Restaurant Supervisor
1 month ago
Job Summary:
The Restaurant Supervisor plays a crucial role in supporting the Restaurant Manager and team in achieving business goals. This involves implementing operational support activities in various areas, including product/service quality, cleanliness and sanitation, crew management, and cost management.
Key Responsibilities:
- Implement assigned product/service quality and cleanliness and sanitation programs.
- Manage crew operations, including scheduling and manpower management.
- Implement cost management activities, standards, and procedures.
- Manage inventory levels and minimize usage.
- Monitor and manage repairs, maintenance, and utility costs.
- Organize and lead restaurant teams during shifts.
- Develop and implement game plans, tasks, and schedules.
- Train and certify crew members.
- Monitor and manage customer feedback and complaints.
- Implement sales programs and targets.
- Manage local store marketing and community relations activities.
Requirements:
- High school graduate or equivalent.
- At least 6 months of experience as a team/crew leader/trainer in a quick-service restaurant or equivalent combination of education and experience.
- Basic Operations Training Program completion.
- Food Safety Certification (ServSafe).
Essential Skills and Traits:
- Shift management.
- FSC management.
- Customer feedback management.
- Profitability management and financial analysis.
- Sales information management.
- Local store marketing.
Work Environment:
The Restaurant Supervisor will work in a fast-paced kitchen environment, exposed to hot and cold temperatures, cleaning chemicals, and possible cuts and burns. The role requires standing, walking, and lifting up to 50 pounds occasionally. The employee must be able to see and hear well enough to read, compose email, and communicate with employees and customers.
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