Front of House Manager

5 months ago

Kanata, Canada D Spot Dessert Cafe (Kanata) Full time

**About Us**:
Established in 2014, D Spot brought an entirely new wave of excitement to the world of desserts. Distinguished by its unique offerings and consistently delectable treats, our aspiration was to stand as the epitome of excellence, setting a benchmark against all others. In response to the overwhelming demand from dessert lovers in Ottawa, we are thrilled to announce the recent launch of our Café in Kanata. In light of this exciting expansion, we eagerly seek vibrant and enterprising individuals to join our exceptional team, playing a pivotal role in enchanting the community we serve.

At D Spot, we firmly believe in the philosophy that "There are no Spare Customers." We are a dynamic and customer-centric Café dedicated to delivering exceptional experiences that resonate with each individual we serve. As a Front of House Manager, you will play a key role in ensuring the smooth operation of the front-of-house, creating a welcoming environment for our guests, and maintaining the high standards of service that D Spot Dessert Cafe is known for.

**What you will be doing (Responsibilities)**:

- Team Leadership: Lead and motivate the front-of-house team, including servers, hosts, and other staff members. Provide guidance, training, and support to ensure a cohesive and high-performing team.
- Customer Service: Uphold the highest standards of customer service. Interact with guests to ensure a positive dining experience, handle customer inquiries and concerns professionally, and actively seek opportunities to enhance guest satisfaction.
- Operations Management: Oversee daily restaurant operations, including opening and closing procedures, staff scheduling, and inventory management. Ensure compliance with health and safety regulations and D Spot Dessert Cafe's policies.
- Training and Development: Conduct ongoing training for staff to enhance their product knowledge, service skills, and overall performance. Foster a positive and collaborative team culture.
- Quality Control: Maintain quality control of all products and services, ensuring consistency in presentation, taste, and overall customer experience.
- Collaboration: Collaborate with the kitchen and back-of-house team to ensure seamless communication and coordination between front and back-of-house operations.
- Sales and Upselling: Implement strategies to drive sales and upsell dessert offerings. Monitor sales performance and identify opportunities for improvement.

**What you will bring (Requirement)**:

- Experience - Minimum three (3) years of management experience in an upscale, high-volume restaurant.
- Education - Post-secondary degree/diploma in Business/Hospitality Management/Food and Beverage Management and/or equivalent is an asset.
- Functional knowledge - Passion for food and strives to exceed expectations for service excellence with a demonstrated understanding of fine dining, beverage and service standards commensurate with upscale restaurants.
- Customer Service Excellence - Exceptional service style, genuinely warm presence, friendly, sincere nature, drive for service excellence, internally proud, outwardly gracious and humble.
- Internal Service - an appreciation that ‘internal customers’ (i.e. Cooks) are considered strategic partners.
- Communication - Excellent communication and social skills, 100% fluency in English with impeccable standards of hygiene and grooming.
- Safety Focus - Demonstrates safe work practices and looks for ways to minimize workplace injuries.
- Decision making - Able to prioritize, making prompt and reasonable decisions.
- Problem solving - Adept at juggling multiple needs, calmly, respectfully, creatively and successfully resolve problems, as required.
- Emotional maturity - Interacts with others in a respectful manner, with demonstrated qualities of sincerity, helpfulness, courtesy and humility.
- Ethical and professional conduct - Fulfills responsibilities with the highest integrity.
- Technology proficiency - Operates and maintains all departmental equipment, fully competent with POS.
- Physical Aspect - Ability to carry and serve three plates simultaneously, lift and transport items weighing over 40 pounds, and stand on their feet for eight hours or more.
- Flexibility - Ability to work a schedule that varies and includes rotating shifts, weekends, holidays, evenings, and shifts that end at 02:00 AM.

**What is in it for you (Benefits)**:

- Competitive Compensation.
- Employee Discounts - Enjoy discounts on dining experiences at our restaurant, allowing you to savor our culinary creations even when you're not on the clock.
- Professional Development - We believe in continuous growth. Access opportunities for ongoing training, workshops, and skill enhancement to support your career progression within the restaurant industry.
- Flexible Scheduling - We understand the need for work-life balance. Our flexible scheduling options accommodate personal needs whenever possible.
- Team Building Events - C

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