*Internal Applicants must apply through their UKG Profile*

Permanent Full-Time
35 hours per week
New Position

Summary

The Hospitality Supervisor oversees the daily operations of assigned hospitality locations, ensuring consistent service standards, food safety, and positive customer experiences. This role provides on‑site leadership, supports staff development, and ensures compliance with organizational policies and regulatory requirements.

Hospitality Supervisors are assigned a primary operational area and may provide cross‑coverage across other hospitality locations as required to support operational needs and continuity.

Operational Area Responsibilities

Hospitality Supervisor (Oasis and Out Back Shack Restaurant Operations)
The Hospitality Supervisor oversees daily restaurant operations, ensuring high service standards and consistent execution. Key responsibilities include staff recruitment and onboarding, training and performance support, scheduling, till balancing, monitoring floor operations, addressing customer concerns, and ensuring venues are properly closed and prepared for the next day.

Convenience Store (The Nest) Supervisor
The Hospitality Supervisor oversees the daily operations of The Nest, ensuring operational efficiency, customer service excellence, inventory control, and compliance with food safety and organizational standards. The Supervisor supports staff scheduling, training, and quality control while contributing to a safe and welcoming retail environment.

Booster Juice Store Supervisor

The Hospitality Supervisor is responsible for overseeing Booster Juice operations, ensuring quality, service consistency, and customer satisfaction. This includes supervising staff, maintaining food and beverage standards, ensuring adherence to brand and organizational requirements, and supporting staff development.

Core Competencies

• Customer Focus
• Leadership & People Supervision
• Communication (Verbal & Written)
• Problem Solving & Decision Making
• Accountability & Dependability
• Ethics and Integrity
• Time Management & Organization
• Adaptability & Flexibility
• Coaching and Mentoring
• Regulatory & Policy Compliance (e.g. Liquor Licence Act of Ontario)
• Operational Awareness & Equipment Operation

Job Duties

Operational Supervision:

• Oversee daily operations within assigned hospitality locations, ensuring efficiency, safety, and adherence to policies and procedures.
• Act as the on‑site operational lead during assigned shifts.
• Partner with the Culinary Manager in supporting food service standards within the hospitality department.
• Partner with the Hospitality Operations Manager in supporting the hospitality department.
• Monitor operational performance and report issues, trends, or improvement opportunities to management,
• Ensure compliance with cash handling, balancing tills, and daily deposits.
• Ensure hospitality venues are closed properly, organized, and prepared for the next operating day.
• Maintain cleanliness and organization of front‑ and back‑of‑house areas.

Cooking and Food Preparation

• Ensure portion control, presentation and food quality meets expectations.
• Support menu execution during busy service periods.
• Monitor Food temperatures and safe food handling practices

Catering & Event Execution

• Supervise catering setup, service, and breakdown for meetings, conferences, banquets, and special events.
• Address guest or client concerns promptly, professionally, and in line with service standards.
• Ensure a welcoming, inclusive, and professional service environment at all events.

Team Supervision and Support:

• Supervise hospitality staff during shifts, ensuring consistent service standards.
• Provide leadership, coaching, and feedback to team members.
• Monitor floor activity and customer flow to ensure a positive guest experience.
• Create and manage staff schedules to support operational coverage and budget guidelines.

Staff Training and Performance:

• Support recruitment, onboarding, and training of hospitality staff.
• Provide ongoing coaching and performance feedback to staff, escalating concerns to management when required.
• Support corrective action and performance improvement processes in collaboration with management.
• Encourage continuous learning and skill development.

Guest Relations:

• Address guest concerns and complaints promptly, professionally, and in accordance with organizational expectations.
• Promote a welcoming and inclusive customer service environment.

Financial & Inventory Oversight:

• Monitor inventory levels and support ordering of supplies.
• Support cost controls, waste reduction, and revenue optimization.
• Ensure accurate cash handling and reconciliation.

Regulatory Compliance:

• Ensure compliance with food safety, sanitation, health, and safety standards.
• Enforce organizational policies, procedures, and relevant legislation (e.g., Liquor Licence Act of Ontario).
• Ensure required certifications (Food Handler, Smart Serve) are upheld during shifts.

Collaboration and Flexibility:

• Collaborate with other departments to support smooth hospitality operations.
• Supervise catering events and special hospitality functions as required.
• Provide cross‑location support when operationally required, while maintaining accountability for the assigned primary area.

Requirements

• Post‑secondary education in Hospitality Management or a related field preferred.
• Food Handler’s Certification and current Smart Serve Certificate required.
• Minimum five (5) years in hospitality with demonstrated expertise in food preparation and station management.
• Minimum one (1) year of supervisory or leadership experience required.
• Strong leadership, conflict resolution, and communication skills.
• Experience with POS systems and hospitality‑related software.
• Strong attention to detail and ability to multitask in a fast‑paced environment.
• Flexibility to work evenings, weekends, and holidays as required.