Fence & Post is a small, independent restaurant where we make our entire menu from scratch—from sourdough bread and ice cream to house-cured meats. We use as much local produce as possible and bring that same care to our service.

We’re looking for an experienced server and confident shift leader who thrives in a fast-paced restaurant and takes pride in maintaining exceptionally high standards.

Our standards are a core part of how we operate. We expect our Shift Lead to uphold them consistently, address issues as they happen and hold the team accountable with clear, respectful communication. You must be comfortable giving direction, correcting performance and following through—even during a busy service.

About the role

This is a hands-on position combining guest service with front-of-house leadership when the Restaurant Manager is away. You’ll work closely with the Chef and management team to keep service organized, support staff and ensure our expectations are met throughout every shift.

Success requires attention to detail, sound judgment and the confidence to enforce standards while earning your team’s trust through your own example.

Responsibilities

Supervise front-of-house staff and ensure service standards and assigned duties are consistently met.

Set clear expectations, delegate tasks and check that work is completed correctly.

Address missed steps or below-standard work promptly, providing specific, respectful feedback and confirming the issue is corrected.

Communicate recurring performance concerns to the Restaurant Manager and follow established management procedures.

Lead busy services, anticipate problems and coordinate effectively with the kitchen.





Conduct pre-shift briefings with the Chef, covering menu changes, specials and service priorities.

Ensure all opening and closing duties are completed to the required standard.

Train and coach front-of-house staff according to the training schedule.

Maintain thorough knowledge of our food menu, wine list and restaurant operations.

Handle guest concerns professionally, taking ownership of resolving issues.

Check server cash-outs for accuracy at the end of the night.

Update and program the point-of-sale system as needed.

What you bring

Proven restaurant serving and shift leadership experience. This is not an entry-level position.

The confidence to enforce standards and hold colleagues accountable, including people you work alongside as a server.

The ability to give direct, constructive feedback and handle difficult conversations professionally.

Experience maintaining attentive, accurate service in a fast-paced restaurant.

Excellent organization and attention to detail, with the ability to prioritize under pressure.

A genuine interest in food, wine and thoughtful hospitality.

A robust sense of personal accountability—you welcome feedback and meet the same standards you expect of others.

Proficiency with restaurant point-of-sale systems, cash handling and cash-outs.

Valid ProServe certification.

Our expectations





Our expectations are exceptionally high. Guest care, menu knowledge, cleanliness, preparation and teamwork all matter. We expect our leaders to notice the details, act on problems and follow through without repeated reminders.

You’ll be a strong fit if you enjoy working to clearly defined standards and helping a team meet them consistently, especially when service gets busy.

Compensation

$16/hour when serving.

$17/hour when supervising, with participation in the tip pool during supervising shifts.

A complimentary meal when working a shift longer than six hours.

How to apply

Please submit your résumé and briefly describe a time you had to address a service or performance issue with a team member. What did you do, and what was the outcome?

We thank all applicants for their interest. Only shortlisted candidates will be contacted.

Job Types: Full-time, Part-time

Pay: From $17.00 per hour

Ability to commute/relocate

- Cochrane, AB T4C 1Z3: reliably commute or plan to relocate before starting work (required)

Application question(s):
- Describe your experience leading shifts in a busy restaurant. What were you personally responsible for, and how many staff did you supervise?
- Tell us about a time a team member wasn’t meeting service standards. How did you address it, and what was the outcome?
- What do you personally enjoy about food, drinks and hospitality? Share a specific example of how you’ve brought that interest into your work.

Experience:
- Management: 1 year (required)
- Supervising: 2 years (required)

Licence/Certification:
- Smart Serve (required)

Work Location: In person

📌 Head Server/Supervisor In Historic Cochrane
🏢 Fence u0026 Post
📍 Cochrane