Seasonal Front of House Manager - Barbarella Bar

2142618 Alberta Inc.; Calgary; On-site; CAD 50,000 - 70,000; Full time

Job summary

A vibrant bar in Calgary seeks a skilled manager to oversee front of house operations. The role includes scheduling, inventory control, and ensuring high levels of guest service. Candidates should have extensive hospitality experience and strong leadership skills. Join a team that values professionalism and aims to provide remarkable client experiences.

Benefits

Competitive annual salary + gratuities

Duty meals

25% Company-wide food & beverage discount

Qualifications

• At least 3 years of successful experience in a similar role.
• Experience with events is a plus.

Responsibilities

• Manage cooperation and communication between front and back of house staff.
• Train team members to anticipate guest needs and deliver friendly service.
• Evaluate practices, identify conflicts, and initiate improvements.

Skills

Communication

Leadership

Relationship-building

Education

Food Safe Certification

Tools

Microsoft Office

Job description

Reporting to the General Manager at Barbarella Bar, a 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

Inspired by the chic mid-century yacht culture of the Italian South & California, we bring the sun-drenched coastal flavours to our Pacific Northwest.

Barbarella reimagines the stylish era of the mid century, circa 1968. Our dishes reimagine the quintessentially Mediterranean fare with locally sourced West Coast ingredients & vernacular.

WHAT YOU’LL GET

• Competitive annual salary + gratuities
• Duty meals
• 25% 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.
• Manage cooperation and communication between front and back of house staff.
• Understand and execute operations of a bustling business using current HR policies, procedures, standards, and training programs.
• Develop understanding of products and services, identify new prospects, and clearly understand guest needs.
• Forecast sales, set goals, and assist employees in achieving them.
• Manage personal promo budget and report overages to the General Manager.
• Handle cash and receipts following restaurant policies.
• Train team members to anticipate guest needs and deliver friendly, courteous service.
• Delegate tasks and manage staff workloads.
• Coach employees to improve performance and learning.
• Evaluate practices, identify conflicts, and initiate improvements.
• Perform physical activities as needed, including lifting and walking.
• Use logic to identify solutions for various situations, including cost/benefit analysis and conflict resolution.
• Work overtime when needed and support workload distribution.
• Perform any other required tasks.

WHAT YOU HAVE

• At least 3 years of successful experience in a similar role with comparable guest capacity and staff size, affected by seasonality.
• Experience with events is a plus.
• Advanced knowledge of industry best practices, guest services, and F&B.
• Strong English communication skills and relationship-building abilities.
• Knowledge of budget analysis, accounting, and POS systems.
• Proven ability to meet sales goals and manage culinary programs.
• Leadership skills in hospitality, with experience managing and training teams.
• Professionalism and composure in stressful situations.
• Ability to organize schedules, delegate, and work under pressure.
• Knowledge of employment legislation.
• Experience with employee issues, performance management, and disciplinary procedures.
• Team leadership qualities and reliability.
• Valid Food Safe Certification.
• Physical ability to stand for long periods and lift 50lbs.
• Proficiency in Microsoft Office.
• High professional ethics, avoiding conflicts and familiarity issues.
• Must be over 18, with open scheduling availability for alcohol service.