This position are responsible for the preparation of high-quality food in a timely, efficient, safe and consistent manner in a fast-paced environment, while maintaining the organizational ability to identify and act on job duties quickly and effectively. We also take the time to smile and grow our team environment. We believe our people are the strength of our organization!

Job Duties
• Responsible for the daily preparation of food items in assigned kitchen stations
• Sets up station according to restaurant guidelines
• Prepares all food items as directed in a safe and timely manner
• Follows recipes, portion controls, and presentation specifications as set by the restaurant
• Restocks all items as needed throughout shift
• Cleans and maintains station in practicing good safety, sanitation, organizational skills
• Has understanding and knowledge to properly use and maintain all equipment in station
• Assists with the cleaning, sanitation, and organization of kitchen, walk-in coolers, and all storage areas
• Prepare special dishes for customers with food allergies or preferences
• Ensure that the correct quantities are prepared to meet daily needs
• Follow proper reporting procedures for accidents and incidents to ensure follow-up and prevention
• Adhere to all Health and Safety regulations, including use of hazardous materials and fire safety
• Performs additional responsibilities as requested by the Chef, Sous Chef or Kitchen Manager

Qualifications
• High school diploma or GED equivalent.
• Professional diploma or food services management preferred
• Minimum 2 years of cooking experience in a professional kitchen required.
• Demonstrated knowledge of food and catering trends, quality, production, sanitation, food cost controls, and presentation required
• Knowledge of methods and procedures for serving food, principles of sanitation, and principles of safe food handling required
• Highly flexible, with solid interpersonal skills that allow one to work effectively in a diverse working environment
• Highly effective communication and teamwork skills
• Attention to detail in all areas of work
• Superior time management skills, multitasking skills, and the ability to prioritize tasks with minimal supervision
• Strong problem identification and problem resolution skills
• Background Check will be required upon hire.
• Gratuities are extra and not included in the posted rate range.

Responsibilities

·         Leads kitchen team in Executive Chef's absence

·         Provides guidance to junior kitchen staff members, including, but not limited, to line cooking, food preparation, and dish plating

·         Oversees and organizes kitchen stock and ingredients

·         Ensures a first-in, first-out food rotation system and verifies all food products are properly dated and organized for quality assurance

·         Keeps cooking stations stocked, especially before and during prime operation hours

·         Hires and trains new kitchen employees to restaurant and kitchen standards

·         Manage food and product ordering by keeping detailed records and minimizes waste, plus works with existing systems to improve waste reduction and manage budgetary concerns

·         Supervises all food preparation and presentation to ensure quality and restaurant standards

·         Works with Executive Chef to maintain kitchen organization, kitchen cleanliness, staff ability, and training opportunities

·         Assists Executive Chef with menu creation

·         Coordinates with restaurant management team on supply ordering, budget, and kitchen efficiency and staffing

·         Ensure that kitchen activities operate in a timely manner.

·         Resolve customer problems and concerns personally.

·         Create schedules for kitchen employees and evaluate their performance.

·         Adhere to and implement sanitation regulations and safety regulations.

Requirements

·         Minimum of 2 years’ experience in a Supervisory position or higher

·         Minimum of 5 years combined experience in the trade of cook

·         Extensive knowledge of food handling and sanitation standards

·         Culinary Education Trade Papers, Red Seal or Equivalent required

·         Food Safe Certification

·         Membership of local Culinary Association is considered an asset

·         Background check required upon hire.

As a key floor leader, you will help set the stage each day, ensuring our service environment is polished, efficient, and welcoming. This role is ideal for someone who thrives in a fast-paced, guest-centred setting and is ready to develop their leadership skills in a refined, upscale private club environment.

You will play a critical part in fostering a culture of teamwork, trust, and exceptional hospitality while supporting staff in real time and ensuring our members feel valued and well cared for during every visit. This is not a server position.

Key Responsibilities

• Assist with supervising FOH team members, including hosts, bartenders, servers, and expo
• Build strong relationships with members by learning their preferences and anticipating their needs
• Greet members and guests warmly and professionally upon arrival
• Assist with the daily operational flow of 61 and other FOH dining spaces
• Support hands-on training to ensure the team understands expectations and service standards
• Maintain clear, respectful communication with all departments
• Participate in pre-shift meetings to communicate goals and recognize achievements
• Assist with the timely and thoughtful resolution of member concerns
• Lead by example through professionalism, accountability, and a member-first mindset
• Help ensure proper floor coverage and support throughout all service periods
• Foster a positive work environment built on trust, open communication, and mutual respect
• Provide real-time coaching and support for staff performance and service execution

Qualifications

• 1–2 years of experience in hospitality, food & beverage, or customer-service leadership
• Strong interpersonal, communication, and problem-solving skills
• Ability to lead by example and support team members effectively
• A passion for creating warm, memorable guest experiences
• Confidence in fast-paced environments and the ability to remain calm under pressure
• Flexibility to work evenings, weekends, and holidays as required
• Proserve / alcohol service certification (as applicable)

Compensation

• We offer a competitive compensation package based on experience and qualifications

If you’re ready to grow your leadership skills and help us deliver exceptional service at one of Edmonton's premier private clubs, we’d love to hear from you.

