Front of House Manager (SFU Dining Commons)

Job function: Ensure Customer & Client needs are met in all areas at the dining hall.

Overview: This is a 7 day per week operation that is open 24 hours per day. This unit has a team of approx. 150 unionized associates.

Duties:

• Build and maintain positive relationships with customers, SFU stakeholders, Residence Management, Residence Life, and the Dining Commons management team.
• Deliver exceptional customer service, respond to guest feedback, and accommodate diverse dietary needs in collaboration with the culinary team.
• Oversee daily front-of-house operations, including floor inspections, service standards, cleanliness, menu signage, and operational readiness.
• Execute established promotional calendars, special events, and initiatives to enhance the dining experience.
• Supervise, coach, and support unionized associates, fostering a positive, productive, and respectful work environment.
• Support recruitment, onboarding, and training of new associates in accordance with Compass standards.
• Review daily staffing schedules, coordinate sick-call coverage, conduct shift briefings, and ensure compliance with the collective bargaining agreement.
• Review and approve employee timecards, including overtime, sick pay, and time adjustments, in accordance with company policies.
• Manage daily cash-handling procedures, including cash float distribution, cash reconciliation, preparation of bank deposits, and secure placement in the accounting safe for courier collection.
• Monitor and maintain compliance with quality assurance, occupational health and safety, food safety, sanitation, and security standards in collaboration with the culinary and management teams.
• Complete required operational inspections, audits, and documentation, ensuring records remain accurate and up to date.
• Maintain effective communication between shifts through detailed management logbook entries, shift handovers, and timely escalation of operational concerns.

Qualifications

• 3+ years of experience in food service management or hospitality operations.
• Strong knowledge of food safety regulations and best practices.
• Excellent organizational and communication skills.
• Experience with sustainability initiatives and waste management preferred.

• Ability to adapt to a dynamic, creative environment.
• Previous experience in a unionized workplace is an asset.