Job Overview
Employment Type
Full-time
Compensation
Hourly
Range $17.00 - $18.00
Work Schedule
Flexible
Benefits
Health Insurance
Paid Time Off
Retirement Plan
Employee Discounts
Training and Development
flexible schedule
Employee assistance program
Job Description
The hiring company is a restaurant that values guest satisfaction, operational excellence, and team collaboration. This establishment focuses on providing superior service and the highest quality food in a clean and welcoming environment. It is committed to maintaining a culture that prioritizes the customer experience and promotes positive team member engagement. The company is structured to support continuous improvement, operational standards, and adherence to policies and procedures aimed at creating a consistent and enjoyable dining experience for every guest.
The role of Restaurant Supervisor I is significant within this restaurant. This position supports both the General Manager and Restaurant Supervisor II with the overall day-to-day operations, acting as a vital link in managing the restaurant’s activities during shifts. The Restaurant Supervisor I plays an essential leadership role by overseeing operations when the General Manager and Senior Supervisor are absent, ensuring that the restaurant runs smoothly and upholds the company’s standards.
The Restaurant Supervisor I is responsible for fostering a positive culture among the team, maximizing the guest experience, and implementing all company and governmental policies during their shift. This role demands strong leadership skills and a commitment to operational excellence, as the supervisor must enforce policy changes and motivate team members effectively. They are expected to work varying shifts, maintain operational goals such as customer satisfaction and accuracy targets, and ensure all guest issues are resolved promptly. Additionally, the supervisor is tasked with monitoring labor and food costs, managing cash handling, and overseeing staff training and compliance.
Safety, cleanliness, and adherence to food safety standards are crucial elements of this position, emphasizing the importance of maintaining a safe environment for both guests and employees. The supervisor is also responsible for managing maintenance needs, including pest control and repair orders, contributing to smooth operational workflows.
This role requires flexibility, professionalism, and the ability to handle multiple responsibilities, including lifting up to 50-pound boxes, problem-solving, and leading without direct supervision when required. The position is typically a full-time role of up to 40 hours per week, with the possibility of varying restaurant locations based on business needs. The Restaurant Supervisor I is not only a managerial presence but also a hands-on team member who assists in all aspects of restaurant operations to help achieve company goals and promote a guest-first culture.
The role of Restaurant Supervisor I is significant within this restaurant. This position supports both the General Manager and Restaurant Supervisor II with the overall day-to-day operations, acting as a vital link in managing the restaurant’s activities during shifts. The Restaurant Supervisor I plays an essential leadership role by overseeing operations when the General Manager and Senior Supervisor are absent, ensuring that the restaurant runs smoothly and upholds the company’s standards.
The Restaurant Supervisor I is responsible for fostering a positive culture among the team, maximizing the guest experience, and implementing all company and governmental policies during their shift. This role demands strong leadership skills and a commitment to operational excellence, as the supervisor must enforce policy changes and motivate team members effectively. They are expected to work varying shifts, maintain operational goals such as customer satisfaction and accuracy targets, and ensure all guest issues are resolved promptly. Additionally, the supervisor is tasked with monitoring labor and food costs, managing cash handling, and overseeing staff training and compliance.
Safety, cleanliness, and adherence to food safety standards are crucial elements of this position, emphasizing the importance of maintaining a safe environment for both guests and employees. The supervisor is also responsible for managing maintenance needs, including pest control and repair orders, contributing to smooth operational workflows.
This role requires flexibility, professionalism, and the ability to handle multiple responsibilities, including lifting up to 50-pound boxes, problem-solving, and leading without direct supervision when required. The position is typically a full-time role of up to 40 hours per week, with the possibility of varying restaurant locations based on business needs. The Restaurant Supervisor I is not only a managerial presence but also a hands-on team member who assists in all aspects of restaurant operations to help achieve company goals and promote a guest-first culture.
Job Requirements
- High school diploma or equivalent
- Prior experience in restaurant or hospitality environment
- Ability to lead and manage a team
- Excellent interpersonal and communication skills
- Knowledge of company policies and government regulations
- Ability to maintain operational standards and customer service quality
- Physical ability to lift up to 50 pounds
- Flexibility to work varying shifts
- Availability to work up to 40 hours per week or as approved
- Commitment to safety and cleanliness standards
Job Qualifications
- High school diploma or equivalent
- Previous experience in restaurant or food service supervision preferred
- Strong leadership and team management skills
- Excellent customer service and communication skills
- Knowledge of food safety and sanitation standards
- Ability to work flexible hours including weekends and holidays
- Ability to handle cash and follow cash handling procedures
- Proven problem-solving abilities
- Ability to train and develop team members
- Basic computer skills to complete required forms and reports
Job Duties
- Support the General Manager and Restaurant Supervisor II in daily restaurant operations
- Direct restaurant operations in absence of General Manager and Supervisor II
- Enforce all company and government policies during shifts
- Maintain a guest-first culture and maximize overall guest experience
- Monitor and achieve operational goals such as dissatisfaction rate, accuracy, and quality standards
- Address SMG customer cases within 24 hours
- Work varying shifts and manage hours to avoid unauthorized overtime
- Ensure team member compliance with company standards and positive engagement
- Train team members and provide training to new employees
- Follow cash management and cash handling policies, monitoring paid outs, voids, and refunds
- Drive sales and control labor and food costs
- Monitor employee meals usage and ensure proper utilization
- Assist in staffing and minimize turnover by embodying core values
- Delegate tasks through pre-shift huddles
- Complete Zenput tasks and forms timely
- Ensure restaurant safety including food safety, personal safety, and cleanliness
- Complete Time and Temperature logs and verify all restaurant dates
- Ensure weekly and monthly cleaning schedules are met
- Maintain work orders for repairs and equipment and communicate with General Manager
- Manage pest control needs
- Remain professional in all communications and company property
- Act as problem solver and expedite operations when working without another Supervisor
- Be able to lift up to 50-pound boxes
- Work maximum of 40 hours per week unless approved
- Be flexible regarding specific market and location
- Adapt to operational changes as required by the company
Job Criteria
Experience
Mid Level (3-7 years)
Job Location
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