7 meilleures offres (front of house manager, kelowna, bc) (à pourvoir)

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il y a 9 jours
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The Canadian Brewhouse —Kelowna, BC
- De 19 $ à 22 $ de l’heure
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FOH Manager
Copper Brewing Co. —Kelowna, BC
You'll lead our front of house teams, own the schedule and labour, coordinate our private events, hold the standards that keep both rooms running well, and make…
De 55 000 $ à 65 000 $ par an
Postuler rapidement
il y a 9 jours
Front of House - Server
Moxies —Kelowna, BC
Exhibit serving essentials such as helping to create guests orders, answering menu inquiries, running food, and supporting those around you.
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Je souhaite recevoir la dernière alerte emploi pour les postes de ce type : front of house manager (kelowna, bc)

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FOH Manager

Copper Brewing Co.
Kelowna, BC

Postuler rapidement

Détails du poste

Temps plein
Il y a 9 jours

Avantages

Assurance Maladie Complémentaire
Nourriture à Prix Réduit ou Gratuite

Compétences

Hospitalité
Serving It Right
Baccalauréat
Leadership
Restauration

Description complète du poste

FRONT OF HOUSE MANAGER

https://porters-copper-foh.sean-514.workers.dev/

Copper Brewing Co. & Porter's Kelowna — Kelowna, BC

Full-time | $55,000–$65,000 base salary + tips ($20,000–$30,000/year) + group benefits

ABOUT US

We're two connected hospitality businesses with one team behind them. Copper Brewing Co. is a 21,000L craft brewery with 20 taps, multiple BC Beer Awards gold medals, and a dog-friendly patio. Porter's is our breakfast and brunch spot — currently ranked #1 on Yelp for Kelowna breakfast/brunch.

We're locally owned and operated, community-rooted, and serious about doing things well. We're looking for one strong leader to run the front of house — and coordinate our private events — across both venues.

THE ROLE

This is a true operator role, not a passive floor manager position. You'll lead our front of house teams, own the schedule and labour, coordinate our private events, hold the standards that keep both rooms running well, and make day-to-day decisions that protect both the guest experience and the health of the business. You'll report directly to ownership, work closely with kitchen leadership, and have real authority to match the accountability.

This is a full-time role with a schedule that includes evenings, weekends, and holidays — the times our rooms are busiest and leadership matters most.

By the end of July, you'll also take ownership of private event coordination — roughly eight events a month across both venues. It's a manageable, rewarding part of the role: helping guests plan, locking in the details, and making sure each event runs smoothly.

WHAT YOU'LL DO

Lead the front of house teams at both venues — set the tone, the pace, and the standard
Build weekly schedules from forecasted sales and labour targets, and manage FOH labour through weekly review
Train staff, give clear feedback, and hold the team accountable to standards
Handle guest issues calmly and with maturity — turning problems into loyal regulars
Coordinate private events end to end: inquiries, details, logistics, and day-of execution (transitioning into this role by end of July)
Manage reservations, floor flow, staffing levels, and smooth shift execution
Keep checklists and opening/closing procedures completed and consistent
Communicate clearly with ownership, kitchen leadership, and the floor
Use our systems — Deputy (scheduling) and Operandio (checklists/SOPs) — to keep operations tight
Protect the business from waste and preventable problems before they happen

WHO THRIVES HERE

The people who do well in this role:

Have 3+ years of restaurant, bar, or hospitality leadership experience (multi-unit or events experience is a strong plus)
Treat labour targets and standards as part of the job, not optional extras
Are comfortable having direct, respectful conversations and following through
Solve problems and bring solutions rather than waiting for direction
Genuinely care about hospitality and understand that great service and a healthy business go together
Stay calm and clear when a shift gets busy
Love meeting new people and understand the importance of building guest relationships
Take ownership — they see a problem as theirs to fix, not someone else's
Are organized enough to juggle the floor and event planning without dropping either
Want real responsibility and the authority that comes with it

Comfort with scheduling/labour tools (Deputy, 7shifts, or similar) and POS systems is an asset. Serving It Right certification (or willingness to obtain) required; FOODSAFE is a bonus.

WHAT WE OFFER

Base salary of $55,000–$65,000/year, based on experience
Tips on top of base — typically $20,000–$30,000/year — bringing realistic total earnings to roughly $75,000–$95,000/year
Group benefits plan
A real leadership seat with genuine decision-making authority
Two established, well-regarded venues with a loyal local following
Staff dining perks across both businesses
A supportive, locally-owned environment where good work is recognized
Room to grow as the business grows

HOW TO APPLY

To apply, email us your resume and tell us — in your own words — why you'd be a good fit for this role.

We read every application and reply to candidates we'd like to meet. We can't wait to hear from you!

Pay: $55,000.00-$65,000.00 per year

Benefits:

Discounted or free food
Extended health care

Work Location: In person

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