Contract - August 2026 - April 2027

Up to 35 hours per week

Lead Hand

Reports To - Hospitality Supervisor

Summary

The Lead Hand supports the Hospitality Supervisor in the day-to-day operation of

assigned hospitality venues, helping to ensure efficient front-of-house and back-of-house operations and a positive guest experience. The incumbent serves as an operational resource to team members, assists with workflow coordination, and supports the delivery of high standards of food quality, presentation, cleanliness, safety, and customer service. The Lead Hand is responsible for opening and closing assigned locations and may provide support across multiple hospitality venues to meet operational requirements and maintain service continuity.

Operational Area Responsibilities

Oasis and Out Back Shack Restaurant The Lead Hand supports front-of-house and back-of-house restaurant operations, assisting with workflow coordination, food preparation, customer service, training of staff, and opening and closing procedures while promoting consistent service standards and operational efficiency.

Convenience Store (The Nest)

The Lead Hand supports daily retail and food service operations by assisting with food production, customer service, inventory control, merchandising, opening and closing procedures, training, and quality assurance activities. The role contributes to a safe, efficient, and welcoming environment for customers and staff.

Job Duties

Operational Support

• Support the Hospitality Supervisor in the daily operation of assigned hospitality venues.
• Assist in coordinating workflow and assigning tasks during shifts.
• Complete cash handling, balancing tills, and deposit procedures in accordance with established policies.
• Ensure hospitality venues are clean, organized, and prepared for daily operations.
• Maintain cleanliness and organization of front-of-house and back-of-house areas.

Cooking and Food Preparation

• Prepare and serve food in accordance with recipes, portion standards, and presentation guidelines.
• Support menu execution during peak service periods.
• Monitor food temperatures and safe food handling practices.
• Assist in maintaining food quality and consistency standards.

Team Leadership and Support

• Provide day-to-day guidance, support, and direction to team members during assigned shifts.
• Assist with onboarding and training of new employees.
• Model organizational values and customer service standards.
• Communicate operational concerns and staffing issues to the Hospitality Supervisor.

Staff Development

• Assist with training and coaching staff on procedures, service standards, food safety, and workplace expectations.
• Provide feedback regarding employee performance to the Hospitality Supervisor.
• Foster positive working relationships with coworkers, supervisors, and managers.

Guest Relations

• Respond to customer inquiries and concerns in a professional and timely manner.
• Escalate significant issues to the Hospitality Supervisor as appropriate.
• Promote a welcoming, inclusive, and service-focused environment.

Financial and Inventory Support

• Monitor inventory levels and communicate replenishment needs.
• Assist with receiving, stocking, and inventory control activities.
• Complete cash reconciliation procedures accurately and in accordance with established guidelines.

Regulatory Compliance

• Follow and promote compliance with food safety, sanitation, health and safety, and applicable legislation.

• Support adherence to organizational policies and procedures, including Smart Serve and food handling requirements.

• Report safety hazards, policy violations, and operational concerns to management

Requirements

• Post‑secondary education in Hospitality Management or a related field preferred.
• Food Handler’s Certification
• Smart Serve
• Minimum one (1) year of 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.