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)

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
• Creating the Business
• Advancing Personal Excellence
• Managing the Business
• Promoting People Processes

OTHER QUALIFICATIONS

• 
  Computer Literacy: Proficient in MS Applications (MS Word, Excel, Powerpoint), Oracle, and PosNet.
• 
  Physical Effort/Requirements: While performing the duties of this job, the employee will:
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• Stand/walk for the majority of their scheduled work shift.

• Lift, reach, pull, push, grasp and use hands frequently.
• Bend and/or squat down for the majority of their scheduled shift.
• Climb, stoop and/or kneel rarely.
• Lift up to 50 pounds occasionally.
• Need to see well enough to read/compose email, reports and use the computer and be proactive to customers’ needs.
• Need to speak and hear well enough to receive instructions and communicate with employees and customers.
• Be required to work irregular hours, varying work shift schedules.
• 
  Work Environment: While performing the duties of this job, the employee is regularly exposed to:
• 
  
  
  
• Kitchen equipment

• Hot and cold temperatures and a wet work area.
• Cleaning chemicals
• Possible cuts and burns.
• Moderate noise level in the work environment.
• Wet and slippery floors.
• Tensions and pressures may arise in meeting deadlines and goals.
  This job description has been designed to indicate the general nature and level of work performed by employees in this classification. It is not designed to contain or be interpreted as an exhaustive list of all duties, responsibilities, and qualifications required of employees assigned to this job. The duties, responsibilities may differ from the job description, and that the other duties as assigned, may be part of the job.
  If the position requires a college/university degree, it must have been issued by an educational institution accredited by the United States Department of Education. Any degree issued by an educational institution outside the United States must include documentation validating the equivalency of the degree to the same degree in the United States to be considered acceptable for this company’s purposes.
  Reasonable accommodation for people with disabilities may be requested by calling the hiring location.

NON-ESSENTIAL FUNCTIONS

• Perform other assignments from time to time as directed by management.
• Prepare periodic status reports related to restaurant operations and/or technical services/support to Restaurant Manager and other reports that may be required by management.
• Perform administrative duties as necessary i.e. making copies, filing, etc.
• Prepare individual performance plans, objectives, goals, strategies, and measures (OGSM).
• Prepare management reports, restaurant reports/requirements as required.

NON-ESSENTIAL DUTIES AND RESPONSIBILITIES

• Perform administrative duties as necessary i.e. making copies, filing, etc.
• Prepare individual objectives, goals, strategies, and measures (OGSM).
• Prepare restaurant reports/requirements.