Food Service Supervisor at AW Restaurants Canada

Richmond Hill, Ontario, Canada -

Full Time

Start Date

Immediate

Expiry Date

03 Jul, 26

Salary

20.0

Posted On

04 Apr, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Staff supervision, Food preparation, Inventory control, Conflict resolution, Customer service, Cash handling, Quality control, Training and coaching, Sanitation protocols, Safe food handling, Operational efficiency, Time management, Leadership, Record keeping, Communication

Industry

Restaurants

Description

A&W in Victoria, BC, (Island Burgers Inc. ) is seeking full-time, permanent, Food Service Supervisors, to start immediately at our Belmont Market location. (3016 Merchant Way) Positions: 2 Wage: $20.00 per hour Hours Per Week: 35-40 Language: English Education: Secondary School Certificate or equivalent Experience: 3 years experience in food preparation Benefits include an optional, employee‑contributed single or family Medical and Dental Benefit plan comprising Pharmaceuticals, Hospital Care, Paramedical Services, Medical Equipment, Travel Coverage, Vision Care, Basic and Optional Life Insurance, along with an optional, employee‑contributed Group RRSP. The McMurray Group owns and operates A&W Restaurants across Western Canada. We are committed to creating a positive, people-centered workplace built on respect, teamwork, and open communication. We recognize and celebrate the efforts and achievements of our team members, and we strive to provide an environment where everyone can learn, grow, and succeed. Role The Shift Manager is responsible for supervising, coordinating, and supporting front‑line staff during assigned shifts to ensure efficient restaurant operations. This role ensures food quality, safety, service consistency, and adherence to all A&W standards, as well as provincial health, safety, and employment regulations. Responsibilities align with NOC 62020, which covers supervisory duties involving staff coordination, quality control, inventory support, and maintaining service standards. Responsibilities Operations Ensure the safety and well-being of all customers and staff. Monitor restaurant readiness to meet production demands, maintaining food quality, speed of service, and overall guest experience. Open and/or close the restaurant, including handling float and safe access. Supervise, coordinate, and schedule staff activities, ensuring stations are assigned and breaks are managed. Resolve operational issues involving staff, customers, or restaurant systems according to company policies. Make decisions that balance food quality, service times, labour cost, and operational efficiency. Maintain records and complete required daily paperwork and shift documentation. Support training, coaching, and onboarding of new employees. Address performance concerns professionally, escalating when appropriate. Ensure adherence to sanitation, hygiene, and safe food handling protocols. Financial Complete daily and weekly accounting administration tasks as required. Support inventory control by counting inventory, estimating needs, placing or supporting orders, and monitoring waste and usage. Apply cash-handling procedures and principles of cost control, including food and labour cost awareness. Assist in maintaining records of stock, sales, wastage, and repairs. Customer Service Maintain high standards of cleanliness, guest service, and hospitality throughout the shift. Ensure safe food handling practices are consistently followed. Support efficient guest service by ensuring proper staff placement, stocking, and timely preparation of products. Manage guest concerns, incidents, or complaints using service recovery guidelines. Ensure team appearance and professionalism meet A&W standards. Qualifications & Requirements Completion of secondary school or equivalent is required. Completion of a community college program in food service administration, hospitality, or restaurant management, or several years of experience in food preparation or food service. FOODSAFE Level 1 required; FOODSAFE Level 2 preferred (or provincial equivalent). Previous supervisory or leadership experience in a food service environment preferred. Strong communication, conflict resolution, and organizational skills. Ability to work in a fast‑paced environment and make sound decisions under pressure. Competencies Leadership & Team Supervision: Ability to supervise and motivate staff to meet service and quality standards. Operational Awareness: Understanding of restaurant flow, production systems, and safety guidelines. Customer Focus: Commitment to high‑quality guest experiences and effective service recovery. Problem Solving: Ability to quickly assess issues and implement solutions during shift operations. Time Management: Effective prioritization to meet deadlines and maintain operational standards. Attention to Detail: Ensures quality control, accurate records, and compliance with procedures. Working Conditions Fast‑paced food service environment. Standing for extended periods; occasional lifting of up to 25 lbs. Standing, lateral stepping, and repetitive motion for extended periods. Shift work, including mornings, evenings, weekends, and statutory holidays. Responsible for restaurant functions during assigned shifts, including supervisory decisions. Posted: March 31, 2026 How To Apply: Please ensure that you provide a current and relevant resume, including pertinent work experience and references. If you are not currently authorized to work in Canada, we will not consider your application. We strongly encourage candidates to apply through the available links for priority processing. Only if the link is not working, you may apply with your resume: By mail: Recruitment - A&W McMurray Group, 2739 30th St., Vernon, BC, V1T 5C6 Through our Career Page: https://mcmurraygroupofcompanies.applytojob.com In person at the location If you are viewing this ad, the position has not been filled. Only qualified applicants will be contacted for assessments and interviews.

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Responsibilities

The Shift Manager supervises front-line staff to ensure efficient restaurant operations, food quality, and service consistency. They are responsible for inventory management, staff scheduling, and maintaining compliance with health and safety regulations.