Front of House Team Captain

Work with passion and integrity to create a great work environment in collaboration with the General Manager and kitchen team.,Support the General Manager to meet daily front of house (FOH) operations and sales objectives, including ensuring aspects of the location's inventory management process and food management process such as orders, food quality, waste management, safety and hygiene standards are being met.,Execute daily shift planning, organization and implementation of operational routines and activities for the FOH team (use deployment tool to assign daily tasks during peak and non-peak times).,Act as a role model by respecting and enforcing the policies and procedures of MANDY'S Gourmet Salads and being a MANDY'S product knowledge guru.,Support the General Manager in ensuring the FOH team's work meets and/or exceeds company quality, service and guest standards by supervising and providing guidance to team members on operational and procedural matters.,Assist the General Manager in developing FOH team members by providing continuous feedback and following up on individual goals.,Prepare and run the daily FOH team rallies.,Plan and manage the daily FOH team break schedule.,Partner with BOH Team to monitor guest order wait times, respond to guest complaints and take all necessary actions to support turning dissatisfied guests into returning customers.,Submit daily reporting requirements (ex: Shift notes, Cash Management process etc.).,Assist General Manager in the recruitment process for new FOH team members.,Constantly review FOH operations to identify opportunities for improvement.,Execute administrative tasks and other tasks as requested by the General Manager.

High-School Diploma or equivalent.,Previous sales experience.,1 year of leadership/supervisor experience in a restaurant, retail or hospitality setting preferred.,Possess a degree in a culinary field or the hospitality industry (asset).,Ability to quickly grasp facts, an analytical mind, facility with numbers, attention to detail and the ability to make decisions are required.,Team spirit, leadership and good communication skills are required.,French required.,Confidence, integrity, ability to manage stress, energy, autonomy, initiative, flexibility and a focus on quality and organization are required.,Adhere to and enforce company policies, programs and meet compliance needs.,Comfortable in fast-paced and continuously changing environments.,Able to stand for long periods of time and/or work around heat.,Can work around others in close quarters.,Capable of lifting up to 25 pounds.

High-School Diploma or equivalent, Culinary/Hospitality degree (asset)

Able to stand for long periods of time, Work around heat, Work in close quarters, Capable of lifting up to 25 pounds