Restaurant jobs in St. Catharines, ON

Position Overview

The Food & Beverage Supervisor is responsible for overseeing the day-to-day operation of the restaurant floor, ensuring a high level of guest service, efficient reservations and seating, strong communication between front and back of house, and consistent adherence to service standards.

This position is a hands-on leadership role focused on floor structure, service execution, team leadership, training, reservations, guest satisfaction, and operational efficiency. The Supervisor leads by example and ensures the restaurant operates smoothly from opening through closing.

Key Responsibilities

Floor & Service Management

· Oversee the restaurant floor during assigned shifts.

· Establish and maintain an effective floor structure, including server sections, host coverage, support staff, and table assignments.

· Delivering high-quality service, including greeting or seating guests, serving tables and taking a section, running food, clearing and resetting tables, and supporting servers or hosts.

· Monitor table flow, pacing, turnover, and overall guest experience.

· Coordinate communication between hosts, servers, bartenders, runners, bussers, kitchen, and management.

· Ensure service standards are consistently followed.

· Identify and resolve service issues quickly and professionally.

· Maintain a visible presence on the floor and assist staff during busy periods.

· Monitor cleanliness, presentation, table settings, music, lighting, and overall restaurant atmosphere.

· Conduct regular floor walks to identify areas requiring attention.

· Step into service, including greeting or seating guests, serving tables and taking a section, running food, clearing and resetting tables, and supporting servers or hosts.

· Identify service bottlenecks quickly and reposition or support staff to keep service moving.

· Monitor cleanliness, presentation, table settings, music, lighting, and overall restaurant atmosphere.

Reservations & Guest Flow

• Oversee the reservation system and ensure reservations are accurately entered and managed.
• Monitor table availability and control the flow of reservations, walk-ins, and special events.
• Manage seating plans to maximize efficiency while maintaining a positive guest experience.
• Coordinate large parties, special occasions, VIP guests, and other reservation requirements.
• Communicate reservation notes and guest requirements to the appropriate team members.
• Manage waitlists and provide accurate wait-time expectations.
• Minimize excessive table stacking and ensure the kitchen and service team can maintain appropriate pacing.

Team Leadership

• Lead, motivate, and support the front-of-house team throughout each shift.
• Set clear expectations for service, appearance, communication, and professionalism.
• Delegate responsibilities effectively and ensure staff remain productive.
• Act as a role model for hospitality, teamwork, and professionalism.
• Coach performance issues promptly and constructively.
• Recognize strong performance and encourage a positive team culture.
• Assist management with scheduling, staffing requirements, and performance evaluations as required.

Training & Development

• Train new employees on restaurant standards, service procedures, POS systems, reservations, menu knowledge, and guest interaction.
• Conduct ongoing coaching and training with existing team members.
• Ensure staff understand menu items, ingredients, allergens, beverages, features, and appropriate upselling techniques.
• Reinforce proper steps of service and restaurant procedures.
• Conduct pre-shift meetings and service briefings.
• Identify areas where additional training is required and communicate these needs to management.
• Assist with onboarding and competency assessments for new employees.

Guest Experience

• Ensure every guest receives professional, attentive, and welcoming service.
• Handle guest concerns and complaints with confidence and professionalism.
• Empower staff to resolve appropriate guest issues while escalating serious concerns to management.
• Follow up with guests when service recovery is required.
• Build relationships with regular guests and identify opportunities to enhance their experience.
• Ensure special occasions, dietary requirements, accessibility needs, and other guest requests are properly communicated and accommodated.

Communication & Coordination

• Maintain strong communication between front of house and kitchen.
• Communicate menu changes, 86'd items, specials, events, and operational updates to staff.
• Ensure shift handovers are clear and complete.
• Participate in daily operational meetings as required.
• Communicate staffing, maintenance, guest, and service concerns to management.
• Maintain accurate shift notes and report significant incidents or issues.

Opening & Closing

• Ensure all opening procedures are completed correctly.
• Confirm the dining room, bar, host area, washrooms, and service stations are properly prepared.
• Ensure staff are positioned and ready for service.
• Oversee closing procedures, including cleaning, restocking, cash-out procedures, and securing the restaurant.
• Ensure the restaurant is left properly prepared for the following shift.

Sales & Operational Performance

• Monitor sales performance and encourage appropriate upselling.
• Ensure servers understand daily sales priorities, features, promotions, and beverage opportunities.
• Monitor labour deployment and communicate staffing concerns to management.
• Help control waste, breakage, comps, discounts, and other operating costs.
• Ensure proper POS procedures are followed.
• Assist management in achieving restaurant sales, service, and profitability targets.

Health, Safety & Compliance

• Ensure employees follow all applicable health, safety, sanitation, and workplace procedures.
• Monitor proper food and beverage handling practices within the front-of-house operation.
• Ensure responsible alcohol-service policies are followed.
• Address safety hazards immediately.
• Report accidents, incidents, guest injuries, or other significant issues to management.
• Maintain a clean, safe, and professional working environment.

Required Skills & Qualifications

• Previous experience in a restaurant, hospitality, or food & beverage leadership position.
• Strong knowledge of restaurant floor operations and steps of service.
• Excellent communication and interpersonal skills.
• Strong organizational and multitasking abilities.
• Ability to remain calm and effective in a high-volume environment.
• Strong leadership and coaching skills.
• Excellent guest-service mindset.
• Ability to make decisions independently while knowing when to involve management.
• Strong knowledge of POS and reservation systems.
• Ability to work evenings, weekends, holidays, and busy service periods as required.
• Smart Serve certification or applicable provincial certification is an asset/requirement where applicable.

Leadership Expectations

The Food & Beverage Supervisor is expected to be a leader on the floor, not simply an administrator. The successful candidate should be proactive, energetic, organized, and comfortable taking ownership of the guest experience.

The Supervisor should continually ask:

• Is the floor properly structured?
• Are guests being greeted and seated efficiently?
• Is the team properly positioned?
• Is service moving at the appropriate pace?
• Does the kitchen know what is happening on the floor?
• Does the team have the information and support they need?
• Are guests satisfied?
• Are standards being maintained?
• What needs to be addressed before it becomes a problem?

Schedule & Availability:The Food & Beverage Supervisor must have flexible availability and be able to work a varied schedule based on operational needs, including days, evenings, weekends, holidays, and peak service periods. Availability for opening and closing shifts may also be required.

Success in the Role

Success will be measured by:

• Consistent execution of service standards.
• Strong guest satisfaction and positive feedback.
• Efficient reservation and table management.
• Effective floor organization and pacing.
• Strong communication between departments.
• Staff development, training, and retention.
• Increased team confidence and performance.
• Proper labour and resource management.
• Clean, organized, and professional restaurant operations.
• The ability to create a welcoming, polished, and consistent guest experience on every shift.

To Apply:

Please submit your resume to: john@helliwellhall.com

We thank all applicants for their interest. Only those selected for an interview will be contacted.

Artificial Intelligence (AI) Disclosure

In accordance with Ontario legislation, we may use artificial intelligence (AI) tools to assist in screening, reviewing, and assessing applications during the recruitment process. All hiring decisions are ultimately reviewed and made by human decision-makers.

Pay: $23.00-$27.00 per hour

Work Location: In person