Front of House Leader: Guest Experience & Growth

Service Inspired Restaurants (SIR Corp.)

Canada

On-site

CAD 54,000 - 64,000

Full time

4 days ago
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Benefits offered by this job

Competitive Pay
Comprehensive Benefits
Leadership Programs
Career Growth Opportunities
Tuition Reimbursement
Wellness Support
Team Discounts
RSP Matching

Job summary

Service Inspired Restaurants is seeking a Front of House Manager in Canada to lead daily service operations and ensure outstanding guest experiences across our brand portfolio. You will support staffing and training to maintain high standards of service and safety, while upholding our values of Hospitality, Authenticity, Quality, Fun, and Courage.

You will supervise front of house teams, motivate staff, and coordinate reservations and seating to maximize efficiency, all within a dynamic,

Qualifications

  • Front of house leadership experience in a restaurant setting.
  • Commitment to guest service excellence and operational standards.
  • Ability to train and motivate front of house staff.

Responsibilities

  • Oversee daily front of house operations to ensure excellent guest experiences
  • Supervise, train, and motivate front of house staff to deliver high service standards
  • Manage reservations, seating, and waitlists to maximize efficiency
  • Ensure compliance with health, safety, and sanitation regulations
  • Handle guest inquiries, complaints, and feedback professionally
  • Uphold our core values Hospitality, Authenticity, Quality, Fun, and Courage

Skills

Restaurant leadership
Guest service excellence
Staff training & development
Staff supervision

Job description

Service Inspired Restaurants is seeking a Front of House Manager in Canada to lead daily service operations and ensure outstanding guest experiences across our brand portfolio. You will support staffing and training to maintain high standards of service and safety, while upholding our values of Hospitality, Authenticity, Quality, Fun, and Courage.

You will supervise front of house teams, motivate staff, and coordinate reservations and seating to maximize efficiency, all within a dynamic,

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