Front of House Manager

Go2hr; Revelstoke; On-site; CAD 63,000 - 77,000; Full time

Benefits offered by this job

Health and dental benefits

Staff discounts

Internal development opportunities

Job summary

Quartermaster Eatery is seeking a Front of House Manager to lead FOH operations across a seasonal restaurant, underground speakeasy, and lodge dining. You will develop a beverage program, supervise hiring, scheduling, inventory, and cash handling, and ensure exceptional guest service.

Reporting to the Executive Chef, you will own guest experience, staff performance, and system management across multiple venues, with a strong emphasis on cocktails and wine.

Qualifications

• Serving It Right certification is required.
• Experience as FOH supervisor/manager in a high-end or upscale restaurant or bar.
• Strong cocktail, wine, and beverage knowledge with industry trend awareness.
• Excellent organizational and multitasking skills with attention to detail.

Responsibilities

• Deliver memorable guest experiences across restaurant, bar, and lodge service.
• Recruit, interview, hire, and train FOH staff; publish schedules and manage labor budget.
• Oversee reservations, communications, and system management (OpenTable, Toast, POS).
• Manage cash handling, end-of-day reporting, and compliance with liquor regulations.
• Lead team meetings, coaching, and performance reviews; uphold service standards.

Skills

Team leadership

Customer service

Cocktail knowledge

Wine knowledge

Cash handling

Communication

POS systems

Serving It Right

Education

Serving It Right certification

Tools

Toast POS

OpenTable

Job description

• Open to International applicants with valid Canadian Work permits: Yes

Quartermaster Eatery seeks a dynamic and experienced Front of House Manager to lead daily front-of-house (FOH) operations across our seasonal restaurant, our underground speakeasy and the lodge’s food and beverage service. Reporting to the Executive Chef, the FOH Manager leads and develops the FOH team, delivers an exceptional and personalized guest experience, builds and maintains a creative beverage program, and runs disciplined, profitable, and compliant operations. The ideal candidate is comfortable owning everything from hiring and scheduling, to inventory, cash handling, reservations, and systems management – and brings a genuine passion for cocktails, wine, and elevating the guest experience. This full-time, annual role starts at $70,000 and is eligible for company benefits.

Responsibilities & Qualifications

Responsibilities/Duties/Functions/Tasks

Guest Experience & Service

Create memorable, personalized experiences by anticipating guest needs and consistently exceeding expectations across the restaurant, The Boiler Room, and lodge service.
Be a visible, hands-on presence throughout service, supporting both guests and team members.
Uphold Quartermaster’s standards through proper steps of service, including greeting, marking, pre-bussing, and clearing.
Own guest service recovery — handle complaints, concerns, and special requests with professionalism and care, and follow up to ensure resolution.
Build relationships with returning guests and lodge clientele; recognize regulars and VIPs.
Monitor and respond to online reviews (e.g., Google, OpenTable, TripAdvisor, Yelp) in coordination with leadership, using guest feedback to improve service.
Answer guest questions and provide knowledgeable food and beverage recommendations.

Beverage Program & Menu Development

Develop and maintain the cocktail, wine, beer, and zero/low-alcohol programs, reflecting seasonality and current trends.
Create and update seasonal beverage menus that meet costing and pour-cost targets.
Standardize drink recipes and specs, and ensure consistency across the team.
Curate the wine list and by-the-glass offering in collaboration with the Executive Chef.
Maintain expert knowledge of all food and beverage offerings and lead staff tastings and education.
Ensure daily bar prep is planned, assigned, and completed.

Recruit, interview, and hire FOH staff (servers, bartenders, hosts, and support), managing the full hiring lifecycle including job postings, screening, and reference checks.
Onboard and train new team members on steps of service, POS use, menu and beverage knowledge, responsible alcohol service, and allergen awareness.
Build and publish FOH schedules that balance guest demand, service standards, and labour budget; manage time-off requests, call-outs, and shift coverage.
Review and approve timekeeping/punches and submit accurate hours for payroll.
Lead pre-shift line-ups, communicate daily specials and 86’d items, and run regular team meetings.
Coach, mentor, and develop staff; conduct performance check-ins and reviews, and manage progressive discipline up to and including termination.
Foster a positive, high-performing team culture.

