Position: Market Supervisor/Multi-Unit SupervisorImmediate Supervisor: Director of OperationsStatus: ExemptPosition Summary: This position is responsible for leading, supervising, and managing multiple assigned drive-ins in a designated area.Essential Job Duties:
Supervise, lead, train, and coach drive-in teams regarding guest service, operations, and financial goals
Recruit, interview, hire, onboard, train, manage, direct, coach, lead, assign, supervise, discipline, and terminate drive-in General Managers/Operating Partners and employees
Supervise and approve drive-in employees’ compensation levels pursuant to company guidelines
Lead, coach, and develop drive-in management and employees
Handle all escalated guest issues/concerns
Investigate and resolve all employee issues/concerns
Supervise, manage, forecast, and adjust the drive-in’s food, labor, paper, and inventory to maximize cost-control, operational efficiency, quality standards, and customer service
Lead regular team meetings to ensure focus on operational standards, guest service, and financial goals
Communicate plans, goals, expectations, opportunities, and achievements to drive-in teams
Supervise and manage all drive-in recordkeeping
Prepare and maintain all necessary operational reports
Develop, implement, supervise, and manage action plans regarding local marketing and business performance
Ensure proper maintenance of drive-in and equipment
Supervise and monitor vendor performance
Perform audits of drive-in records
Comply with and enforce all company policies, procedures, and operational standards
Ensure compliance with all applicable federal, state, and local laws
Regular attendance
ADDITIONAL DUTIES:
As needed, perform all station duties (fountain & frozen, dresser, front swamp, back swamp, grill, switchboard, expeditor, food prep, and drive-thru (if applicable)) to meet operational standards
As needed, perform and manage regular cleaning and sanitation duties – including trash disposal, mopping, sweeping, washing dishes and food preparation tools, wiping counters, sanitizing food preparation areas, cleaning equipment, and emptying used grease – pursuant to operational standards
Perform other job-related duties as assigned or required
Time/Shift Expectations: Minimum of 50 hours per week; irregular hours; nights; weekends; and holidaysQualifications and Job Requirements:
Education
Required – High school diploma or equivalent
Preferred – Advanced studies in business, restaurant management, or related fields
Experience
Required – At least three years as a restaurant general manager (QSR preferred)
Preferred – Multi-unit supervisor experience
Knowledge/Skills
Knowledge of federal, state, and local labor and employment laws (e.g., wage and hour laws; EEO laws, etc.)
Knowledge of federal, state, and local health and safety laws and regulations
Computer, math, accounting, and reading skills
Effective verbal and written communication skills
Problem-solving, multi-tasking, decision-making, leadership, time-management, and conflict-resolution skills
Work Environment: Continuous standing, bending, reaching, moving, stooping, stretching, and lifting in a restaurant environment; frequent exposure to heat and hot liquid shortening while cooking; frequent exposure to freezer when stocking food items; occasional exposure to extreme temperatures based on variable weather conditions
