POSITION SUMMARY: Work closely with the restaurant level managers, crew, as well as the Director of Operations to ensure overall goals and standards are being met in the areas of customer service, financial results, recruiting, training, and overall operations of the restaurants. The Area Supervisor will focus on ensuring each restaurant operates to its fullest potential and is responsible for building and leading a team of top performers.KEY RESPONSIBILITIES:
Enforce company standard operating policies and procedures
Oversee daily operations standards & financial performance of restaurants
Assist in recruiting and training of new team members and in re-training of current staff when needed
Assess talent and provide constructive feedback
Assist in new menu, product, and marketing promotion rollouts
Provide overall leadership and direction to all restaurant employees and managers while positively coaching, counseling, and motivating staff to achieve the highest quality of service in all areas of the restaurants
Counsel and discipline team members as necessary while resolving internal conflicts and improving team member performance issues in a constructive manner
Respond positively and quickly to customer concerns and proactively identify potential areas of concern
Ensure all employees are trained, motivated, and empowered to deliver total customer satisfaction
Prepare qualified employees for promotion to the next position and continually develop adequate numbers of managers to meet the objective of the business plan
Maximizing financial performance and profit by managing cost of goods sold (COGS) and labor while increasing overall sales
Enforce all federal, state, and local labor laws
Uphold company food safety, food handling and sanitation requirements to ensure the health and safety of our customers and employees
QUALIFICATIONS/SKILLS:
Ability to develop people
Ability to empower the restaurant teams to do what is right and to take care of the customer
Excellent verbal and written communication skills; capable of communicating effectively with customers and employees at all levels from hourly team members to the executive team
Ability to travel frequently between restaurant locations
Excellent leadership and organizational skills with attention to detail
Proven track record of exceptional customer service
Available approximately 50 hours per week; able to work flexible hours necessary to manage and operate the restaurants effectively, including weekends and closing shifts as needed.
EDUCATION AND/OR EXPERIENCE:· Minimum of 3 years (3) years’ multi-unit quick service restaurant management experienceESSENTIAL PHYSICAL FUNCTIONS
Must have the ability/stamina to work a minimum of 50 hours a week.
Ability to stand/walk for 8-10 hours per day on average.
Must be able to lift and carry up to 50 lbs.
Will frequently reach, feel, bend, stoop, carry, finely manipulate, and key in data.
Must be able to work in both warm and cool environments, indoors and outdoors.
Must be able to tolerate higher levels of noise from music and customer traffic.
