Job Description

#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 (Maitre 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 < 15% time spent performing administrative tasks in an office environment. Frequent need to lift light to moderate items (including moving tables and chairs as required for food and beverage experiences/events as well as cases of wine - est. weight @ 40 pounds). Physical Environment: Indoor and outdoor work required based on food and beverage experience/event design. Indoor work in a temperature controlled environment. Frequent outdoor work to support food and beverage experiences/events year round with exposure to varying outdoor weather conditions (including cold, rain, heat, and humidity). Sensory Attention: Required to achieve a balance between exceeding guests' service expectations and providing leadership to FOH team members. Awareness of daily function sheets (property events). Mental Stress: Capable of providing appropriate coaching to team members when acting in MOD capacity; including having the ability to recognize when additional support is required to navigate through employee/guest situations. Frequent evening, weekend and holiday work required; with increased frequency during peak summer months where work environment becomes fast paced due to guest volumes and seasonal property events.

The skills, knowledge and experience this person will bring -

2 years of Restaurant Supervisory experience; preferably in a fine dining environment Smart Serve Certification Ability to recognize when guests and team members would benefit from support and assistance; contributing to others' initiatives without having to be asked Experience working with computer based restaurant systems and handling cash Strong communication skills; high attention to detail Preference given to candidates that are graduates of or currently enrolled in an Internationally recognized Sommelier or WSET program First Aid certification an asset

We are conducting an internal and external search simultaneously. We wish to thank all applicants for their interest; only those applicants selected for an interview will be contacted.

Accommodation:

Andrew Peller Limited is committed to meeting the needs of persons with temporary and/or permanent disabilities in a way that allows them to maintain their dignity and independence. We are happy to discuss any need for accommodation in the workplace and will make an effort to meet those needs in a timely manner by preventing and removing barriers to accessibility in the areas of information, communications, and employment. If you require an accommodation to apply or interview for a position, please email people.culture@andrewpeller.com

Equal Opportunity Employment:

At Andrew Peller Limited, we are committed to creating and celebrating a culture of Diversity, Equity, Inclusion and Belonging. We are an equal opportunity employer committed to ensuring every person has a right to equal treatment with respect to employment without discrimination or harassment because of race, ancestry, place of origin, colour, ethnic origin, citizenship, creed, sex, sexual orientation, gender identity, gender expression, age, record of offences, marital status, family status or disability.