Seasonal FOH Manager: Fine Dining & Bar Program

Eleven HR; Revelstoke; Sur place; CAD 65 000 - 90 000; Plein temps

Avantages offerts par ce poste

In‑house staff discounts

Development opportunities

Résumé du poste

Quartermaster Eatery at Eleven Revelstoke Lodge in Revelstoke, BC, seeks a dynamic Front of House Manager to lead daily FOH operations across the restaurant, The Boiler Room, and lodge service. You will manage staff from hiring through performance reviews, deliver exceptional guest experiences, and drive a strong beverage program with seasonality and cost control.

Reporting to the Executive Chef, you’ll own scheduling, reservations, and systems, while maintaining profitability and compliance in

Qualifications

• 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.

Responsabilités

• 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.
• 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, 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.
• 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 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.
• Receive deliveries, verify against orders, and reconcile invoices.
• Build and maintain relationships with suppliers and sales representatives; track waste and breakage.

Description du poste

Quartermaster Eatery at Eleven Revelstoke Lodge in Revelstoke, BC, seeks a dynamic Front of House Manager to lead daily FOH operations across the restaurant, The Boiler Room, and lodge service. You will manage staff from hiring through performance reviews, deliver exceptional guest experiences, and drive a strong beverage program with seasonality and cost control.

Reporting to the Executive Chef, you’ll own scheduling, reservations, and systems, while maintaining profitability and compliance in