Restaurant Supervisor

RESTAURANT SUPERVISOR

Full-time

Part-time

Job Summary

The Restaurant Supervisor assists the Restaurant Manager and restaurant team in the achievement of the Restaurant Business Goals through effective implementation of specific operations support activities in the following areas, as assigned:

- Implement assigned Product/Service Quality and/or Cleanliness & Sanitation (C&S) Program.
- Implement assigned Crew Management activity.
- Implement assigned cost management activity.
- Manage operations of assigned Packaged Program (if any)

ESSENTIAL FUNCTIONS

Sales Target Achievement

Ensures achievement of shift sales target:

- Implement sales program during shift.
- Implement feedback and suggestion system (from sales building to evaluation) during shift.
- Implement customer surveys and continuously interact with customers during shifts.
- Update information on competition products, services, and activities that will affect restaurant sales performance.
- Implement proper restaurant merchandising.
- Implement community relations activities

FSC Target Achievement
- Effective implementation of Restaurant Operations Support activities in the areas of:

- Food, Service, and Cleanliness (FSC)
- Product Quality Program
- Service Quality Program
- Sanitation & Pest Control program
- Prepare and Update the following

a. Production Control Guide
b. Supplies/Station Guide
c. Master Cleaning Schedule
d. Repairs & Maintenance Schedule
- Lead/manage service crew to achieve the highest product quality and supplies availability levels and ensure that product is always available during the assigned shift.
- Attend to customer feedback and complaints during shift. Ensure the highest level of customer service during shift.
- Implement speed of service programs (turnaround time; table turnover during peak; attention to pending orders)
- Manage shift and implement floor control standards consistently.

a. Supervise opening, mid, and/or closing activities procedures.
b. Implement cleaning activities (including opening and closing).
c. Implement manpower schedule.

Profit Target Achievement
- Implement cost management activities, standards, and procedures during shifts.
- Implement plans on Food Cost and Paper Cost (FCPC) program/initiative/project.
- Manage the optimum level of inventory during shifts as well as minimized usage levels.
- Implement crew schedule and monitoring manhours usage and sales per man-hour levels. Manage crew productivity by implementing crew schedule during shift and monitoring manhours usage and SPMH levels.
- Keep track of repairs, maintenance, and utility costs during shifts. Implement management measures, documentation, and guidelines.

People Management & Development
- Organize, lead/manage restaurant team during shift.
- Develop and implement the game plan, tasks, activities, and schedules during shifts.
- Build and monitor competency level of the crew through Crew Training System implementation.
- Train/Certify crew, crew trainers, and crew trainees
- Assist in Crew Assessments, performance appraisal documentation, and submission.
- Conduct crew meetings.
- Monitor consistent implementation of Code of Conduct (Employee Handbook) and all HR and Legal requirements and procedures.
- Manage effective management-crew communication, feedback, coaching, and discipline during shift.

Operational Administration
- Manage supplies (food & paper) requisition, issuance, and inventory.
- Implement standard procedures and control systems to ensure restaurant safety and security program.
- Document feedback and conduct follow-through and corrective actions, when necessary.
- Check, monitor, and give feedback on compliance to required restaurant permits and licenses.
- Implement scheduled restaurant preventive maintenance by giving feedback on supplier’s service and/or implementation of equipment checklist.
- Manage office organization and orderliness during shift.
- Manage and implement crisis prevention programs and processes.
- Monitor timely completion, the accuracy of required reports, and prompt submission.

JOB SPECIFICATIONS

Education

At least a High School graduate.

Experience

At least (6) months experience as a Team/Crew Leader/Trainer in a quick-service restaurant, any food service or retail operations, and/or equivalent combination of education & experience from which comparable knowledge, skills & abilities have been achieved.

Bona Fide Occupational Qualifications (BFQs)

Basic Operations Training Program

(Required Training, License & Certification)

Food Safety Certification (ServSafe)

Essential Skills and Traits

Technical Competencies
- Shift Management
- FSC Management
- Customer Feedback Management
- Profitability Management and Financial Analysis (FC/PC/Labor Cost)
- Sales Information Management
- Local Store Marketing

Core Competencies: C.A.M.P. requirements
- **C**reating the Business
- **A**dvancing Personal Excellence
- **M**anaging the Business
- **P**romoting People Process