Foh Supervisor

The FOH Supervisor will work closely with the Manager on Duty (MOD) and all members of the restaurant’s hourly team to ensure the restaurant is operating according to the standards set by Vela’s executive management team. The FOH Supervisor will be responsible for serving a section during service and be available to provide operational support to the MOD to ensure the smooth execution of service up to Vela’s standards.

Vela’s FOH Supervisors are key members of the Front of House (FOH) team. They can be the first member of the FOH team to enter the venue, and the last person remaining at the end of service. This role is responsible for executing service and leading employees in ensuring that the dining room and team is set up properly for success, that all guests receive an excellent, friendly, and hospitable experience with every visit. This includes but isn't limited to serving a section, opening/closing the restaurant, answering menu questions, processing payments, organising individual stations, coaching staff and communicating with guests.

GENERAL:

- Responsible for the daily set up, breakdown and maintenance of the dining room(s) & patio
- Responsible for serving a section of the restaurant
- Oversee and guide guest's complete dining and restaurant experience
- Provide knowledgeable, approachable, efficient, energetic, and thoughtful service at all times
- Support team members in the completion of their duties to ensure satisfaction of all guests before, during, and after service
- Provide support in taking food/drink orders and/or assisting with table maintenance in other servers sections when available
- Ensure adherence to Vela’s service guidelines
- Maintain cleanliness of common areas
- Set positive example for staff with full knowledge of food and beverage menu items including the major components of a dish/drink
- Confident and correct use of POS system for order entry and payment processing
- Ensure all structural and electronic hardware are functioning optimally for service.
- Maintenance and adherence of all health, safety and sanitation (HACCP) policies
- Recognize key people including: regular guests, restaurant partners and investors, VIP guests and contacts related to the company, and follow company protocol related to their visit
- Verbally explain to employees any menu changes, meal specials, or other factors that relate to service.
- Coach employees on any changes or deviation from the standard operating procedures (SOPs).
- Cutting staff in real-time as business permits.
- Ensure guest satisfaction by openly communicating with management regarding any guest issues that arise.
- Use best judgement and professionalism to resolve any guest or staff issue when an MOD is no longer present on the floor.
- Communicate and report directly to the Restaurant Manager

QUALIFICATIONS:

- Be as much of an inspiration of positivity as possible, and acknowledge when you're not 100% yourself.
- SmartServe Certification
- Strong service, food and beverage knowledge required
- Detail oriented, organised and professional
- High volume, fast-paced, high profile restaurant experience preferred
- Ability to demonstrate quick thinking and adaptability in a constantly changing environment
- Ability to take constructive criticism, learn quickly and constantly improve
- Strong TOAST restaurant POS knowledge a plus

Pay: From $18.00 per hour

Expected hours: 30 - 40 per week

**Benefits**:

- Discounted or free food

Flexible Language Requirement:

- French not required

Schedule:

- Evening shift
- Every Weekend
- Holidays
- Monday to Friday

Supplemental pay types:

- Tips

Work Location: In person