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
Start Date for all positions: As soon as Possible
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BAR MANAGERS
Position Title: Bar Manager
Available Positions: Five (5)

Terms of employment:
• Permanent – Full-time / Morning, Day, Evening, Night and Weekend;
• Wage – $23.08 – $24.08/hour for 36-40 hours per week;
• Affordable Accommodations are available.

JOB SUMMARY
Bar Mangers are charge of the main bar area, you will report to the owner, but you are in charge of overseeing the other bartenders’ performance and schedules. As a Bar Manager you must also be able to perform the same functions as the other bartenders.

JOB DESCRIPTION/MAIN DUTIES
Responsibilities and essential job functions include but are not limited to the following:
• Ensuring optimal performance by being a presence on the floor to support and lead the team to deliver service excellence, manage shift schedule to control labour costs;
• Help to drive revenue and profit through the development and implementation of strategies, practices and promotions while in keeping with the overall concept, by understanding the critical cost of liquor cost;
• Execute and implement all national marketing initiatives, local store marketing programs and dining room/bar promotions;
• Handle guest concerns and react quickly and professionally;
• Maximize revenues by communicating regularly with the Food and Beverage teams to implement agreed upon strategies, practices and promotions;
• Follow policies, procedures and service standards to achieve bar and environment cleanliness;
• Complete understanding of routines in the bar, including prep charts, and all bar prep skills;
• All bartending techniques taught and practiced, lead the bar team by demonstrating excellent product knowledge;
• Follow all safety and sanitation policies when handling food and beverage as outlined in the Health and Safety program;
• Inventory management and bar organization, ordering and receiving, including invoice tracking – conduct weekly inventories to ensure adequate supply of beverages and supplies;
• Conduct and maintain accurate daily records on beer counts, draft usage, waste, inventory, bar costs and P.O.S;
• Other duties as assigned.

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;
• Education – Completion of a college or other program related to hospitality or food and beverage service management or Completion of secondary school with two to three years of experience in the food service sector with relevant supervisory experience;
• 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;
• Ability to manage multiple priorities and meet strict deadlines.

CONTACT INFORMATION:
Email: [email protected] or Fax: 647-723-0432
When applying please use Reference# EGPBM5
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FRONT OF HOUSE SUPERVISORS
Position Title: Front of House Supervisor
Available Positions: Seven (7)

Terms of Employment:
• Permanent – Full-time / Morning, Day, Evening, Night and Weekend
• Wage – $19.00 – $22.00/hour for 36-40 hours per week
• Affordable Accommodations are available

JOB DESCRIPTION/MAIN DUTIES
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

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;
 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 – [email protected] or fax: 647-723-0432
When applying please use Reference# EGPFOHS7
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HEAD CHEF
Position Title: Head Chef
Available Positions: Two (2)

Terms of Employment:
• Permanent – Full-time / Morning, Day, Evening, Night and Weekend
• Wage – $19.00 – $22.00/hour for 36-40 hours per week
• Affordable Accommodations are available

JOB DESCRIPTION/MAIN DUTIES
• Responsible for the day-to-day supervision and cooking/preparation of menu items and specials – including line cooking and plating of meals, monitoring, and overseeing sanitation practices to ensure that team members strictly adhere to the standards and regulations of cleanliness.
• Responsible for the training, re-training, and motivating of staff and giving feedback to all employees (positive and negative)
• Lead and motivate the kitchen team to deliver menu items to the highest standard, and in an efficient manner, to keep food and labour costs within budget
• Understand the importance of food cost, and work closely with the Executive Chef and Sous Chef to maintain a control system to assure quality and portion consistency, as well as reducing food waste
• Working to the highest possible standard of health & safety, ensuring food hygiene standards are always maintained
• Responsible for planning ahead, and delegating to your team members to have adequate supplies and staffing in place
• As a head chef you will take full management of the kitchen team including recruitment, training, development, and shift management.
• Continuously driving customer satisfaction levels through excellent food production, and any quest complaints are dealt with in a professional manner,
• Communicate and participate in plate presentation as well as actively communicate new presentation and concepts
• Inspect all foods are received for quality, quantity, price and weight assurance – ensure all food products are being properly rotated
• Adhere to all policies and ensure that all kitchen policies, procedures, and standards are being followed.
• Conduct staff meetings to communicate with employees, and help develop and direct team to achieve high levels of performance and customer service
• Perform other related duties as required.

SKILLS / REQUIREMENTS:
• Language – English is spoken in the workplace; candidates must have good English.
• Work experience – 3 years to less than 5 years of experience supervising or a combination of experience and relevant education.
• 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.

Skills and Abilities:
• Extensive cooking and production experience in a fast-paced environment. Understanding of quality control, raw materials, and other techniques,
• Excellent people-management, communication, and interpersonal skills,
• Strong problem-solving, organizational and compliance and policy driven,
• Previous leadership experience in restaurant kitchens,
• Excellent work ethic with a high degree of responsibility, with the ability to work cohesively as part of a team and build long lasting relationships.

CONTACT INFORMATION:
Email – [email protected] or fax: 647-723-0432
When applying please use Reference# above.

Required languages: English

Education level: Completion of Secondary (High) School

Required skills: Bar Manager & FOH Supervisor - 1 -2 Years, Head Chef - 3-5 Years

Closest intersection: 100 Street and 99 Avenue