F&B Lead

Red Shores Race Track & Casino; Charlottetown; On-site; CAD 40,000 - 60,000; Full time

Job summary

Red Shores Race Track & Casino in Charlottetown, PEI, is seeking a Food & Beverage Lead to support the F&B Supervisor and oversee daily operations with a focus on guest satisfaction. The role involves supervising frontline staff, ensuring service standards, and stepping into cook, host, bartender or server duties as needed.

You will lead by example, manage schedules, coach team members, and drive continuous improvement to deliver memorable dining experiences at the destination.

Qualifications

• 1–3 years of leadership or supervisory experience in Food & Beverage.
• Food safety certification required.
• Responsible Beverage Certification preferred.
• Demonstrated ability to motivate staff and build consensus.
• Strong analytical, planning and problem-solving skills.

Responsibilities

• Lead and supervise staff, modelling desired behaviours and high engagement.
• Escalate coaching and counseling as needed to Supervisors.
• Assist in training employees and identify follow-up training.
• Ensure customer-focused, performance-driven operations to meet guest expectations.
• Manage staffing levels, cover shifts and make scheduling decisions.
• Embed continuous improvement mindset across operations.

Skills

Leadership

People management

Analytical thinking

Planning

Motivating others

Education

Food safety certification

Responsible Beverage Certification

Job description

The Opportunity
Reporting to the Manager of Food and Beverage, Food and Beverage Lead will be responsible for limited administrative duties and support of the F&B Supervisor in the day-to-day supervision and operation of the department. Ensuring complete customer satisfaction with the destination experience at Red Shores by constant monitoring of employee interaction with guests and co-workers, enabling guest expectations to be met or exceeded. Based on business needs, the F&B Lead may also be required to fill in other duties such as cook, host, bartender or server.

Responsibilities:

Lead:

• Supervisor Staff
• Leading by example
• Jumping in when necessary
• Having hard conversations
• Effectively assist in the supervision of employees to be accountable for their roles and responsibilities and manage results generated from the performance of these accountabilities; Escalate formal coaching and counseling to Supervisors.
• Model the desired leadership behaviors while creating and maintaining an environment that fosters high employee engagement with front line employees.
• Assist in training employees, and recommend follow-up training if required, for all positions in the department.
• Assist in creating an environment that is customer-focused, and performance driven so that customer expectations are met and/or exceeded.
• Ensure scheduled staffing levels are met based on operational demands - replace sick calls, relocate staff to help if required and make decisions on early outs or cancelled shifts.
• Embed a mindset of continuous improvement into all aspects of their operations and interactions.
• Develop and build confidence and trust of employees.

Server/Host/Bartender:

• Work effectively with other kitchen staff, and hosts following instructions and communicating any concerns.
• Prepare the seating plan as per reservation bookings, staff working, and special requests.
• Be familiar with all menus / specials / promotions for responding to guest inquiries.
• Cover "after hours" and weekends.
• Balance cash received as well.

Experience & Qualifications:

• 1 -3 years of experience in a Leadership or Supervisory role in the Food and Beverage field.
• Responsible Beverage Certification.
• Food safety certification
• Developed skills and/or understanding of people management principles and practices.
• Demonstrated analytical and proven reasoning and planning skills to solve a range of strategic and practical problems.
• Experience in motivating others, building consensus, and resolving interpersonal challenges.
• Ability to define operational, functional or technology processes and direct the work performed by others.
• Consideration will be given to an equivalent combination of experience, training and education.