FOH Manager

The Station Taphouse in Port Alberni is still looking for a FOH Manager, and maybe you're exactly who we're looking for. This is a key leadership role overseeing our serving team and all things hospitality, with a real say in how we do things and the standards we hold ourselves to.

It's a full-time salaried position based on 40 hours per week, with pooled tips, benefits, and perks. We're looking for someone who cares about the fine details of restaurant service, works well with a team, and knows how to turn high standards into a great guest experience without losing sight of the people making it happen.

You'll have a direct hand in shaping our systems, developing the team, and setting the tone for service. At least two years of management experience in hospitality is required, but just as important is how you lead, how you work with others, and what you believe great hospitality should look like.

REQUIREMENTS

• Proven experience in a full-service restaurant or high-volume hospitality environment, with previous supervisory or management experience. Experience managing a service team is strongly preferred.
• Strong understanding of full-service restaurant operations, including table service, guest experience, reservations, service standards, staff training, and day-to-day floor management.
• Confident and capable leader who can set clear expectations, hold team members accountable, and create a positive, professional service environment.
• Excellent communication and interpersonal skills, with the ability to work effectively with servers, bartenders, kitchen leadership, management, and ownership.
• Highly organized and detail-oriented, with the ability to manage staffing, scheduling, private events, service systems, tip pool administration, and competing priorities.
• Comfortable working directly on the floor during service. This is a hands-on management position that requires leading from the floor, supporting the service team, and stepping into service when needed.
• Strong judgment and problem-solving skills, with the ability to independently resolve guest and staff issues while knowing when to escalate matters to senior management.
• Experience with POS, reservation, scheduling, and other restaurant technology is an asset. Familiarity with TouchBistro and ResOS is particularly valuable.
• Serving It Right certification (or provincial equivalent) and a strong understanding of liquor service laws and responsible alcohol service.
• Reliable and flexible, with the availability required to support a busy restaurant operation, including evenings, weekends, holidays, and special events.
• A genuine interest in hospitality and developing people, with the ability to coach and mentor team members while maintaining clear operational standards.

COMPENSATION

• Annual salary of $50,000–$55,000 based on experience, plus pooled tips based on an expected schedule of roughly 40 hours per week.
• Generous discounts and perks offered for both Twin City Brewing & The Station Taphouse.
• Positive and supportive team culture with collective goals.
• High-level management role with significant responsibility for the overall front-of-house operation.

COMPANY VALUES

♦ COMMUNITY ♦ PASSION ♦ QUALITY ♦ CONTINUOUS LEARNING ♦ REFLECTION

RESPONSIBILITIES

• Take overall responsibility for the day-to-day operation of the dining room and front-of-house service team, maintaining high standards for hospitality, efficiency, cleanliness, and guest experience.
• Lead, coach, and support the serving team, establishing clear expectations around service standards, professionalism, teamwork, and accountability.
• Work closely with the Bar Manager to coordinate front-of-house operations, ensuring the dining room and bar function as one cohesive service team.
• Work closely with kitchen leadership to maintain strong communication between FOH and BOH, particularly around service pacing, menu changes, allergies, special requests, and operational issues.
• Actively manage the floor during service, monitoring table progress, guest needs, ticket flow, staffing levels, and overall service quality.
• Step into service responsibilities when necessary, including serving tables, running food, assisting with guest needs, and supporting the team during periods of high volume.
• Oversee server training and onboarding, ensuring new team members understand service standards, menu knowledge, POS systems, reservation procedures, liquor regulations, and restaurant expectations.
• Provide ongoing coaching and feedback to FOH team members and address performance issues promptly and professionally.
• Assist with FOH scheduling and staffing plans, ensuring appropriate coverage for expected business levels, private events, holidays, and other high-volume periods.
• Manage and coordinate private rentals of the dining room and the Waystation’s covered indoor patio space, working with clients and the broader management team to ensure events are properly planned and executed.
• Act as a primary point of contact for private event logistics, including staffing requirements, room setup, service expectations, timelines, guest counts, and communication with the kitchen and bar.
• Oversee the administration of the restaurant’s pooled tip system, including accurate tracking, allocation, record keeping, and communication with staff in accordance with company policy and applicable employment requirements.
• Monitor service standards and identify opportunities to improve the guest experience, operational efficiency, staff communication, and profitability.
• Maintain and improve FOH systems, checklists, service procedures, opening and closing standards, and communication processes.
• Monitor guest feedback and respond to concerns with professionalism, urgency, and good judgment, ensuring issues are resolved appropriately.
• Maintain strong knowledge of the menu, beer, wine, cocktails, and current promotions, ensuring the FOH team is equipped to confidently communicate offerings to guests.
• Support inventory awareness and communication between FOH, bar, and kitchen leadership, identifying shortages or operational concerns before they affect service.
• Assist with ordering, purchasing, and other administrative responsibilities related to FOH operations as required.
• Ensure the dining room, service stations, guest areas, and event spaces are consistently clean, organized, properly stocked, and maintained to company standards.
• Ensure all FOH operations comply with food safety requirements, liquor regulations, workplace safety standards, and company policies.
• Participate in management meetings and contribute to broader operational planning, problem solving, and continuous improvement across the restaurant.
• Serve as a key member of the restaurant’s management team, helping translate company goals and standards into consistent day-to-day execution.

SUCCESS IN THIS ROLE LOOKS LIKE:

• The dining room is consistently well staffed, properly prepared, and ready for service without requiring last-minute intervention from senior management.
• Servers understand their responsibilities, service standards, and priorities, and are able to execute their shifts confidently without needing constant direction.
• The FOH team is well trained, supported, and held accountable, with clear expectations and consistent follow-through when standards are not being met.
• Service runs smoothly during both normal and high-volume periods, with the FOH Manager actively identifying and addressing issues before they become larger problems.
• The FOH Manager and Bar Manager operate as a cohesive leadership team, communicating effectively and working together to solve day-to-day operational challenges.
• Communication between FOH and the kitchen is clear, timely, and respectful, with problems addressed collaboratively rather than passed between departments.
• Guest concerns are handled promptly and professionally, with the FOH Manager empowered to resolve issues and protect the overall guest experience.
• Private rentals and events are organized well in advance, communicated clearly to the team, and executed smoothly from setup through completion.
• The Waystation’s covered indoor patio space and other event areas are effectively integrated into the restaurant’s FOH operations when being used for private functions or special events.
• Tip pool administration is accurate, timely, transparent, and consistently managed according to established company procedures.
• FOH systems, checklists, training practices, and service standards are maintained and continually improved rather than relying on individual staff members to remember how things are done.
• The FOH Manager spends their time leading, coaching, and improving the operation rather than repeatedly filling avoidable staffing, communication, or organizational gaps.
• The restaurant maintains a consistently high standard of hospitality regardless of who is working, how busy the restaurant is, or which members of the management team are on site.
• The FOH Manager can identify recurring operational problems, take ownership of finding solutions, and follow through until those solutions become part of the team’s normal way of working.
• Senior management and ownership have confidence that the front-of-house operation is being actively managed, allowing them to focus their attention on broader business priorities rather than day-to-day FOH issues.

This is one of three key management positions within the restaurant and is intended for someone who wants to take genuine ownership of the front-of-house operation. The FOH Manager will have significant responsibility for the people, systems, and guest experience that make service successful, while working closely with the Bar Manager, Kitchen Manager, and ownership to keep the entire operation moving in the same direction.

Pay: $60,000.00-$75,000.00 per year

Benefits:

• Dental care
• Discounted or free food
• Extended health care
• Life insurance

Work Location: In person