FOH Shift Supervisor (Closing Manager) – Wine & Olive Oil Program Leadership

Reports to: CEO

Who We Are

We are a high-volume, creative hospitality group delivering refined food and polished service in a casual, energetic environment. Our team is fast-paced, collaborative, and detail-driven. We value strong personalities who take ownership of guest experience and have a genuine passion for hospitality, food, and beverage.

Role Summary

This is a hybrid leadership and service role with a strong emphasis on wine program execution and guest engagement. You will lead the front-of-house team while actively serving, operating with a reduced section.

This is a shared manager position (two-person team), acting as closing manager approximately three nights per week. You are accountable for service standards, labour management, cash integrity, and overall operational execution at close.

This role is ideal for:

• A sommelier or WSET-trained candidate
• Someone actively pursuing WSET or sommelier certification
• A hospitality professional with advanced wine knowledge and strong bartending fundamentals

This role also includes leading our monthly olive oil tasting program, positioning you at the center of both our wine and specialty product experience.

Service, Wine & Product Leadership

• Deliver polished, detail-driven service aligned with premium dining standards
• Confidently guide guests through the wine list, including regions, varietals, producers, and pairings
• Actively drive wine sales through recommendations, upselling, and table-side engagement
• Support ongoing development and curation of the wine list
• Train and coach staff on wine knowledge, service standards, and pairing fundamentals
• Lead and execute a monthly olive oil tasting program, including guest education and presentation
• Maintain control of floor pace, service flow, and guest experience in a high-volume setting

Core Responsibilities

Shift Leadership

• Lead FOH service and act as primary decision-maker on the floor
• Manage guest recovery and service issues in real time
• Set the tone for urgency, professionalism, and execution

Scheduling & Labour Management

• Build and adjust schedules based on business levels
• Actively manage labour costs during service

Financial Controls

• Review and verify server cash-outs
• Balance tills and complete end-of-day reconciliation
• Ensure proper documentation of comps, voids, and discounts

Closing Responsibilities

• Execute full end-of-day procedures with consistency and accuracy
• Ensure all side duties are completed and signed off before staff leave
• Verify cleanliness, organization, and readiness for next service
• Lock and secure all areas of the building at end of night

Inventory & Operations

• Oversee liquor and wine inventory and report discrepancies
• Support ordering of bar and FOH supplies
• Monitor product usage, waste, and operational efficiency
• Support planning and execution of monthly olive oil tastings, including product prep and staff briefing
• Ensure compliance with all food safety, liquor, and labour regulations

Team Leadership & Development

• Hold FOH team accountable to service, cleanliness, and operational standards
• Provide ongoing coaching, particularly in wine, beverage, and guest interaction
• Support hiring, onboarding, and training of FOH staff
• Enforce opening and closing duties and adjust as needed

Communication

• Maintain clear shift notes and communicate updates to management
• Escalate issues promptly when required
• Attend and actively participate in weekly manager meetings

Position Structure

• Shared management role (two-person team)
• Closing manager approximately 3 nights per week
• Remaining shifts worked as a server with leadership responsibilities
• Reduced section to allow for floor oversight and wine focus

Requirements

• Strong wine knowledge required, including regions, varietals, styles, and pairing
• Ability to confidently speak about and sell wine tableside
• Experience assisting with or managing a wine list is preferred
• Minimum 3–5 years experience in both high-volume and refined dining environments
• Proven leadership experience in a restaurant setting
• Strong understanding of service standards, sequencing, and upselling
• High level of accountability with cash handling and reporting
• Strong problem-solving and decision-making skills under pressure
• Professional, composed, and detail-oriented

Bonus Qualifications & Opportunities

• Sommelier certification or WSET (Level 2 or higher preferred)
• Currently enrolled in WSET or equivalent program
• Strong interest in beverage and specialty product education
• Opportunity to lead and grow our olive oil tasting program
• Opportunity to contribute to wine and olive oil program development
• Potential participation in sourcing trips to California focused on olive oil and producer relationships

Working Conditions

• Prolonged standing, bending, and lifting up to 45 lbs
• Late nights and weekends required
• Fast-paced, high-pressure service environment

Compensation

• Serving position with tip income
• Reduced section to accommodate leadership responsibilities
• Opportunity for growth within management and beverage programs

Expectations

You are responsible for the standard of the building at close, the accuracy of financials, and the performance of the team on your shifts. This is a leadership role with direct accountability for both people and operations.

Work Authorization

Must be legally authorized to work in Canada

We do not sponsor work permits or support international applications

Do Not Apply If:

• You are not confident discussing wine, making pairing recommendations, or guiding guests through a wine list
• You do not have experience in both high-volume and refined dining environments
• You have not held a leadership or supervisory role in a restaurant
• You are not comfortable managing staff and holding a team accountable
• You are not experienced with cash handling, balancing tills, and reconciliation
• You are not able to work late nights, weekends, and closing shifts consistently
• You are looking for a server-only role without management responsibility
• You are not comfortable working at speed while maintaining a high level of service and attention to detail

Job Types: Full-time, Permanent

Pay: $20.00 per hour

Expected hours: 30 – 40 per week

Benefits

• Discounted or free food
• Flexible schedule
• On-site parking

Application question(s):

• Are you a Sommelier?

Work Location: In person