Reservations, Communications & Systems

Manage the OpenTable reservation platform — availability, floor plans, table turns, guest notes, and special requests — to optimize seating and guest flow.
Monitor and respond to the restaurant email inbox and phone inquiries (reservations, events, and general questions) in a timely, professional manner.
Administer the Toast POS system, including menu and item builds, pricing and modifier updates, staff setup and permissions, and day-to-day troubleshooting.
Accurately record all food and beverage orders in the POS and ensure the team does the same.
Run and review POS and sales reporting to inform service and staffing decisions.

Own opening and closing procedures and complete shift checklists for both the restaurant and The Boiler Room.
Handle cash responsibly: manage tills and floats, perform end-of-shift cash-outs and reconciliations, prepare deposits, and resolve discrepancies.
Reconcile daily sales, complete end-of-day reporting, and flag variances to the Executive Chef and Accounting.
Oversee comps, voids, and discounts, ensuring each is authorized and documented.
Manage FOH labour to budget and support cost-control and profitability goals.

Conduct monthly (or as-required) inventory of all liquor, beer, and wine, providing accurate counts to the Executive Chef and Accounting.
Maintain par levels and place orders for beverages and FOH supplies (glassware, smallwares, paper goods, cleaning supplies, etc.).
Receive deliveries, verify against orders, and reconcile invoices.
Build and maintain relationships with suppliers and sales representatives; track waste and breakage.

Compliance, Safety & Responsible Service

Ensure responsible alcohol service at all times — ID checks, monitoring for over-service, and refusing service when appropriate — consistent with Serving It Right and BC liquor regulations.
Maintain compliance with the venue’s liquor licence and related record-keeping.
Ensure compliance with health, safety, and sanitation regulations and all company and property policies.
Complete incident/accident reporting and support a safe workplace in accordance with WorkSafeBC requirements.
Secure the premises at close — cash, liquor, locking up, and alarms.
Maintain high standards of cleanliness and organization, including ensuring all silverware, plates, and glassware are clean and polished.

Collaboration, Events & Operations

Partner with the Executive Chef and culinary team to ensure seamless coordination between the bar(s), dining room, and kitchen, and a smooth flow of service.
Collaborate on special events, group bookings, and lodge programming, including après and private functions.
Report and coordinate maintenance and equipment issues in FOH and bar areas.
Align FOH operations with overall restaurant and lodge goals and strategies.
Assist team members with tasks beyond core FOH duties as needed.

Qualifications & Requirements

Required

Serving It Right certification.
Minimum 19 years of age (BC legal serving age).
Demonstrated experience as a server, bartender, FOH supervisor, or FOH manager in a high-end or upscale restaurant or bar setting.
Comprehensive knowledge of cocktails, spirits, wine, craft beer, and no-/low-alcohol options, with a passion for keeping up with industry trends.
Proven ability to recruit, train, inspire, and lead a team.
Excellent organizational and multitasking skills with strong attention to detail.
Comfort with restaurant technology (POS, reservation, and scheduling systems); experience with Toast and OpenTable is an asset.
Sound understanding of FOH financials, including cash handling, labour, and cost control.
Exceptional communication and interpersonal skills and a commitment to outstanding guest service.
Availability to work a flexible schedule, including evenings, weekends, holidays, and overtime, on a seasonal mountain-town calendar.
Clean and professional appearance and demeanor.

Preferred

Prior experience in a resort, lodge, or hotel food & beverage environment.
WSET or other wine/beverage certification.
FOODSAFE Level 1 certification.
Demonstrated beverage menu development and cost-control experience.

Work Requirements

Ability to exert physical demands, including sitting, walking, standing, bending, squatting, climbing, kneeling, twisting, reaching, lifting, carrying, pushing/pulling, stooping, kneeling, crouching, crawling and tasting or smelling.
Ability to regularly lift and/or move up to 60 pounds and frequently lift and/or move up to 10 pounds.
Ability to work around kitchen equipment, machinery, chemicals, fire, gasses and odors.
Ability to work in extreme temperatures, including walk-in refrigerator/freezer and kitchen line.
Ability to work within a loud and noisy environment.

70000

Other Perks/Benefits

Our staff enjoy access to numerous in-house discounts and pro deals, available to all employees. Additionally, we offer health and dental benefits for eligible full-time employees. We are also committed to fostering internal development and providing opportunities to enhance and expand our team's skills.