REQUIREMENTS

• Proven experience in a full-service restaurant or high-volume hospitality environment, with previous supervisory or management experience. Experience managing a service team is strongly preferred.
• Strong understanding of full-service restaurant operations, including table service, guest experience, reservations, service standards, staff training, and day-to-day floor management.
• Confident and capable leader who can set clear expectations, hold team members accountable, and create a positive, professional service environment.
• Excellent communication and interpersonal skills, with the ability to work effectively with servers, bartenders, kitchen leadership, management, and ownership.
• Highly organized and detail-oriented, with the ability to manage staffing, scheduling, private events, service systems, tip pool administration, and competing priorities.
• Comfortable working directly on the floor during service. This is a hands-on management position that requires leading from the floor, supporting the service team, and stepping into service when needed.
• Strong judgment and problem-solving skills, with the ability to independently resolve guest and staff issues while knowing when to escalate matters to senior management.
• Experience with POS, reservation, scheduling, and other restaurant technology is an asset. Familiarity with TouchBistro and ResOS is particularly valuable.
• Serving It Right certification (or provincial equivalent) and a strong understanding of liquor service laws and responsible alcohol service.
• Reliable and flexible, with the availability required to support a busy restaurant operation, including evenings, weekends, holidays, and special events.
• A genuine interest in hospitality and developing people, with the ability to coach and mentor team members while maintaining clear operational standards.

COMPENSATION

• Annual salary of $50,000–$55,000 based on experience, plus pooled tips based on an expected schedule of roughly 40 hours per week.
• Generous discounts and perks offered for both Twin City Brewing & The Station Taphouse.
• Positive and supportive team culture with collective goals.
• High-level management role with significant responsibility for the overall front-of-house operation.

COMPANY VALUES

♦ COMMUNITY ♦ PASSION ♦ QUALITY ♦ CONTINUOUS LEARNING ♦ REFLECTION

RESPONSIBILITIES

• Take overall responsibility for the day-to-day operation of the dining room and front-of-house service team, maintaining high standards for hospitality, efficiency, cleanliness, and guest experience.
• Lead, coach, and support the serving team, establishing clear expectations around service standards, professionalism, teamwork, and accountability.
• Work closely with the Bar Manager to coordinate front-of-house operations, ensuring the dining room and bar function as one cohesive service team.
• Work closely with kitchen leadership to maintain strong communication between FOH and BOH, particularly around service pacing, menu changes, allergies, special requests, and operational issues.
• Actively manage the floor during service, monitoring table progress, guest needs, ticket flow, staffing levels, and overall service quality.
• Step into service responsibilities when necessary, including serving tables, running food, assisting with guest needs, and supporting the team during periods of high volume.
• Oversee server training and onboarding, ensuring new team members understand service standards, menu knowledge, POS systems, reservation procedures, liquor regulations, and restaurant expectations.
• Provide ongoing coaching and feedback to FOH team members and address performance issues promptly and professionally.
• Assist with FOH scheduling and staffing plans, ensuring appropriate coverage for expected business levels, private events, holidays, and other high-volume periods.
• Manage and coordinate private rentals of the dining room and the Waystation’s covered indoor patio space, working with clients and the broader management team to ensure events are properly planned and executed.
• Act as a primary point of contact for private event logistics, including staffing requirements, room setup, service expectations, timelines, guest counts, and communication with the kitchen and bar.
• Oversee the administration of the restaurant’s pooled tip system, including accurate tracking, allocation, record keeping, and communication with staff in accordance with company policy and applicable employment requirements.
• Monitor service standards and identify opportunities to improve the guest experience, operational efficiency, staff communication, and profitability.
• Maintain and improve FOH systems, checklists, service procedures, opening and closing standards, and communication processes.
• Monitor guest feedback and respond to concerns with professionalism, urgency, and good judgment, ensuring issues are resolved appropriately.
• Maintain strong knowledge of the menu, beer, wine, cocktails, and current promotions, ensuring the FOH team is equipped to confidently communicate offerings to guests.
• Support inventory awareness and communication between FOH, bar, and kitchen leadership, identifying shortages or operational concerns before they affect service.
• Assist with ordering, purchasing, and other administrative responsibilities related to FOH operations as required.
• Ensure the dining room, service stations, guest areas, and event spaces are consistently clean, organized, properly stocked, and maintained to company standards.
• Ensure all FOH operations comply with food safety requirements, liquor regulations, workplace safety standards, and company policies.
• Participate in management meetings and contribute to broader operational planning, problem solving, and continuous improvement across the restaurant.
• Serve as a key member of the restaurant’s management team, helping translate company goals and standards into consistent day-to-day execution.

