Food Service Supervisor

Completion of secondary school or equivalent is required.

Completion of a community college program in food service administration, hospitality, or restaurant management, or several years of experience in food preparation or food service.

FOODSAFE Level 1 required; FOODSAFE Level 2 preferred (or provincial equivalent).

Previous supervisory or leadership experience in a food service environment preferred.

Strong communication, conflict resolution, and organizational skills.

Ability to work in a fast‑paced environment and make sound decisions under pressure.

Operations

Ensure the safety and well-being of all customers and staff.

Monitor restaurant readiness to meet production demands, maintaining food quality, speed of service, and overall guest experience.

Open and/or close the restaurant, including handling float and safe access.

Supervise, coordinate, and schedule staff activities, ensuring stations are assigned and breaks are managed.

Resolve operational issues involving staff, customers, or restaurant systems according to company policies.