Eleven Revelstoke Lodge is an adventure lodge located in the heart of the outdoor adventure mecca, Revelstoke, BC, offering guided adventures and personalized culinary experiences. It is also the home of the Quartermaster Eatery, a fine dining establishment that uses seasonal ingredients from local farms, boutique ranches and wild, sustainable fisheries to craft exquisite and unique dishes that change with the seasons. Our staff enjoy access to numerous in-house discounts and pro deals, available to all employees. Quartermaster Eatery, located within Eleven Revelstoke Lodge in the heart of downtown Revelstoke, BC, is seeking a dynamic and experienced Front of House Manager to lead daily front-of-house (FOH) operations across our seasonal restaurant, our underground speakeasy — The Boiler Room — and the lodge’s food and beverage service (e.g., Reporting to the Executive Chef, the FOH Manager leads and develops the FOH team (servers, bartenders, hosts, and support staff), delivers an exceptional and personalized guest experience, builds and maintains a creative beverage program, and runs disciplined, profitable, and compliant operations. This is a hands‑on leadership role for someone who thrives in an upscale, fast‑paced mountain hospitality setting. The ideal candidate pairs warm, polished guest service with strong operational and financial rigour — comfortable owning everything from hiring and scheduling to inventory, cash handling, reservations, and systems management — and brings a genuine passion for cocktails, wine, and continually elevating the guest experience. 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. 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. 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. Lead pre‑shift line‑ups, communicate daily specials and 86’d items, and run regular team meetings. conduct performance check‑ins and reviews, and manage progressive discipline up to and including termination. 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. 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. 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.). Compliance, Safety & Responsible Service Ensure responsible alcohol service at all times — ID checks, monitoring for over‑service, and refusing service when appropriate — consistent with Serving It Right and BC liquor regulations. Ensure compliance with health, safety, and sanitation

📌 Front of House Manager (Revelstoke)
🏢 Eleven HR
📍 Revelstoke