SUCCESS IN THIS ROLE LOOKS LIKE:

• The dining room is consistently well staffed, properly prepared, and ready for service without requiring last-minute intervention from senior management.
• Servers understand their responsibilities, service standards, and priorities, and are able to execute their shifts confidently without needing constant direction.
• The FOH team is well trained, supported, and held accountable, with clear expectations and consistent follow-through when standards are not being met.
• Service runs smoothly during both normal and high-volume periods, with the FOH Manager actively identifying and addressing issues before they become larger problems.
• The FOH Manager and Bar Manager operate as a cohesive leadership team, communicating effectively and working together to solve day-to-day operational challenges.
• Communication between FOH and the kitchen is clear, timely, and respectful, with problems addressed collaboratively rather than passed between departments.
• Guest concerns are handled promptly and professionally, with the FOH Manager empowered to resolve issues and protect the overall guest experience.
• Private rentals and events are organized well in advance, communicated clearly to the team, and executed smoothly from setup through completion.
• The Waystation’s covered indoor patio space and other event areas are effectively integrated into the restaurant’s FOH operations when being used for private functions or special events.
• Tip pool administration is accurate, timely, transparent, and consistently managed according to established company procedures.
• FOH systems, checklists, training practices, and service standards are maintained and continually improved rather than relying on individual staff members to remember how things are done.
• The FOH Manager spends their time leading, coaching, and improving the operation rather than repeatedly filling avoidable staffing, communication, or organizational gaps.
• The restaurant maintains a consistently high standard of hospitality regardless of who is working, how busy the restaurant is, or which members of the management team are on site.
• The FOH Manager can identify recurring operational problems, take ownership of finding solutions, and follow through until those solutions become part of the team’s normal way of working.
• Senior management and ownership have confidence that the front-of-house operation is being actively managed, allowing them to focus their attention on broader business priorities rather than day-to-day FOH issues.

This is one of the highest-level management positions within the restaurant and is intended for someone who wants to take genuine ownership of the front-of-house operation. The FOH Manager will have significant responsibility for the people, systems, and guest experience that make service successful, while working closely with the Bar Manager, Kitchen Manager, and ownership to keep the entire operation moving in the same direction.

REQUIREMENTS

• Previous experience in a professional kitchen, with strong foundational skills in food preparation, organization, and kitchen sanitation. Previous leadership or supervisory experience is an asset, but not required.
• Strong understanding of basic kitchen fundamentals, including knife skills, recipe execution, batch preparation, food storage, labeling, and proper food handling.
• Highly organized and self-directed, with the ability to plan and complete daily prep without requiring constant direction or oversight.
• Comfortable taking ownership of a prep list and ensuring that the kitchen is properly stocked and prepared for service.
• Strong attention to detail and consistency, with an understanding that quality and organization during prep directly affect the quality and efficiency of service.
• Clear and professional communicator who can identify problems, communicate shortages or concerns, and work collaboratively with the Head Chef and kitchen team.
• Reliable and accountable, with the availability and commitment necessary to take ownership of designated prep shifts and responsibilities.
• Interested in developing leadership skills and progressing toward a Prep Supervisor or other kitchen leadership position.

COMPENSATION

• Starting hourly wage of $20–$23, depending on experience plus pooled tip-out. Biweekly pay.
• Generous discounts and perks offered for both Twin City Brewing & The Station Taphouse.
• Positive and supportive team culture with collective goals.
• Opportunity for advancement into a Prep Supervisor or other kitchen leadership position as experience and responsibilities develop.

