BeExtraordinary
At Andrew Peller Limited (APL), our mission is to be Canada’s #1 branded wine and
craft beverage company by delivering the perfect brand experience for every
lifestyle and occasion. Through our commitment to excellence, honouring our
roots, owning it, fostering belonging and driving to succeed, we inspire teammates to be extraordinary every day.
Who We Are
We are one of Canada's largest and oldest wine companies with a rich heritage in quality winemaking.
We produce some of Canada's most recognized brands and offer our teammates a challenging and rewarding employment experience.
The Restaurant 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).
Trius Winery is a Canadian winemaking pioneer that has been crafting fine VQA wines from premium grapes for over 40 years. Nestled between the Niagara Escarpment and Lake Ontario, we harvest our grapes from four Niagara-on-the-Lake appellations to create distinctive varietals that reflect our region's unique taste of place. We have been recognized with a Michelin Recommendation in 2024 and 2025 - the only restaurant in Niagara on the Lake included by this prestigious company!
What the 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
Indirect Reports: Regular/Seasonal part-time restaurant team (Maître D’s, Bartenders, Servers – Food & Liquor, Junior Servers – Food & Liquor, Back Bussers)
Provides appropriate coaching and mentorship to front of house team members
Makes communication with team members and supervisors a priority with voice mail, written communication, scheduled meetings, and Ceridian Day Force system
Develops solid working relationships with all property functional areas (including Kitchen, Guest Relations, Hospitality Sales, Retail) to ensure seamless execution of food and beverage experiences
Continuous focus on service excellence with property guests to promote personal and social media referrals
Maintains regular communication with external Group Function Convener(s) on date of scheduled function
WORKING ENVIRONMENT
Physical Effort: Time is allocated to multiple indoor and outdoor property areas based on food and beverage experience/function business needs (including providing support and assistance to all FOH team members as needed/required). Majority of time is time is spent standing/walking. Estimated
