Front of House Manager - National Westhills

Barbarella Bar; Calgary; On-site; CAD 55,000 - 75,000; Full time

Benefits offered by this job

Competitive salary

Gratuities

Duty meals

2 weeks’ vacation

Paid sick leave

Health benefits after 90 days (28+ hrs

Discounts

Job summary

Barbarella Bar in Calgary is seeking a hands-on Front of House Manager to lead scheduling, inventory control, guest services, and staff training. The role requires a constant on-site presence and a commitment to delivering remarkable guest experiences with high service standards.

You will collaborate across front and back of house, manage budgets, forecast sales, supervise a team, and ensure compliance with HR policies.

Qualifications

• Extended experience in a comparable hospitality leadership role.
• Strong English communication and relationship-building skills.
• Budget analysis, cost control, and cash handling proficiency.
• Proven ability to manage sales, inventory, and staff performance.
• Experience training and leading a team in a fast-paced environment.
• Knowledge of employment legislation and HR policies.

Responsibilities

• Lead scheduling, inventory control and guest service delivery.
• Coordinate front and back of house operations for smooth service.
• Forecast sales, set goals and help staff meet them.
• Train staff, coach performance and manage workloads.
• Ensure compliance with cash handling and POS procedures.
• Provide exceptional guest experiences and resolve issues swiftly.
• Oversee budget adherence and cost control initiatives.
• Support events and maximize gratuities and revenue.

Skills

English communication

Leadership

Budget analysis

Guest services

Staff training

Cash handling

Conflict resolution

Tools

POS system

Microsoft Office

Job description

Job Details

Posting Details

• Posted on November 2, 2026

Locations

Showing 1 location

• National Westhills 180 Stewart Green SW Calgary, AB T3H 3C8, CAN
• On-site
• Management
• Full-Time
• Requisition #: FRONT002672

Description

ABOUT THE POSITION

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

Nestled in the corner of southwest Calgary, our Westhills location brings a little downtown flavour to where you live. The food menu is big and well-considered, and dishes pair well with our curated selection of craft beers from small North American brewers.

WHAT WE OFFER

• Competitive annual salary
• Gratuities
• Duty meals
• 2 weeks’ vacation
• Paid leave for sick and bereavement
• Extended health benefits after 90 days for employees working 28+ hours per week.
• 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.
• 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.
• 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).
• Previous experience working events is considered an asset.
• Advanced knowledge of industry best practices, guest services and food and beverage.
• Strong English communication skills with ability to establish and develop relationships with employees, partners, vendors, and customers.
• Experience and knowledge of budget analysis methods, general accounting skills and ability to operate a cash register or POS system.
• Demonstrated ability to consistently meet or exceed sales objectives and substantial knowledge and experience with executing a culinary program.
• 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 that leads by example and has demonstrated the ability to reliably execute or delegate work to meet objectives.
• Valid Food Safe Certification.
• Ability to stand for extended periods of time and lift 50lbs.
• Comfortable using Microsoft Office Suite.
• Possess high professional ethics and avoid extreme familiarity or conflicts with other.
• Must be over 18 as alcohol service and open scheduling availability is a requirement.