COMPANY VALUES

♦ COMMUNITY ♦ PASSION ♦ QUALITY ♦ CONTINUOUS LEARNING ♦ REFLECTION

RESPONSIBILITIES

• Take ownership of daily kitchen prep, ensuring assigned prep lists are completed accurately, efficiently, and on time.
• Arrive prepared for designated prep shifts and ensure the kitchen is properly stocked and ready for service without requiring the Head Chef to complete routine morning prep.
• Follow recipes, prep procedures, portioning standards, and storage systems consistently to ensure quality and minimize waste.
• Organize and prioritize prep work based on upcoming service needs, inventory levels, and direction from the Head Chef.
• Monitor prepared food and ingredient levels throughout the day and communicate shortages, quality concerns, or upcoming prep needs proactively.
• Maintain proper labeling, dating, storage, rotation, and organization of all prepared ingredients and food products.
• Assist with receiving, storing, and organizing food deliveries when required, ensuring products are handled and stored appropriately.
• Maintain a clean, organized, and sanitary prep area throughout the shift, including equipment, work surfaces, coolers, and storage areas.
• Support cooks during service when prep responsibilities are complete, contributing wherever the kitchen needs additional support.
• Help train and support less experienced kitchen team members in proper preparation methods, recipes, organization, and food safety practices.
• Identify inefficiencies or recurring problems within prep systems and bring practical solutions or recommendations to the Head Chef.
• Complete end-of-shift handoffs so the next kitchen team understands what has been completed, what remains outstanding, and any issues requiring attention.
• Follow all food safety, workplace safety, sanitation, and company policies at all times.

This is a developmental leadership position. The Prep Lead is expected to take meaningful ownership of the preparation side of the kitchen while continuing to develop the skills, judgment, and leadership experience required to progress into a Prep Supervisor role.

REQUIREMENTS

• Previous experience working on a professional kitchen line in a full-service restaurant or high-volume casual dining environment. Previous leadership or supervisory experience is an asset, but not required.
• Strong understanding of line cooking, station organization, timing, ticket flow, food quality, portion control, and kitchen communication.
• Comfortable leading by example during busy service, maintaining composure, organization, and a high standard of execution under pressure.
• Able to coordinate with other line cooks and kitchen staff to maintain consistent pacing and ensure food leaves the kitchen accurately and to standard.
• Strong attention to detail, with a commitment to recipe consistency, presentation, portioning, temperature, and food quality.
• Organized and proactive, able to identify what the line needs before service and communicate shortages, prep requirements, equipment issues, or other concerns before they become problems.
• Clear and professional communicator who can work effectively with the Head Chef, Prep Lead, FOH team, and other kitchen staff.
• Reliable and accountable, with the availability and commitment necessary to take ownership of designated service shifts, including evenings, weekends, and closing responsibilities.
• Interested in developing leadership skills and progressing toward a Sous Chef or other kitchen leadership position.

COMPENSATION

• Starting hourly wage of $21–$24, depending on experience plus pooled tip-out. Biweekly pay.
• Generous discounts and perks offered for both Twin City Brewing & The Station Taphouse.
• Positive and supportive team culture with collective goals.
• Opportunity for advancement into a Sous Chef or other kitchen leadership position as experience and responsibilities develop.

COMPANY VALUES

♦ COMMUNITY ♦ PASSION ♦ QUALITY ♦ CONTINUOUS LEARNING ♦ REFLECTION

RESPONSIBILITIES

• Take an active leadership role during assigned service shifts, helping coordinate the line and maintaining a consistent standard of food quality and execution.
• Ensure stations are properly set up, stocked, organized, and ready for service before tickets begin.
• Monitor ticket flow and coordinate with line cooks to maintain appropriate pacing, prioritizing communication and consistency during busy periods.
• Lead by example on the line by executing food to recipe, presentation, portion, and quality standards.
• Communicate clearly with FOH and kitchen teammates regarding ticket issues, modifications, allergies, timing, shortages, and other service concerns.
• Monitor food and prep levels throughout service and communicate additional needs to the Prep Lead or Head Chef before they become critical.
• Assist with training and supporting less experienced cooks, helping them understand recipes, station expectations, kitchen systems, and service standards.
• Maintain organization and cleanliness throughout service, ensuring stations are reset, stocked, and ready for continued service.
• Take responsibility for appropriate closing duties when assigned, including station breakdown, cleaning, food storage, labeling, restocking, and preparation for the following shift.
• Complete end-of-shift handoffs, communicating outstanding prep, inventory concerns, equipment issues, and other relevant information to the kitchen leadership team.
• Help identify recurring problems or inefficiencies during service and bring practical solutions or recommendations to the Head Chef.
• Support the Head Chef by taking ownership of routine service decisions within established kitchen systems, escalating issues when they require additional authority or experience.
• Follow all food safety, workplace safety, sanitation, and company policies at all times.