Responsibilities:

• Set up and break down banquet tables, including laying linens, setting up tableware, and arranging centrepieces

• Serve food and drinks to guests in a timely and courteous manner, including refilling drinks as needed

• Assist with organizing and setting up events and meetings

• Maintain a clean and organized work environment, including adhering to cleaning schedules and safety protocols

• Handle customer complaints and concerns with grace and professionalism

• Other duties as assigned

Qualifications:

• Previous experience as a banquet server is preferred

• 1 year of bartending experience is required

• ProServe Certification

• Strong customer service skill

• Ability to multitask and handle a high-volume workload

• Ability to lift and carry heavy objects (up to 50 pounds)

• Ability to stand for long periods of time

• Fluency in English is required; additional language skills are a plus

Perks:

• Competitive salary

• Employee discounts on food and drinks

• Opportunities for advancement within the company

• Professional development opportunities

• Positive and supportive work environment

At The Royal Glenora, you’ll join a team that prides itself on delivering personalized, top-tier service in a beautifully appointed and welcoming setting. Our members expect the best, and we empower our team to rise to that standard every day.

We are currently seeking a driven, detail-focused, and people-first Assistant Front of House Manager to help lead our dynamic operations. In this role, you will be a key floor leader, setting the stage each day to ensure our service environment is polished, efficient, and welcoming for both members and staff.

If you’re looking for an opportunity to grow your leadership skills, make a meaningful impact, and be part of a forward-thinking team that values innovation and service excellence, this is the place for you. Come work where your ideas matter, your career is supported, and every day brings new opportunities to shine.

Key Responsibilities

Operations & Service Leadership

• Assist in managing the daily operations of the dining room, lounge, food outlets, and member events
• Lead by example on the floor, ensuring a polished, efficient, and welcoming service environment
• Set the stage for service each day by preparing the floor, guiding the team, and upholding Royal Glenora standards
• Maintain a strong presence during service and actively engage with members to ensure satisfaction

Team Leadership & Development

• Supervise, coach, and support service staff, fostering a culture of accountability and professionalism
• Assist in training and onboarding team members, supporting ongoing development and performance improvement
• Promote a collaborative, positive, and adaptable team environment

Member & Guest Experience

• Champion a member-first approach by delivering personalized and engaging service experiences
• Address member inquiries and resolve concerns promptly and professionally
• Gather feedback and contribute ideas to continuously enhance the member experience

Food & Beverage Coordination

• Collaborate closely with kitchen, bar, and events teams to ensure seamless service execution
• Support the planning and delivery of club functions, private events, and seasonal offerings
• Ensure consistency in service standards, presentation, and overall guest experience

Administrative & Financial Support

• Assist with inventory management, ordering, and cost control initiatives
• Support the implementation of service standards, safety procedures, and operational policies
• Contribute to efficient labour deployment and cost-conscious decision-making

Updated Qualifications

• 2–4 years of supervisory experience in food & beverage, hospitality, or private club environments
• Proven ability to lead teams in a fast-paced, service-driven environment
• Strong communication, leadership, and interpersonal skills
• High attention to detail with a passion for delivering exceptional service
• Experience with POS systems, inventory management, and basic cost controls
• Flexible availability, including evenings, weekends, and holidays
• ProServe
• Successful completion of a background check

Compensation

• We offer a competitive compensation package based on experience and qualifications

• Responsible for the daily preparation of food items in assigned kitchen stations
• Sets up station according to restaurant guidelines
• Prepares all food items as directed in a safe and timely manner
• Follows recipes, portion controls, and presentation specifications as set by the restaurant
• Restocks all items as needed throughout shift
• Cleans and maintains station in practicing good safety, sanitation, organizational skills
• Has understanding and knowledge to properly use and maintain all equipment in station
• Assists with the cleaning, sanitation, and organization of kitchen, walk-in coolers, and all storage areas
• Prepare special dishes for customers with food allergies or preferences
• Ensure that the correct quantities are prepared to meet daily needs
• Follow proper reporting procedures for accidents and incidents to ensure follow-up and prevention
• Adhere to all Health and Safety regulations, including use of hazardous materials and fire safety
• Performs additional responsibilities as requested by the Chef, Sous Chef or Kitchen Manager

• High school diploma or GED equivalent.
• Professional diploma or food services management preferred
• Minimum 2 years of cooking experience required with some banquet experience.
• Demonstrated knowledge of food and catering trends, quality, production, sanitation, food cost controls, and presentation required
• Knowledge of methods and procedures for serving food, principles of sanitation, and principles of safe food handling required
• Highly flexible, with solid interpersonal skills that allow one to work effectively in a diverse working environment
• Highly effective communication and teamwork skills
• Attention to detail in all areas of work
• Superior time management skills, multitasking skills, and the ability to prioritize tasks with minimal supervision
• Strong problem identification and problem resolution skills
• Background Check will be required upon hire.
• Gratuities are extra and not included in the posted rate range.