- Open to International applicants with valid Canadian Work permits: Yes

Quartermaster Eatery seeks a dynamic and experienced Front of House Manager to lead daily front-of-house (FOH) operations across our seasonal restaurant, our underground speakeasy and the lodge’s food and beverage service. Reporting to the Executive Chef, the FOH Manager leads and develops the FOH team, delivers an exceptional and personalized guest experience, builds and maintains a creative beverage program, and runs disciplined, profitable, and compliant operations. The ideal candidate is comfortable owning everything from hiring and scheduling, to inventory, cash handling, reservations, and systems management – and brings a genuine passion for cocktails, wine, and elevating the guest experience. This full time, annual role starts at $70,000 and is eligible for company benefits.

Responsibilities & Qualifications

Responsibilities/Duties/Functions/Tasks

Guest Experience & Service

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.

Beverage Program & Menu Development

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 (servers, bartenders, hosts, and support), 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.

Reservations, Communications & Systems

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 (or as-required) 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 (glassware, smallwares, paper goods, cleaning supplies, etc.).
Receive deliveries, verify against orders, and reconcile invoices.
Build and maintain relationships with

📌 Front of House Manager (Revelstoke)
🏢 go2HR
📍 Revelstoke