This is a developmental leadership position. The Line Lead is expected to take meaningful ownership of the kitchen during designated service shifts while continuing to develop the skills, judgment, and leadership experience required to progress into a Sous Chef role.

REQUIREMENTS

• Previous experience serving in a full-service restaurant or high-volume casual dining environment.
• Strong knowledge of food and beverage service, with the ability to describe menu items, make thoughtful recommendations, and tailor the experience to each guest.
• Excellent communication and interpersonal skills, able to read tables, adapt to different guest needs, and remain professional under pressure.
• Serving It Right certification (or provincial equivalent) and a thorough understanding of liquor service regulations and responsible consumption practices.
• Strong attention to detail, with the ability to manage multiple tables, prioritize tasks, and ensure accuracy in order entry and payment processing.
• Collaborative and team-oriented, comfortable supporting coworkers during peak service, running food, clearing tables, or jumping in where needed.
• Organized and proactive, maintains clean sections, restocks service stations, and contributes to the overall flow and efficiency of the front-of-house team.

COMPENSATION

• Starting hourly wage of $18.25–$20 plus pooled tip-out. Biweekly pay.
• Generous discounts and perks offered for both Twin City Brewing & The Station Taphouse.
• Positive and supportive team culture with collective goals.

COMPANY VALUES

♦ COMMUNITY ♦ PASSION ♦ QUALITY ♦ CONTINUOUS LEARNING ♦ REFLECTION

RESPONSIBILITIES

• Greet guests warmly and guide them through the menu with confidence and enthusiasm.
• Take food and beverage orders accurately, entering them promptly into the POS system and ensuring modifications or allergies are clearly communicated.
• Deliver food and drinks in a timely and attentive manner, maintaining awareness of guest needs throughout the dining experience.
• Upsell features, drinks, and pairings when appropriate, staying informed about current offerings, beer styles, and rotating specials.
• Handle payment transactions efficiently and accurately, including cash, credit, and splitting checks as needed.
• Maintain a clean and organized section, including resetting tables, clearing dishes, and restocking side stations.
• Collaborate with kitchen, bar, and host staff to ensure seamless service and guest satisfaction.
• Follow all health and safety standards, liquor service regulations, and company policies during every shift.
• Respond to guest concerns with professionalism and urgency, escalating issues to management when necessary to ensure resolution.

REQUIREMENTS

• Proven experience bartending in a full-service restaurant or high-volume casual dining environment. Strong working knowledge of beer, spirits, cocktails, and wine.
• Familiarity with draft systems and basic bar maintenance. Experience with cocktail batching and bar prep is a strong asset.
• Comfortable working in a fast-paced environment with a hands-on approach and a high standard for consistency and quality.
• Clear and professional communicator, able to coordinate efficiently with FOH teammates and BOH staff.
• Serving It Right certification (or provincial equivalent) and strong understanding of liquor service laws and responsible alcohol service.
• Highly organized and detail-oriented—able to manage restocking, maintain prep systems, and ensure bar cleanliness.
• Curious, adaptable, and interested in learning about seasonal trends, guest preferences, and new techniques.

COMPENSATION

• Starting hourly wage of $19-$22 plus pooled tip out. Biweekly pay.
• Generous discounts and perks offered for both Twin City Brewing & The Station Taphouse.
• Positive and supportive team culture with collective goals.

COMPANY VALUES

♦ COMMUNITY ♦ PASSION ♦ QUALITY ♦ CONTINUOUS LEARNING ♦ REFLECTION

RESPONSIBILITIES

• Execute all bar service duties during shifts, including preparing and serving drinks, handling guest interactions, and maintaining bar flow.
• Prepare cocktails, beer, and wine with consistency and efficiency, following house specs and quality standards.
• Support bar prep systems; batching cocktails, preparing syrups, garnishes, and ensuring mise en place is complete before each shift.
• Monitor stock levels of bar items and communicate low inventory to the bar manager in a timely manner.
• Maintain a clean, sanitary, and organized bar environment, including all tools, surfaces, glassware, and draft areas.
• Follow all provincial liquor laws and company policies related to responsible alcohol service and guest safety.
• Contribute to a positive team environment by supporting coworkers during service and communicating effectively during busy periods.
• Stay informed about current beverage offerings, including rotating taps, seasonal cocktails, and wine selections, to provide informed recommendations to guests.