Job Description

Company DescriptionOpening soon on the Halifax waterfront in the new Queen\xe2\x80\x99s Marque district, this new fine dining concept will explore the natural landscape of Canada with a focus on our Maritime provinces. Here, our Chefs are passionate about showcasing the region\xe2\x80\x99s most exceptional fish, flora and fauna\xe2\x80\x94sourced within a 100km radius\xe2\x80\x94curating an authentic expression of time and place.Exuding professional grace, expertise and warmth at every opportunity, our team will work together to forge an honest connection between the kitchen and the table. Taking a genuine and down-to-earth approach to hospitality, Front of House staff intuitively adapt to the unique needs of each guest and ensure everybody leaves feeling that their experience was well worth the journey.What\'s in it for you?

• Competitive salary
• Paid vacation, sick, and personal days
• Gratuity sharing
• Health, Dental and Visions benefits with Enhanced Mental Health Coverage
• Discounted gym membership and Employee Assistance Program
• Group Life & Disability Insurance
• Management Uniform/ Clothing Reimbursement
• Monthly dining allowance for all O&B and Freehand locations
• 50% Dining Discount for all O&B and Freehand locations
• RRSP Matching
• Tuition Reimbursement
• O&B is one of Canada\xe2\x80\x99s largest hospitality companies with many internal career opportunities. We have restaurants, food halls, and catering teams in Alberta, Ontario, Quebec, and Nova Scotia.

The Day to Day:

• Achieving the highest service standards and exceeding a high guest expectation daily
• In conjunction with the FOH/BOH management teams, accomplish human resources objectives by recruiting, selecting, orienting, assigning scheduling, and reviewing
• Effectively enforce company policies and procedures
• Achieve operational objectives of all outlets by preparing and completing action plans, implementing productivity, quality and standards of service
• Work closely with the Events and Private Dining to ensure successful day to day operations of private dining events
• Resolve associate and/or guest conflict through service recovery and implement change when necessary
• Liaise with the BOH Management Team to control costs by reviewing portion control and quantities of preparation, minimizing waste
• Estimate food and beverage consumption and place orders with suppliers
• Maintain budget and employee records
• Prepare payroll and monitor records
• Avoid legal challenges by following all company and government legislations
• Arrange for maintenance and repair of malfunctioned equipment
• Develop managers and employees by ensuring regular one-on-ones, training and development, coaching and performance evaluation
• Create an engaging and energetic environment where all associates work as a team
• Generate growth and restaurant sales through marketing initiatives
• Regularly conduct P&L reviews to analyze financial metrics

Qualifications

• A minimum of 5 years progressive experience within the hospitality industry
• Experience in a similar environment
• Self starter, flexible, and able to work independently
• Ability to multi-task, and change priorities constantly as needed in a fast paced environment
• Ability to conduct written and verbal performance reviews
• Strong business acumen
• Must possess excellent verbal and written communication skills
• Exceptional organizational skills
• Post-secondary Degree/Diploma in Hospitality Management, Food and Beverage Management and/or equivalent an asset

Additional Information** We thank all applicants for their interest in Freehand Hospitality Restaurants; however, only suitable candidates will be contacted to continue the application process. **Freehand Hospitality\'s Diversity CommitmentAt Freehand Hospitality, we are committed to treating every employee with dignity and respect. We strive to be fair and just, and create working environments where our employees can be at their best.

Freehand Hospitality