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About the Role

The Lead Hand supports the Hospitality Supervisor in the day-to-day operation of assigned hospitality venues, ensuring efficient front-of-house and back-of-house operations and a positive guest experience. This role serves as an operational resource, assists with workflow coordination, and supports high standards of food quality, presentation, cleanliness, safety, and customer service. The Lead Hand is responsible for opening and closing assigned locations and may provide support across multiple venues.

Responsibilities

• Support the Hospitality Supervisor in the daily operation of assigned hospitality venues.
• Assist in coordinating workflow and assigning tasks during shifts.
• Complete cash handling, balancing tills, and deposit procedures.
• Ensure hospitality venues are clean, organized, and prepared for daily operations.
• Maintain cleanliness and organization of front-of-house and back-of-house areas.
• Prepare and serve food in accordance with recipes, portion standards, and presentation guidelines.
• Support menu execution during peak service periods.
• Monitor food temperatures and safe food handling practices.
• Assist in maintaining food quality and consistency standards.
• Provide day-to-day guidance, support, and direction to team members during assigned shifts.
• Assist with onboarding and training of new employees.
• Model organizational values and customer service standards.
• Communicate operational concerns and staffing issues to the Hospitality Supervisor.
• Assist with training and coaching staff on procedures, service standards, food safety, and workplace expectations.
• Provide feedback regarding employee performance to the Hospitality Supervisor.
• Foster positive working relationships with coworkers, supervisors, and managers.
• Respond to customer inquiries and concerns in a professional and timely manner.
• Escalate significant issues to the Hospitality Supervisor as appropriate.
• Promote a welcoming, inclusive, and service-focused environment.
• Monitor inventory levels and communicate replenishment needs.
• Assist with receiving, stocking, and inventory control activities.
• Complete cash reconciliation procedures accurately and in accordance with established guidelines.
• Follow and promote compliance with food safety, sanitation, health and safety, and applicable legislation.
• Support adherence to organizational policies and procedures, including Smart Serve and food handling requirements.
• Report safety hazards, policy violations, and operational concerns to management.

Requirements

• Post-secondary education in Hospitality Management or a related field preferred.
• Food Handler’s Certification
• Smart Serve
• Minimum one (1) year of leadership experience required.
• Strong leadership, conflict resolution, and communication skills.
• Experience with POS systems and hospitality‑related software.
• Strong attention to detail and ability to multitask in a fast‑paced environment.
• Flexibility to work evenings, weekends, and holidays as required.

Skills

• Leadership
• Conflict resolution
• Communication
• POS systems
• Hospitality-related software
• Attention to detail
• Multitasking
• Food safety
• Sanitation
• Health and safety
• Customer service

Work Type

• Contract
• Up to 35 hours per week

Experience Level

• Minimum one (1) year of leadership experience

Education Level

• Post-secondary education in Hospitality Management or a related field preferred
• Food Handler’s Certification
• Smart Serve