Here at Earls we are in need of Six (6) Experienced, Ambitious and Energetic Front of House Supervisors!

Come and join our team at Earls in Grande Prairie, Alberta and experience first-hand our team working environment and culinary excellence!

Company Operating Name: Earls Restaurant Grande Prairie

Legal Business Name: Earls Restaurants (Grande Prairie) Ltd

Business and Location of Work Address: 9825 100 St, Grande Prairie AB T8V 6X3

Position Title: Front of House Supervisors

Available Positions: Six (6)

Start date: As soon as Possible

Terms of Employment:

• Permanent – Full-time;
• Morning, Day, Evening, Night and Weekend;
• Wage - $17.00 - $20.70/hour for 36-40 hours per week;
• Affordable Accommodations are available.

Skills / Requirements

  Language – English is spoken in the workplace; candidates must have good English communication Skills;

Work experience – 1 years to less than 2 years of experience or a combination of experience and relevant education;

Completion of secondary school, or a combination of relevant education and experience in the food service sector with relevant supervisory experience; or

Completion of a community college program in food service administration, hotel and restaurant management or related discipline;

Excellent communication and interpersonal skills are required with strong problem-solving, organizational and management skills;

Ability to work in a fast-paced environment, willing to work split shifts when required;

Ability to stand for extended periods of time with some lifting required.

Contact Information

Email - liz@canadianportalimmigration.ca or fax: 647-723-0432

When applying please use Reference# EGPFOHS6

The Basics:

1.       Host and seating system

2.       Coordination of staff, hiring, training, evaluation, auditing, and delegation of duties as necessary

3.       Server and section size

4.       Bill times and food quality

5.       Routines, setting staff schedules

6.       Resolutions of customer complaints – being responsive and considerate of restaurant patrons needs

7.       Control of inventory

Front Door

·         Controlling flow, not double seating

·         Updating section sizes, ensuring no one over 16 seats

·         Auditing hostess routine and giving feedback

·         Meeting guest for the first time and waking them in

·         At the front door until 80% of flow has been seen

The Bar

·         Auditing flow and impacting bar bill times, drink quality and drink running including but not limited to, slush drink consistency, wine glass polishing, Cocktail garnishes, consistency, and specs

·         Auditing bartender routine and giving feedback

·         Impacting service

·         Auditing and impacting environment

The Pass

·         Auditing flow and impacting food quality and bill times

·         Auditing expeditor routine and giving feedback

·         Auditing kitchen for critical path to bill times and giving feedback

·         Auditing and impacting environment

The Floor

·         Control section sizes

·         Auditing and impacting Server routines

·         Meeting every guest, touching every table

·         Auditing and impacting environment