Assistant Manager, Front of House - Ottawa, Canada - Algonquin Students' Association

Algonquin Students' Association
Algonquin Students' Association
Verified Company
Ottawa, Canada

2 weeks ago

Sophia Lee

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Sophia Lee

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Description

Assistant Manager, Front of House

Reports To:
Manager, Front of House


Mission:
_To create an environment that inspires a passion for student success._


Desired Results of the Position:


  • Exceptional hospitality experience focused on delivering exceptional customer service to all patrons
  • A handson leader that motivates staff to do excellent work
  • An operation dedicated to coaching and mentoring staff

Nature and Scope:


Reporting to the Manager, Font of House (MFH), the Assistant Manager, Front of House (AMFH), will help lead Front of House operations.

They will actively support the Observatory, Wolves Den, and assist

Students' Association Catering. The individual is accountable for implementing and maintaining operational standards to ensure safe and efficient daily operations. The AMFH will build effective relationships with all Managers and staff. They will help develop programs that build customer loyalty and consistently deliver exceptional customer service. The AMFH will execute front-of-house training, foster a culture of coaching and mentorship, and empower all staff to meet or exceed the Students'

Association's commitment to quality.


Job Duties:


  • Work together with other staff to create a positive work environment that produces a high level of satisfaction among all customers, staff, fellow employees, and clients.
  • Assist to hire, training, and scheduling staff, and parttime employees.
  • Ensure that all venues are sanitary and have a safe work environment.
  • Manage all aspects of daily frontofhouse operations, including service, temperature logs, cleaning schedules, opening and closing checklists, equipment maintenance schedules, etc. are completed to the highest quality standards and timely.
  • Circulate regularly throughout all Front of House areas, maintaining an active and positive profile with guests and staff.
  • Balance cash tills and complete daily deposits.
  • Execute training programs that enable parttime staff to quickly learn the skills required to become excellent staff members.
  • Accountable for the accuracy of all beverage inventories; responsible for completing inventory counts.
  • Assist to develop and maintain effective catering operations.
  • Accountable for food and beverage cost of sales, and labour costs for Front of House staff.
Manage waste, and drive profitability.

  • Provide direction, motivation, leadership, and coaching to all Front of House staff.
  • Assist development of new menu items on an ongoing basis.
  • Help to Identify new potential areas for increased business.
  • Support promotions and market research of Hospitality venues in partnership with the
Communications and Marketing department.

  • Help discipline employees when required. Ensure that staff follow policies and standards are met.
  • Execute reward and incentive programs for Front of House staff. Encourage staff excellence and the highest commitment to customer service at all times.
  • Responsible for extensive menu and allergen knowledge.
  • Ensure staff use equipment appropriately and safely. Follow proper equipment setup and takedown procedures.
  • Supply feedback on guest comments in a timely fashion.
  • Maintain all required food service sanitation certifications (foodsafe, etc.)
  • Must be trained and adhere to all provincial requirements and standards regarding Workplace
Health & Safety and Workplace Hazardous Material Information Systems.

  • Familiar with all the first aid stations, supplies, and equipment. Report any injuries or accidents as well as close calls to the manager on duty immediately.
  • Ensure all Front of House staff wear clean and proper uniform attire at all times when working.
  • Execute beverage ordering and assist in processing related invoices, ensuring sufficient stock levels.
  • Maintain positive relationships with all vendors and suppliers.
  • All other duties as assigned.

Core Competencies:


  • Leadership
  • Teamwork
  • Coaching and Mentoring
  • Communication
  • Time Management
  • Problem Solving
  • Decision Making and Judgement
  • Planning and Organizing
  • Enforcing Laws, Rules and Regulations (AGCO)

Desired Skills and Qualifications:


  • One year of experience as a supervisor. Supervision of hospitality operations is an asset.
  • One year of experience working in a hospitality environment.
  • Training, coaching, and mentoring skills
  • Good working knowledge of hospitality industry principles, methods, practices, and techniques
  • Ability to supervise employees, including organizing, prioritizing, and scheduling
  • Excellent verbal and written communication skills.
  • Demonstrated ability to perform under pressure in a timesensitive environment.
  • Strong analytical and disputeresolution capabilities.
  • Ability to perform sustained physical activity for long periods.
  • Willing to work nontraditional shifts.

Work Conditions

  • Work in a restaurant setting, with exposure to extreme temperatures
  • Manual dexterity is required to use a desktop computer
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