TheRestaurant Supervisoris responsible for assisting with opening, closing and the daily operations of the restaurant withinStanley Park Pavilion.They ensure the best possible Food & Beverage experience for both Guests and Team Members alike atStanley's Bar & Grill.It is the supervisor’s duty to ensure all required tasks are completed, daily goals are attained, and guest expectations are being exceeded.In addition, theRestaurant Supervisorassists theStanley Park PavilionLeadership Team in evaluating the quality and value of the guest’s Food & Beverage experience and communicates any current ideas or concerns. Through leadership and motivation, they will promote the principles, core values and vision of theCapilano Group.Essential Duties & ResponsibilitiesWorks with the Food and Beverage Assistant Manager to oversee the daily operations of Stanley’s Bar &GrillFollows; Food Safe guidelines and training Team Members on company standards of handling, preparation and presentation of menu itemsMonitor and manage guest flow, seating, and reservation systems to maintain optimal dining conditionsEnsures replenishment of stock and cleanliness of RestaurantCommunicates and submits orders with suppliers and receives supplier ordersOrganizes daily and weekly cleaning schedulesCommunicates with the Assistant Restaurant Manager, Supervisors and other department managersEnsure serving team accurately places food orders in a timely manner, while acknowledging all guestsWork with the culinary team to ensure food orders are received accurately, and that food storage areas are kept clean and tidyEnsure all opening,



closing and other duties are completed dailyBe proactive in attracting guests to the restaurant by creating connections with Pavilion guests,Assist with daily monitoring and tracking of Guest feedback (informal and formal guest surveys)LeadershipBe actively involved in training all Front of House Team MembersLead by example to drive sales while maintaining exceptional guest serviceParticipate in ongoing coaching of Front of House Team Members; be proactive in performance management daily with the teamEnsure specific work procedures and priorities are communicated on a daily, weekly and monthly basisReview team member productivity to achieve objectives; provide one‑on‑one coaching to develop and strengthen the teamBe a positive role model; display high energy even during slower periods; consistently set an exampleFoster a positive and motivating team environment to promote employee engagement and satisfactionEnsure professional representation of the restaurant by all team membersFollow and communicate company and department guidelines as outlined in manuals, policies and proceduresGeneral Operations, Sales and ProfitabilityEnsure all scheduled shifts are being filled and communicated; identify schedulerequirements to ensure maximum coverage during all business times (peak and non‑peak), working within budgetEnsure that liquor inventory is maintained and secureLead efforts to protect company assets through loss prevention education, polices and awarenessTrain Front of House team members on proper cash handling procedures and policiesEnsure daily sales goals are metAssist in reconciling revenue inaccuracies with accounting i.E. floats,



cash outsSafety ResponsibilitiesKnowand communicate the health and safety requirements & regulations and ensure they are followedEnsure Team Members follow Capilano Group health and safety policies and proceduresEnsure all food & beverages are labeled and dated as required by Health and Safety regulationEnsure appropriate personal protective equipment & clothing is available, properly worn when required, properly inspected and maintainedEnsure Team Members are made aware of all known hazards in the area where they workCooperate with the JOHS Committeeor any person carrying out Occupational Health and Safety dutiesEnsure your ability to work without risk to your health and safety or any other person’s safety is not impaired by alcohol, drugs or other causesBe alert to hazards and immediately report hazards, defective equipmentor concerns to yourmanagerTake every reasonable precaution to ensure protection of Team MembersQualifications1 to 2 years of supervisory experience in a similar Food & Beverage venuePOS experience or previous knowledge of Profitek System, an asset“Food Safe” certification Level 1 an asset or willing to obtain“Serving it Right “certificationMust be of legal drinking age as supervising in licensed areasCan handle stressful situations and meet fluctuating and demanding needsSecond Language is an assetConsiderationsThe ideal candidate must be willing to work in a variety of weather conditions. Must be able to work a variety of shifts including evenings, weekends and holidays, to meet the needs of the business. While performing the duties of this position, Team Members are required to be on their feet for extended periods of time, occasionally required to lift and carry up to 20lbs, and occasionally may be required to lift & climb a step ladder or step stool.The wage for this role is $23.56 per hour plus gratuities.#J-18808-Ljbffr

📌 Restaurant Supervisor - C$23.6 An Hour (Winnipeg)
🏢 Capilano group
📍 Winnipeg