Front of House Manager

Bridgette Bar - Toronto Toronto, ON


Description

Position at Bridgette Bar

POSITION SUMMARY

Reporting to the General Manager at Bridgette Bar, a Front of House 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

Concorde is coming to Toronto! Concorde Group first entered Calgary’s hospitality scene in 1987 and 36 years later has grown to become one of Canada’s largest and most diverse hospitality companies.

 

Since opening in 2016, Bridgette Bar has received numerous awards and recognition including appearances on Canada’s Best 100 Restaurants, Avenue Magazine, the Calgary White Hat Restaurant award, and more. Our drink list is a creative catalogue of crushable cocktails, high-octane originals, craft beers, and a wine list that both hedonists and geeks will appreciate. For our food, you won’t find us using descriptors like seasonal, fresh or locally-sourced because all of those are a given. All set in a historic, mid-century inspired setting to keep things interesting.

COMPENSATION

  • Competitive annual salary + Gratuities
  • Paid leave for sick and bereavement
  • Professional development financial support 
  • Duty meals
  • Comprehensive extended health and insurance benefits package
  • 2 weeksvacation
  • Cell phone allowance
  • Company-wide food & beverage discount & access to frequent local business discounts/specials

WHAT YOU’LL DO

Lead

  • Effectively manage consistent cooperation and communication between the front and back of house staff.
  • 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.
  • 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.
  • Provide instruction for staff members and coach employees to improve learning and enhance performance.
  • Delegate appropriate tasks and manage staff workloads.

Execute

  • Ensure every guest is handled with the highest level of professionalism and complaints are dealt with quickly and efficiently.
  • 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.

Administrate

  • Forecast sales to formulate goals and assist employees to meet goals.
  • Manage personal promo budget and report any overages to Regional Manager.
  • Manage cash and other receipts by adhering to cash handling and reconciliation procedures in accordance with restaurant policies and procedures.
  • 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.
  • Execute any other tasks required.

 

WHAT YOU HAVE

  • About 3 years’ experience with demonstrated success in a comparable role.
  • Advanced knowledge of industry best practices, guest services and food and beverage.
  • Strong communication skills with ability to establish and develop relationships with employees, partners, vendors, and customers.
  • Demonstrated ability to consistently meet or exceed sales objectives and substantial knowledge and experience successfully executing modern sales strategies.
  • 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.
  • Experience and knowledge of budget analysis methods, general accounting skills and ability to operate a cash register or POS system.
  • Ability to fluently communicate in both written and verbal English.
  • 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 19 as alcohol service and open scheduling availability is a requirement.

 

If you are a current employee of a Concorde Group venue you must first discuss your candidacy for the position with your direct manager. Once you have obtained your managers’ support, please submit your resume outlining your relevant experience and qualifications through Jobvite and indicate that you are a current Concorde Group employee on the application form. *This job description is intended as a summary of the primary responsibilities and qualifications for this position. The job description is not intended as inclusive of all duties an individual in this position might be asked to perform or of all qualifications that may be required either now or in the future.


Share with your network