Location: Conestogo, Ontario

Reports to: General Manager

Employment: Full-time Management

Schedule: Approximately 44 hours per week, including evenings and weekends as operationally required

Salary: $55,000-$60,000 annual salary

Position Summary

Crowsfoot Restaurant is seeking an experienced, confident, and highly accountable Front of House Manager to lead our service team and oversee all aspects of daily Front of House operations.

This position requires an individual who is passionate about hospitality, committed to developing strong teams, and capable of balancing exceptional guest experiences with effective and financially responsible restaurant operations.

The Front of House Manager serves as the primary leader of the Front of House department, responsible for ensuring service standards, employee performance, labour efficiency, guest satisfaction, and operational procedures are consistently maintained.

Working collaboratively with the General Manager, Executive Chef, and Catering & Special Events Manager, the successful candidate will demonstrate strong independent judgment, proactive communication, and the ability to identify and resolve operational challenges.

This is a hands-on leadership position that requires both a visible presence on the restaurant floor and the organizational discipline to manage the administrative and developmental responsibilities of the department.

Success in this role means that Front of House operations run consistently and effectively, with or without the General Manager's direct involvement.

Core Responsibilities

1. Daily Front of House Operations

- Take ownership of the daily operation and execution of all Front of House services.
- Ensure all shifts are properly staffed, organized, and prepared for service.
- Oversee opening, closing, shift transitions, and daily operational procedures.
- Maintain consistent standards for service quality, cleanliness, organization, and presentation.
- Provide visible, hands-on leadership during peak service periods.
- Anticipate and resolve service challenges independently.
- Ensure proper coordination between hosts, servers, bartenders, support staff, and supervisors.
- Monitor reservation flow, table management, and guest seating through OpenTable.
- Ensure FOH equipment and supplies are properly maintained and operational.
- Complete daily operational checklists and verify departmental standards are met.

2. Employee Leadership & Accountability

- Directly supervise, support, and develop Front of House employees and supervisors.
- Establish and communicate clear expectations for job performance, professionalism, and teamwork.
- Provide consistent coaching, feedback, and performance evaluations.
- Address employee performance concerns promptly, fairly, and professionally.
- Document employee coaching, performance concerns, and disciplinary recommendations.
- Support employee recruitment, interviews, selection, and onboarding.
- Identify leadership potential and develop supervisors capable of independently managing shifts.
- Promote a positive workplace culture built on mutual respect,



teamwork, and accountability.
- Manage routine employee conflicts and concerns, escalating sensitive or significant matters to the General Manager.
- Lead by example through professionalism, work ethic, and consistency.

3. Scheduling & Labour Management

- Independently create and maintain weekly FOH schedules using 7shifts.
- Forecast staffing needs based on sales trends, reservations, events, and business demands.
- Manage employee availability, shift requests, call-ins, and scheduling adjustments.
- Maintain appropriate coverage while controlling labour expenses.
- Monitor labour performance against established budgets and targets.
- Identify and address inefficiencies, unnecessary overtime, and staffing imbalances.
- Ensure accurate timekeeping and appropriate documentation of hours worked.
- Maintain a dependable supervisor coverage plan.
- Communicate significant labour concerns and provide recommendations for improvement.

4. Training & Employee Development

- Take ownership of the FOH onboarding and training program.
- Ensure new hires receive consistent, structured, and documented training.
- Maintain service standards and training procedures for all FOH positions.
- Conduct ongoing coaching and refresher training.
- Ensure employees demonstrate strong menu, beverage, and product knowledge.
- Develop employee proficiency in service techniques, guest engagement, and suggestive selling.
- Maintain training records and evaluate employee progress.
- Identify skill gaps and implement corrective training.
- Develop a team capable of consistently delivering Crowsfoot's hospitality standards.

5. Guest Experience & Service Recovery

- Maintain high standards of hospitality and guest satisfaction.
- Create a welcoming and skilled environment for all guests.
- Respond to guest concerns promptly and effectively.
- Independently resolve routine service issues and complaints.
- Monitor guest feedback and identify opportunities for improvement.
- Ensure appropriate follow-up on guest concerns.
- Build positive relationships with regular guests.
- Promote service standards that encourage guest loyalty and repeat visits.
- Escalate significant guest incidents to the General Manager when appropriate.

6. Financial & Operational Controls

- Understand and actively manage the financial responsibilities of the FOH department.
- Monitor labour cost and productivity.
- Ensure accurate cash handling, payment processing, and daily closing procedures.
- Review discounts, voids, and complimentary items for accuracy and compliance.
- Identify operational inefficiencies and opportunities for cost savings.
- Maintain appropriate inventory levels for FOH supplies and operating materials.




- Ensure purchasing and ordering remain within approved budgets.
- Support revenue growth through guest experience, service efficiency, and responsible sales initiatives.
- Provide accurate operational and financial reporting to the General Manager.

7. Communication & Management Collaboration

- Maintain proactive and professional communication with the General Manager.
- Attend weekly management meetings prepared with departmental updates.
- Present relevant performance results, staffing concerns, operational challenges, and proposed solutions.
- Maintain effective communication with the Executive Chef regarding service execution, menu changes, and guest feedback.
- Collaborate with the Catering & Special Events Manager to coordinate events affecting restaurant operations.
- Ensure shift handovers and management communication are accurate and timely.
- Complete assigned action items and operational initiatives within agreed timelines.
- Escalate significant matters appropriately while independently managing routine departmental decisions.

8. Workplace Safety & Compliance

- Maintain compliance with applicable Ontario employment, occupational health and safety, food safety, and liquor service requirements.
- Ensure FOH staff follow safe work practices and company policies.
- Maintain clean, organized, and hazard-free work areas.
- Identify and address safety concerns promptly.
- Ensure workplace incidents are properly documented and reported.
- Support required inspections, corrective actions, and safety initiatives.
- Reinforce responsible alcohol service and professional workplace conduct.

Qualifications

Required

- Minimum 3 years of restaurant management or comparable supervisory leadership experience.
- Strong background in full-service restaurant operations.
- Proven experience leading and developing hospitality teams.
- Demonstrated ability to manage restaurant shifts independently.
- Experience creating schedules and managing labour costs.
- Strong knowledge of guest service, employee coaching, and performance management.
- Ability to make sound decisions and resolve problems under pressure.
- Excellent organizational, communication, and interpersonal skills.
- Understanding of restaurant financial controls and operating procedures.
- Valid Smart Serve certification, or ability to obtain it before performing alcohol-service duties.
- Availability to work evenings, weekends, and holidays as required.

Preferred

- Experience in a high-volume independent restaurant.
- Previous experience as a Front of House Manager or Restaurant Manager.
- Familiarity with Toast POS, OpenTable, and 7shifts.
- Experience implementing training systems and operational procedures.
- Experience supporting private dining, catering, and special events.

Pay: $55,000.00-$60,000.00 per year

Benefits:

- Dental care
- Discounted or free food
- Extended health care
- Flexible schedule
- On-site parking
- Paid time off
- Vision care

Experience:

- Restaurant management: 1 year (required)

Work Location: In person

📌 Front of House Manager (Canada)
🏢 Crowsfoot Restaurant
📍 Canada