager must fill in for his/her employees or if emergencies arise (typical work week = 24 - 40 hours).

 

Applicants should submit a resume and cover letter to

[email protected]

or

Drop off at 1451 Rosser Avenue East to the attention of Brendan Carmichael

This competition will close March 20th at 5:00 pm

Only candidates selected for interview will be contacted.