About This Role
This role is for a Front of House Manager, also known as Operations Manager, who will oversee the resident dining experience and assist the Executive Chef in all aspects of the food and beverage operation. From daily restaurant and bar operations to catering and special events, this role supports resident experience by fostering service excellence, cleanliness, and efficient communication.
Responsibilities
- Submit nightly reports to the General Manager, Bookkeeper, and F&B Corporate
- Prepare monthly reports for submission to the Bookkeeper
- Oversee the Wine Locker Program (also referred to as the Reservery Program)
- Manage Front of House vendors, placing orders and ensuring supply consistency
- Report maintenance issues promptly and appropriately
- Support FOH hiring and payroll administration, collaborating with HR and Bookkeeping
- Maintain thorough knowledge of menu items and specials
- Promote weekly specials and resident events related to F&B
- Provide floor support by assisting servers with food and drink service during peak times
- Work closely with Executive Chef to ensure operational consistency, excellent service delivery, and team morale
- Manage service aspects in all food and beverage assigned areas and events, and acknowledge, greet and thank all members and guests
- Manage all dining areas to ensure proper room preparation, including set-up of tables, chairs, linens, table settings, glassware, etc.
- Confirm that all service staff are in proper uniform and adhere to FirstService Residential Dress Code
- Hire, manage and train staff in all technical and non-technical aspects of their role including standards of quality and service
- Create, maintain and distribute weekly schedules for staff and communicate changes as appropriate to all
- Communicate with service and kitchen staff regarding reservations and/or special events
- Conduct pre-shift, pre-meal and/or pre-event meetings with all necessary staff
- Evaluate and supervise performance and carry out disciplinary action as needed, in accordance with FirstService Residential policies and applicable laws
- Make rounds of all food and beverage outlets to ensure member/guest needs are met
- Responsible for employee relation issues and reviews incidents with General Manager
- Complete and administer employee performance appraisals
- Conduct beverage, china, glass and silverware inventories
- Open and close dining room(s) and/or Clubhouse on a regular basis
- Act as the Manager on Duty (MOD) when all other management staff has departed for the evening and supervise any remaining staff
- Fill in as a Server, Host, Wait Assistant, Bartender, etc. to relieve back-up staff during peak periods or when short staffed
