Hospitality Supervisor - Peller

The Hospitality Supervisor provides first level support to the front of house (“FOH”) restaurant management team (including team member training) and is frequently called upon to act as Manager on Duty (“MOD”) in their absence; providing appropriate coaching to front of house team members and having responsibility for opening and closing property restaurant(s). What this teammate will be responsible for - Achieves/exceeds assigned Wine Club membership targets Maximizes revenues per guest transaction (including up-selling) via a solid understanding of: Dining-Menu options/property wines / accessories / experiences / Wine Club membership benefits / events all Estate Wine Group properties and Andrew Peller Limited Wine Shop locations Assists FOH restaurant management team with: MOD responsibilities; including opening and closing duties/responsibilities, leading pre-shift meetings, attending daily Functions meetings, ensuring menus/Function menus are prepared and current, supervising/delegating  Functions, providing coaching and leadership to FOH team, responding effectively to guest requests/complaints Motivating FOH team members to achieve assigned targets/incentive opportunities Daily maintenance of FOH restaurant expenditures; including monitoring/controlling labour costs to ensure budget alignment, beverage/wine inventory Ensuring Functions information is up to date and accurate to ensure seamless/successful execution Ensuring DayForce/payroll is up to date and accurate for FOH team members and providing payroll with required information for processing (including new hire information and notification of end of employment) FOH team member onboarding to ensure alignment with Standards of Service for all food and beverage experiences Executing and championing Restaurant Standards of Service and Restaurant Operational policies and procedures Ensures a Safe and Healthy Work Environment by ensuring alignment with Company Respect in the Workplace Policy in addition to the effective operation of the Health and Safety program and Joint Health and Safety Committee and ensures compliance with government regulations The skills, experience and knowledge this teammate will bring - 2 years of Restaurant Supervisory experience; preferably in a fine dining environment Smart Serve Certification Ability to recognize when guests and team members would benefit from support and assistance; contributing to others’ initiatives without having to be asked Experience working with computer based restaurant systems and handling cash Strong communication skills; high attention to detail Preference given to candidates that are graduates of or currently enrolled  in an Internationally recognized Sommelier or WSET program First Aid certification an asset