Front of House Manager - JOEY Yorkdale

As a Front of House Manager at JOEY Yorkdale, you will oversee the daily operations of the restaurant, ensuring a high-performing team delivers exceptional service. Your responsibilities include recruiting and developing talent, managing floor operations, and executing strategic planning goals while enhancing the guest experience. You’ll also focus on maintaining high standards in product and profit management.

To qualify for the Front of House Manager role at JOEY Yorkdale, you should possess 1-3+ years of experience in team leadership. A proven track record of developing and inspiring teams is essential. Additionally, you need strong budgeting and forecasting skills, and an attention to detail that will help elevate the guest experience.

The JOEY Accelerated Leadership Program is a three-month fast-tracked development initiative designed for Front of House Managers. It equips you with essential skills to lead a multi-million-dollar restaurant effectively while honing your abilities in people development. This program empowers you to thrive in a dynamic environment and prepares you for future leadership opportunities.

JOEY Yorkdale is committed to the continuous growth of its Front of House Managers. We provide ongoing leadership development courses, tuition subsidies for education and professional accreditation, and access to mental and physical health support plans. Our aim is to help you feel empowered and successful in your career journey.

Yes! At JOEY Yorkdale, we understand the importance of work-life balance, which is why we offer flexible scheduling to accommodate your personal and family needs. This supports our Front of House Managers in managing their commitments while thriving in their roles.

To motivate my team as a Front of House Manager, I focus on creating a positive work environment where everyone feels valued. I engage in open communication, set clear goals, and celebrate achievements to keep morale high. Additionally, I provide opportunities for professional development to help team members reach their full potential.

In a busy restaurant environment, I prioritize organization and communication. I ensure that every team member knows their roles and responsibilities, allow flexibility to adapt to peak hours, and encourage teamwork to handle high-pressure situations efficiently without compromising service quality.

My experience with budget management involves analyzing previous sales data, forecasting future needs, and monitoring ongoing expenses. I track performance metrics to ensure profitability and implement cost-saving measures without compromising guest satisfaction or quality.

When conflicts arise within my team, I address them promptly and directly. I listen to each party's concerns and facilitate an open discussion to find common ground. My approach focuses on finding solutions that restore harmony and understanding while reinforcing our team's values.

To enhance guest experiences, I emphasize the importance of personalized service. I teach my team to engage guests, anticipate their needs, and provide prompt attention. Regular training and feedback are also key in reinforcing service excellence and gathering insights for continuous improvement.

When hiring for my team, I prioritize qualities such as enthusiasm, adaptability, and integrity. Skills can be taught, but having a positive attitude and a willingness to learn are essential for creating a cohesive team that thrives under pressure.

In my previous role, I implemented a guest feedback system that allowed us to collect and analyze customer input. By addressing concerns and recognizing trends, we improved our service offerings, which led to a 20% increase in repeat customers over six months.

To ensure consistent service quality, I conduct regular training sessions and set clear performance standards. I encourage peer mentoring and provide constructive feedback to help team members improve. Recognizing achievements also motivates the team to maintain high-quality service.

My approach to team development is centered on individualized growth plans. I take the time to understand each team member's strengths and areas for improvement, provide tailored coaching, and create opportunities for them to learn new skills and take on additional responsibilities.

For a new restaurant opening, I would conduct thorough planning, ensuring that all systems are in place from training staff to inventory management. I believe in building a strong team before launch and creating a buzz in the community to ensure a successful opening day.