Front of House Assistant Manager
Everwild Nordic Spa & Hotel, Canmore AB
About Everwild
Everwild is a growing chain of boutique Nordic spas and hotels based in Canmore. We are an energetic team driven by our core values and providing our guests a home away from home.
Everwild Nordic Spa and Hotel aims to raise the bar in wellness hospitality, blending authentic tradition with fresh, evolving experiences. Everwild is redefining mountain hospitality.
Why Work for Us?
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A gratuity program!
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Group health benefits plan (Dental, Vision, Paramedical, and more)
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Generous staff discounts at all our properties
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Family and friends discount at Basecamp properties
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Free access to the Everwild Nordic Spa
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Discounts on food & beverage at Rhythm & Howl
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Company paid staff events.
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Room for advancement in our growing company
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Be part of western Canada's fastest-growing hospitality brand
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A hands-on people focused Basecamp culture
Position Overview
As the Front of House Assistant General Manager of Rhythm & Howl and the Everwild Elements Lounge, you will be responsible for ensuring smooth daily operations, maintaining high service and quality standards, and delivering exceptional guest experiences. Join our team and be instrumental in establishing our restaurant.
Shifts: Full-time permanent. Days, evenings & weekends.
Wage: $26 - $28 per hour
Location: Canmore AB
Key Responsibilities
Human Resources / Staff Management
Standard: Retain quality restaurant staff, lead them to be the best team in our area and challenge yourself and team on a regular basis.
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Provide hands on support in all FOH departments when needed to maintain adequate staffing levels.
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Update staff timecards daily to assist with payroll and monitor payroll against budget and sales.
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Participate in interviews and assist with the hiring process as requested by the Front of House Manager
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Facilitate quarterly one on one discussions with every FOH team members.
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Prepare and lead daily pre-shift meetings, including service updates, menu notes, guest information, team expectations, and training reminders.
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Ongoing product knowledge training.
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Work with GM to develop and maintain employee manuals including duties and expectations, product books, wine bibles, food syllabus, spirit manuals and employee handbook.
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Prepare and host staff development sessions a minimum of two times a year.
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Organize and implement training for all new FOH staff.
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Identify and implement employee recognition and incentive programs.
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Assist in staff dismissals, lay-offs and misconduct meetings including verbal and written reprimands.
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Ensure all staff are aware of expectations and follow through with all duties before finishing their shift.
Operations
Standard: Ensure the restaurant is running smoothly.
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Daily pass-on to ensure communication between all management.
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Update pre shift notes between shift and after.
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Collaborate with the culinary team to communicate shortages or 86’d items with the FOH team.
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Coach and communicate with employees in a fair and consistent manner.
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Identify opportunities for increasing revenue and communicate to upper management.
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Business and customer development; including promotion of in-house events and features through social media, staff communications and other four-walls marketing techniques (printed billfold cards, posters, in-room ads etc.).
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Assist with all FOH inventory counts, balancing COGS and product ordering.
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Support the Front of House Manager and Bar Manager with beverage-related communication and operational follow-up as needed.
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Supervise staff to ensure high standards of service.
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Ensure all service staff are using appropriate dialogue with guests.
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Implement and monitor all dress code and uniform policies.
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Publish FOH schedules and approve shift changes and time off requests.
General Maintenance and Cleanliness
Standard: Ensure the restaurant is following all cleanliness protocols and surpassing expectations.
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Make sure all FOH equipment is in good working order.
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Maintain a high level of cleanliness for all equipment – schedule routine maintenance for all equipment.
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Help educate and implement recycling and compost program.
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Maintain overall appearance of the restaurant.
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Communicate painting, burnt out light bulbs, chalkboards, tables, chairs, banquets issues with the maintenance department (issuing tickets).
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Ensure that all daily and weekly cleaning duties are met to R&H standards.
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Ensure that all AHS guidelines are met and upheld, and that the restaurant is operating to their standards.
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Be aware of monthly health inspections and follow ups to limit infractions.
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All cleaners must be labeled clearly for staff both, FOH and BOH.
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Ensure all prep stations have labeled, visible cleaners.
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Communicate hand soap and paper towel shortages to the housekeeping department.
Guest Relations and Retention
Standard: Ensure guest satisfaction, creating retention and repeat customers.
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Communicate with all service staff to get to know regulars, their dining habits, and preferences.
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Ensure that the hosts and servers are updating OpenTable customer notes daily.
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Be aware of guest issues or complaints on the floor and dealing with them according to R&H standards.
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Ensure that all servers are providing exceptional service to all guests and that everyone leaves happy regardless of their experience.
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Provide active floor support during service in Rhythm & Howl and Elements, including table touches, guest recovery, host/server/busser support, coaching team members during service, monitoring service standards, and helping ensure the FOH team has what they need to deliver a strong guest experience.
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Support guest recovery when needed, including approved comps or discounts, while ensuring all comps, discounts, and guest recovery decisions are properly documented and communicated to FOH management.
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Provide “extras” for repeat guests, industry etc. With complimentary desserts, glass of bubbles etc.
Kitchen Interactions and Communication
Standard: Ensure clear, consistent communication and strong collaboration between FOH and BOH teams to support seamless service.
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Build and maintain positive, professional working relationships with kitchen staff.
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Act as a liaison between FOH and BOH to ensure accurate and timely communication.
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Provide clear, concise direction during service, especially in high-pressure periods.
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Communicate menu changes, shortages, and items no longer available effectively to all service staff.
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Address and resolve concerns promptly to avoid service disruptions.
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Anticipate potential miscommunications and take proactive steps to prevent delays.
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Foster a team-oriented environment built on respect, accountability, and collaboration.
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Support seamless coordination between teams to enhance overall guest experience.
Skills and Experience
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Restaurant management experience, preferably in a leadership role, with a strong understanding of industry operations.
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Proven ability to lead and motivate teams to deliver exceptional customer service.
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Proficient in implementing standard operating procedures, managing inventory, and controlling costs.
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Excellent organizational and multitasking skills in a fast-paced environment.
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Attention to detail and commitment to cleanliness and presentation standards.
Requirements
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Flexibility to work varying shifts, including weekends and holidays.
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Strong communication skills for effective interaction with staff, customers, and vendors.
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Knowledge of industry trends and health/safety regulations.
Basecamp Resorts and Everwild are an equal opportunity employer, dedicated to building a workplace that values diversity and ensures equal opportunities for all. We are committed inclusion; we celebrate differences and actively welcome applications from individuals of underrepresented backgrounds and communities. We comply with all applicable laws that prohibit discrimination when making all decisions about employment. If you would like to enquire about an adjustment, or need assistance with completing the application process, please contact Beth at [email protected] to discuss your needs confidentially.
Full time and permanent
Full Time = 40 hours per week
