Restaurant Disposables jobs in Ontario

Front of House Manager

No Vacancy | Toronto, ON

No Vacancy is looking for a Front of House Manager to lead guest-facing operations and take ownership of the floor. This is a hands-on leadership role for someone who thrives in a fast-paced, high-volume environment and knows how to build a team around real hospitality standards.

This role is built for the floor, not the office. Admin is kept minimal by design — the majority of your shifts are tipped, working service alongside your team rather than buried in paperwork.

What You'll Do

Guest Experience & Service Standards

• Lead the delivery of an exceptional guest experience from arrival through departure
• Uphold service standards, hospitality expectations, and brand values across every guest interaction
• Keep the dining room clean, organized, and presented to the highest standard
• Respond promptly and professionally to guest feedback and resolve service issues in the moment

Front of House Operations

• Oversee day-to-day FOH operations, including opening/closing procedures, floor management, and service flow
• Ensure operations run efficiently and in full compliance with health, safety, and liquor service standards
• Build and maintain clear systems, service sequences, table management processes, and SOPs
• Ensure proper setup, maintenance, and presentation of all FOH areas throughout service

Ordering & Scheduling

• Place and manage FOH supply orders (bar, glassware, service ware, disposables, cleaning supplies) based on par levels and anticipated volume
• Track inventory counts and flag discrepancies or shrinkage
• Manage vendor relationships and delivery schedules to avoid service gaps
• Build weekly FOH schedules aligned to forecasted volume, reservations, and events
• Balance labour cost against service needs — right people, right shifts, right sections
• Manage shift swaps, call-offs, and last-minute coverage

Team Leadership & Development

• Hire, train, supervise, and develop your FOH team
• Build a culture of professionalism, urgency, consistency, and accountability
• Manage scheduling, performance, and daily workflow across the team
• Coach on the floor, in real time — not through memos

Cross-Functional Collaboration

• Work closely with ownership and kitchen leadership to keep FOH and BOH in sync
• Support and execute special events, activations, and business initiatives
• Maintain strong communication with the kitchen throughout service
• Foster a positive, team-oriented atmosphere that supports staff wellbeing and operational excellence

What You Bring

• 3–5 years of restaurant management experience, ideally in high-volume bar/restaurant or nightlife-adjacent hospitality
• Smart Serve certified (or willing to obtain)
• Strong floor presence — comfortable leading service, not just scheduling it
• A track record of hiring, training, and developing FOH staff
• Sharp judgment under pressure and a genuine passion for guest experience

What We Offer

• Mostly tipped shifts — minimal time pulled into back-office admin
• A fast-paced, high-energy venue with a strong team culture
• Room to grow within a multi-venue hospitality group

Pay: $50,000.00-$80,000.00 per year

Work Location: In person