Front of House Supervisor - Bridgette Bar Calgary

ABOUT THE POSITION

The Supervisor contributes to the oversight of the front of house operations. This position is responsible for several functions including but not limited to coordination of sales, training, employee and guest service, opening and/or closing, and service recovery where needed. The Supervisor must have a constant presence in the venue and ensure a positive company image is always maintained through client and employee interactions through consistent delivery of remarkable service.
 

WHO WE ARE 

Bridgette Bar is a chef-driven bar in the heart of Calgary’s Design District. Snack, indulge, bend an elbow & realize your day’s full potential when you spend time at Bridgette Bar; a space where design, craft and culture intersect. This is a bar – and one that happens to serve great food. Our drink list is a creative catalogue of crushable cocktails, high-octane originals, craft beers, and a wine list that all beverage enthusiasts will appreciate. For our food, Chef JP Pedhirney brings new twists on old favourites, making for a playful menu that's prepared on a savoury wood-burning grill. All set in a historic, mid-century inspired setting to keep things interesting.  

WHAT WE OFFER

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  • Competitive hourly wage
  
  
  • Gratuities
  
  
  • Duty meals
  
  
  • 25% Company-wide food & beverage discount & access to frequent local business discounts/specials
  
  
  
  

WHAT YOU'LL DO 

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  • Ensure that department goals are communicated, understood, and met by hourly staff
  
  
  • Work with management to ensure that newly hired hourly staff receive orientation training
  
  
  • Counsel hourly staff on work related concerns and issues to ensure satisfaction and productivity enlisting the support of management as needed
  
  
  • Listen to hourly staff’s suggestions for improving how work is done and guests are served. Gain management support as needed to act upon suggestions
  
  
  • Work with management to ensure that hourly staff have the necessary resources to effectively perform their jobs (e.g., supplies, equipment, and inventory)
  
  
  • Ensure that hourly staff are trained on technical and service aspects of the job (e.g., food, customer service)
  
  
  • Work with management to ensure that hourly staff clearly understand their job roles, responsibilities, and performance expectations
  
  
  • Address guest concerns, requests, or issues either individually or by enlisting the help of others (i.e., management and staff)
  
  
  • Give constructive feedback to hourly staff to help them do their jobs better
  
  
  • Act as a “bridge” between management and hourly staff to facilitate department operation (e.g., keep managers appraised of hourly staff activities, issues, challenges, etc.)
  
  
  • Collaborate with management to develop and carry-out ideas and procedures to continuously improve
  
  
  • Enforce compliance with all regulatory governing agencies (e.g., AGLC, safety, department-specific procedures such as food standards)
  
  
  • Collaborate with management to recognize and celebrate hourly staff performance contributions (e.g., department-specific recognition programs)
  
  
  • Manage basic human resource issues/concerns of hourly staff enlisting the support of management as needed
  
  
  • Have a desire to be mentored by your peers and take initiative on furthering your job functions and duties
  
  
  • Ensure every guest is handled with the highest level of professionalism and complaints are dealt with quickly and efficiently
  
  
  • Adapt to different personalities of clients, vendors and coworkers without losing focus
  
  
  • Possess high professional ethics and avoid extreme familiarity or conflicts with others
  
  
  • Delegate appropriate tasks and manage staff workloads
  
  
  • Execute ad-hoc administrative and operational duties are required.
  
  
  
  

WHAT YOU HAVE 

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  • Previous experience with demonstrated success in a comparable role for an establishment of similar guest capacity, staff number, and affected by seasonality (at least 1 year preferred).
  
  
  • Advanced knowledge of industry best practices, guest services and food and beverage.
  
  
  • Strong English communication skills with ability to establish and develop relationships with team members, partners, vendors, and customers.
  
  
  • Ability to maintain professionalism, control, and composure in difficult and stressful situations.
  
  
  • Demonstrated ability to organize efficient work schedules, delegate tasks and work effectively under pressure to achieve objectives.
  
  
  • Working knowledge of applicable employment related legislation .
  
  
  • Experience handling employee issues/concerns and executing performance management procedures including performance reviews, disciplinary actions, and terminations.
  
  
  • Strong team player that leads by example and has demonstrated the ability to reliably execute or delegate work to meet objectives.
  
  
  • Experience and knowledge of budget analysis methods, general accounting skills and ability to operate a cash register or POS system.
  
  
  • Valid Alberta ProServe Certification.
  
  
  • Ability to stand for extended periods of time and lift 50lbs
  
  
  • Possesses high professional ethics and avoid extreme familiarity or conflicts with others 
  
  
  
  

WHO YOU ARE      

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  • Has a passion for hospitality passion and creativity.
  
  
  • Excellent communicator with strong interpersonal skills.
  
  
  • Is well organized with excellent attention to detail and time management skills.
  
  
  • Takes ownership of duties, shows initiative and is proactive.
  
  
  • Leads by example with a positive attitude, has great personal hygiene, a high level of dress, and a welcoming demeanor.
  
  
  • Possesses good judgment and problem-solving mindset.
  
  
  • Flexible and willing to work a variety of hours, including days, evenings as well as weekends and holidays based on the business needs.
  
  
  • Tactful, uses discretion, and keeps confidential information secure.